Short Wave Spice, Spice, Baby! Why Some Of Us Enjoy The Pain Of Spicy Foods
10 snips
Jul 29, 2022 Exploring the exciting relationship between spicy foods and human perception, the discussion dives into capsaicin's role in our brains. Researchers unravel how personality traits influence our love for heat, linking thrill-seekers to spicy preferences. Gender differences in spice tolerance and how to enhance one's spice appreciation are also highlighted. The podcast humorously examines the fine line between pleasure and pain, revealing why some just can’t resist that fiery kick in their dishes.
AI Snips
Chapters
Transcript
Episode notes
Spicy Takeout
- Emily Kwong and Ruth Tam ate spicy Chinese takeout from Panda Gourmet to discuss spice.
- They rated the heat of different dishes, like noodles with chili oil and fish in chili oil.
Spice as Pain
- The brain doesn't differentiate between the chemical capsaicin and actual heat.
- Capsaicin binds to receptors that trigger a pain response along the trigeminal nerve.
Spice Variety
- Different molecules cause various spicy sensations.
- Allyl isothiocyanate in wasabi/horseradish triggers a burning sensation and coughing.