In almost every Arab kitchen, black pepper is the essential spice added to nearly every dish, from soups to meats to rice and salads. Many people believe black pepper is “good for digestion,” “warms the body,” or “treats phlegm.” But in the Tayyibat System, Dr. Diaa Al-Awadi, may Allah have mercy on him, presents a completely different perspective: black pepper and hot spices generally do not dissolve in water. When they enter the digestive system, they remain suspended as small solid particles, irritating the lining of the stomach, small intestine, and colon, causing chronic inflammation, and potentially leading to stomach ulcers and irritable bowel syndrome. If you are new here, you may benefit from learning about What is the Tayyibat System? or reviewing the article on Allowed and Forbidden Foods in the Tayyibat System, as well as reading the Biography of Dr. Diaa Al-Awadi, and finally you can Download the Tayyibat System PDF.
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Black Pepper: A Water-Insoluble Substance That Irritates the Intestines
The unique scientific angle Dr. Diaa Al-Awadi, may Allah have mercy on him, presents in understanding the harm of black pepper is its chemical composition. Black pepper contains a substance called piperine, which is responsible for its pungent taste. This substance, along with most other hot compounds in spices (such as capsaicin in chili peppers), does not dissolve in water. When black pepper is added to food and enters the stomach and intestines, it does not dissolve in the watery digestive juices. Instead of dissolving and passing smoothly, it remains suspended as microscopic solid particles, rubbing against the lining of the digestive tract and causing both mechanical and chemical irritation. This continuous irritation, day after day, leads to chronic inflammation of the stomach and intestinal lining, and may progress to ulcers, bleeding, and hypersensitivity.
Hot Spices and Ulcers: Mechanical Damage Before Chemical
Dr. Diaa Al-Awadi, may Allah have mercy on him, believes that the primary harm of hot spices is not only chemical (as many doctors think), but primarily physical and mechanical. The insoluble solid particles of black pepper, cumin, dried coriander, chili, cinnamon, and nutmeg – all these spices – rub against the stomach and small intestine walls as they pass through. If this wall is healthy, it may tolerate them for some time. But if there is any existing weakness or inflammation from other foods (such as white flour and dairy), adding these abrasive particles is like rubbing an open wound with sandpaper. The result: worsening inflammation, the appearance of stomach ulcers, increased IBS symptoms, and heightened digestive sensitivity to any subsequent food. Dr. Diaa explains that ulcers do not only come from H. pylori or medications; they may come from years of consuming insoluble hot spices.
Cottage Cheese and Black Pepper: A Recipe for Stomach Ulcers
Dr. Diaa Al-Awadi, may Allah have mercy on him, gives a specific example: cottage cheese (soft white cheese) with black pepper. This combination is very common on the breakfast table, but in the Tayyibat System, it is considered one of the most harmful foods. He explains that cottage cheese itself is difficult to digest and contains casein protein, which may cause allergies and inflammation. When black pepper is added, the meal turns into “sandpaper” for the intestines. The solid particles of black pepper, trapped in the sticky texture of the cheese, adhere to the stomach and intestinal walls and rub against them forcefully. This combination may be a direct cause of chronic gastritis and erosion of its lining, which explains why many people suffer from acidity and heartburn after eating this combination. The problem may not be the cheese alone or the pepper alone, but their interaction together.
Onions and Tomatoes: Additional Irritants in the Context of Inflammation
In the context of discussing stomach ulcers and colitis, Dr. Diaa Al-Awadi, may Allah have mercy on him, also warns against onions and tomatoes, especially in acute or chronic cases. Onions contain volatile oils and sulfur compounds that may irritate the stomach, especially when eaten raw. Tomatoes contain organic acids (such as citric and malic acid) and small seeds that may not dissolve and irritate the intestines. In the Tayyibat System, these foods are not absolutely forbidden for everyone, but they are temporarily forbidden in cases of active ulcers or acute IBS, until the digestive tract lining heals. After healing, some people may be able to introduce them in small quantities, but black pepper remains forbidden for longer due to its insoluble solid nature.
Arugula: The Permitted Leafy Vegetable That Does Not Cause Irritation
In contrast to hot spices, onions, and tomatoes, Dr. Diaa Al-Awadi, may Allah have mercy on him, mentions arugula positively. Arugula is a leafy vegetable that can be eaten in the Tayyibat System (within the green zone after light cooking or with careful portion control). Arugula differs from other leafy greens (such as lettuce and garden cress) in that it causes less gas and bloating, and has properties that may help calm inflammation. However, as with all leafy greens in the Tayyibat System, it is preferable to eat arugula cooked or at least finely chopped or grated to reduce coarse fibers that may irritate sensitive intestines. It is not recommended to eat large amounts raw at once, especially for those suffering from sensitive colon or active ulcers.
Why Do People React Differently to Spices?
Not everyone who eats black pepper or hot spices develops an ulcer or intestinal inflammation immediately. Dr. Diaa Al-Awadi, may Allah have mercy on him, explains that this depends on the condition of each person’s digestive system. A person with a healthy intestinal wall, thick mucous lining, and strong stomach acid may tolerate solid particles for longer. But a person suffering from weak digestion, chronic inflammation from other foods (white flour, dairy), or taking acid suppressants that weaken the stomach’s natural defense will be more sensitive to spices. The damage is cumulative: each meal containing black pepper causes microscopic scratches, which accumulate over time, and then one additional meal breaks the barrier and symptoms appear. This explains why a person may suddenly feel stomach pain after years of eating the same food, thinking the problem happened suddenly, while it was accumulating silently.
What Can You Use Instead of Black Pepper?
In the Tayyibat System, spicy food is not completely forbidden, but using less harmful alternatives is recommended. Salt (within reasonable limits) can be used to enhance flavor. Wild thyme (mountain thyme) may be less irritating than black pepper. Cumin in very small quantities may be acceptable for some people, but it is best to avoid it initially. Natural cane vinegar (one teaspoon in a glass of water before a meal) may help improve digestion and reduce the need for spices. Fresh herbs like mint and basil (in small quantities and with caution) may add flavor without abrasive solid particles. The core idea: anything that does not dissolve in water and is not broken down by digestive enzymes may cause irritation, so look for flavors that come from natural fats (butter, ghee, olive oil) and soluble spices (such as turmeric dissolved in oil) instead of dry, solid spices.
Conclusion
Black pepper and spices in the Tayyibat System are viewed from a unique physicochemical perspective: most of them do not dissolve in water, and their solid particles remain suspended in the digestive system, irritating the lining of the stomach and intestines and causing chronic inflammation and ulcers. Cottage cheese with black pepper is a specific recipe for stomach ulcers. Onions and tomatoes are additional irritants in the context of inflammation. Arugula is a better leafy vegetable, but it needs cooking or fine chopping. The solution is not to deprive yourself of flavor, but to choose less harmful alternatives: natural fats, salt, cane vinegar, and fresh herbs with caution. The goal is to give the digestive system rest, not only from heavy foods but also from solid particles that rub against it and scratch it day after day.
Read Also
- What is the Tayyibat System?
- List of Forbidden and Allowed Foods in the Tayyibat System
- Biography of Dr. Diaa Al-Awadi
- Download the Tayyibat System PDF
This article is a simplified and organized summary of the video content, aiming to arrange the ideas and concepts mentioned in it and connect them to their context within the Tayyibat System. You can watch the video on YouTube here.
Because the piperine in it does not dissolve in water, so its solid particles remain suspended in the digestive system, rubbing against the stomach and intestinal lining, causing mechanical irritation, chronic inflammation, and ulcers.
Common medical explanations focus on the chemical aspect (acidity or heat). Dr. Diaa adds the physical dimension: insoluble solid particles rub against the wall and scratch it, and the damage is cumulative, not immediate.
Cottage cheese is difficult to digest and sticky, while black pepper has solid particles. Together, the particles become trapped in the cheese’s texture and rub against the stomach wall forcefully, increasing irritation and potentially causing ulcers.
No, but they are temporarily forbidden in cases of active ulcers or acute IBS, because they contain irritating substances (sulfur oils in onions, acids and small seeds in tomatoes).
Arugula is a leafy vegetable that causes less gas and bloating. However, it is preferable to eat it cooked or finely chopped, not raw in large quantities, to reduce coarse fibers that may irritate sensitive intestines.
Each meal containing black pepper causes microscopic scratches in the stomach lining. Over time, these scratches accumulate, and then one additional meal breaks the barrier and symptoms appear suddenly, while the damage was developing silently for years.
Salt (in moderation), wild thyme, cumin in very small quantities (for some people), natural cane vinegar to improve digestion, natural fats (butter, ghee, olive oil), and fresh herbs with caution. Avoid dry, solid spices.
No. Spices with insoluble solid particles (black pepper, cumin, dried coriander, chili, cinnamon, nutmeg) are the most harmful. Spices that dissolve in oil (like turmeric) may be less harmful, and fresh herbs (mint, basil) may be less problematic if used with caution.
