Is it true that milk can relieve spiciness?

Milk is a common drink in daily life. It has good calcium supplement and whitening effects, so it is loved by people. However, there has been a rumor online recently that milk can also relieve spiciness. Is this true? In fact, milk can relieve spiciness. This is mainly because the casein in milk can combine well with capsaicin to achieve the effect of relieving spiciness.

1. Milk can relieve the spicy feeling

When you eat chili peppers, you feel very hot and will naturally want to drink water or eat some staple food to dilute the spiciness. In fact, the effect of doing so is not very ideal. In fact, capsaicin binds tightly to the nerve receptors on the taste organs, and capsaicin is a water-insoluble substance that can only bind to fats, oils and alcohol. This explains why beer is easier to dilute the spicy taste than water. But the best food to relieve spicy food is milk, especially skim milk. Although it was previously believed that the lipids in milk could better combine with capsaicin, current research has found that the truly effective ingredient is the casein in milk.

2. How to relieve the spiciness

You can drink sugar water or ice water, but drinking low-temperature whole milk will have even more magical effects. According to the Beijing News, experiments have shown that gargling with water after being "spicy" has a certain effect, and ice water is more effective than room temperature water. However, if compared with milk, the effect is not so good. It is reported that the reason why milk has such an effect is that it contains a large amount of casein. Casein is a good emulsifier that can effectively wrap up and carry away hydrophobic substances. The study further found that different milks do not differ much, but temperature has a greater impact. In general, whole milk at low temperatures works best. Does milk relieve spiciness?

3. How does spicy taste come about?

Spiciness is a pungent and stimulating feeling caused by certain compounds in seasonings and vegetables. It is not a taste, but a pungent, stinging, and burning feeling caused by stimulation of the tongue, oral and nasal mucosa. Spiciness is not a taste, it is a painful sensation that stimulates the nasal and oral mucosa. The spicy taste in wine is caused by the burning pain stimulating the pain nerve fibers. The main representative of spicy substances in white wine is aldehydes. Such as furfural, acetaldehyde, acetal, acrolein, crotonaldehyde, tert-butanol, tert-amyl alcohol, acetone, ethyl formate, ethyl acetate and other substances. Spiciness creates a painful feeling on the tongue. In order to balance the pain, the human body secretes endorphins, which eliminate the pain on the tongue while creating a feeling similar to happiness in the body. We mistakenly believe that this feeling comes from the spiciness itself. Therefore, many people like spicy food.