Why does milk neutralize spicy foods?

Answer 1

Yes. A chemical called capsaicin in the peppers binds to your taste buds and feels like they are burning the hell out of your mouth. Water does nothing, really, but dillute it momentarily, and sugary juices make it worse by opening up your taste buds and allowing more capsaicin in. Milk, on the other hand, binds to capsaicin more tightly than capsaicin binds to your taste buds. When you drink the milk down, the capsaicin goes down with it.

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Answer 2

" Milk will more effectively relieve the burn on your tongue than water. The reason for this is that the burn is caused by a chemical called capsaicin in the spices. A chemical in milk, casein, disengages the capsaicin and allows it to be washed away. Water doesn't contain any casein, so it is not effective."

source: Wikihow.com under adapting to spicy food

Answer 3

do not have sugary food with spicy food because sugary foods make it worse by opening up your taste buds and allowing more capsaicin in (capsaicin in the peppers binds to your taste buds and feels like they are burning)

Answer 4

Capsaicin is the oil in spicy foods that causes the burning sensation. Milk has a lot of oils/fats in it. By a process known as extraction, the "bulk" fats in milk "dissolve" the capsaicin, which then is swallowed. The basic chemistry principle is "like dissolves like", in which chemicals of similar structures dissolve each other.

Answer 5

The answer to your question is the calcium. instead of water the calcium will deter the pepper or (hot thing) and cool it down with out spreading it around like water does

HOPE THIS HELLPED

Answer 6

The protein Casein in milk binds and removes Capsaicin (the compound from chillies that cause the burning sensation).

Fat from milk also dissolves the capsaicin and helps to reduce the burn. Whole milk will be better for reducing the burn than fat free milk.