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What determines a person's reaction to capsaicin-rich foods? Is it physiological, psychological, or genetic?
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I'm not specifically asking about a person's tolerance to capsaicin, but rather a person's reaction to it. That is, why do some people absolutely hate the sensation caused by the molecule, and why do some people (like myself) get such a rush and absolutely enjoy the sensation? Why do people seem to process that stimulus differently, and how does that reaction develop?
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- 9 years ago
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