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i think 'handling' spicy food is more about being exposed to it often and as a child than it is about genetics.
its not like thai kids are enjoyin their dishes spiked with chili peppers at 5 years old. they just slowly get exposed to it because of how common it is throughout their cuisine and many end up growing to like it.
im sure there are some genetics involved, but i would guess it's effects are much smaller than simply repeat exposure at youth
its not like thai kids are enjoyin their dishes spiked with chili peppers at 5 years old. they just slowly get exposed to it because of how common it is throughout their cuisine and many end up growing to like it.
im sure there are some genetics involved, but i would guess it's effects are much smaller than simply repeat exposure at youth