User:EWS23/spicy
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[edit] Drinks to counteract spicy foods?
I love spicy food, but like most people I sometimes bite off more than I can chew. I was curious if anyone knew the best drinks to have handy while eating spicy food. Water? Milk? I realize this may be a matter of personal preference, but I thought maybe there was a scientific reason one drink might be superior to another (pH?). EWS23 | (Leave me a message!) 06:11, 29 January 2006 (UTC)
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- Fresh tomato helps. The redder the better. Slice one up and have it handy. JackofOz 06:15, 29 January 2006 (UTC)
- I think milk is the best that would be readily at hand. But it seems it depends on what spicy food you are eating, try different drinks to see which works best for you with what food. This link [1] tells a few answers to why. Also, see what Wikipedia says under "Food" at Capsaicin --
Mac Davis ☢ ญƛ. 06:30, 29 January 2006 (UTC)
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- See Capsaicin. -- Rick Block (talk) 06:25, 29 January 2006 (UTC)
- Make up some lassi, which is basically yoghurt and water mixed 50/50. You can also add sweetners or spices depending on your taste. --Shantavira 09:57, 29 January 2006 (UTC)
- Mmmmm... lassi! I agree. Cybergoth 17:12, 29 January 2006 (UTC)
- Make up some lassi, which is basically yoghurt and water mixed 50/50. You can also add sweetners or spices depending on your taste. --Shantavira 09:57, 29 January 2006 (UTC)
- See Capsaicin. -- Rick Block (talk) 06:25, 29 January 2006 (UTC)
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- A trick I learned from my mother is that when you've put too much spice in food is to add milk to it. Works quite well. I think it's something about the fat in the milk that envelops the spicy bits so they can't 'sting' anymore. Or something.... DirkvdM 12:38, 29 January 2006 (UTC)
- I agree with those who said milk. Specifically, milk with a high fat content. The reason is that many of the chemicals in foods which cause chemical burns are oil-soluable instead of water-soluble. So, mixing them with water does not dilute them, you are left with small drops of oils containing high concentrations of these chemicals. If fats are consumed with the spicy food, then the chemicals can be diluted among all the fats. StuRat 15:52, 29 January 2006 (UTC)
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- Fat-soluble, that's it! "envelops the spicy bits", oh dear me. Well, at least I sort of got the idea right. Next time I'll try to get the words sort of right too. DirkvdM 18:41, 29 January 2006 (UTC)
Thanks to everyone for their responses. :o) I'll be sure to consult this conversation the next time I'm trying a new hot sauce or pepper of unknown potency. EWS23 | (Leave me a message!) 01:11, 30 January 2006 (UTC)
