What happens to your brain physique when you eat sharp food.
Hot peppers pretence your brain into meditative your mouth is on fire. But there’s no genuine feverishness in a pepper. So, what’s going on?
It’s all about a chemical devalue in peppers called capsaicin. Capsaicin binds to pain receptors on the nerves called TRPV1.
Normally, it reacts to feverishness by promulgation warning signals to the brain. Capsaicin causes TRPV1 to send those same signals. So, you conflict as if there’s something prohibited in your mouth.
Your physique tries to cold itself off. So, you start to persperate and your face turns red. At the same time, your eyes rip up and nose runs. This is your body’s way of stealing the “threat”.
After swallowing, the capsaicin binds to some-more receptors on its way down.
In serious cases, you may rise blisters in the throat, vomit, and even go into anaphylactic shock.
So, because do so many people enjoy sharp food?
In response to the pain, your brain releases endorphins and dopamine. Combined, these chemicals create euphoria identical to “runner’s high”.
Ultimately, your response to sharp food depends on your tolerance. So, if you’re the form who cries over a jalapeño, don’t persperate too much.
You can build up a toleration over time with practice.