161–170 of 184 posts
I mean, I get it, like I can't imagine being new to the scene and starting with "Unlimited Love" or something as your first listen, but of course - if you were there for the "Mothers Milk" era, it's obvious why you'd like the peppers.
Spicy is tasty.
My question is "why do some people love ASSBLASTER 9000 NUCLEAR HOLOCAUST hot sauce"? You know, the kind that comes with a warning on it.
The difference is like sipping on a cocktail while the guy next to you chugs pure ethanol.
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Drinking regularly drinks that are too hot significantly increases the risk of throat cancer. I can't find the paper anymore that I read few years ago, but they did check various cultures where drinking very hot tea is traditional, controlled for other factors and the results were not nice. IIRC the threshold where risk became significantly higher was around 70-75 degrees celzius. I mean think about it - around 60 de…
Biochemist who went to med school: very hot beverages will indeed cause tissue damage, and can cause oral cancer. Though English uses the same word to describe both (“hot”), there is no relationship between “spicy” food and high temperature stuff, apart from the fact that they both stimulate pain receptors (but in very different ways, one being harmful and the other being harmless).
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I’ve gotten to a point where I prefer to drink a hot spicy soup in a cup over many things. If I drink coffee, it also always burning hot with a solid mix of cream, sugar and cinnamon. One of the things it helps me achieve is a small warmth that also helps me sleep. I don’t even resort to hot sauce for the broths anymore, just cutting up one or two small chili peppers makes the soup hotter. The soups are becoming a re…
All my snacks now are some sort of crispy vegetable with very hot chili powder, a little bit of salt and lemon juice. Chop up some cucumbers/radish/Lima beans/tomatoes/carrots/chickpeas etc. add a chili powder, lemon and salt and I’m good to go. Ready in seconds and way better than eating potato chips and gives me a little bit of an endorphin rush.
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> eating chili triggers an endorphin high, but regularly eating chili makes you less sensitive and hence you have to eat more chili to get your little high I wonder what is the evolutionary reason for that. The older you are, the more defense you needed against bacteria?
Biological systems seeks homeostasis on a very deep level. A lot of our brain is devoted to normalizing volume and brightness, for example. The reason chili enthusiasts need more over time is basically the same as the reason heroin enthusiasts do.
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Taste sensitivity declines with age. Strong flavours like smelly cheese are disgusting for kids but enjoyed by older adults.
They are enjoyed by adults who acquired that taste: https://en.m.wikipedia.org/wiki/Acquired_taste For instance, it would be really hard to find anyone, no matter how old, who enjoys surströmming or hákarl without having become acquitted with them.
These two papers give a much better answer than this blog: https://www.sciencedirect.com/science/article/pii/S138904172... (why do humans increase their chili consumption) and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8042654/ (antibacterial + disease-alleviating properties of capsaicin). Besides the fact that capsaicin has antibacterial effects and exerts indirect disease-alleviating effects during bacterial infe…
I’ve gotten to a point where I prefer to drink a hot spicy soup in a cup over many things. If I drink coffee, it also always burning hot with a solid mix of cream, sugar and cinnamon. One of the things it helps me achieve is a small warmth that also helps me sleep. I don’t even resort to hot sauce for the broths anymore, just cutting up one or two small chili peppers makes the soup hotter. The soups are becoming a re…
These two papers give a much better answer than this blog: https://www.sciencedirect.com/science/article/pii/S138904172... (why do humans increase their chili consumption) and https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8042654/ (antibacterial + disease-alleviating properties of capsaicin). Besides the fact that capsaicin has antibacterial effects and exerts indirect disease-alleviating effects during bacterial infe…
Problem with this is that outside of the Americas no one was eating caspicum until about 500 years ago.
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All my snacks now are some sort of crispy vegetable with very hot chili powder, a little bit of salt and lemon juice. Chop up some cucumbers/radish/Lima beans/tomatoes/carrots/chickpeas etc. add a chili powder, lemon and salt and I’m good to go. Ready in seconds and way better than eating potato chips and gives me a little bit of an endorphin rush.
I'd love to see someone peel and chop enough carrots for a worthwhile snack in seconds! How do you chop chickpeas?