Why Do We Eat (and Enjoy) Painfully Spicy Foods? | What’s Eating Dan

[@pameladonner4397]

I'm an organic chemist, Dan, and it is so great that you are not only talking about the science and chemistry of these foods, but are showing actual chemical structures! Good Job!

[@nugget814]

Who asked

[@carloszenteno]

@@nugget814 I did

[@avrel306]

@@nugget814 i did

[@RubyTwilite]

When I was a kid I didn't like soda, I said "It burns in my mouth and throat!" Nobody believed me. I feel very validated today. Thanks Dan.

[@buffster948]

That happened to me too! The other kids thought I was crazy. :) Glad to hear it wasn't just me and there is a reason behind why it felt like a burning sensation. :D

[@kenmtb]

I always defizz until there is just a tad of fizz

[@op3129]

same. drank milk (which I still like with pizza) - tho "milk" might be bc I'm from Wisconsin and even pizza places (like, places that ONLY sold pizza) had it on the menu

[@ianc.2012]

Plant: develops a defense mechanism over hundreds of thousands of years to deter animals from eating it. Humans: I'll have that, please.

[@davee6878]

Humans then farm these plants on mass, whilst driving other plants to extinction. Plant: Not what I had in mind, but that works!

[@Rob-df6py]

Corn: wannabe

[@tjfSIM]

@@davee6878 *en masse 😉

[@davee6878]

@@tjfSIM I had to Google that to check, but yes, you're absolutely right! "En masse" it is :)

[@justicegusting2476]

@@davee6878 Just seeing it spelled correctly should have triggered your “That’s Right! I’m so embarrassed” response. No need to “check it” on Google. Way to double down! LOL.

[@wiwychen]

Please do Mustard! Your explanation of the effect of vinegar on the horseradish applies to mustard making, but there are not many explainers on the science and how to get mustard right each time. Thanks!

[@kyepyep]

I had mustard in France that opened up nasal passages. What was that?

[@TheNinnyfee]

Yes, mustard definitely felt left out. :)

[@CountDrunkula]

@@kyepyep made with cold water as it should be. Hot water destroys the effect.

[@buffster948]

@@kyepyep I'm not sure, but it would have had a high mustard seed content (most store bought mustard is watered down a lot with other ingredients). In the UK, they do a brand called Colman's English Mustard. Great for colds! It has the same effect. A delicious, if strange and mildly painful, experience. Some of the science behind it is as follows: Some compounds in mustard trigger the trigeminal nerve pathway, which helps to open the nasal passages - you might also feel a weird 'zingy' tingling sensation running from your nose up the sides of your cheekbones. That's the trigeminal nerve pathway being triggered. :)

[@davidhalldurham]

I absolutely LOVE this series. Dan is always entertaining and I always learn new things.

[@BenGilbertForReal]

These videos continue to be just outrageously great. Cannot say thank you enough! Absolutely fascinating and very entertaining!

[@valliarlette6596]

So happy to have a visit from you, Dan. Always informative and entertaining. Hope to see you again soon!

[@guadalupeknippen2636]

Loved this and you have a great presentation.

[@caraeuler2927]

As always you educate with humor and charm. Your vidoes make my day better. Thank you

[@danfoma2647]

Very informative, thank you very much!

[@gilbys101]

Dan, with this episode you’ve made me catch the feels for ya! ❤️‍🔥

[@trudygreer2491]

I already had them.. just didn't know what they were called!

[@deathechovii]

Love this show. Offers both cooking and education.

[@storyman507]

I love when you geek out on the science of food.

[@mikulangot3412]

Really enjoyed watching this thanks!

[@APNambo]

Dan is my favorite KZbin personality. Great job.

[@bastet469]

SO THAT'S WHY I CAN'T DRINK SODAS & SPARKLING WATER??!!! When I was a kid, it was hard to be the only one who couldn't drink Coke or Fanta sodas because it burned mouth so bad. I feel soooo much better about it now that I know it's not just me. 🙂

[@LyonTheGreat]

I had no idea that was a thing. Hey, easier for you to remain healthy though!

[@spectrallik]

Same here! It felt like a thousand tiny ants biting your tongue.

[@thelotuseater6496]

Same problem here, no one believed me.

[@elizabethblackwell6242]

What a fantastic piece. Thank you.

[@fariesz6786]

nice one, especially liked the comparison of molecules. just one thing: málà is actually the flavour profile you get when combining sichuan pepper's numbing (má) with classical spicy heat (là) from chilis or black pepper. i also heard pink berries are similarly numbing when fresh and that brazilian cuisine thus occasionally uses a similar flavour combination, but i don't know enough about their cuisine unfortunately.

[@max_meliani]

Brazilian here! There's a leafy vegetable native to the northern region called jambu, which has the numbing effect and it's a key ingredient in indigenous dishes such as tacacá.

[@fariesz6786]

@@max_meliani ah, cool. i wouldn't mind trying such a dish.

[@keithhepworth4934]

Dan is the best. I can’t get enough of his videos.

[@amberbug90]

Dan's persona is inviting and pleasant.

[@siamesepleaseme7468]

He’s like the guy you would like for a friend or neighbor, or relative even.

[@GaryDerry11]

Wonderfully CLEVER! Thanks!

[@Brayden-c9o]

This is one of the best youtube videos i have ever watched.

[@spencerg83]

These videos are so good! I'm surprised they aren't getting more views!!

[@honeydooda]

Loved this interesting video!! Thank you.

[@judyfisher3171]

The best series on you tube. Thanks for the entertainment and knowledge you bring Dan…you’re the best. Oh and he has me laughing out loud most of the time.

[@465maltbie]

I think you had a great time doing this episode, thanks for sharing. Charles

[@penguindrum264]

Finally a good video on ginger, I love capsaicin but the spiciness ginger is a close second and more versatile. I still haven't tried szechuan peppercorns.

[@susanheidickerbrown680]

Great video, and it explains why I enjoy so many of the things on his list!

[@bonniepwtf]

One again Dan hits it out of the park! So hilarious, great delivery, very interesting & so informative.

[@te98250]

Dan, you're the best - always entertaining, lots of interesting information, and, well, pretty cute too...

[@CookinWithSquirrl]

Wonderfully informative! Thank you Dan!

[@Isabella66Gracen]

Excellent info and entertainment! Thanks Dan.

[@samgrainger1554]

Dan's food sciance videos are top teir KZbin I wish there were more videos in this presentation style

[@garycraigart3579]

Once again! Love you Dan!!!

[@ThisIsFiftyWithLil]

New favorite WED video!

[@GCGomez]

Wow!!! I'm addicted to these segments!!!🤣

[@ChristianMercadoAcevedo]

Great content, Dan!

[@bigdaddio1959]

Cap'n Crunch which is like eating sweetened lightbulbs....

[@jtsholtod.79]

One is not recommended for human consumption, and the other is a lightbulb.

[@fariesz6786]

i mean, they are called "glow pears" in german for a reason

[@adterpandrea]

@@jtsholtod.79 🤣🤣🤣🤣

[@JCScowling39]

Educational and entertaining...Dan you ticked all of the boxes :-)

[@nickmista1172]

Thank you so much for the horseradish recipe! Store bought stuff is never punchy enough and you need about a jar per meal!

[@dansklrvids7303]

Well done!

[@siamesepleaseme7468]

I always enjoy Dan’s videos! Love the in depth detail. Off subject but I think Dan has a Siamese cat. That scores points with me!

[@wi11ialvl]

Thank you for explaining why effervescent drinks burn!

[@brunorhazbe]

maybe you have a ginger episode out there, but I'd say from the different ways of consuming it - juicing/pressing is the most intense burn. Now that definitely is a product of quantity (you can probably drink more juice than you'd would powder) but I've never felt a 'burn' from powder even if its compound better fits trpv1. Also maybe like olive oil, ginger burn always is an creeps up on you afterwards and is towards the back of the throat. great video!

[@LessJilly]

The olive oil cough! This also happens to me with anything fake-grape flavored, like freezypops. Great job, Dan, love this series.

[@kendebusk2540]

One of my uncles worked for the circus in a sideshow. His talent was eating light bulbs. When he started to gain some weight, he decided a diet was in order so he switched from 100 watt bulbs to the 60 watt variety ;)

[@trudygreer2491]

Oh.. I thought you were going to say "lite" bulbs..

[@kendebusk2540]

@@trudygreer2491 Duh, never thought of it, good one, Trudy :)

[@JB-gi5ph]

Seriously, Dan's the man!

[@SusanBinks]

I don't think I could love you more, Dan. Your passion for science and deliciousness is pure nat 20 charisma. If I had ever had a son, I would have wanted him to be like you. You are amazing.

[@PumpkinMozie]

Mala is delicious! If you ever have the opportunity to eat malatang (a Chinese-Korean soup made with mala) I highly recommend it

[@skycarl]

Good stuff Dan.

[@PokhrajRoy.]

Shogaol, Gingerol and Zingerol sounds like a great name for Triplets.

[@TamarLitvot]

Or hobbits

[@rhijulbec1]

😂😂🤣🤣

[@rhijulbec1]

@@TamarLitvot Good one! 😁

[@Tmbpdbt]

Fun fact: “shogaol” is derived from the Japanese word for ginger, “shoga”

[@PokhrajRoy.]

@@Tmbpdbt OOOOOH! Interesting!

[@kylwng]

I love to click click click and cook cook cook Dan. Thanks.

[@gnsmk357]

This makes learning cool. Should be a public service and in every public school. How things work the why and how we taste foods is a window into a larger reality. truth over fiction or lies. great job, science is always cool.

[@TheXavixavieri]

I love light bulbs with pasta. It tastes better mixed with cables connected to the mains. It made the pasta more exotic, you know. You cant tell, which one will shock you and which will nourish you!

[@victorbenner539]

Would like to have you explain in depth the difference of horseradish vs Wasabi. Far to many folks think they have eaten Wasabi in the US not realizing it was actually just horseradish with green food coloring.

[@zrobeast]

I always assumed it was common knowledge by now that most “wasabi” is just dyed horseradish. But, I also learned that from the sushi episode of Good Eats, which I saw before the first time I tried and fell in love with the big S.

[@victorbenner539]

@@zrobeast sadly most folks don't understand this. Most Americans have never actually had Wasabi but think they have because the label says Wasabi. The real thing can cost as much as $100 lb. It's soooo good. 🙃👍

[@joannespack]

One of the best videos ever Dan! Loved all the scientific explanations why we experience pain (as well as pleasure) from certain foods and beverages. I remember soda pop being painful as a child, I must have outgrown that sensitivity to the pain caused by carbonation because I love an ice cold scotch and soda (easy on the scotch, and heavy on the freshest, bubbliest soda water possible).😀🥃♨️

[@chelsea-leigh6947]

That horseradish sauce is LEGENDARY. I will never go back to jarred sauce again. I said what I said... Thanks Dan :)

[@velmex12]

wonderful Dan

[@jefferyzielke7665]

I am really digging this channel. To Thx Dan

[@CoffeebeanerHtx]

This is so much fun!

[@Djoser122]

Another awesome and fascinating food science episode. Love the learns as well as the feels. Oh, and Dan, are you taking Skilshare classes or something on how to become increasingly adorable and inviting? 'Cause, it's just ridiculous

[@aqcd]

there are a few edible wild mushrooms that are also incredibly acrid-hot but also dissipates fairly quickly. Lactarius piperatus & Lactarius subvellereus are two that are found fairly commonly in the northeast US

[@debpaciello511]

Dan, do you write your shows? Pure brilliance!

[@JamesPotts]

No, Dan, that "Chili's" is a completely other type of pain.

[@SharpAssKnittingNeedles]

Ah yes, diarrhea cramps from the poorly microwaved food pain. The margaritas are often blamed for that 😂

[@PokhrajRoy.]

Dan, I’ve caught the feels too ❤️

[@johnnyace1300]

he's MINE

[@schauerv]

I've already caught feels... for Dan

[@ImmortalGodEmperor]

could you do a video on sour or minty foods as well? They're also meant to deter animals from eating them but we love it

[@thebuzzah]

I enjoyed this video and was surprised to learn that the Ginger-related compounds fit into the same receptor as capsaicin. I've always appreciated the science approach of ATK and Cook's Illustrated. There is a minor mistake in the chemical structures at ~ 3:46. The OH group should be opposite the main chain (or at the 4 position on the benzene ring) and the CH3O group should be at the 3 position on the ring.

[@PokhrajRoy.]

1:13 You know you’re in for infotainment when Dan presents Chillies and Peppers like he’s on ‘Deal or No Deal.’ 😂

[@beatrizsandoval4395]

Got to love this guy 😍 As a Mexican myself I understand painful eating 😂

[@sisgaia]

"That is not what it stands for." LOL

[@ernestmchugh3132]

Oh Dano! You're a living doll!

[@rhijulbec1]

LOVE, LOVE, LOVE DAN! His sense of humour is so genuine. I very much enjoy ATK and CC but sometimes the "jokes" fall as flat as my stupid pancakes (WHY won't they fluff up, darnit!) Like it's scripted and not rehearsed. But Dan's sense of humour is so effortless. It's such fun! And I vow NOT to eat lightbulbs! Jenn 🇨🇦 👋 👋 Hello from Canada

[@alkjhsdfg]

The list of TrpV1 foods in this episode is literally all of my favorite foods...

[@timp5132]

light bulbs are crunchy, everybody loves crunch.

[@dinglephlapz]

Don't forget spicy

[@adterpandrea]

@@dinglephlapz Especially if they're still plugged in. 😂😂😂

[@jamesking8793]

If food is spicy bc the chems fit into my tongue receptors so well… then why does my butt burn the next day???

[@mikulangot3412]

Lol

[@theresaiwright7085]

🤣🤣🤣🤣

[@ratoh1710]

We have those receptors all over the place, that's why you don't want to rub your eyes or jerk off after cutting chillies

[@quasi-intellecual3790]

@@ratoh1710 😂

[@jamescanjuggle]

same receptors on yo mouth are on yo asses💁 do with that info what you will

[@Zelmel]

Are we going to get a full episode on ways to use Szechuan peppercorn at some point? I bought some and loved it where I've used it, but I feel like everywhere I look it's the same two or three basic combinations of things (with slight variations) in the recipes.

[@BrazenSpirituality]

Yes! Please do this Dan!!!

[@JNF590]

I was just curious because I consume a lot of Bird Eye Chilli's I like them fresh as they are Crunchy and suites a lot of our Dishes here Paired with Rice. Pickled versions of these in Vinegar is a Favorite for Soup Base Dishes just add the Vinegar infused with Bird Eye's Chili and Garlic.

[@vivientoft5676]

You should add apple to your horseradish. Really delish! The fruit acid is like the vinegar.

[@robertekis2450]

Well, now I know why I don't like spicy foods - don't need to prove my manliness since I'm older than 12. You also explained why I don't like bubbly sodas too and why I always pour them over ice and wait for the bubbles mostly to disappear. Thanks for the education. :)

[@barrymiller99]

You are great.

[@arlenfaz]

Is that German rye or German pumpernickel there at the end? It really resembles the latter ( and it's my favourite bread in the whole world, just a horribly long process to make)

[@fariesz6786]

not sure what you get over in the states, but pumpernickel is usually almost black

[@adterpandrea]

@@fariesz6786 that's they way it was when I was growing up and could get "Russian Black Bread" from a particular place in Philadelphia. Everywhere else then and everywhere now, it's dark brown. I miss that bread!!!

[@adterpandrea]

@@fariesz6786 where are you located?

[@juleswins3]

Not a big ginger fan but I do love a good hot sauce!

[@thepokekid01]

I bet that creamy Horseradish Sauce would go great with a ginger beer and lightbulbs!

[@MrCecilee7]

Question, is there something that can be done to salvage a salsa that was made too spicy?? I get that adding more tomatoes or diluting it with water would work, but i was wondering if adding another element like sugar or i don't know, a base, would do the trick without having to add too much volume. Thank you!!!

[@DarDarBinks1986]

I LOVE spicy food! The hotter, the better. Since I started transitioning nearly a year ago, my spice cravings have kicked into overdrive. There's a couple Indian restaurants near me that serve spicy lamb biryani; I always order it the hottest they'll make it. I shrug it off like it's nothing.

[@urbanurchin5930]

I have always loved spicy food and chili peppers. But, as I get older ( I'm in my 60's now ) I notice that it takes more and more of whatever spice/chili I am eating, to get the desired heat level and flavor. One of my favorite snacks is corn chips ( like Doritos or Tostitos ) with slices of pickeled jalapeño slices. In the past, one slice of pepper was good and was the right amount of heat - but recently, I find that I am adding five or six slices and still enjoying as before.

[@eleanorharnage1025]

When I was an exchange student in Japan, I was served a shabu-shabu broth with those Sichuan peppercorns without being told, and chomped down on a whole peppercorn. My mouth was gone. I thought I was gonna die. 0/10

[@danielridley8717]

Dan is the best person ever

[@delirium129]

Dan, I really enjoy your episodes. However, I haven't finished watching this one yet (I know, it's more than a year old but I don't know why I hadn't watched until now) and I *have* to know which book is the one shown at 0:57. It seems to be a dictionary or glossary and I LOVE books on language. I'm a translator and I collect dictionaries :D So, would you please tell me? Also, crossing my fingers that you can read this comment a year and a half later hahaha Thanks!

[@jasonschultz9570]

Hey Dan, the "ch" is Sichuan is pronounced the same as the "ch" in chicken. I lived there for ten years. Those pepper corns are called Hua Jiao(Flower Pepper). Ma la is strange and amazing!

[@alanhandleman6513]

When I lived in Mexico, I discovered that Mexico has the most delicious pineapple on earth (apparently from the state of Tabasco, but I could be mistaken). What I discovered is that I couldn't stop eating it, even when my lips were bleeding!!!

[@emiriebois2428]

Sichuan peppers !! The best!

[@DearHenryA]

Horse radish is one of the easiest plants to grow. It will take over an area after a few years though and it is hard to get rid of so be careful where you plant it.

[@buffster948]

Has Dan covered mustard in one of his videos yet? Some compounds in mustard trigger the trigeminal nerve pathway, which helps to open the nasal passages - you might also feel a weird 'zingy' tingling sensation running from your nose up the sides of your cheekbones. That's the trigeminal nerve pathway being triggered. :) Only works with mustard that has a LOT of mustard seed in it, though - Colman's English always works for me. I guess it's similar to the effect from horseradish and wasabi, although it might be a different chemical compound causing the sensation.

[@garycraigart3579]

I say that as a lover of eating pain. I even add cinnamon, ginger and cayenne to my morning coffee. Zowie!!

[@noyb154]

similar reason to why we like temperature extremes, like hot and cold showers. these thing trigger very beneficial biological processes, including processes which improve the immune system, trigger growth hormone, etc.

[@---iv5gj]

that's great, what about bitter foods

[@TimothyReeves]

I've also found that there is more heat/capsaicin near the stem than there is at the opposite end. Maybe just because there's more rib there?

[@KitarraChaosWeaver]

Could you use lemon juice instead of vinegar in the horseradish? Is it just an acid that is needed or the specific acid?

[@ardenthebibliophile]

Any interesting flavors if you lactoferment horseradish sauce?