Study explains why milk is an effective way to quench the burn of spicy food

Download PDF Copy

Reviewed

Reviewed by Emily Henderson, B.Sc.Oct 12 2020

Maybe you've heard that milk is the perfect way to extinguish that spicy food burn. Why is milk so effective? And what if you can't drink milk?

This week, our lactose-intolerant host, Sam, tries to figure out her options by chatting with expert Alissa Nolden, Ph.D.. Sam and George eat peppers and try to quench the burn for science. Spoiler alert: One of them does a heck of a lot better than the other.

Reactions is a video series produced by the American Chemical Society and PBS Digital Studios.

Source:

American Chemical Society

Posted in: Medical Science News | Medical Research News | Healthcare News

Comments (0)

Download PDF Copy

Suggested Reading

Fast food’s grip on American diets weakens as younger adults cut back

Are all healthy diets equal or does food processing make a difference?

Scientists set out to map the world’s traditional food environments and their health impacts

Can changing food texture reduce how much we eat? Dutch study investigates

Brightly colored food and drinks hide synthetic dyes and lots of sugar

Seattle’s Fresh Bucks program boosts food security and diet but benefits fade when funding ends

Mediterranean diet during pregnancy cuts babies’ food allergy risk

How ‘free from’ and ‘organic’ claims dominate baby food marketing in NZ

Comments

The opinions expressed here are the views of the writer and do not necessarily reflect the views and opinions of News Medical.

Post a new comment

(Logout)

Post

Sign in to keep reading

We're committed to providing free access to quality science. By registering and providing insight into your preferences you're joining a community of over 1m science interested individuals and help us to provide you with insightful content whilst keeping our service free.