Monday, March 03, 2014


Apparently the new hot thing in medicine from Moheb Constandi in New Scientist. I eat a lot of chillies and so I am receptive to such advice. They seem to have found:
"Most of our sensory perception depends on specific "channels" on the surface of certain cells, each responding to a different kind of stimulation. When the channel is activated, its pores open up, allowing electrical charge in the form of ions – charged particles – to flow in. These ion channels are often found on nerves, where this influx of ions triggers an electrical impulse.
There were many candidates for the channel that responds to capsaicin, but with some nifty genetics work, Julius was able to pin it down. It is called TRPV1. Crucially, he then showed that the channel also responds to uncomfortably hot temperatures – about 43 °C or higher – that would be enough to damage tissue. This neatly explains why chillies feel like they are burning the mouth."
Some possible uses "Although the exact reason for this response is still under discussion, human trials so far have been promising. Subjects asked to take a regular dose of capsaicin every day, for instance, showed a modest increase in the calories they burn – enough for a steady weight loss over the course of months."
And more interesting hints in the article. Similar advice from Huffington Post. Apparently some can achieve such things through meditation.

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