My uncle had some tomato plants on his patio that a squirrel would constantly steal. My uncle finally got fed up with the varmint, he put a habanero plant right next to his tomato plants. Sure enough, an hour later, he heard a bunch of flopping happening on his patio. The squirrel was all over the place and a partially eaten habanero was laying on the floor.
The squirrel didn’t return to take anything more from the patio. 😀
During Prohibition, the US Government put toxic chemicals into any products that contained alcohol, just to make sure nobody would drink them. Now, Prohibition is long over… but the policy of adding poison to alcoholic products has never ended. Here are the deadly additives that are only there to keep you drinking stuff.
Most hospitals switched hand sanitizers for that exact reason. Homeless alcoholics were coming in to steal the packs out of the dispensers. The hospitals had to get the poison ones because they were hemorrhaging so much money on the drinkable stuff. You’d think they’d be worried someone will get poisoned to death?
When you consider the tongue, what leaps to mind are the five canonical tastes – sweet, salt, bitter, sour, and umami. These sensations arise when receptors on the surface of taste bud cells are activated by your food, triggering nerve fibres that run to your brain and help generate the experience of a savoury roast or a fresh strawberry. But your tongue is more versatile than that. It’s also sensitive to temperature, pressure, and chemicals that mimic both of these things, which turn up in a number of foods. This peculiar latter group of sensations is called chemesthesis, and you probably experience some flavour of it every day.
Men who enjoy spicy food – are you also balding? 😉
Not everyone may have a strong threshold for spicy food. Some don’t even have the guts to partake of food dashed with chili or chili sauce because of the unbearably tingling hotness they bring to the palate. However, for men who enjoy spicy food, they were also observed to have elevated testosterone levels, according to a new study.
…the chili sensation isn’t just warm: It hurts! It is a form of pain and irritation. There’s no obvious biological reason why humans should tolerate it, let alone seek it out and enjoy it. For centuries, humans have eagerly consumed capsaicin—the molecule that generates the heat sensation—even though nature seems to have created it to repel us.
Like our affection for a hint of bitterness in cuisine, our love of spicy heat is the result of conditioning. The chili sensation mimics that of physical heat, which has been a constant element of flavor since the invention of the cooking fire: We have evolved to like hot food. The chili sensation also resembles that of cold, which is unpleasant to the skin but pleasurable in drinks and ice cream, probably because we have developed an association between cooling off and the slaking of thirst. But there’s more to it than that.
There is the argument that eating spicy food is beneficial in hotter climates (closer you get to the equator) because it provokes sweating, cooling you off. Which makes sense that the rats in the studies would not take to consuming spicy food – rats, like dogs, do not sweat.
I love spicy food as much as the next person, but working with spicy peppers? Not so fun. There have been many times where I’ve diced up serranos or habaneros for salsa or tiny little Thai chiles for a curry or stir-fry and suffer from stinging, burning fingers when they come in contact with the oils in the chile peppers. And don’t even get me started on the time I accidentally rubbed my eyes!
Here are some easy remedies to soothe those stinging hands after they’ve encountered the effects of chili oil!