Tag: Spicy tolerance

It's a common misconception that spicy food is a taste, but it is actually a pain sensation triggered by the chemical compound capsaicin. So, does your body adapt to spicy food over time, or is your love for heat purely a matter of genetics? The answer lies in a fascinating interplay between your biology and regular exposure.

According to a 2024 study by Penn State University, ultra-filtered, high-protein, full-fat milk is among the most efficient liquids for reducing the oral burn from spicy food. This scientific insight is just one of many strategies that can help you understand how to make spicy hurt less, allowing you to enjoy flavorful heat without the pain.