An Indian dish just “spicy” ordered with a little excess of confidence and there is the drama. It is at this moment that our instinct comes into play, very often pushing us to swallow a large glass of water in speed. However, this reflex is far from the miracle solution. The American edition of the HuffPost has looked into the issue and reveals what really works (or not) to stop the burns of an overly spicy dish.
Known to drink spicy sauce when a tournament requires it, the eaters of competition peppers are probably the best placed to solve this problem. Water, beer, sodas, milk or pineapple juice … What should we really consume to relieve a mouth that becomes so hot?
Eaters of self -proclaimed peppers, including Kurt Miller, known as “Johnny Scoville”, advise against the use of three liquids to cool their mouths: water, beer and soda. “What is happening with water is that she moves capsaicin (or another active component of the chili) in your mouthexplains Kurt Miller. You can be relieved for a second when the water is on your tongue. But as soon as you swallow the water, this relief disappears. ”
Worse, she would only get things done. “It gives you a moment of relief, then (heat) comes back even stronger because it spreads spices”confirms Mike Jack, defending champion in the world’s League of Fire peppers, awarded with the Guinness Records book – with the fastest time to eat 100 pepper Carolina Reaper, one of the strongest in the world.
Peanut butter, sugar or pineapple juice
Same thing for beer. “Beer is mainly composed of water. And although it seems to momentarily alleviate the pain, it does nothing in reality ”says Shahina Waseem, alias the “Uk Chilli Queen”. The soda is no exception: Mike Jack learned at his expense that drinking such a drink only makes the burn. According to research, carbonation in active sodas makes it a protein called “TRPA1”, which is linked to pain in nerve cells. It is the same protein that is activated by certain spicy foods such as wasabi.
On the other hand, drinking milk would be effective according to science. Researchers point out that the fat content of milk can interact with capsaicin contained in many spicy foods. “Unfortunately, it’s temporary”nuance Kurt Miller. The fragale Kris competition eater, known as “Scoville Unit”, which notably participated in the program “Superhot”, issued the hypothesis that the best way to use milk is to stir it and then spit it. According to its experience, letting milk and spices rest together in the stomach can cause fairly unpleasant digestive problems.
Other foods and drinks based on dairy products would be beneficial to mitigate such a burn, including yogurt, ice cream and cheese. For example, peanut butter is Kurt Miller’s favorite product – it is even a basic product during pepper -eating competitions. “My theory is that peanut butter coats the taste receptors of the tongue because it is very thick”he raises.
Others swear by pineapple juice and pickle juice to relieve the burn. Shahina Waseem suggests that acidity counterbalances capsaicin. Other effective foods: those that contain sugar. Shahina Waseem can drink chocolate milk or a FRAPPUCCINO to recover after a tournament. Some even engulf a spoon of sugar. The fact remains that each of us reacts differently to the consumption of spices. You may need to use the test-error method before finding the best solution to alleviate your burning sensation. But don’t panic: a fire, even in the figurative sense, never burns forever.
