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<pre><pre>Why you should drink MILK after eating extra spicy food

Scientists confirm that drinking milk after eating extra spicy food & # 39; reduces the burning sensation in the back of the throat better than water & # 39; because they think KOOL-AID works too

  • Skimmed and whole milk is best with a calming burning sensation after spicy food
  • Sugary drinks are also effective when they overwhelm the heat with a sense of sweetness
  • But carbonated drinks and carbonated water were bad at soothing the burning pain
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It has long been said that drinking milk after eating spicy foods will help numb the burning sensation in your mouth – and now scientists have confirmed the theory.

Researchers discovered that skimmed and whole milk was the best way to relieve the unpleasant feeling in the mouth.

They say that casein, the protein in milk, numbs the pain by overwhelming capsaicin, the substance that gives chillies their kick.

And if there is no milk nearby, sugary drinks such as Kool-Aid can also overwhelm capsaicin with a feeling of sweetness, the experts say.

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Researchers found both skimmed and whole milk the best way to soothe the burning sensation in your mouth. They say that casein, the protein in milk, numbs the pain by overwhelming capsaicin, the compound that gives chili peppers their kick

But you should never go to beer – or an alcoholic beverage – because ethanol increases the heat, they said.

The study also found that carbonated drinks and sparkling water were poor in soothing the pain.

Penn State University, Pennsylvania, researchers tested seven drinks in the study with 72 people.

Participants used a spicy Bloody Mary cocktail with capsaicin.

They then drank water, cola, Kool-Aid with carbonic acid, carbonated water, non-alcoholic beer, skimmed milk or whole milk.

WHY DO YOU NEED TO DRINK MILK AFTER EATING HERBAL FOOD?

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It is normally recommended that eaters of spicy food drink milk to the & # 39; flames & # 39; put out in their mouths – and this is because of the molecules in the drink.

Capsaicin – found in chili pepper – has an end with a long hydrocarbon tail, meaning it is considered a non-polar molecule and dissolves in other non-polar substances.

When a suffering resident drinks water – a polar substance – it is as if water and oil are mixed, so that the water will spread the capsaicin around the mouth, which will intensify the pain.

However, if they choose milk, the dairy product, which contains non-polar molecules, dissolves the capsaicin and washes it out of the mouth, giving them relief.

Participants continued to assess for two minutes how they experienced burning as every 10 seconds.

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All drinks significantly reduced combustion, but the largest reductions in burning were observed for whole milk, skimmed milk and Kool-Aid.

After the tests, the participants answered two questions: & # 39; How often do you consume spicy food? & # 39; and & # 39; Do you like spicy food? & # 39;

Researchers had hoped to see a connection between participants' perception of burning and their exposure to spicy food.

But such a relationship did not arise from the findings, which were published in the journal Physiology and Behavior.

Principal investigator Alissa Nolden said: & # 39; We were not surprised that our data suggests that milk is the best choice to reduce burns.

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& # 39; But we did not expect skimmed milk to be as effective in reducing roasting as whole milk.

& # 39; That seems to mean that the fat context of the drink is not the critical factor and suggests that the presence of protein may be more relevant than the lipid content. & # 39;

& # 39; Carbonated beverages such as beer, soft drinks, and seltzer water performed predictably poorly in reducing the combustion of capsaicin, & # 39; she added.

& # 39; And if the beer tested contained alcohol, it would have been worse because ethanol enhances the feeling. & # 39;

COULD SPIKABLE FOOD HAVE BIDDEN AT TACKLING CANCER?

Scientists say that chili peppers can use more than just adding a little fire to a curry – and even being able to handle cancer.

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Tests have suggested capsaicin, the compound that gives chillies their kick can spread the disease.

Researchers at Marshall University, West Virginia, investigated the effects of capsaicin on three types of cancer cells in the laboratory.

The team of scientists discovered that the connection stopped the first step in the spread of cancer, the so-called metastasis.

And tests on mice suffering from metastatic cancer discovered that those who used capsaicin had smaller areas of aggressive cancer cells in their lungs.

They are known as spicy and give your meal a bit of a kick. But now scientists say chili peppers can use more than just adding a little fire to a curry

They are known as spicy and give your meal a bit of a kick. But now scientists say chili peppers can use more than just adding a little fire to a curry

They are known as spicy and give your meal a bit of a kick. But now scientists say chili peppers can use more than just adding a little fire to a curry

Further studies showed that capsaicin suppresses metastasis of lung cancer by blocking a protein that plays a role in cell growth, called Src.

The findings were presented at the annual meeting of the American Society for Investigative Pathology in Orlando, Florida.

It is not the first time researchers have discovered that capsaicin – a form of vanilloid – has anti-cancer properties.

Scientists say it triggers a cell receptor called TRPV1, which determines which substances can feed cancerous growth.

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As it fights to combat this, growth ultimately destroys itself. As more and more cancer cells die, the tumor stops growing larger.

Other experiments have shown that the family of substances that include capsaicin can kill cancer cells by attacking their powerhouse, the mitochondria.

But experts have repeatedly warned that it is unlikely that eating only a lot of herbs can only help combat any type of cancer.

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