Cameron Begged: >Me too. >"Then, the sharp, wrenching, explosive stab hit." >But never that bad. Any clue as to why? Nope. As you know, it has been discussed here before, but I've neither heard an explanation nor investigated it. (After this episode, I might, but would not be sure where to start.) I have just observed that I sometimes (10-15% of the time) react to a good dose of Habs, and almost always react to Capsaicin extract in quantities anything more than just a little. Other people have also observed this with their own systems. I gave two of the wings to a Szechwan Chinese guy I work with; he can also handle high heat. After sweating for about an hour, he did experience a mild pain in his stomach, although nothing on the scale of what happened to me. He mentioned that in his life he has had this type of reaction twice. Both times to Jalapeños. scott@my Ají Amarillos are finally starting to come in, unlike my 31 other varieties