The burning sensation from spicy foods primarily stems from capsaicin, a compound in chili peppers that activates heat-sensing receptors in the mouth. Understanding how to effectively counteract this sensation is key to regaining comfort.
Quick Relief Methods
Dairy products like milk, yogurt, or sour cream provide relief from capsaicin’s burning sensation. Their proteins interact with capsaicin molecules, reducing their impact. Swishing full-fat milk or eating yogurt helps wash away irritating compounds.
Sugar and sugary items offer a calming effect. A spoonful of granulated sugar, honey, or a sugary drink can alleviate the burn. Allowing sugar to dissolve slowly provides sustained relief by interacting with capsaicin.
Starchy foods like bread, rice, or crackers create a physical barrier and absorb capsaicin. Chewing these items thoroughly helps soak up oily capsaicin molecules from the mouth’s surfaces, removing the irritant.
Fats and oils are effective because capsaicin is fat-soluble. Swishing olive oil or eating peanut butter can dissolve and carry away capsaicin. These fatty substances work similarly to how soap breaks down grease.
High-proof alcohol can be a potent remedy. Capsaicin is alcohol-soluble, so higher proof spirits help dissolve the compound. Use this method carefully due to concentrated alcohol.
The Science Behind Cooling Down
Capsaicin causes the burning sensation by interacting with TRPV1 pain receptors in the mouth. These receptors are typically activated by heat, creating the illusion of burning. Capsaicin is a non-polar molecule, meaning it does not mix well with water.
Dairy products provide relief primarily due to casein protein. Casein acts like a detergent, binding to capsaicin molecules and washing them away from TRPV1 receptors. Protein content, not just fat, plays a significant role in reducing the burning sensation.
Sugar alleviates the burn by occupying taste receptors, distracting the brain from capsaicin’s pain signals. Additionally, sugar may suppress pain pathways.
Starchy foods work as physical absorbents for capsaicin; their porous structure soaks up the oily compound. Oils and fats dissolve capsaicin because it is lipophilic, allowing it to be carried away from pain receptors.
What Not to Do
Drinking water is often ineffective. Capsaicin is not water-soluble, so water tends to spread it around the mouth rather than dissolving it. This can intensify the burning sensation or spread it to new areas.
Carbonated drinks can exacerbate the burning feeling. Their bubbles spread capsaicin throughout the mouth, similar to water. Some also contain carbonic acid, which can add irritation to the existing burn.
Low-alcohol beers or low-proof alcoholic beverages are generally not helpful. While capsaicin is alcohol-soluble, their concentration is too low to dissolve the compound. Their high water content means they function like plain water, potentially spreading capsaicin and prolonging discomfort.