This is what happens to your body when you eat very spicy foods

When it comes to spicy food, can you handle the heat? Some people live for the burning sensation, while others find it harder to tolerate, which has led to some pretty drastic measures.

Last week, Denmark made headlines after it recalled spicy ramen noodle products from South Korean brand Samyang. The Danish food authority said capsaicin levels in the popular ramen noodles could put consumers at risk of “acute poisoning”.

Samyang is very popular for its buldak ramen noodles, which are chicken-flavored and come in various spice levels, from mild carbonara or black bean flavors to the extra spicy variety.

In a statement to the BBC, Samyang said: “We understand that the Danish food authority withdrew the products, not because of an issue with their quality, but because they were too spicy,” the company said in a statement to the BBC.

“The products are being exported globally. But this is the first time they have been recalled for the above reason.”

Eating spicy foods is common in cultures and cuisines around the world. Brits are no strangers to spices, with a 2023 survey from Dolmio revealing that 32% of Brits love heat and spice so much so that they add pepper and other spicy ingredients to every meal.

To find out exactly why our bodies react the way they do to spicy foods, we spoke to experts about all things fiery.

What is it about spicy food that makes us feel hot?

The main compound in spicy food is capsaicin, found in chili peppers. As soon as this compound touches your tongue, a series of complex sensory and physiological sensations are triggered, according to Geiga rhymesregistered dietitian and clinical nutritionist at GLOWBAR LDN.

“Initially, capsaicin binds to specific receptors in the mouth that are primarily responsible for detecting heat and pain,” he explains.

“This interaction sends signals to the brain, simulating the sensation of physical heat. Although there is no actual increase in temperature, this neurological trick often results in a strong, pungent taste that can be both painful and pleasurable.”

The level of spiciness or heat can be measured using the Scoville scale, which records in Scoville heat units (SHU). The concentration of extracted capsaicinoids in a pepper determines its position on the scale, and the higher it is, the spicier it is.

For example, Samyang’s lowest-tier ramen comes in at 1,920 SHU, roughly equivalent to the heat level of a poblano pepper. But their highest-tier ramen scores 10,000 SHU, equivalent to Serrano pepper, Aleppo pepper, or Cheongyang chili pepper.

According to PepperHead, the new world record for the hottest pepper is a variety called Pepper X, which measures 2,693,000 SHU. Previously, the record was held by the Carolina Reaper, with 2,200,000 SHU.

What happens to our body when we eat spicy foods?

When we eat something spicy, the heat of capsaicin is not only felt on the tongue, but throughout the body. We may begin to sweat and pant, and our mouth produces more saliva. This is a result of the activation of the body’s cooling mechanisms.

“These include sweating and increased heart rate. Sweating helps dissipate perceived heat through evaporation, while a high heart rate accelerates blood flow, promoting heat dissipation through the skin’s surface,” says Geiga.

“Wheezing or accelerated breathing occurs when the body tries to increase air flow, cooling the mucous membranes of the mouth and throat. This response is more common in people unaccustomed to spicy foods and may also help expel some of the volatile compounds responsible for the spiciness. sensation.”

Michelle Rosser, co-founder and managing director of Pembrokeshire Pepper Farmadds: “This is why many people may feel a little damp or notice beads of sweat forming on their forehead when indulging in a hot curry or hot sauce.

“The warm sensation and pain of capsaicin can also stimulate our body’s fight-or-flight response, leading to an increase in heart rate and irritating the stomach lining.”

Once in the stomach, capsaicin continues to interact with receptors and can stimulate acid production – which may explain why some people experience digestive discomfort or a burning sensation after consuming it.

However, Geiga adds that capsaicin “has been shown to promote digestive health by increasing blood flow to the stomach and possibly reducing inflammation.”

Can you increase your spice tolerance?

Rosser advises that if you have difficulty after eating something very spicy, drink milk or eat yogurt to help ease the burning sensation.

But if you want to build up your spice tolerance, you can do it gradually. James Elander, professor of health psychology at University of Derbysays: “People’s initial reactions to spicy foods – discomfort or irritation – are obviously very different from any real, lasting bodily pain, although a sudden dose of very strong spicy food may seem almost painful, in the moment, and an experience like this It could certainly be a significant barrier for people trying to increase their spice tolerance.

“But pain is an extremely interesting phenomenon, psychologically: although pain is very real, it is our tolerance for pain, or our willingness to accept it, that determines how we perceive and feel it.

“This may also be true for experiences of eating spicy foods. If someone wants to increase their tolerance to spicy foods, the most obvious thing to try is to start with only mildly spicy foods and gradually increase the spicy taste, or to eat with other people who like it. spicy food and learning to love it.

“This can help people appreciate the positive aspects and potential benefits of spicy foods.”

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