Unexpected side effects of eating Sriracha

While the sugar content of sriracha may not sound alarming at first glance, registered dietitian Pegah Jalali told Men’s Journal that many srirach lovers do not consume a regular teaspoon. Instead, he claims that most people use closer to a tablespoon per meal, which is ¾ tablespoon of sugar and 12% of the daily recommended amount of sodium for a day. Some sriracha brands also contain preservatives such as sodium bisulfate, which can cause wheezing, hives and stomach upset in people with sulfite sensitivity (eat this, not this!).

Like all hot sauces and chili peppers, sriracha contains capsaicin, a compound that produces a baking effect that many know and love (according to the American Chemical Society). A 1992 study published in the Journal of Gastroenterology and Hepatology found that capsaicin slows the rate of gastric emptying, which may be contributing to indigestion and acid reflux. Registered nutritionist Amanda Saucda explained that the same compound could also cause intestinal irritation, which could lead you to run to the bathroom (for “Eat this, not this!”).

But the effects of capsaicin aren’t bad. In fact, Healthline notes that this compound has long been famous for its health-promoting properties. Capsaicin is an analgesic – an effective pain reliever – as well as an antihistamine to relieve congestion and sneezing. It also stimulates the metabolism and soothes inflammation. This can help sriracha lovers burn fat, prevent obesity and diabetes, and relieve symptoms of irritable bowel syndrome as well as other chronic inflammatory diseases.

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