【NEGI-P(ATENT)】專利營養數據茶療計劃
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【解辣有辦法】
食辣帶來的刺激感相信對很多人來說是無法取代，辣椒的辣度來自當中所含的辣椒素，讓舌頭和嘴巴產生刺激的灼熱感。當我們享受著此快感的同時，持續增強的辣度亦會促使大腦尋找解辣的方法。
神經細胞亦會於局部溫度超過約42°C時發出訊號，這就說明了當進食熱騰騰的辛辣食物時，會使痛覺神經變得更敏感，辣度升級的同時痛感亦倍增！
💡營養師提提您
不含辣椒素但含較高油脂或屬酸性的飲品或醬料都是解辣神器，其溫度亦是關鍵，較低溫可有助緩解辣椒素對神經細胞的刺激。
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【To Sooth The Fire In Mouth】
The stimulation brought by spicy food is believed to be irreplaceable for many of us. The spicy sensation comes from the capsaicin in chilli, which makes the tongue and mouth produce a stimulating burning sensation. The spiciness of food will continue to prompt the brain to seek ways for relief while enjoying it.
The temperature-sensitive pain receptors are triggered if the temperature of food exceeds about 42°C, and this is the reason why we feel much spicier when having hot spicy food.
💡Friendly reminder
Capsaicin-free beverages and sauces that have a higher fat content or are acidic can act as anti-spicy antiseptics, while in lower temperatures can also help relieve the stimulation of capsaicin on the nerve cells.
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