why do spicy foods make me sweat
Capsaicin, the primary spicy chemical in peppers, causes your body to respond as if it were in a hot environment. Capsaicin activates certain chemical receptors inside your body to cause a reflexive cooling response. According to an Arizona University article entitled The Capsaicin Receptor; A Pepper's Pathway to Pain, capsaicin is a molecule found in chili peppers that causes the spicy taste. The body also has a capsaicin receptor found on certain nerves that are heat-sensitive. When activated, these nerves send signals to the spinal cord and brain to send a perception of heat-related pain. The brain responds by triggering chemical reactions to cause cooling of the body, such as a sweat response. Because capsaicin sends signals to your brain of overheating, your brain attempts to cool your body through certain mechanisms.
Specifically, the hypothalamus is the thermoregulation center of the body, states USATODAY. com. This area of the brain activates the millions of sweat glands in the body to start producing sweat following capsaicin ingestion. Sweat is released from the glands and eventually evaporates to cool the body. However, because the temperature in the environment may be cool, sweat may take longer to evaporate. In addition to sweating after eating spicy foods, you may also begin to flush. According to USATODAY. com, this occurs because the hypothalamus sends dilation signals to the blood vessels underneath the skin.
Dilation of these blood vessels allows warm blood to dissipate heat, which results in cooling of the body. Therefore, flushing is another inappropriate cooling response to capsaicin ingestion, which may occur in a cool environment. Neutralizing the effects of capsaicin is important in controlling the sweat response. Drinking water may provide temporary relief, but because capsaicin is not soluble in water, it does not cause lasting relief. However, according to ChipotleChiles. com, capsaicin is soluble in alcohol and fat. Because it would take strong alcohol to relieve capsaicin's effects, drinking a fatty substance, such a milk, can help relieve symptoms.
Sometimes I dread going out for Italian food.
Don't get me wrong. Italian ranks among my absolute favorite cuisines. It's just that every time my husband and I go out for Italian, the overpowering aroma of "eau de garlic" follows him around for days. The scent is strong enough to withstand hot showers, extra-strength mouthwash -- even cologne. My husband's affliction made me wonder: Why do the smells of certain foods stick with us more than others? And why do some foods make us sweat more? Two experts shared their insights on why some of the most delicious foods cause us to sweat -- and why some produce unappetizing aromas. Bite into a nuclear hot wing and see how long it takes for those little beads of sweat to pop up on your forehead.
The heat you're feeling comes from -- a chemical found in the hot peppers used to make your wings. Capsaicin stimulates nerve receptors in your and essentially "tricks" your into thinking you're hot. Your body acts much like it does when you're outside in 90-degree heat. Your internal thermostat -- the hypothalamus in your -- sends out a signal to activate your sweat glands. Sweat reaches your and evaporates, taking the heat from your body with it. Foods that are hot temperature-wise can also make you sweat. "Hot coffee, hot tea, and hot soups can sometimes make people sweat, even though their whole core isn't hot," says Dee Anna Glaser, MD, professor of dermatology at St. Louis University School of Medicine.
You Eat, Therefore You Smell The B. O. -inducing culprits in certain aromatic foods are volatile organic compounds that are released as the body metabolizes these foods, says George Preti, PhD, an organic chemist at the Monell Chemical Senses Center in Philadelphia. These compounds make their way into your bloodstream and eventually find a route out of your body. "They come out in your urine, your breath, and your sweat," Preti says. Why these food compounds make some people smell and not others might have to do with a number of different factors, including how much of the offending substance you eat, the metabolic enzymes in your that break foods down, or your genes, Preti says.
- Autor: JustinsHolf
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