In general, the organism has a flexible ability to adapt to the conditions in which it finds itself. Primarily, it requires sufficient time for all systems in the body to adjust, and the extent of these abilities is largely determined by the individual's genetic makeup. Additionally, consider that most of the Asian population is located in different climatic conditions (temperature, humidity). Spicy foods are historically rooted in these cultures due to the extension of food shelf life and cooling effects (increasing sweat production, which subsequently cools the organism). It is necessary to handle sources of capsaicin carefully, as excessively high doses can be problematic (strain on the nervous system, digestive and cardiovascular systems).
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.