Tag: Neutralizer

Despite popular myths, milk is not a universal antidote for poison and can sometimes worsen conditions like acid reflux. While it offers temporary relief for mild irritation, its long-term effects and ineffectiveness against toxins are critical to understand.

According to recent research from Penn State food scientists, proteins in milk, not just fat, may play a significant role in reducing the oral burn from capsaicin. This new insight adds to the long-standing debate over what is the best capsaicin neutralizer, confirming that the solution is more complex than it appears.