When you eat spicy food, a burning sensation often spreads through your mouth and down your throat. This discomfort can range from a mild warmth to intense pain. While it might feel like your throat is on fire, this sensation is not typically a sign of actual tissue damage.
The Science Behind the Sensation
The burning feeling from spicy foods comes from capsaicin, a chemical compound found in chili peppers. When consumed, capsaicin molecules interact with specific receptors in your body. These receptors, known as Transient Receptor Potential Vanilloid 1 (TRPV1) ion channels, are located on nerve cells throughout your mouth, throat, and digestive tract.
TRPV1 receptors primarily detect noxious heat and pain signals. When capsaicin binds to these receptors, they open, allowing ions like sodium and calcium to flow into the nerve cell. This influx generates an electrical signal transmitted to the brain. The brain then interprets these signals as a burning or painful sensation.
Your Body’s Response to Spice
The body reacts to capsaicin as it would to actual heat, even without a thermal burn. This activation of TRPV1 receptors triggers physiological responses designed to cool or protect the body. For instance, you might experience increased salivation, tear production, and a runny nose as your body attempts to dilute or flush out the perceived irritant.
Sweating is another common reaction, as the brain activates cooling mechanisms to dissipate the “heat.” While the sensation can be intense, consuming spicy food typically does not cause physical damage to the throat lining in healthy individuals. The pain is primarily a sensory response, a warning signal from your nerves rather than an indication of injury. Individual tolerance to capsaicin varies, influenced by genetics and repeated exposure, which can lead to desensitization of these pain receptors over time.
Finding Relief
When your throat hurts from spicy food, several remedies can help alleviate the burning sensation. Dairy products, such as milk, yogurt, or sour cream, are often recommended because they contain casein. Casein acts like a detergent, binding to oily capsaicin molecules and washing them away from the TRPV1 receptors. The fat content in dairy also aids in dissolving capsaicin, which is hydrophobic and does not mix with water.
Sugar can also offer relief. Mixing sugar into water or consuming honey can help by absorbing the capsaicin or by distracting the brain with sweetness. Starchy foods like bread or rice do not dissolve capsaicin but can act like a “mop” to soak up the molecules, removing them from contact with the receptors. Acidic foods, such as lemon or lime, can also help neutralize capsaicin.