Milk Easing the "hotness" of Spicy Food

[b_d_41501]

How does milk ease the "hotness" of spicy food?

[b_d_41501]

I finally found the answer. Capsaicinoids are found primarily in the pepper’s placenta, the white “ribs” that run down the middle and along the sides of a pepper. Because the seeds are in close contact with the ribs, they are also often hot. Caution should be exercised in handling some of the more fiery peppers as their juice can burn the skin and damage the eyes. Because capsaicins are not water-soluble, drinking milk (with milk fat and proteins) rather than water is a more effective way to quench the fire caused by hot peppers.

[James]

So is it our taste buds that sense spicy food as hot?

[mith]

Probably not, since skin can feel the "hotness" too.

[b_d_41501]

I'm guessing it's just generalized chemical reactions on the surface of skin, tongues, etc.

[MrMistery]

Actually it is an ion channel activated by capsaicine. In the presnce of that substance the channel opens and Na+ and Ca2+ ions rush into the cells, giving you that special feeling. This is an interesting phenomenon since usually ion channels only work for one ion, not 2

[b_d_41501]

That's awesome. thanks for the explanation

[MrMistery]

No problem, i like cellular bio(absolutely love the transport part). By the way, i would not mention that in a school report since i know it from the alberts book and a high school teacher might not know it
PS: sorry i can't remember if you are in high-school or college

[b_d_41501]

I'm a Junior in College.lol

[MrMistery]

Then your cellular biology teacher probably knows what i am talking about

[b_d_41501]

Yeah, he worked for the National Institutes for Health for Cancer research. He knows mostly everything there is to know. lol