Chiles are so good to eat that it is almost surprising that they are so good for us. Here is an article from the Las Cruces Sun, Aug. 20, 2008, called Eating Chile Peppers Can Be Good For Your Health:
Health benefits of the hot stuff:
• Capsaicin creams made of chile can help in pain relief.
• Anti-inflammatory effects benefit those with arthritis.
• Used in patches for sore and aching muscles.
• Cleans sinuses.
• Chile decreases cholesterol absorption, so more is expelled from the body.
• Chile peppers increase the enzymes responsible for fat metabolism in the liver.
• Chile burns calories by triggering a thermodynamic burn, which speeds up the metabolism.
• Chiles help thin the blood, treat blood clots and increase blood circulation.
• Chiles help treat hypothermia, frostbite and heartburn.
• Aids in many skin conditions, including psoriasis, itchiness and bruising.
• Teas and lozenges help treat sore throat.
• Chile peppers may help prevent the growth of certain cancers.
• A teaspoon of red chile meets the recommended daily allowance for vitamin A.
• One green chile pod has as much vitamin C as six oranges.
• Chile peppers are rich in vitamins E and B complex and a good source of iron, potassium and dietary vitamins, as well as antioxidants.
Source: Paul Bosland and Danise Coon of the Chile Pepper Institute at NMSU, "The Healing Power of Peppers" by Dave DeWitt, Melissa T. Stock, and Kellye Hunter