Spicy Food Trick: Why Water Fails, Milk Wins

When you eat spicy foods containing capsaicin, this compound latches onto nerve receptors in your mouth and nose. These receptors are designed to detect actual heat, but capsaicin creates a false alarm, signaling your body as if it's experiencing a burn.

This false signal initiates a protective inflammation in your nasal lining. Nerves release molecules that increase blood flow and stimulate mucus glands. The resulting watery mucus attempts to dilute, cool, and expel the irritant, explaining the common runny nose associated with spicy meals.

Contrary to common belief, water offers little relief because capsaicin is oily and doesn't dissolve in it. However, milk is more effective, as its casein protein binds to capsaicin, aiding its removal. Sugar also assists by interfering with capsaicin's ability to attach to nerve sensors.