Drink THIS If Your Mouth Is Burning
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Date: 2019-10-15
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Comments and reviews: 10
CoxTH
If it's the fat content, they should investigate what happens if you let someone drink vegetable oil, which is essentially 100% fat. If it's the sweetness, then sugar water should be more effective than normal water. If it's the protein content, then have people drink an otherwise unflavored protein solution. Honestly, just having people drink a bunch of stuff isn't exactly a helpful experiment if you want to find out which factor it is. You gotta isolate that singular factor and test for that. Of course, there is always the option that it's a combination of factors as well, but once you have set a baseline for how effective each component is on its own, you can start looking at combinations.
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If it's the fat content, they should investigate what happens if you let someone drink vegetable oil, which is essentially 100% fat. If it's the sweetness, then sugar water should be more effective than normal water. If it's the protein content, then have people drink an otherwise unflavored protein solution. Honestly, just having people drink a bunch of stuff isn't exactly a helpful experiment if you want to find out which factor it is. You gotta isolate that singular factor and test for that. Of course, there is always the option that it's a combination of factors as well, but once you have set a baseline for how effective each component is on its own, you can start looking at combinations.
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Martynas Jankunas
IT has to do with lipophilicity. One time I was eating really spicy food, and I had tomato and sourcream (smetana) salad. Just a spoon of that extinguished the fire immediately. Some other time I tried eating a spoonful of 30% fat sourcream alone and it really worked again. I also think some drinks or foods due to their viscosity can work as an abrasive helping remove excess capsaicin from your tongue. Why does rubbing napkin on your tongue kinda help? There isn't that much of fatty drinks the research has covered. Whole milk, being the fattest one, only contains 5% of fat. They really should had tried to push fat content to extremes, e. g. taking a shot of some oil.
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IT has to do with lipophilicity. One time I was eating really spicy food, and I had tomato and sourcream (smetana) salad. Just a spoon of that extinguished the fire immediately. Some other time I tried eating a spoonful of 30% fat sourcream alone and it really worked again. I also think some drinks or foods due to their viscosity can work as an abrasive helping remove excess capsaicin from your tongue. Why does rubbing napkin on your tongue kinda help? There isn't that much of fatty drinks the research has covered. Whole milk, being the fattest one, only contains 5% of fat. They really should had tried to push fat content to extremes, e. g. taking a shot of some oil.
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Kabir Kumar
Indian hot food(proper stuff, not what you'd find in a takeaway) has a sort of sweetness to it that makes the hotness a lot more brief, so there isn't anywhere near the afterburn you'd get from say, mexian food. In dahl, I think it comes from the onions (from when they caramelise. Dahl also has protein, from the lentils. The spices added might also play a role. I feel like ginger also affects it. To be honest, the initial burn is generally pretty enjoyable, it's the afterburn I don't like. Could be because I grew up mostly with foods that didn't have afterburn.
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Indian hot food(proper stuff, not what you'd find in a takeaway) has a sort of sweetness to it that makes the hotness a lot more brief, so there isn't anywhere near the afterburn you'd get from say, mexian food. In dahl, I think it comes from the onions (from when they caramelise. Dahl also has protein, from the lentils. The spices added might also play a role. I feel like ginger also affects it. To be honest, the initial burn is generally pretty enjoyable, it's the afterburn I don't like. Could be because I grew up mostly with foods that didn't have afterburn.
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Viktor Hierta Gustafsson
Held a chili sauce testing and lecture the other week (hot ones style) for a big group of people and the two remedies people there thought was the best ones was an ice cold Gin & Tonic with lots of lime and mint or a cinnamon bun. (It was the Swedish cinnamon bun day. They both tied for first place. Close second was beer sausage (dry aged rather fatty and flavorful sausage, i bought the really boring un-spiced ones for this lecture)Then carrot sticks with yogurt dip after those. Then milk. Followed lastly by ice-water.
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Held a chili sauce testing and lecture the other week (hot ones style) for a big group of people and the two remedies people there thought was the best ones was an ice cold Gin & Tonic with lots of lime and mint or a cinnamon bun. (It was the Swedish cinnamon bun day. They both tied for first place. Close second was beer sausage (dry aged rather fatty and flavorful sausage, i bought the really boring un-spiced ones for this lecture)Then carrot sticks with yogurt dip after those. Then milk. Followed lastly by ice-water.
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Matheus Azevedo Oliveira
I once saw a scientist say that water actually makes things worse. He said that when you drink water, your mouth cools down (and you get the little relief bc of it, but since the capsaicin doesnt dissolves on water, what happens is that you take away any other residual that could be blocking the capsaicin from your 'pain-sensers', and then, after swallow the water, you get a hotter burn. Idk if thats true, but I think it makes sense.
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I once saw a scientist say that water actually makes things worse. He said that when you drink water, your mouth cools down (and you get the little relief bc of it, but since the capsaicin doesnt dissolves on water, what happens is that you take away any other residual that could be blocking the capsaicin from your 'pain-sensers', and then, after swallow the water, you get a hotter burn. Idk if thats true, but I think it makes sense.
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Mad man
I dont know abou beverage but Icecream is like best of all: It has fat, it has sugar, its viscous so it coats your mouth, its much colder than anything out of fridge, and because it actually melts in your mouth, the coolness lasts longer and its not as weird as gurgling and holding milk/water in your mouth. I know you might not have icecream at hand atm, but if you want to have some pepper challenge or mexican cookout, pack on icecream.
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I dont know abou beverage but Icecream is like best of all: It has fat, it has sugar, its viscous so it coats your mouth, its much colder than anything out of fridge, and because it actually melts in your mouth, the coolness lasts longer and its not as weird as gurgling and holding milk/water in your mouth. I know you might not have icecream at hand atm, but if you want to have some pepper challenge or mexican cookout, pack on icecream.
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Bartleby
I don't quite understand why Sam Seder is going to such extraordinary lengths to change his identity and create a second life as a Georgia based journalism professor with an entirely new family just to make awesome food videos but you go, Sam - er - Adam. Whatever. All I know is that until I see Adam as an in studio guest on The Majority Report, my theory is the most plausible.
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I don't quite understand why Sam Seder is going to such extraordinary lengths to change his identity and create a second life as a Georgia based journalism professor with an entirely new family just to make awesome food videos but you go, Sam - er - Adam. Whatever. All I know is that until I see Adam as an in studio guest on The Majority Report, my theory is the most plausible.
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Eric Fong
What about wasabi? I had piece of spicy sushi that was way too hot for me. Almost instantly the burning pain was replaced with the slight sting from the wasabi when I had a different piece of sushi. I don't think adding more capsaicin is helping, but I think the creamy texture of the wasabi is what helps to drag some of the capsaicin off your taste buds.
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What about wasabi? I had piece of spicy sushi that was way too hot for me. Almost instantly the burning pain was replaced with the slight sting from the wasabi when I had a different piece of sushi. I don't think adding more capsaicin is helping, but I think the creamy texture of the wasabi is what helps to drag some of the capsaicin off your taste buds.
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Vincent mays
Ok Ill share my secret. Plant based coffee creamer. Im not sure how its made but its got a sorta stalky texture and erases pain from spicy food pretty much instantly. I ate a whole Carolina reaper as part of some strange social engineering experiment and lemme tell you that stuff saved my life
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Ok Ill share my secret. Plant based coffee creamer. Im not sure how its made but its got a sorta stalky texture and erases pain from spicy food pretty much instantly. I ate a whole Carolina reaper as part of some strange social engineering experiment and lemme tell you that stuff saved my life
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Monkey Hats
the viscosity theory might also make some sense, I taste tasted a homegrown pepper plant of unknown origin (my friend sent me the seeds on a postcard from the other side of the world) that turned out to be hotter than a habanero, and spooning greek yogurt in my mouth helped A LOT
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the viscosity theory might also make some sense, I taste tasted a homegrown pepper plant of unknown origin (my friend sent me the seeds on a postcard from the other side of the world) that turned out to be hotter than a habanero, and spooning greek yogurt in my mouth helped A LOT
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