Chili Peppers contain a synthetic compound known as capsaicin. Traditionally considered aggravating, as it causes a sensation of heat and burning. The widespread use of chili peppers suggests that many people appreciate this heat / burn. These sensations can be overwhelming when the burning is extraordinary. Neural sensors send a message straight to the brain when capsaicin pings to our taste buds.
A study was done in which multiple beverages were tested in order to check their ability to decrease oral burn.Dr. Hayes and his colleagues took five drinks and took 72 people to the test. Participants drank hot tomato juice with capsaicin and evaluated the burn rate. From then on, they drank water, cola, beer, skimmed milk, and whole milk. In all beverages, a reduction in combustion was achieved, but the greatest reduction in the burn was observed in whole milk.
Casein, a fatty compound, is contained in milk. It binds with spicy capsaicin oil and then washes it. So, when it comes to stopping the burning of chili milk does the job. Water does not help much since capsaicin does not dissolve in water. Capsaicin dissolves in alcohol and vegetable oils. Beer is not very alcoholic, so it does not do much.
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