HOW TO CORRECTLY USE CAYENNE PEPPER TO HEAL YOUR STOMACH ULCER – Healthy Positive Mind –
Peptic ulcers or stomach ulcers are painful, open sores that develop on the lining of the stomach, small intestine and esophagus. This disease is a common disorder that affects between four and five million people in the United States each year
The most common major symptom of an ulcer is a burning or gnawing feeling in the stomach area that lasts from half an hour up to three hours.
Infection with the bacterium Helicobacter pylori is thought to play an important role in causing stomach ulcers.
Cayenne pepper is very rich in a substance called capsaicin. It can effectively kill harmful bacteria that has infected the stomach lining, including H. pylori.
The elimination of non-friendly organisms from the digestive tract can reduce your likelihood of developing an ulcer.
Capsaicin binds with pain receptors, which are nerve endings that sense pain. This induces a burning sensation, but does not actually cause any real burning injuries.
It also makes these pain receptors insensitive to other forms of pain, such as heartburn caused by acid reflux.
HOW TO CORRECTLY USE CAYENNE PEPPER TO HEAL YOUR STOMACH ULCER
Start with one-eighth teaspoon of cayenne pepper in a glass of warm water twice a day, for the first two to three days. Gradually increase the amount of cayenne pepper up to one-quarter-teaspoon twice daily for the rest of the week.
You can also take cayenne capsules that you can get at the health food store. Take three a day immediately after meals for one week .
A dash of cayenne pepper can also be added to soups, meats, and other savory dishes.
Cayenne pepper also tells your stomach to produce more protective juices that may prevent an ulcer from forming in the first place.
For prevention, be sure to eat foods high in vitamin C. If acidic sources like citrus fruits and tomatoes are bothersome, try apples, asparagus, berries, broccoli, cabbage, melon (honeydew, cantaloupe, watermelon), cauliflower, kiwi, dark leafy greens, peppers and potatoes.