The gastrointestinal turmoil of 'sudden turmoil disorder' described in Donguibogam is, from the viewpoint of modern medicine, closely linked to the complex physiological responses triggered by spicy and salty foods. In particular, 'capsaicin', the main component of spicy food, stimulates the 'TRPV1 receptor' present on sensory nerve cells in our body. This receptor originally functions to detect pain and heat sensation. Just as when scalding water touches the skin, when capsaicin makes contact with the gastrointestinal mucosa, the TRPV1 receptor activates, leading the stomach to react as if screaming, 'Ouch, that's hot!'
Such intense stimulation can cause direct damage to the gastrointestinal mucosa beyond temporary discomfort. Repeated or excessive irritation destroys the mucus layer protecting the stomach wall and can trigger microscopic inflammatory reactions. When the 'osmotic effect' of salty foods is added to this, the situation worsens further. Food high in salt draws moisture into the intestinal interior and easily induces diarrhea, which is a natural response by our body to rapidly dilute and excrete excessive salt.
Furthermore, our stomach is not merely a digestive organ. There exists the 'enteric nervous system', often called the 'second brain', and this enteric nervous system forms the 'gut-brain axis' that constantly communicates with the brain via the 'vagus nerve'. Acute stomach stress from spicy and salty food sends an emergency signal along this gut-brain axis, and the brain, through the autonomic nervous system, can excessively accelerate gastrointestinal motility or, conversely, paralyze its function. This is why symptoms like 'sudden turmoil disorder', in which vomiting and diarrhea appear at the same time, manifest.
In addition, excessive stimulation negatively impacts the intestinal microorganism environment, namely the 'gut microbiome'. As beneficial bacteria decrease and harmful bacteria proliferate, this can lead to conditions such as 'leaky gut syndrome'. When the permeability of the intestinal barrier increases, undigested food debris or toxins can enter the bloodstream and provoke a systemic inflammatory response. Such inflammation further elevates gastrointestinal sensitivity, causing it to react easily even to minor stimuli.
These acute reactions can cause dehydration and electrolyte imbalance in the short term, creating serious problems in maintaining whole-body homeostasis. In severe cases, they can even affect the cardiovascular system or kidney function. If these eating habits are repeated, the risk of progressing beyond acute gastrointestinal upset into chronic digestive diseases such as chronic gastritis, reflux esophagitis, and irritable bowel syndrome increases. The 'internal imbalance caused by food' discussed in Donguibogam can be explained in modern medicine through these delicate and complex physiological mechanisms. You can likely now appreciate that our stomach is far more sensitive and precious than we often think, can you not?
