/oss/taxonomy/term/2528/all en /oss/article/history-general-science/time-i-thought-i-would-meet-my-maker <p>Being of Hungarian origin, I have had some experience with hot paprika. That’s why I was not averse to trying some of the hot sauces offered up for tasting at one of the many spice shops in New Orleans. I was cruising along, dipping crackers into various samples until I came to one called “Meet Your Maker.” I should have been deterred by the name and the fact that it came in a coffin-shaped box. What a memorable experience that turned out to be. And not in a good way! Never had I experienced such pain in the mouth.</p> Wed, 12 Jan 2022 23:00:57 +0000 Joe Schwarcz PhD 8978 at /oss /oss/article/health-you-asked/it-true-hot-beverage-can-be-more-effective-providing-relief-heat-cold-one <p>First, a bit of background.</p> Fri, 26 Jul 2019 16:16:14 +0000 Joe Schwarcz PhD 7840 at /oss /oss/article/did-you-know/why-do-some-people-spicy-foods-not-others <p><span>Spicy foods contain a chemical called capsaicin, which activates a receptor found in your mouth and on your tongue called a TRPV1 receptor. There is some variation in the sensitivity of these receptors, and even the amount of them, from person to person. This variance may be one reason some of us can’t handle the spice, and others love it. Studies have shown that repeated exposure to capsaicin raises the amount needed for a similar effect, so it may also be that the more spicy food you eat, the more you can handle.</span></p> Mon, 12 Jun 2017 15:44:28 +0000 Ada McVean B.Sc. 2542 at /oss