5 methods to help you eliminate spicy feeling (confirmed by science)
After eating spicy food, your mouth will feel very hot and spicy. If only there was a food or method to help you eliminate this uncomfortable feeling.
If you have the same idea, congratulations, this article aims to find the best and fastest way to relieve the “spicy” feeling for you.
First of all, the conclusion is:
If you want to eliminate the spicy feeling, it is useless to drink vinegar or alcohol.
What can really eliminate spicy feeling should meet the following four characteristics: high fat, low temperature, vanilla flavor and sweet food.
Food or drink satisfying any one condition can have a little effect of eliminating spicy feeling, and it is better to satisfy multiple conditions at the same time.
I’m not really saying that hot pot needs vanilla ice cream.
Let’s talk about the details.
Why do you feel spicy?
The essence of spicy taste is capsaicin in chili, which is combined with a protein in our mouth.
This protein is called TRPV1 and has two abilities: one is to sense high temperature, the other is to sense chemicals such as capsaicin.
When the temperature is higher than 43℃, TRPV1 protein will immediately alert and give an alarm. Then the corresponding nerve cells will scream to our brains: “ah, it’s so hot, it hurts!” ! ! !”
When capsaicin and TRPV1 protein are in “intimate contact”, it will also give out the same “scalding alarm”, so our brain will receive the feeling that it is hot, scalding and may even have some pain-“ah, how hot!”
Therefore, spicy taste is actually a feeling of “scalding”.
However, because the “scalding” produced by spicy food is usually not particularly strong, we will only feel “hot”, but it will not be as uncomfortable as when it is really scalded.
Even, because the pain caused by “scalding” causes the brain to secrete analgesic endorphins, which act like morphine and make people feel particularly comfortable, chili has become an indispensable condiment for many people (such as me).
To eliminate spicy feeling, we must analyze capsaicin and TRPV1 protein, which are the root causes of spicy taste, and control them according to their characteristics.
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Eat these to eliminate spicy feeling
First look at capsaicin.
It has an obvious characteristic: it doesn’t like water, likes oil, or likes fatty things.
Therefore, it is useless to eat spicy food and drink water-capsaicin on your TRPV1 protein is still dead there and will not leave with the water.
So at this time, you should eat some greasy food-such as milk, yogurt, milk tea, ice cream, and so on, of course, if you want to drink sesame oil also casually.
Capsaicin likes fat. seeing this, it will immediately leave your TRPV1 protein and follow the fat in drinks or food.
After seeing capsaicin, let’s look at TRPV1 protein.
This is the guy who sounded the alarm and made our brains cry “hot”.
Therefore, one way to eliminate spicy feeling is to quiet down the TRPV1 protein.
As we talked earlier, the essence of spicy taste is a kind of “hot” sensation.
TRPV1 protein can sense temperature as well as spicy taste.
So, one of the ways to keep it quiet is to cool it down-ice water, ice coke … whatever it is, as long as it can cool it down, it will be somewhat useful.
In addition, there is another thing also useful: vanilla.
Yes, it is the vanilla in our vanilla ice cream-if the ice cream uses natural vanilla extract.
The main ingredient used to flavor herbs is called vanillin.
Several American scientists made an experiment on chili with it. In this experiment, subjects gargle with vanillin solution before and after eating spicy food.
The result is very exciting: Vanillin can not only improve the ability to bear spicy taste, but also reduce the degree of perceived spicy taste by up to 75%.
Another way to relieve spicy flavor is sweet taste.
This is true. The group of American scientists are definitely a group of food. After the experiment on vanillin, they began to experiment on the effect of sweet taste on spicy food.
The results are still encouraging: sweet taste-whether sugar or non-caloric sweeteners-can significantly reduce the perceived harshness.
Therefore, ice cola usually can eliminate spicy feeling more than ice water, which is also due to the effect of sweet taste.
However, there is still a reminder: sugary drinks are not healthy.
Plug your nose
If, I mean, if all the above methods don’t work for you, you can still try the last method-plug your nostrils.
Although our sense of taste is “taste”, in fact, many proteins used to sense taste are in the nasal cavity.
When we have a cold and stuffy nose, we often feel that the food doesn’t taste good, because our nose is blocked, so the taste we feel is greatly weakened.
The same is true for spicy taste. Blocking your nose to eat spicy food can really reduce the spicy degree!
According to the experimental data of scientists, the degree of harshness felt in this way is only about half of the original.
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To sum up, there are five ways to eliminate spicy feeling:
- Fatty foods/beverages, such as milk, milkshakes, milk tea, ice cream, etc.
- Ice drink
- Vanilla food
- Sweet food or drink
- Plug one’s nostrils
According to these methods, the effects of various common strategies are sorted as follows:
Nasal congestion+vanilla ice cream > vanilla ice cream > ice cream with other flavors/ice milk/ice milk tea > ice soft drink/ice juice > ice water > other various methods of relieving spicy food mainly used for psychological comfort …
Of course, there is also one of the most effective methods, that is:
Don’t eat spicy food!
But that’s impossible, so I’m ready to bring vanilla ice cream and napkins for nostrils next time I make a hot pot appointment.
- Smutzer, G., et al. (2018) Detection and modulation of capsaicin perception in the human oral cavity. Physiol Behav. 194: 120-131.
- Rosenbaum,T., Simon, S.A. (2007) TRPV1 receptors and signal transduction. W.B. Liedtke, S. Heller, (eds), TRP Ion Channel Function in Sensory Transduction and Cellular Signaling Cascades. CRC Press/Taylor & Francis, Boca Raton.Chapter 5: 69-84.
- Reubish, D., et al. Functional assessment of temperature-gated ion-channel activity using a real-time PCR machine,BioTechniques. 47 (3)(2009) iii–ix. doi: 10.2144/000113198