Milk helps soothe the burn of spicy food, while water doesn't because milk contains substances that specifically target the compound causing the heat, which water lacks.
When you eat spicy food, the burning sensation is primarily caused by a chemical compound called capsaicin (or capsaicinoids). These molecules bind to pain receptors in your mouth, signaling heat to your brain.
Why Water Doesn't Work
Drinking water might provide momentary relief by cooling your mouth, but it won't wash away the capsaicin. Capsaicin is an oil-based compound, and oil and water don't mix effectively. It's like trying to wash grease off your hands with just water – the grease tends to stay put.
Why Milk Works
Milk, on the other hand, is much more effective. It helps counteract the spicy heat because it has components that interact directly with capsaicin.
- Fats: Milk contains fats. Capsaicin is soluble in fat, meaning it can dissolve in the fats present in milk. This helps to lift the capsaicin molecules away from the receptors in your mouth.
- Casein Protein: Crucially, milk has two things water doesn't have: fats and a protein called casein. As the reference states, That protein attracts capsaicin like catnip. Casein molecules act like detergents, surrounding the capsaicin molecules and essentially washing them away from the pain receptors. If the protein is around, the bits of capsaicin will hop off the receptors. This binding and removal process significantly reduces the burning sensation.
Here's a quick comparison:
| Feature | Water | Milk |
|---|---|---|
| Capsaicin Removal | Ineffective (doesn't wash away) | Effective (dissolves in fats, bound by casein) |
| Key Components | No specific components | Fats, Casein protein |
| Interaction | Minimal | Binds to capsaicin, removes from receptors |
In essence, while water just sloshes around the capsaicin, the fats and especially the casein protein in milk actively seek out, bind to, and remove the capsaicin from your pain receptors, providing genuine relief from the burn.
