What if innocuous at first glance, the sauce turned out to taste like hot stones? Dont go kill a waiter, first listen to the advice of the Medical Center dietitian "your doctor" by Marina Poludinoj, podsevšej for the table.
Assistance of the udder
The best means to neutralize the capsaicin (the chemical in peppers that causes a burning sensation) around the world are processed cheese, ice cream, milk and yogurt. The secret is that these foods contain protein, casein, which removes the capsaicin from nerve endings. A couple of sips of cherry yoghurt – and you're as good as new!
Help with squinted
That figure is the basis of all the Asian dishes teeming with sharp spices. And if you're on someone's wedding, drank a bottle of Tabasco on his spoon cooked snacks unsalted rice (a rare feast without the goodies!). It perfectly absorbs all the same like capsaicin, activated coal. If all rice already ate tamada-Chinese, you take the pigeons bun: it also has absorbent properties.
Acid relief
If you think that lemon is fit only to expire with saliva just thinking about it, you are severely mistaken. This fruit contains a special acid to help you quickly neutralize the burning sensation in the mouth. So in case you need to simply rassosi the wedge of lemon, then bring it in a tea.
Alkopomoŝ′
If you're not hvatanul pepper, Wasabi, you can take it that you are lucky. It does not contain capsaicin, a substance allilizotiocianat silver fulminate, which is soluble in alcohol. So zapivaj his Japanese sake or beer with vodka.
Liquid water is evil
Water wash down spicy food not worth it: capsaicin and allilizotiocianat totally insoluble in water. "Water would only exacerbate the effect of pepper: the man may start Shivering in the body, increased tear production, difficulty breathing," warned Marina. And impressed local people will long remember the "dance of the White Devil.
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