This helps explain the sweating, flushing, and occasional light-headedness that can accompany eating spicy foods. Carried in oils in chiles, capsaicin is also a skin and mucous membrane irritant. Capsaicin is a natural defense mechanism developed by certain plants to prevent mammals from eating them. [2] X Research source Most mammals take the hint and move on, but not us.
Our brain neurons responsible for pleasure and pain are adjacent and possibly interconnected. This helps explain why many people get a rush out of risky behavior, especially when they can experience danger/pain without much risk, such as in eating spicy food. [3] X Research source
Indeed, there is growing scientific evidence that spicy foods are good for you: they may help you consume less calories by reducing sweet/salty/fatty cravings; increase calorie burning by increasing your body’s perceived core temperature;[6] X Research source have beneficial impacts on cardiovascular health and cholesterol levels; and, surprisingly enough, reduce gastric acid production. [7] X Research source
Use gloves when preparing chiles. Or, at very least, wash your hands thoroughly after handling them. Protect your eyes and other sensitive areas. Consider eyewear when cutting chiles. Do not rub your eyes, nose, or mouth before washing your hands. For that matter, if you need to use the bathroom or have an itch in a sensitive area, make sure you wash your hands before (and after!). The hottest parts of a chile are the seeds and the inner membranes (usually white) that hold them in place. This is where most of the capsaicin is located. [8] X Research source Scrape these away while preparing a chile if you want to tone things down.
Add a little spice to common foods in your current diet. Add a shake of red pepper flakes to your soup, or put a splash of hot sauce in your ketchup. [9] X Research source Serve diced peppers, or a chile-based sauce, on the side, and add it to your food as you eat. This gives you maximum control over the spiciness.
The Scoville Scale is the standard guide for heat in chiles. The more Scoville units, the more capsaicin, the spicier the chile. Use it as a guide on what chile to try next. [11] X Research source
If you don’t overwhelm your taste buds with heat, you’ll be better able to appreciate the range of flavors in spicy dishes.
If you seem to have reached a plateau as you work your way up the Scoville Scale, you may just want to accept that as your limit. Think of all the spicy foods you’ve already added to your eating repertoire.
Milk contains the protein casein, which works to wash capsaicin molecules away from the nerve receptors in your mouth. [14] X Research source Cold milk provides a cooling effect for the burning sensation. Fats in milk coat the tongue and mouth, again providing a soothing effect and making the casein a more effective “cleaner. ” Other milk-based products will help as well. There’s a reason why Buffalo wings are traditionally served with ranch dressing, Mexican dishes often come with sour cream, and curries often have a yogurt sauce.
Capsaicin is soluble in alcohol, meaning alcoholic beverages will help wash some of it (and its burn) away. [15] X Research source So here’s your excuse to have a beer with those hot wings. Capsaicin is also soluble in oil, so you can try swirling a little vegetable or olive oil in your mouth and spitting it out (at home, preferably). Also, foods with a higher fat content like dark chocolate might provide some relief. Sugar water is another option, especially at home. Sweet (or salty, for that matter) flavors help mask the spice, and the sugar solution helps produce a coating, soothing effect as well. Add a tablespoon or so of sugar to a glass of water. [16] X Research source This, like oil, works best as a rinse that you spit out. Avoid plain water, as whatever cooling effect it may have is countered by the fact that it just redistributes the capsaicin around you mouth or down your throat.
Try eating cold fruit (which contain sugars) or ice cream (which contains sugars and casein) along with your spicy dish. [17] X Research source A milkshake might provide the best of all worlds – cold, fat, sugar, coating effect, and good flavor to boot. You can try ice chips to cool your mouth, but as they melt they will have the same capsaicin-spreading properties as a glass of water.
Like a good sponge, light, airy, textured foods work best at sopping up capsaicin. Alternate bites of your chosen “sponge” with the spicy food. Some people rely on marshmallows. [18] X Research source
If other gastrointestinal issues arise – acid reflux, heartburn, GERD, etc. – treat them as you normally would. As noted, chiles have no unique impact on the digestive system that requires unique treatments. Try chewable or liquid antacids, Pepto-Bismol, or other such treatments that tend to work for you. If you have frequent heartburn, talk to your doctor or pharmacist about the range of over-the-counter and prescription pills now available, most of which are taken daily (before symptoms arise). You can also take common sense measures like limiting your intake of heartburn-inducing foods; not eating spicy foods late in the evening, since reflux symptoms are usually worse at night; and letting gravity aid in your digestion by staying on your feet or, better yet, taking a walk. [20] X Research source
