Milk helps with spicy food because it contains hydrophobic fats and casein protein, both of which counteract capsaicin, the compound responsible for the burning sensation.
Here's a breakdown:
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Capsaicin and Its Nature: Capsaicin is a nonpolar (hydrophobic) molecule, meaning it doesn't dissolve well in water. This is why water often fails to alleviate the burn of spicy food.
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Fats in Milk: Milk contains fats that are also hydrophobic. Capsaicin dissolves more easily in these fats than in water. Therefore, the fats in milk attract and dissolve the capsaicin, effectively washing it away from the pain receptors in your mouth. A swig of oil would also work, but milk is more palatable.
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Casein Protein in Milk: Milk contains a protein called casein. Casein actively binds to capsaicin molecules. By binding to the capsaicin, casein helps to remove it from the oral receptors responsible for detecting the burning sensation.
In summary, milk’s effectiveness against spicy food comes from its ability to both dissolve capsaicin with its fats and bind to it with its casein protein, providing relief from the burning sensation.
