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Director / Editor: Victor Teboul, Ph.D.
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Independent and neutral with regard to all political and religious orientations, Tolerance.ca® aims to promote awareness of the major democratic principles on which tolerance is based.

Why doesn’t water help with spicy food? What about milk or beer?

By Daniel Eldridge, Senior Lecturer in Chemistry, Swinburne University of Technology
Spicy foods taste spicy because they contain a family of compounds called capsaicinoids. Capsaicin is the major culprit. It’s found in chillies, jalapeños, cayenne pepper, and is even the active ingredient in pepper spray.

Capsaicin doesn’t actually physically heat up your mouth. The burning sensation comes from receptors in the mouth reacting to capsaicin and sending a signal to the brain that something is very hot.

That’s why the “hot” chilli sensation feels so real – we even respond by sweating.…The Conversation


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