Press Release – May 8, 2012
Hot Sauce Ingredient Reduces “Beer Belly” Fat as a Weight-Loss Surgery Alternative

BOSTON, MA—According to research from Brigham and Women’s Hospital (BWH), the ingredient that gives hot sauce its heat could play a role in the future of weight loss.

Ali Tavakkoli, MD, BWH Department of Surgery, and his team have published a study investigating whether two surgeries called vagal de-afferentation-which uses capsaicin, the component responsible for the chili pepper’s burning sensation-and vagatomy can achieve weight loss and reduce the risk of obesity-related diseases with fewer side effects when compared to today’s bariatric surgical options.

The study is published in the May issue of Digestive Diseases and Sciences. The study is accompanied by an editorial by Edward A. Fox, PhD, Purdue University.

After testing the two surgeries in the lab, the researchers found that vagotomy significantly reduced total body fat, as well as visceral abdominal fat-the “beer belly” fat that pads the spaces between abdominal organs. Vagal de-afferentation also reduced these fats, but to a lesser degree. However, according to the researchers, the reduction is still remarkable.

Vagotomy involves removing the vagus nerve, which sends information between the gut and the brain. Vagal de-afferentation also involves the vagus nerve. But rather than removing the nerve completely, surgeons use capsaicin to destroy only certain nerve fibers.”The reduction in visceral fat is particularly important,” said Tavakkoli. “High visceral fat volume is a marker of obesity and obesity-related diseases, such as diabetes. Preferentially lost visceral fat after vagal de-afferentation highlights the potential for this procedure.”

Capsaicin destroys the nerve fibers that take signals from the gut to the brain, leaving intact the nerve fibers that send signals in the opposite direction, from the brain to the gut.

Between the two surgeries, vagal de-afferentation is associated with fewer side effects.

The researchers note that more work needs to be done on whether these surgeries can be used on humans, and whether capsaicin could be applied directly to human vagal fibers. The study results, however, provide promise of what the future can hold.

“As demand for surgeries that reduce weight and obesity-related diseases increases, procedures that can achieve success in a less invasive fashion will become increasingly important,” said Tavakkoli. “This is an important and developing surgical discipline, especially as diabetes rates soar worldwide, and people try to find effective therapies to fight this epidemic.”

This research was supported by Harvard Clinical Nutrition Center, Berkeley Fellowship and George Herbert Hunt Travelling Fellowship, and Nutricia Foundation Fellowship.

SouthEast Farm Press, May 3, 2012

Chili peppers can provide a lot of health benefits to people. But what most of us don’t realize is that even peppers can see bad days. For those of us who grow peppers in our garden, we may not read too much into the spots we see.

These spots however have been identified, in some cases, as “STIP Disorder”. Stip is a German word for “specks”. It’s been a hard battle for some farmer’s that took a financial loss due to finding batches of pods that have been affected.

Suggestions on Pepper Growing.

Vegetarian Times Magazine is hosting its annual “2012 Foodie Awards” and MAD DOG  is on the list.

Our hot sauce are gourmet, natural, treated and tested to perfection. It’s no wonder that Vegetarian Times Magazine got a hold of our product and wants to find out how it ranks to readers and consumers like you!

Just by voting, you could win a Whole Foods $250 gift certificate!  Click here for more for details.

Votes close May 31, 2012.

Chili Peppers Variety

Their “mystique of heat” comes from capsaicinoids, which cause a burning sensation when eaten. Over the centuries, these capsaicinoids evolved as a defense mechanism to protect chiles from being devoured by mammals. Humans, however, are not thwarted by this heat and consume chiles with a passion. Worldwide, chiles have captured the imaginations of cooks and have become an important ingredient in hundreds of regional dishes.

Chiles, according to Colorado State University, are second only to tomatoes in terms of popularity for backyard gardeners.

Chiles require similar care and temperatures as tomatoes, making them good plants for Yuma. Varieties with NuMex in their name grow well in our warm climate. Gardeners love chiles because they are easy to grow, produce an abundant crop and offer friendly competition to see who can grow the hottest peppers on the block.

To read the full article, click here.

Contest ends May 31st, 2012. Winner will be announced on June 15, 2012.