Search results
Results from the WOW.Com Content Network
The diarrhea and burning sensation of going No. 2 after spicy food aren't pleasant, but can be riskier for some. "If someone has an anal fissure or irritation the anal area, having a lot of bowel ...
You can use dry or fresh herbs, like basil, parsley, thyme, rosemary, oregano, or cilantro to flavor the meat, says Mundkur. 5. Eggs. Cooked eggs are safe to consume when you have diarrhea. Opt ...
Painful exposures to capsaicin-containing peppers are among the most common plant-related exposures presented to poison centers. [30] They cause burning or stinging pain to the skin and, if ingested in large amounts by adults or small amounts by children, can produce nausea, vomiting, abdominal pain, and burning diarrhea.
In his research, people who consumed 2.1 grams of hot pepper per day—that's about 1.25 teaspoons of cayenne pepper—experienced this benefit. Dr. Islam recommends that you try this hot pepper ...
"rare and mild gastrointestinal upset, headaches, diarrhea, gynecomastia, paroxysmal atrial fibrillation, ventricular rupture and death in one patient" [3] Senna: Egyptian senna Senna alexandrina (Cassia senna) "abdominal pain, diarrhea, potentially carcinogenic, with others can potentiate cardiac glycosides and antiarrhythmic agents", [3 ...
Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala. Used as a tempering spice. (Hindi: Kali Miri काली मरी) Charoli: Also known as chironji, Cuddapah almond or almondette; a type of nut particularly used in making desserts. (Hindi: Chironji चिरोन्जी) Capers
While many different things can cause diarrhea—including infections or a more serious gastrointestinal condition—in most cases, it will go away after a few days without the need for treatment.
Wearing rubber gloves when preparing or handling chili peppers, especially for superhot chilis Hunan hand syndrome (also known as "chili burn" [ 1 ] ) is a temporary, but very painful, cutaneous condition that commonly afflicts those who handle, prepare, or cook with fresh or roasted chili peppers . [ 1 ]