The strong and sometimes overwhelming effects that come with eating spicy food are caused by one small chemical found in chili peppers: capsaicin. The discomfort of eating high amounts of capsaicin is meant to deter overconsumption, but for those able to overcome both the physical and mental pain, the consequences can range from unpleasant to just plain deadly.
The Biological Importance Of Spicy Food
Despite the pain associated with eating hot food, researchers believe that the spices used to give dishes that certain je ne sais quoi may have helped to ensure the survival of some cultures. Traveling the globe, one might notice that countries with hotter climates also serve spicier cuisine. Researchers at Cornell University found that this is no coincidence.
Heat causes food to spoil, and before the onset of electrical refrigeration this was a serious health risk in hotter climates. In their 1998 study, the team found that many spices that give food their kick also protect against the growth of foodborne bacteria and fungi. Capsaicin in particular killed or inhibited up to 75 percent of all bacteria in food, according to the press release.
