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Why Drink Water Worsens The Hotness Of The Pepper?

 
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JamesTaylor



Joined: 30 Nov 2015
Posts: 4

PostPosted: Sat Dec 19, 2015 10:06 am    Post subject: Why Drink Water Worsens The Hotness Of The Pepper? Reply with quote

There are two solutions for those who are initiated into the world of spicy food.
Why chili chop and drink water only makes the situation worse? Channel American Chemical Society gave the answer in a nice video about the chemical effects of the pepper in our bodies.

The molecules of capsaicin are responsible for the hotness of peppers. This organic compound produced by seeds of the plants of the genus Capsicum are joined with the language TRPV1 receptors, which sends the signal to the brain's pain. http://www.thefitfocus.com/old-school-new-body-review-steve-holman-becky-holman/

However, peppers are not doing damage to the tissues of the tongue, but that the brain is convinced otherwise and wants us to stop eating them. Tears and body heat is added to the sensation of itching. The amount of capsaicin in the pepper determines the overreaction of the body.

Now go to the second part of the question. Why drinking water makes things worse? It turns out the H2O molecules are polar and the capsaicin, which has a hydrocarbon tail, is compound a polar (hydrophobic i.e.). In Christian, which makes the water is spread throughout the mouth itch.

The solution is a glass of milk or a spoonful of ice cream, because the dairy products contain casein, a phosphor protein that traps molecules of capsaicin and dissolve them in the mouth. Another long-term solution is to eat food more spicy, because receptor TRPV1 loses sensitivity to capsaicin.
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