They remove itch from chili in favor of gastritis

• April 24, 2024

About 80% of the Mexican population has a reason to thank genetic engineering and is that with the goal of reducing the rate of gastric diseases that causes the consumption of spicy, a Mexican research group has identified the genes that cause the itching of the chili managing to eliminate them.

In this way, people with gastritis in Mexico, which represent that 80% will be able to continue consuming chilies without suffering its consequences.

In this regard, Dr. Neftali Ochoa Alejo, of the Center for Research and Advanced Studies (Cinvestav) of the IPN, explained that thanks to genetic engineering it was possible to suppress the different "capsaicionoides", that is, the substances responsible for generating the itching of a chile that accumulate in the so-called "venitas".

All this, without modifying its aroma or flavor at all. Although the work was done with mountain chiles, it is expected to be able to use this process in other species, in less than five years.

Mexicans and the spicy

According to data from the Ssa, 70 out of 100 people suffer from some type of gastric problem and when eating chili they suffer from stomach complications.

These are derived when the hydrochloric acid , which helps the digestion of food, goes up into the esophagus and causes heartburn, acidity, gas, belching, bad digestion, pain sensation or burning of the throat and stomach.

Benefits of chili

Different specialists emphasize that chili is a food rich in Vitamin A and C , in addition to proteins. Its consumption decreases the risk of suffering from colds, colds and prevents premature aging, improves the process digestive and avoid Stomach problems .

And if all this were not enough, the chile has shown in scientific tests that has the ability to lower cholesterol levels, in addition to being an excellent anticoagulant.

Chili is the basis of Mexican food, there are 130 types of the species and its flavor depends on the different stages through which it passes: green, ripe and dry; raw, stewed or pickled. Mexico is the third producer of chili in the world, only below China and Turkey.