Is there any advantage to eating hot peppers instead of mild ones?

In keeping with their Capsicum scientific classification, most peppers contain the very pungent and stimulating chemical called capsaicin. (Bell peppers are an exception to this rule, and do not contain capsaicin.) Research studies have examined potential benefits of capsaicin—when ingested in food or supplement form—with respect to stomach problems (including gastric ulcer), the common cold, inflammatory responses, blood fat levels, and other conditions. However, I believe that the jury is still out in these areas. In addition, there may be unwanted consequences of capsaicin intake for some individuals who are more sensitive to the “heat” aspect of hot peppers. For all of these reasons, I view the choice of “mild” versus “hot” as more of a personal preference at this point in time and look forward to future research that can help clarify these capsaicin-related issues.