Food Theory: How To SURVIVE Spicy Food! (Hot Ones Challenge)

Hello, what's happening everyone during the first week's banquet? I'm Shawn Evans and you're looking at the hottest

ones

. It's the show with interesting questions and even spicier wings and today I'm joined by Matt Pat. That's right, Sean, I crashed your show. Because? You've invited a ton of other YouTubers to the popular

ones

, but never what's offered to me, so now I have a

food

channel. Well, do you know what the hell that

food

channel is? You probably thought I'd come here and talk about super. Boring science stuff, well I'm here to talk about super exciting science stuff, now I've prepared a presentation on the transient receptor potential cation channel subfamily v, member 1.

One very long presentation later and there you have it, what do you think? ? but at this point like you know it's hard for me to even look at a chicken wing hello internet, welcome to food

theory

, the show that spices up science with puns, so a show that I resent not having been a guest, I mean a program that I enjoy. Watching online is hot stuff that, as you probably know, combines celebrity interviews with pain by forcing both interviewer and interviewee to eat increasingly spicier chicken wings as the episode progresses. I do not want to do that.

Kansas doesn't know how to do it. wings, oh oh oh, guess what God called me in the final interview question, guests take the infamous last dab sauce made with the hottest peppers in the world and I happen to have a bottle of the last dab sauce I have. I've been saving up for a special occasion, just look at that beautiful thing, right now? If it seems like I'm totally ignoring the program, it's because I totally am. I want to be in the hottest ones and in case I ever get it. called up to the big leagues gotta be ready that's why today steph and I are getting

spicy

uh ooh phrase gotta try again uh that's why today steph and I are beefing up our spice tolerance and doing some science Spicy Today Through good research and experimentation, we'll show you and ourselves how to stay cool while eating

spicy

wings by trying the best antidotes the Internet has to offer.

Okay, so here we are in the spice lab, as I like to say it's our pale imitation of the first. we feast hot on a set, okay, so where do we start in terms of relative spice tolerance? I know, but you should say anyway, I'd say I'm decent at spicy foods, Stephanie, meanwhile, I'm a weakling, the first step in our quest to make spicy a little more icy is to figure out what Spice antidotes try on spicy ones. The favorites are water and milk, so we'll definitely try those, but guests on the show can also bring them into their own home. remedies and they have brought all kinds of creative spice hunters, avocado, alcohol, Thai iced tea donuts, even lemon juice, and the Internet also has many other suggestions and I mean many other suggestions, so we can identify which ones we want.

To try, we first have to know how the spice works. When we talk about the spice in a pepper, what we're really talking about is the chemical capsaicin and yes, I pronounce it capsaicin because that's how Miriam Webster told me to pronounce it, although I've never heard anyone pronounce it that way in my life. way, capsaicin, so if you don't like it, tell Miriam or Webster when you eat a hot pepper. Capsaicin molecules bind to activate v1 receptors on your tongue, which triggers a pain signal to your brain, in addition to spice trip v1 receptors, it also detects acidic conditions and high temperatures in your mouth, basically every Once they are activated, the result is a stinging, spicy pain, so if you've ever bit into a jalapeño and felt like your mouth is burning good, that's because capsaicin has activated the exact receptors that would alert your brain. if there was a real fire in your mouth in case you were wondering, yes you have tript-1 receptors throughout your gastrointestinal tract and I mean all the way through so if you've ever eaten something spicy and you felt later, that's why now, the more capsaicin a pepper has, the more trip v1 receptors it will activate in your mouth and the hotter it will be on your tongue.

We all know all about the Scoville scale, which describes the spiciness level of a pepper based on its capsaicin concentration. For reference, a regular old bell pepper has zero Scoville heat units, or shus, a typical jalapeno may have about 8,000 and the moruga scorpion pepper is the hottest. The pepper known to mankind in 2012 and also the pepper from which my bottle of the latest dab sauce is derived averages 1.2 million shus. Why did I specify the year 2012 by the way? Because the moruga scorpion pepper is no longer the hottest pepper in the world. See, humans have gotten very good and very aggressive at breeding super-hot peppers in recent years, and as a result, no pepper has remained atop the pedestal for long since 2011.

Five different chili peppers have held the Guinness title of the hottest pepper in the world if you come to YouTube in 2017 or 2018 then you are very familiar with the current record holder, Carolina Reaper, who averages over 1.6 million. The Pocky One Chip Challenge is made with a Carolina Reaper and there is only one in each pack. There's nothing for me, so Link hiccups. instant regret rhett looks like he wants to die my tongue is about to fall out i don't know i only have my lips so yeah, the race to make the world's hottest pepper has become fast and furious and the spicy ones have managed to keep up with everything, The latest version of the latest dab sauce is derived from Pepper Unfortunately, dab sauce at least expects that spiciness.

If I'm ever invited on the show, which means I have to beat capsaicin by dissolving it, overpowering it, or even absorbing it after seven rounds of antidote testing, Steph, and I'll use that information to develop the ultimate spice hunter. recipe and try it with the latest dab sauce as our grand finale first, we try to soothe our tongues with good old fashioned water, an option available for spicy guests in each episode, we should applaud, oh, applause, applause, the capsaicin, as it There are many oily substances. insoluble in water, meaning it doesn't dissolve in water, so while cold water may be temporarily relaxing from a temperature standpoint, it doesn't actually break down the capsaicin molecules at a molecular level as you will prove. some other hunters today.

I think I'm going to go ahead and drink the water because I feel like it's burning my mouth, it's definitely at a level of heat where I could say if it were reduced, oh yeah, no, totally not, as long as the water is in there, it feels better. but as soon as I swell it just comes back, actually, yeah, while it's in your mouth and on your tongue, it feels like I'm drowning it for a minute or two, yeah, but yeah, as soon as you swallow it. It's, it's not good on a scale of how effective it was f to a plus, what would you say? um uh, what's the lowest passing grade? d d d d why don't you give that to me after something really spicy d because it didn't work much, yeah, exactly, I was going to say like c, it's like it didn't really do anything, but at the same time, as you know, it wasn't offensive, I think we should move on to the next, very good, then we try with whole milk.

Our calming agent, milk, is another ideal remedy for hot drinks, but unlike water, it is also highly recommended by science. Eighty percent of the protein in cow's milk is casein, which has the ability to dissolve capsaicin molecules. This is for the same reason as soap. Water is best at removing fat from a pan, soap molecules surround and carry away fat molecules and, in

theory

, so does casein, but to understand how well milk works we must try it for ourselves, oh yeah, that's pretty good, so again, oh wow oh. Wow, I really like that because I feel where the milk didn't touch.

I still feel it burning like on my lips, yes, but in my mouth it's really nice and neutralized, it doesn't feel cold or anything, but it feels cool. It certainly comes back, but the pain is slower and less strong, so it is actually very pleasant. I would give milk like a b plus or something. The milk did a very good job with the inside of the mouth and maybe keeping it cold for about 15 seconds I would say b. plus two, yes, I think so too, so the milk worked better than the water, but I'm not convinced that one b-plus is going to be enough to compare with the last sauce, so we continued with alcohol, since the Capsaicin is soluble in alcohol.

Science left us few options. but to go in and buy vodka, we're not actually drinkers, we just don't like the taste of alcohol, so we had to go out and buy alcohol for this experiment because we don't just like to maintain a high concentration of alcohol. On the other hand, in our house we are what we call educational drinkers where we like to learn about alcohol and try a lot of them and learn about the history and be able to identify interesting things in their flavors, but when it comes to liking it we actively seek it out to enjoy it or just not for those people we're not these people who are going crazy in the name of science okay, cheers, cheers, okay, here we go, there's no cup for this, this is classy, ​​here on food theory , we are classy things, this is we are going to get deep monitoring, isn't it nostrovia?

We could always cut this one, oh vodka, oh that made it worse, oh no, oh God, why doesn't it work, oh geez, it's like everywhere and it's hotter, why for a chemistry? perspective I thought it was solvable what happened so much saliva in my mouth I want to spit it out science is lying to me and I don't know why I'm going to do some research and follow up probably vo to explain why state of war thanks I'll take it from here It turns out that alcohol is a double-edged sword when it comes to fighting spices, it is true that alcohol dissolves capsaicin, but even an 80 proof alcohol like vodka is mainly water and on top of that it turns out that ethanol also activates receptors trip v1, which is probably why the vodka, which is 40 ethanol, added to our overall pain, like I was sweating after that, because it's like, wow, that got so much worse, I know it was bad, Oh. that's terrible f f f across the board, round number four, I hope it's a lot better, this is lemon juice, so, the rationale here is, first of all, if you watch the Gordon Ramsay episode of First, we We delight in the hot ones, he just swallows these things. the jar full and then we thought, well, we have to try it.

Do you know anything about the chemistry here? Yes, so lemon juice is acidic, that means it has a low ph and, funny enough, capsaicin is at least compared to lemon juice as a base. in theory, eating in food theory, drinking a lot of lemon juice should help neutralize the capsaicin, oh, okay, okay, lemon juice, okay, ready, cheers, eh, wow, about the teeth, about the gums , it's helping, but also the lemon flavor is so tart, by far, lemon juice. It's number one, it's like a meat reducer right now, yeah, it's like a more permanent solution, actually, the downside of lemon juice is that you're drinking lemon juice, lemon juice, thumbs up, you I'd give that one, I'd give it an a a from me.

You're a minus okay round number five sugar water Matthew is too nice to tell you this but I started burping a lot in front of the cat off camera it's really bad it's true but I respect his privacy because women They don't burp or urinate or poop. That's what I've learned now this round: we absolutely saturated room temperature water with granulated sugar, meaning we kept adding more and more sugar until the water could no longer dissolve. This home remedy is all about trying sugar. It doesn't dissolve capsaicin molecules like milk did, for example, but our research suggests that the sweet taste will simply overpower the spiciness and drown it out with a strong, pleasant flavor.

Wow, that works great, oh sweet relief, literally, good job, good job, cheers. that as soon as I pour this into my mouth the spice just disappears, immediately disappears almost completely and stays that way for a couple of seconds. When I swallow it the spice comes back unlike lemon juice which is noticeably I lowered the levels every time I took a sip this one comes back immediately it comes back and it's at the same level in the first five seconds it's like a plus and then it's like b minus, low, which averages out like a downside, yeah that's right so there you have it, we agree we gave brett a chance because some home remedies claim thatStarches help absorb oily capsaicin like a mop.

We also saw Gordon Ramsay pull out donuts during his hot appearance, so I. I'm curious to know if it was all about the sweetness or if the bread itself also does some of the legwork, but hey, whether this one works or not, it's just an excuse to eat bread and who doesn't love excuses to to eat bread? Oh look. I made a Stephanie sandwich oh my god shut up it's a Stephanie sandwich and we quickly found out that the bread alone wasn't going to help this isn't really doing anything right the only thing is it's a scam what is it doing this?

My mouth is so hot right now, which is surprising because this is one of those very popular myths, right, that bread is like that and you see people like shoveling it, it doesn't do anything, no, it just tastes good after you eat it. a spicy wing, yes, it is actually less effective than water. so I would say this is like finally round number seven here is the grand finale the nectar of the gods diet coke how does your mouth feel at this point? Okay, I admit, there wasn't much scientific reasoning behind this. I just don't have Diet Coke in the fridge and you know, I never turned it down.

It's a chance to make a fuss about diet, honestly, we went into this expecting diet coke to be the worst of the bunch, the idea that the carbonation bubbles Adding to the stinging pain just didn't seem that pleasant. the nectar of the gods heals us oh it actually works surprisingly well yeah it turns out diet coke isn't as bad as a form of spice hunting buddy i shouldn't have doubted you for a moment and actually There are a couple of reasons for this first: Quite acidic with a pH of about 3.2, meaning it works in pretty much the same way as lemon juice.

Secondly, it had an overwhelmingly sweet flavor that worked quite well and the carbonation bubbles didn't really bother us as we thought. Would it be interesting if the carbonation hits your tongue? I guess you'll feel something different in it and then you have these like bubbles bursting in your mouth and I guess your mouth is confused. They say that aspartame and Diet Coke are actually much sweeter than your mouth. Actually, it can even be processed, yes, the sweetness actually has an effect. Wow, nectar is the man of the gods, it's not one that will numb you long term, but as an immediate fix, it works very well, so I'd say this is like v plus territory, yeah. b b more b yes, it's not as good as lemon juice certainly and it's not as good as pure sugar water it doesn't work no, it doesn't work no, the bread still doesn't work, so with the seven rounds under our collective Belt Steph and I reconvened in the kitchen to develop our ultimate antidote to spicy food.

We kept a few key takeaways in mind: one, acids like lemon juice really seem to work best at permanently dulling the pain of spices, two, an overwhelming sweetness like sugar water and, to a lesser extent, Diet Coke really It helped relieve the itchy pain in the short term and thirdly, we both agreed that we shouldn't overlook the casein as the milk definitely dulled the pain as well, so we looked for recipes that incorporated all three elements of our acidity trifecta to take away. sweetness and casein, however, this turned out to be easier said than done, as acids like lemon juice cause milk to curdle when added.

Now we were able to find some drinks that technically achieved the trifecta, like Brazilian lemonade that incorporates limes. with sugar and condensed milk, but in this recipe a good amount of water is also added to prevent it from curdling, making it a weekly option. Acidic liquids like coffee can be combined with dairy and sugar, but we found that the acidity of the coffee was too weak to make a difference even with our medium levels of hot sauce, as getting too much acidity and sugar and dairy seemed out of the question. discussion, we decided to focus on the acidity and sugar of our two strongest performers, this ultimately led us to a lime. simple syrup which is essentially lemon juice packed with so much sugar that it takes on a slimier, slimier consistency, and I found that not only did it taste great and cut through the mid-level spices very well, but the extra viscosity was a huge help. to take away the pain of spice because it stays on our tongues much longer than thinner liquids, especially when served cold.

Now, all this simple syrup advancement got things up the viscosity train in a big way, in fact, it ended up abandoning my solution. and went on to make his own super slimy spice hunter using honey for its intense sweetness and peanut butter which provides plenty of oils to bind to the capsaicin, so with our two spice hunter antidotes in hand you won't there was nothing left to do and then test them against the final boss of the episode the last dab is good steph, are you ready, I know, I know how much you like spicy food, let's do a dab, several dabs, ready, ready, ready, one , two, three, it's definitely hot, oh, oh, my God, there it is.

It's, let's get this going right, it's getting hot I'm getting hot and sweating I'm getting there are you drinking my drink oh I got it oh it's definitely lingering in the back of my throat now it's okay, I like it, this is good? Feel pretty good, you can definitely feel the heat returning to your mouth and it's much quicker than with less spicy wings. It happens much faster and comes back much more intense, but again I think my solution is working pretty well. Here it is What is really the combination is the way to go, so putting that in your mouth is fine, it coats you, it gives you a different flavor, it gives you a different sweetness, but the peanut butter sticks to your tongue and it actually retains some of the spice in there, that's right. like a band-aid for your mouth, aha, it's delicious too, I realized oh god it's worse, it took a long time to bloom, it took a long time to get there, but it's there, I hate breathing, yeah, relatable hashtag there , yeah, breathe, don't know, the other theory behind this was that a lot of Thai food uses a lot of peanuts in sauces in combination with a lot of spicy things, so I thought maybe it doesn't go away, no way, so I thought that maybe would help not even with both I like it I like my drink I think I have to give the most points to my drink this is your drink it's cold that's what's missing I think I'm out of this now I'm not going to sit here and tell you that the simple syrup or peanut butter and honey mixture was enough to completely neutralize the last sauce, that spice kept coming back and with an intensity that was honestly shocking, but we felt like we had come a long way to part ways. myths from reality when it comes to combating spicy food and we have armed ourselves with the science that we need to compete in the arena with the big boys if I am ever called for spicy food at some point I show up with an arsenal of butter cups of peanuts with sweetened lime water and maybe even a drink or two of diet coke shawn evans doesn't know it yet, but he has met his true rival in science.

I'm ready when you are, friend, but hey, that's just a theory, a food. Theory, bon appetit, since we're talking about foods that

survive

, check out our episode on radioactive foods that

survive

. Yes, we do that kind of thing on this channel too and with the way 2020 is going, it would be wise to get some tips to fuel you afterwards. apocalypse, so hit the subscribe button if that kind of content is interesting to you and if it goes well, I hope to see you next week for our next upload.