Spicy is perceived by the same receptors as the feelings hot and/or pain. But is this just some “trickery” of the receptors or does spicy food do actual damage? And if it doesn’t do actual damage: Why do people sometimes still throw up because of it (if it was too much)?
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Capsaicin, the most common chemical found in chilies papers and makes things taste “spicy” is a natural irritant that on its own won’t do any real damage. However, some people can have allergic type reactions to capsaicin, swollen touches, closing of the air ways, etc, that can be harmful. The reaction does to some minimal tamale due to the inflammation reaction the body undergoes that could cause some issues too, but other than that, no capsaicin will not do any real harm to the body. It is truly a test between the body’s reaction to the chemical and the mind’s ability to overcome that reaction. One reason why people can build a tolerance to capsaicin but the. Have a different reaction to Wasabi or horse reddish, which irritates using g a different chemical irritant.
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