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Green Chilies

Heat for your Heat – Green Chilies

Posted on: October 2nd, 2014 by Constadina Zarokostas-Vasiliades No Comments

August to October marks the harvest season of a vegetable that could help balance hot flashes during menopause – the Green Chili. Roasted they are smoky and sweet, and come in a variety of heat levels. They also pack a punch when it comes to other health benefits.

Not into hot spicy things? That’s ok, because these chilies also come in a mild variety that has no heat to them at all.  If that doesn’t entice you yet, know that the active component of capsaicin found in chili peppers like these are not only cancer fighters, but are  an antioxidant that help atherosclerosis, asthma, pain disorders, diabetic neuropathy, cluster headaches, arthritis, psoriasis, inflammation, and can even give a boost to the metabolism and cardiovascular system. Have hot-flashes or a fever? Capsaicin lowers the body temperature by stimulating the cooling center of the hypothalamus in the brain.  This can help people deal with high temperatures.  These chilies also contain carotenoids, vitamins A and C, are rich in zinc, iron, calcium, potassium and rutin.

From Southern Colorado, all the way to New Mexico more green chilies are grown than any other part of the US.  From August to October it is common to find vendors roasting and selling fresh “hatch” green chilies in the parking lots of supermarkets and strip-malls in this part of the United States. If you don’t live in the area or plan on a visit there, keep an eye out for them all the way into October at your local grocery store or health food store. Chili peppers are botanically considered fruits, but in the culinary world are viewed as vegetables.

You may not expect something hot to cool you down, but green chilies are one vegetable you may want to try to balance hot flashes.


Photo Credit: Constadina Zarokostas-Vasiliades

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Biography for Constadina Zarokostas-Vasiliades

Constadina Zarokostas-Vasiliades is a Writer, Editor, Communications Consultant, Reiki Practitioner (UsuiShiki Ryoho) and Herbalist who enjoys writing about diverse cultural sensitivities, and the ability to bring balance into daily lives and work environments. After graduating from the University of Calgary’s International Relations and Communication’s Program she worked in various communications oriented jobs including the Office of Public Affairs for the U.S. Consulate General in Calgary, Canada, and as the Editor-in-Chief of an award winning Canadian multicultural magazine. Her various jobs allowed her the ability to travel the world, however her love of natural balanced holistic living that she learned from her travels and her Greek family inspired her to study this area further, first by delving into the world of Hippocrates (the Father of Modern Day Medicine), followed by becoming a Certified Reiki Practitioner, and finally received her certification in Herbalism from Canada’s First School of Nutrition, the Packard School of Nutrition. Later on, living in Hawaii for two years allowed her to also learn about local holistic and spiritual practices, and further studied aromatherapy under Hawaii’s award winning aromatherapist Alexandra Avery. Learn more about living in a healthy balanced world by visiting Constadina's web-blog at:

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