Oh, you think it's funny that I turn red and have palpitations when I eat spicy food? You think that just because I'm white my pain and suffering doesn't matter? That eating spicy food hurts my delicate little tongue and far more delicate little asshole? I might get dehydrated from sweating too much, that's dangerous you know. You get a real good laugh when you order habanero salsa for the table, and then when I try to say I don't want any all my poc friends start chanting "SALTINE BOY SALTINE BOY SALTINE BOY" until I load up a chip and begin a 3-4 hour medical ordeal that only ends when I shit my pants while running to the bathroom? Is this a joke to you? I already put black pepper on the table. Any more flavor out here and I might literally have a heart attack, and science proves it. I just want to be able to fully appreciate the ingredients of my dish, whole boiled potatoes and salted meat. If that makes me a SALTINE BOY then so be it. I will not eat the peppers, and I will not get into the pod.
If you all keep teasing me I'm going to join lemm.ee and give you an aneurysm with my liberalism.
I strongly agree with this, and think it has something to do with spiced oils specifically. I can eat fresh peppers and cooked peppers when they’re made at home and I’ll be a mess while eating with watery eyes and a runny nose, but that will be it. If I eat spicy fast food or spicy processed snacks it will be a bad 24 hours
I know the human body digests material at differing rates depending on what it is. Proteins are primarily digested in the stomach, starches are digested in the mouth and small intestine, and lipids are digested in the small intestine. So it makes sense to me that when the capsaicin has been emulsified it will pass through the stomach and then be felt in the intestines. (Disclaimer: it’s been a while since I had education on this topic, may be misremembered/outdated information)
Spiced oils are some diabolical shit. I don't know the science behind why, but I've made my own sauces and pastes at home, and the oil I make with the same ingredients is by far the hottest. I can't put more than a quarter teaspoon into a gallon of soup if I want my family to eat it.
(naturally, its my favourite now)