Maybe you’ve heard that milk is the perfect way to extinguish that spicy food burn--but what if you can’t drink milk? This week our lactose-intolerant host, Sam, eats serrano peppers alongside lactose-tolerant George and they both try to find something that quenches the burn. Spoiler alert: One of them does a heck of a lot better than the other.
Sources:
- Capsaicin
- The chemistry of a chili
- Understand spiciness: mechanism of TRPV1 channel activation by capsaicin
- Capsaicin, Nociception and Pain
- Capsaicin: Risks and Benefits
- The paradoxical role of the transient receptor potential vanilloid 1 receptor in inflammation.
- Integrative Approaches to Pain Management
- The cool science of hot peppers
- Unraveling the mystery of capsaicin
- Capsaicin: Current Understanding of Its Mechanisms and Therapy of Pain and Other Pre-Clinical and Clinical Uses
- Capsaicin may have important potential for promoting vascular and metabolic
- Capsaicin chemical structure
- Harnessing the Therapeutic Potential of Capsaicin and Its
- Analogues in Pain and Other Diseases
- Capsaicin: An Uncommon Exposure and Unusual Treatment
- Antimicrobial and Anti-Virulence Activity of Capsaicin Against Erythromycin-Resistant, Cell-Invasive Group A Streptococci
- Perceptual and Affective Responses to Sampled Capsaicin Differ by Reported Intake
- Personality factors predict spicy food liking and intake
- Capsaicin Improves Glucose Tolerance and Insulin Sensitivity
- Through Modulation of the Gut Microbiota-Bile Acid-FXR Axis in Type 2 Diabetic db/db Mice.
- Learning to Like Spicier Food
- Why some people can tolerate the world’s hottest pepper
- Advice on building tolerance (from a non-expert)
- Are People Born With A Tolerance For Spicy Food?
- Serious Eats on how to build your spicy foods tolerance
- A randomized, double-blind, positive-controlled, 3-way cross-over human experimental pain study of a TRPV1 antagonist (V116517) in healthy volunteers and comparison with preclinical profile.
- Chili peppers for weight loss
- Anti-obesity Effect of Capsaicin in Mice Fed with High-Fat Diet Is Associated with an Increase in Population of the Gut Bacterium Akkermansia muciniphila
- Milk for chili peppers (Kool Aid?)
- Do Genetics Shape Your Spicy-Food Threshold?
- Ask the doctor: How does hot pepper cream work to relieve pain
- Why do some like it hot? Genetic and environmental contributions to the pleasantness of oral pungency