We generally do not recommend patients to eat a spicy diet, especially chili peppers. Our recently published “Famous Chinese Medicine Clinic – Tumor Disease” explains some of them. Chili pepper is known as the end of obesity, in the fight against cancer, there are studies show that it can effectively stop or slow down the growth of cancer cells. But a recent article in the World Health Organization’s Journal of Preventive Medicine once again cautioned people against eating too much chili. Dr. Gannett, of the Institute of Oncology at the University of Nebraska Medical Center, said that chili peppers contain cancer-causing chemicals, but they also have cancer-preventing effects, and the question is how much to eat. Epidemiological surveys conducted by Dr. Gannett and others in two countries, India and Korea, have confirmed that capsaicin is a possible cause of colon cancer development. Chili peppers are pungent and contain capsaicin, which stimulates the receptors of pungent taste in the mouth, causing blood pressure changes and sweating. Eating large amounts can cause nerve damage and stomach ulcers. Evidence from animal studies shows that once absorbed from the intestine into the bloodstream, chili peppers can be transported to the liver for storage and become a beneficial anti-cancer substance. However, capsaicin can also destroy cells in the liver, disrupting the biochemical processes in the cells and turning them into components that absorb free radicals, which some researchers believe are partly responsible for cancer. Therefore, tumor patients should try not to eat peppers.