Like what happens over time that makes them more tolerant to spicy food?
And how far could you push this?
In: Biology
I’m something of a chili head. I started out just as sensitive to spice as everyone else, but after progressively seeking out hotter and hotter food, I now have a tolerance for stuff that would inflict a lot of pain on most people. That’s not a brag or anything, just my own experience. Bragging about having a tolerance for spice is like boasting about how you can drink a fifth of Everclear without throwing up. It’s not an accomplishment, just a lifestyle.
I can’t really tell you exactly how tolerance builds, but [Adam Ragusea has a video on this topic](https://youtu.be/vX8ri6fHfps) with bits of info from experts on the subject. Just a heads-up, he gets a little pissy about something that doesn’t really exist, just ignore all that stuff and skip to the expert opinions.
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