Re: [CH] Toxic Capsaicin?

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..not like this article will change my chile habits anyway...
Suz

>One dose of capsaicin is sufficient to destroy almost all substance P (an
>important nerve chemical related to endorphins) <snip>

Not likely to effect my apptite nor my addiction to chilies either hehehe,
but it does raise an interesting thought, to me anyway, of wondering about
why chilies are hot in the first place, if the heat was/is a method of
protection or a defense mechanism for the plants' fight for survival?
Because it bares very tasty fruits that back many thousands of moons ago may
have been a good and easy, low to the ground source of food for small veggie
eating animals and the development of heat detered the animals somewhat to
allow the plants to survive through time.
Anyone know any long term theories or knowledge of the history of the chile
plant itself?
I know I have seen some stuff on the list come and go, and know the tepin
variety is known as the mother of all chiles, but have never heard or read
any long term theories of why the chile has developed the way it has..

BTW - Thanks to every one who responded to my Beer making questions, I am
getting ready just now to go foward with getting everything I need and will
report off list how the first batch turns out ;-)

Tom Cuneo
www.habanerosauce.com
"Red-Savina-Garlic Sauce that kicks ass."

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• Maybe in reply to: Scott W. Schreiber: "[CH] Toxic Capsaicin?"
• Next in thread: Akiva Kotler: "Re: [CH] Toxic Capsaicin?"