Why do some spicy foods hit hard and fade quickly (wasabi), while others start subtle but build up (flaming hot Cheetos), and others hit hard, stay a long time, and ruin my sleep (lamb vindaloo)?
In: Chemistry
I’m not a doctor or nutritionist, but I think it has to do with the fact that foods are absorbed and digested at different rates according to their chemical composition. Basically, if it takes longer to breakdown in your body, you might get a slower onset and it may last longer if your body digests that food more slowly.
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