Oat milk does not effectively help with the heat from spices.
When it comes to countering the burning sensation caused by spicy foods, oat milk is not the recommended solution. The primary compound responsible for spiciness in chili peppers is called capsaicin. To neutralize this heat, you need a substance that can interact with and break down capsaicin.
Why Oat Milk Doesn't Help
Based on the provided reference, the effectiveness of milk in reducing spice heat is attributed to a specific component found in animal milk.
- The Role of Casein: The trick to cooling your mouth after eating spicy food lies in the protein called casein. Casein is found abundantly in animal milk. It works by surrounding and breaking down the capsaicin molecules, effectively washing them away from the pain receptors in your mouth.
- Oat Milk Lacks Casein: Unlike dairy milk from animals, plant-based alternatives like oat milk, almond milk, or similar varieties generally do not contain casein. As the reference explicitly states, "Skimmed or whole milk, as long as it's animal milk and not almond milk, oat milk or the likes." This lack of casein means oat milk doesn't have the same chemical ability to counteract capsaicin as animal milk does.
Therefore, reaching for oat milk will not provide significant relief from the burning sensation of spicy food.
What Actually Helps with Spice Heat
According to the reference and general knowledge, the best solution to cool your mouth is animal milk.
- Animal Milk (Dairy): Whether it's skimmed, whole, or even yogurt or sour cream, dairy products containing casein are your best bet.
- Drink a glass of milk.
- Eat yogurt.
- Have a dollop of sour cream or cheese.
While other things like sugar or bread might offer temporary physical relief by coating the mouth, they don't neutralize the capsaicin in the same way that casein does.
In summary, if you're seeking relief from the heat of spices, opt for animal-based dairy products over oat milk.
