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Why You Should Never, Ever Drink Water After Eating Hot Peppers


Anyone who has ever wondered why eating certain spicy foods makes your mouth feel like it’s on fire should take a look at a new video released by the American Chemical Society, which explains the science behind some of the world’s most excruciating dishes.

The main culprit is a molecule called capsaicin, which is found in the tissue of a number of hot peppers – including the infamous ghost chili, as well as the scotch bonnet and the habanero – and binds to pain receptors in the mouth. This stimulates the brain into coordinating a response designed to get the invading substance out of the body as quickly as possible, by making the eyes stream, the nose run, and the sweat begin to pour. There’s even a scale to measure the intensity


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