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THIS INFORMATION IS FOR REFERENCE ONLY. YOU SHOULD ALWAYS CONSULT YOUR DOCTOR.

It's really the chilies, which are the main ingredient in the sauce. Researchers are finding that capsaicin, the compound that gives chili and cayenne their zing, has a lot of health benefits. For centuries, folk medicine practitioners used capsaicin to aid digestion, fight infection and stimulate the kidneys, lungs and heart. Capsaicin has even been put into topical creams that soothe sore muscles and joints. Now researchers from Massachusetts General Hospital and Harvard Public Health are looking at capsaicins ability to mimic the type of pain you experience when you have arthritis. Researchers theorize that if doctors treat the pain that capsaicin causes in your mouth, they can treat the pain that arthritis causes. And, theoretically, the painkillers would be natural, with few side effects. And they would actually go directly to the pain, and alleviate the discomfort longer.

Here's A Scoville Heat Chart. We Make Our Sauces With Chile, Onions, Garlic, limes, Tomatoes  Spicy Hot Sauce, The Pepper Ring, Chilies Pepper Heads Welcome

Wondering how to rate the heat level of various types of chile peppers? Peppers are rated based on Scoville Units, a method developed by Wilbur Scoville in 1912. The original method used human tasters to evaluate how many parts of sugar water it takes to neutralize the heat. Nowadays human tasters are spared and a new process called HPLC, or High Performance Liquid Chromatography measures the amount of capsaicin in parts per million. Capsaicin is the compound that gives chilies their heat. This chart rates chile peppers, with 0 being mildest and 10 highest heat.

Garlic

Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceous. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent, 'hot', flavor that mellows and sweetens considerably with cooking.^[1] A 'head' of garlic, the most commonly used plant part, comprises numerous discrete 'cloves'. The leaves and stems are sometimes eaten, particularly while immature and tender.

According to a study published in Life Sciences, a daily dose of 1 ml/kg body weight of garlic extract for six months resulted in a significant reduction in oxidant (free radical) stress in the blood of patients with atherosclerosis. Since atherosclerotic plaques develop when cholesterol circulating in the bloodstream is damaged or oxidized, garlic's ability to prevent these oxidation reactions may explain some of its beneficial effects in atherosclerotic cardiovascular diseases. A German study published in Toxicology Letters indicates that garlic also greatly reduces plaque deposition and size by preventing the formation of the initial complex that develops into an atherosclerotic plaque. Called "nanoplaque," it is formed when calcium binds to proteoheparan sulfate and then to LDL cholesterol. Garlic prevents the binding of calcium to proteoheparan sulfate, thus decisively inhibiting plaque generation.

Onion
Onions have a variety of medicinal effects. Early American settlers used wild onions to treat colds, coughs, and asthma, and to repel insects. In Chinese medicine, onions have been used to treat angina, coughs, bacterial infections, and breathing problems.

The World Health Organization (WHO) supports the use of onions for the treatment of poor appetite and to prevent atherosclerosis. In addition, onion extracts are recognized by WHO for providing relief in the treatment of coughs and colds, asthma and bronchitis. Onions are known to decrease bronchial spasms. An onion extract was found to decrease allergy-induced bronchial constriction in asthma patients.

Onions are a very rich source of fructo-oligosaccharides. These oligomers stimulate the growth of healthy bifidobacteria and suppress the growth of potentially harmful bacteria in the colon. In addition, they can reduce the risk of tumors developing in the colon.

Cardiovascular Help

Cancer Prevention

Limes
Like many of the fruits and vegetables featured on our website, lemons and limes contain unique flavonoid compounds that have antioxidant and anti-cancer properties. Of special interest in limes have been flavonoids called flavonol glycosides, including many kaempferol-related molecules. While these flavonoids have been shown to stop cell division in many cancer cell lines, they are perhaps most interesting for their antibiotic effects. In several villages in West Africa where cholera epidemics had occurred, the inclusion of lime juice during the main meal of the day was determined to have been protective against the contraction of cholera. (Cholera is a disease triggered by activity of the bacteria called Vibrio cholera). Researchers quickly began to experiment with the addition of lime juice to the sauce eaten with rice, and in this role, lime juice was also found to have a strong protective effect against cholera.

Excerpts from Peggy Trowbridge Filippone, Val Willingham, Wikipedia

THIS INFORMATION IS FOR REFERENCE ONLY. YOU SHOULD ALWAYS CONSULT YOUR DOCTOR.