Man these heart defects are scary. I know at least two people IRL that just dropped dead very young from an undiagnosed heart defect. One was a very fit athlete.
Poor kid. Poor family. Shitty situation all around.
One lesson to take is don’t take viral infections lightly. Don’t exercise while recovering from a cold, covid, or the flu. Viral infections can weaken your heart temporarily and exercising in that state can damage your heart.
I mean sure, OK, but you can go your entire life without realizing you have a heart problem and then you just drop dead one day without ever realizing you were at risk. That’s the scary part. One person died while running on a track, decades before COVID was a thing. The other died at home and left four young children behind; wasn’t sick, no symptoms, just gone. I know three other people that just up and died from aneurysms.
I’m not scared of dying, and I know that any given moment could be my last one ever, but I really like my life and I’ve got shit I still want to do, you know?
Yeah, that’s what I’m saying: if you want to reduce the risk of just dropping dead, make sure you properly recover from viral infections, which are a major reason of that happening.
As a chili pepper lover myself I absolutely do not get this garbage trope of treating chili pepper consumption as some kind of contest. The idea is to add heat to your food - not prove your pathetic “manliness.”
In my opinion, anything above Habanero is just pointless masochism for no good reason at all.
You clearly never had Beef Rendang. It is a Indonesian/Malay dish, which is a lot like a coconut curry. It is unbelievably spicy purely looking at it and you start to sweat. But it tastes amazing and I firmly believe it wouldn’t taste the same without that level of heat. It is an incredibly intense experience and I guess literally not for those weak of heart. But if you ever get the chance I highly suggest you at least taste it is unbelievably tasty.
I think ghost peppers have fun uses and the Carolina reaper almonds from diamond are actually delicious and not that spicy (guessing they use very little). I agree that the mega potent stuff is better used for spicing up a 3 lb pot of chili.
Wendy’s uses a lil tiny bit of ghost pepper in their ghost pepper ranch sauce and it’s actually a great flavor with some kick. Absolutely nowhere near as spicy as the actual pepper, of course. I’d put it maybe slightly above jalapeño?
Eh. Habanero tastes like ass. I’ve had spicier peppers with better flavor. And plenty of people, including myself, occasionally enjoy something hotter. I have a decent tolerance for spice, so I can dial things up and still enjoy it.
Most of the ones I’ve had were pretty crap… but, rarely, it’s actually possible to find Habanero that tastes the way Habanero should. They’re pretty good.
In my opinion, anything above Habanero is just pointless masochism for no good reason at all.
Idk man I agree otherwise, but tolerances rise. And different chilis taste different. Habanero has a nice, sweet taste, and naga yolokia has a bit sharper taste.
So it very much depends.
I don’t try to make “hot” food, but wanting a bit of heat in every meal has lead to my tolerances rising and Habanero just not cutting it for proper heat. (I think the heat is good when you almost feel it in your nipples.)
When the food is so spicy that at first you start sweating a bit on your face and then the heat slowly spreads from your face. So at the point when it’s enough to reach your nipples, the spiciness of the dish is just right.
Oh this goal is something I decided after having experienced it.
Don’t know if there’s logic to it, but it’s what I usually aim for. (Unless I’m busy the next day, because that usually requires an extended session on the porcelain throne the following day.)
“As a chili pepper lover myself I absolutely do not get this garbage trope of treating chili pepper consumption as some kind of contest. The idea is to add heat to your food - not prove your pathetic “manliness.””
I agree and so does Aunty Donna:
Warning, this content contains some Australian language
I feel like you think you’re saying something profound, but it honestly doesn’t sound like you’re saying anything at all. What does this comment even mean?
He had a heart condition. The capsaicin triggered a reaction. He died.
It’s not like people are frequently dying because of spicy food. There are no shortages of spicy food eating challenges, and usually nobody gets hurt. It’s generally regarded as harmless, because it usually is.
This was a tragedy, but you’re acting like he deserved it or something. For eating a hot tortilla chip from the grocery store: a thing that never fucking kills people.
I am an adult, and I do like spicy food, but I’d like to throw in that this chip is fine. It’s spicy, but not crazy. It was hot for a few minutes and then not hot.
I’m more surprised that the article affirms that large amounts of capsaicin can be physically damaging in some way. I’ve never heard of that before.
I know of at least two currywurst places in Germany where they offer crazy hot sauces. The more intense ones are 18+ and I think at least one of the places makes you sign that you won’t sue them understand the risk of eating food that spicy.
Wow, apparently I do not understand the risks. I actually looked it up after I really started eating spicy food almost everyday and I understood capsaicin to excite nerves but not cause any physical damage.
I am going to have to look that up again I guess.
I think the only thing I came across was it being good for your GI tract somehow, like being good for stopping ulcers.
There’s an ice cream store in Rehoboth, DE that makes you sign a waiver before eating their ghost pepper ice cream. (It was hot but not sign a waiver hot).
I don’t get why anyone likes eating super spicy foods. After a certain level of heat there is no more flavor, just spice, and it clearly can cause serious problems for your body. What is the draw?
I love super spicy sauces because I can add a few drops to food to make it spicy without altering the flavor. I used to eat super spicy for the fun of it but my stomach hates me now, so I’ve had to tone back.
Heat doesn’t alter flavor. Capsaicin itself is flavorless, so if you just take a food and add capsaicin extract, it’ll increase the heat without changing flavor.
However, IMO there’s no point in doing that unless you’re trying to win a challenge. Most of us get capsaicin from peppers, and each pepper has a unique flavor that can add a lot of nuance to a dish.
Plus, I enjoy the heat sensation and am highly tolerant, so I can eat high heat foods and enjoy them. I would not recommend a spice-naive person start out on super hots.
Capsaicin isn’t a spice*. It’s not even a flavonoid. That is to say, it doesn’t trigger or act against the taste receptors in your tongue.
What the stuff does is trigger the heat receptors in your mouth (and skin and everywhere else you have heat receptors.) causing your body to feel like it’s burning.
“Spiciness” is what happens when your flavor receptors get overloaded. If you want to experience it, go get fresh garlic and chew a raw whole clove. (Do NOT swallow. And be prepared for massive indigestion. Raw garlic is not to be trifled with.) or maybe take the cinnamon challenge (spoonful, hold it in your mouth. Do not swallow,)
In any case capsaicin itself causes happy-hormones to be released, as a result of the sensation of being burned through. (The sensation also causes increased heart rate and that can get excessive, too.)(the people that like super-hot peppers are masochists.)
(*Spices are technically parts of plants used for flavor that generally aren’t the leaves. So the pepper itself can be a spice, don’t get me wrong. Most are quite fruity. The vast majority of people are not using hot peppers for that fruitiness, though.)
I mean, at the end if the day, any damage I do to myself is minor. Dont worry, I’ve had 30 years to fine tune my obsession with attention so that its not harmful to myself or others. Also, I live in a metropolis, I cant afford pet rent xD
I just find it fun. And super hot sauces don't have to be devoid of flavor. There's truly a lot of options when it comes to hot sauces. I have a rack specifically for super hot sauce bottles, lol.
My wife got me these really nice pepper flake blends from Flatiron for the holidays a few years ago and it was a fantastic gift. It included 5 different blends ranging from about 10,000 Scoville to about... 750,000K. It's painful. Straight up. I can't say it isn't an unpleasant sensation. It's just fun. Like I'll be chuckling to myself while wheezing from the overwhelming heat.
There's a Carolina Reaper version of Blue Almond almonds that I love. Super spicy. And low carb. Unfortunately I think they discontinued them because there isn't a huge market for superhot enjoyers.
There’s a hot sauce I regularly get that’s scorpion pepper and prickly pear and it’s amazing. Fruity to the point of being almost bubble gum sweet at first and then the heat hits.
I ate the hottest level they had at Quaker steak and lube one time. I was laughing and crying at the same time while bouncing around in my seat. It had a bit of an endorphin rush, but also hurt heh
Edit: got my free shirt though! Still have it I think. All about the swag baby
I love spicy food, but as you said, only to a degree. The “spicy” part of the equation consists of both taste and the influence on your mouth’s temperature sensors. If the latter is hyperactive due to capsacain flavor goes out the window, at which point the food is no longer palatable to me.
You build a tolerance to the heat as you eat more and more spicy food.
After a certain level of heat there is no more flavor, just spice…
Again, your tolerance is what dictates the accuracy of this statement. I think Paqui chips taste terrible, the spice level has nothing to do with it. But, as the other commenter mentioned, you pursue this level of heat because you enjoy the rush it gives you. If you can handle the spice of super hot foods, you either need a ton of peppers (which just makes your good taste like peppers), or you need something insanely hot to add, so you can maintain the food’s good flavor, while also having a satisfying level of heat.
If you mean Chili write Chili or Chilli, Chile is a country. Also why did AP feel they needed to change it, when the other spellings are equally correct, and more common.
That’s moronic.
Chile as a spice is also near impossible to search for, you will get exclusively results that are spelled chilli or chili. So why opt for a spelling that in every way is worse?
Look up red or green Chile, it will show up in any search,and in new Mexico you will get slapped for spelling it chili because chili is Texas beans and meat not the flavorful Chile grown in the region
From early contact in Central America between Spanish explorers and Aztec folk, local spicy peppers — primarily the jalapeño type — were noted as “chiles”. Other similar fruits were also tagged as “chiles” — a term which had the indigenous sense “hot-to-the-taste.”
‘Chile’ has been used for a lot longer than ‘chili’. If anyone is spelling it wrong, it is you, not them.
Large doses of capsaicin can increase how the heart squeezes, putting extra pressure on the artery, noted Dr. Syed Haider, a cardiologist at MedStar Washington Hospital Center.
Is it the nerves or the muscles of the heart that have this reaction to capsaicin? And does it only target the heart?
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