Are you a fan of 3x spicy buldak noodles, and you can’t get over that chewy texture and umami flavour? So, here are a few things you need to know about the ultra-spicy food.
It would not be an exaggeration to say that we Indians love spicy food. We love spicy things, and it is safe to say that our spice tolerance is better than people in the western world, who often look forward to trying Indian cuisine with great enthusiasm but rarely succeed.
We love everything spicy, but does that mean consuming such food is good for the stomach? Or does it affect our gut microbiome and potentially lead to food poisoning?
Recently, Denmark made headlines by recalling three popular Korean instant ramen noodles manufactured by the South Korean brand Samyang. The reason for this was the presence of high amounts of capsaicin in their noodles, the compound responsible for the spiciness in chili peppers. These products raised concerns among Danish authorities about the potential risk of “acute toxicity” for consumers.
Although Danish authorities have partially lifted the ban and put the two products back on shelves within a month, the recall has already caused quite a stir on social media and sparked debate over cultural differences in spice tolerance and the very real dangers associated with consuming excessively spicy food.
Tolerance to spices varies from culture to culture, but it cannot be denied that the human body can tolerate only a certain amount of heat. Excessive heat can have serious health consequences.
india today I spoke to several experts and gastroenterologists to understand the matter better.
Spice level: How much is too much?
Scoville Heat Units (SHU) are the most widely accepted method for measuring the pungency of peppers and spicy foods. This scale measures the level of heat by measuring the concentration of capsaicin.
Spice tolerance varies from person to person, making it difficult to determine an exact “too much” level. However, most people find anything over 100,000 SHU to be too spicy.
“The Scoville heat unit range generally states that 100 to 2,500 is mild, 2,500 to 30,000 is moderate, and 30,000 to 100,000 units is extremely spicy,” says Dr Ruhi Pirzada, a Mumbai-based senior physician and critical care specialist.
“The Guntur chilli from Andhra Pradesh, known for its pungency, scores around 40,000 SHU, but this is much lower than the Bhut Jolokia (between 855,000 to 1,041,000 SHU). Believe it or not, the pungency in some Indian curries can reach 50,000 SHU and others as high as 1 million, making them up to 400 times hotter than Tabasco sauce,” she adds.
The original Samyang Buldak Ramen has a heat level of 4,404 Scoville units. Its 2X Spicy counterpart increases the spiciness to 10,000 SHU, which matches the intensity of serrano peppers. These instant noodles (3X, 4X, 5X) increase in spiciness as the spice intensity increases.
Capsaicin: The Heat Behind the Spice
Capsaicin is the chemical compound found in peppers that gives them their pungency. It binds to receptors in the mouth and digestive tract, which are responsible for feeling heat and pain. This triggers the burning sensation, even if no actual physical heat is present.
Dr Vikas Jindal, Consultant, Department of Gastroenterology, CK Birla Hospital, Delhi, says that high concentrations of capsaicin can have both positive and negative effects on our body and gut:
- Pain relief and release of endorphins: Capsaicin can stimulate the release of endorphins, the body’s natural painkillers. This can cause a feeling of euphoria, which is why some people enjoy the burn.
- Boost metabolism: Capsaicin may temporarily boost metabolism, increasing the rate at which the body burns calories. This effect has led to peppers being included in some weight loss diets.
- Digestive effect: Capsaicin may have some positive effects, but excessive consumption can cause irritation in the digestive system. This irritation can lead to a variety of gastrointestinal problems, especially for people with sensitive stomachs or pre-existing medical conditions.
The immediate effect of spicy food on the gut
Experts suggest that moderate spicy food intake is part of most Asian diets, but problems can arise if the intensity increases and the rate of eating is frequent. Eating spicy food can have some immediate effects on our stomach:
burning sensation: Capsaicin can irritate the lining of the mouth, throat, and stomach. This can cause discomfort and pain, especially for people who have a low tolerance to spicy foods.
Increased acid production: Spicy foods can stimulate the stomach to produce more acid, causing heartburn and indigestion.
long term effects
Experts say that regular consumption of foods with a high capsaicin content may contribute to the following:
- gastric ulcers: Capsaicin irritates the stomach lining, which can cause sores or ulcers over time.
- Irritable Bowel Syndrome (IBS): Spicy foods can aggravate IBS symptoms, causing cramping, diarrhea, and discomfort. Symptoms may also become worse in individuals already suffering from gastrointestinal problems.
- Disruption of the gut microbiome: The gut microbiome, a complex community of microorganisms in the digestive tract, plays a key role in overall health. Eating highly spicy foods can upset the balance of these microorganisms, potentially leading to digestive problems and decreased immune function.
Are Buldak noodles safe for consumption?
This brings us back to the original question: How much is too much? Urologist Dr. David Shusterman explained in an interview. daily Mailwarned against eating noodles because of the risk of kidney problems. He said it increases the risk of crystal formation in the kidneys, which can later turn into stones that damage organs and trigger infections.
The warning comes after content creator Lucy Mourad revealed that she experienced complications after eating buldak noodles weekly for about six months. She said she had been eating this ramen “more and more” over the past few months and suspects it is responsible, daily Mail Report.
Last week, 14 high school students in Tokyo were hospitalised after eating extremely spicy bhut jolokia chips, a chilli pepper known for its extreme pungency. The chips, brought to school as a prank, carried a warning stating they were unsuitable for those under 18. On 16 July, 30 students tried “R18+ curry chips”, which caused nausea and severe mouth pain in 14 of them, including 13 girls and one boy. One student was so sick that he needed a wheelchair to be taken to hospital. Specifically, the spice level of bhut jolokia ranges between 855,000 and 1,041,000 SHU.
Speaking to Dr Jindal about this, he said, “For most healthy adults, eating spicy foods in moderation is generally safe. However, for individuals with sensitive digestive systems, pre-existing gastrointestinal conditions, or those who are not accustomed to very spicy foods, it may cause quite a bit of discomfort. It is important to eat highly spicy foods with caution and listen to your body’s reactions.”
Don’t feel jealous
While India is the land of spices and our spice tolerance is something we can take pride in, remember that moderation is the key. Daily consumption of anything beyond your body’s tolerance can have serious health implications, and spicy food is no different.
