â– Science diners
10% of the sugar water effect is equivalent to 5°C milk; ice water is more effective than room temperature water; if the hand is “hotâ€, it is a good idea to wash it with alcohol.
â— Zebin Wang, Ph.D. of Food Engineering, USA, Senior Member of the American Food Technology Association
From a physiological point of view, "spicy" is a kind of pain. However, this painful feeling is liked by many people. Everyone's tolerance for "spicy" is different, but "spicy" that exceeds one's tolerance can make people uncomfortable. Then, if it is “spicyâ€â€”whether it is in the mouth or on the hands, what methods can effectively relieve the “spicy†feeling?
There is a substance called "capsaicin," also known as "capsaicin." It is highly hydrophobic like a wax—that is, it cannot dissolve in water. In the human mouth and on the skin, there are many specific nerve receptors. When capsaicin binds with these nerve receptors, it produces corresponding nerve signals that are transmitted to the brain and the human body feels “hotâ€.
When we feel "hot", capsaicin has been combined with neuroreceptors. To relieve this feeling of discomfort, capsaicin needs to be removed from the receptor and no longer binds to other receptors. Because capsaicin is insoluble in water, it is not difficult to understand that water is not a good way to “dissolve spicy†food.
Some people organized more than 20 volunteers to use experiments to compare the effectiveness of different "solutions to spicy" methods. As a result, it was found that after being “spicyâ€, rinsing with water has a certain effect, and ice water is more effective than normal temperature water. However, if compared with milk, the effect of milk is much better. The reason may be that milk contains a lot of casein. Casein is a good emulsifier that can effectively entrap and carry away hydrophobic substances. The study further found that different milks do not differ much, but that the temperature has a greater effect. In general, low-temperature whole milk works best.
The study also tried the "dissolve spicy" effect of sucrose water. As a result, the 10% sugar water effect is comparable to 5°C milk. For those who do not like or cannot drink milk, this may be good news. As for why sugar water can reduce the "spicy" feeling, scientists have put forward various hypotheses, but there is no sufficient evidence to prove it. But for us, "sweet water can solve spicy" is obviously enough.
In theory, alcohol can dissolve capsaicin and should have a good ability to dissolve spicy food. The above-mentioned study also compares the "dissolve spicy power" of alcohol. They use 5% alcohol, which is roughly between beer and wine. However, the result was unexpected. This concentration of alcohol is no more effective than normal temperature water. However, other sources point out that 20% of alcohol will be effective. Taking into account that this concentration is already equivalent to low-alcohol liquor, it seems to be not a good choice to use "to solve spicy". Of course, if it is a "spicy" hand, using alcohol to wash, perhaps a good plan.
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