Contrary to the current popular trend, I maintain that hot spices are irritating the GI lining and often create ulcers. Ulcers are often chronic if the diet continues to abuse the lining of the GI tract with irritants.  The irritated lining can erode making an opening into the peritoneal cavity and cause trouble to the pancreas as well as an intense amount of pain with peritonitis. Over time, a constantly irritated lining can be pre-cancerous and lead eventually to cancer. Studies in Mexico City have shown hot pepper consumption to contribute to stomach cancer.

Whether your sensors in the mouth recognize the irritant or not is not a way to decide if it is irritating your digestive system. The sensor cells which normally warn you of the irritant, die out when you have used these items frequently.

The following are known irritants and are claimed so in the encyclopedia:

MUSTARD, Hot peppers, cinnamon,

   Stomach cancer often begins at a site where the stomach lining is inflamed. (Merk Manual). Because of the slow process of irritation over time and other factors in all lives involved, many have not made the link to this irritant as a factor in the ugly process of cancer. Currently many are falsely recommending these irritants as healing agents. It used to be that doctors recommended smoking to cure many ailments. In the physiology of cancer, a chronically irritated cell often begins efforts for repairs. The DNA used in this process wears out and when it is copied, it copies wrong.

  There are healing agents ready to counter the irritation and help the lining repair damage. The person who eats spices once a month has less of a risk than the person who has them in all meals of every day such as we experienced in India. It is the same process at cellular level that occurs in the irritations caused in the smoker’s lung. Many brag that they have smoked for many years and still don’t have cancer. It is common knowledge that smoking causes extreme risks for cancer. For optimum health, no spices are what I recommend.

  Those who have a family history of cancer and at higher risk had best leave all spices out of their diet. Prevention is the very best cure. 

Another very frequent symptom observed with spice intake was itching bottoms. There is often a link to parasites with this symptom however, spices irritate the sphincter and external opening of the GI tract as well, and itching occurs frequently.

Avoiding spices brings better health and also improves the nervous system so much needed in dealing with stress.

This has been your "Daily Dose"

by Dr. Rose

A certified family practice physician

  References, extracts,:

Consistent and chronic consumption of spicy foods leads to an eventual desensitization to capsaicin stimulation, explaining why native consumers do not feel the sting of the pepper. It has also been found that the relative 'hotness' of a pepper is related to the capsaicin content (Woodbury, 1980, cited in Caterina et al., 1997).

Continual use results in cell death through excessive calcium influx.

http://sulcus.berkeley.edu/mcb/165_001/papers/manuscripts/_112.html

The ingredients that make mustard effective externally also make it an appetite stimulant and a powerful internal irritant. In very small doses, mustard does stimulate the mucous membrane of the stomach and increase the secretions of the pancreas,

“Over a prolonged period, large doses of black mustard could irritate the stomach and intestines.”

Mustard (From Rodale’s Encyclopedia of Herbs)  

Mustard: the volatile oil of mustard is a powerful irritant capable of blistering skin,

Culinary Uses

Whole white mustard seed is used in pickling spice and in spice mixtures for cooking meats and seafood. It adds piquancy to Sauerkraut and is sometimes used in marinades. In India, whole seeds are fried in ghee until the seed pops, producing a milder nutty flavour that is useful as a garnish or seasoning for other Indian dishes. The brown seed is also pounded with other spices in the preparation of curry powders and pastes. Mustard oil is made from B. juncea, providing a piquant oil widely used in India in the same way as ghee. Powdered mustard acts as an emulsifier in the preparation of mayonnaise and salad dressings. Powdered mustard is also useful for flavoring barbecue sauces, baked beans, many meat dishes, deviled eggs, beets and succotash. There are many ready-made mustards from mild and sweet to sharp and strong. They can be smooth or coarse and flavored with a wide variety of herbs, spices and liquids.

In India, cinnamon is never used with desserts, but is the main ingredient in curries.

In Mexico, it appears with chocolate and chili powder in Mole sauces.

It is a skin irritant and should be handled with care.

Addition of foods with beta carotene will often help the lining to repair on its own. Yet with introduction of burning spices the hottest in the world will create the greatest irritations.

John Wayne Cancer Institute: (http://www.jwci.org/treatmentpancreascancer.htm)

Pancreatic cancer can be caused in :  “Individuals with medical conditions (e.g., ulcer) that have required the removal of part of the stomach. This may be due to a change in the stomach's chemical balance after surgery.”

http://www.jwci.org/treatmentstomachcancer.htm

Individuals who experience a change in the stomach lining (atrophic gastritis or intestinal metaplasia) often suffer from inflammation caused by helicobacter pylori infection. This damage may lead to a precancerous change in the stomach lining.

... Acidic or spicy foods may increase ulcer pain ... stomach more susceptible to the development of an ulcer. ... in your stomach and intestines, causing inflammation and ...
http://www.walgreens.com/library/topics/PepticUlcer.jhtml

LifestyleMatters.com - ... salted or spiced foods, as well as eating large amounts of foods high in ... Also at the top of the gastritis and ulcer-causing list are tobacco, coffee, sugar and ...
http://www.lifestylematters.com/HealthArticles.cfm?lookup=109

Spices are harmful to the digestive tract and can even make one more prone to other bad habits such as alcohol consumption.

Condiments are injurious in their nature. Mustard, pepper, spices, pickles, and other things of a like character, irritate the stomach and make the blood feverish and impure. The inflamed condition of the drunkard's stomach is often pictured as illustrating the effect of alcoholic liquors. A similarly inflamed condition is produced by the use of irritating condiments. Soon ordinary food does not satisfy the appetite. The system feels a want, a craving, for something more stimulating.  {CD 339.3}  by Ellen White

58. Our tables should bear only the most wholesome food, free from every irritating substance. The appetite for liquor is encouraged by the preparation of food with condiments and spices. These cause a feverish state of the system, and drink is demanded to allay the irritation. On my frequent journeys across the continent, I do not patronize restaurants, dining car, or hotels, for the simple reason that I cannot eat the food there provided. The dishes are highly seasoned with salt and pepper, creating an almost intolerable thirst. . . . They would irritate and inflame the delicate coating of the stomach. . . . Such is the food that is commonly served upon fashionable tables, and given to the children. Its effect is to cause nervousness and to create thirst which water does not quench....Food should be prepared in as simple a manner as possible, free from condiments and spices, and even from an undue amount of salt.

562. Spices at first irritate the tender coating of the stomach, but finally destroy the natural sensitiveness of this delicate membrane. The blood becomes fevered, the animal propensities are aroused, while the moral and intellectual powers are weakened, and become servants to the baser passions. The mother should study to set a simple yet nutritious diet before her family.  {Counsels on Diet 341.2}Ellen White

The delicate membrane becomes inflamed, the healthy tone of the stomach is lowered, and the appetite is perverted, the taste loses its discernment, and the delicious flavors of grains, vegetables, and fruits become insipid and unpalatable.  {Signs of the Times, February 17, 1888 par. 5}Ellen White

Consistent and chronic consumption of spicy foods leads to an eventual desensitization to capsaicin stimulation, explaining why native consumers do not feel the sting of the pepper. It has also been found that the relative 'hotness' of a pepper is related to the capsaicin content (Woodbury, 1980, cited in Caterina et al., 1997).

Continual use results in cell death through excessive calcium influx.

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