Romanian health advice cautions against eating certain vegetables in extreme heat

Romanian health experts advise limiting the intake of five vegetables—hot peppers, garlic, asparagus, beetroot and spinach—when temperatures exceed 35 °C. The capsaicin in hot peppers, for example, can stimulate heat receptors, increase sweating and aggravate dehydration, while garlic and other listed vegetables may cause gastric discomfort and heightened heat perception in humid conditions. Instead, they recommend focusing on water‑rich fruits and light meals during heat waves.

A related cooking guide suggests a simple technique to improve roasted peppers: wash and dry the peppers, puncture each with a finger, add about half a teaspoon of salt inside, then pan‑roast with a little oil and water until tender and evenly browned. This method resolves common issues of uneven seasoning and texture, yielding soft, uniformly cooked peppers suitable for summer meals.