This reminds me of the story at the guy who posted that peanut butter tasted spicy to him.
Yeah, he had a light allergy to peanuts.
I’ve told this story a lot on Lemmy so if you’ve seen it, just ignore it.
I found out I have oral allergy syndrome when I started getting into making smoothies. I said to my best friend (an autistic gentleman), “I love the potassium and macros on bananas but I just don’t get how yall get past the burning.”
He looks me full in the face and says, “No one burns. Bananas don’t burn. They don’t burn anyone.”
And that is how I found out I’m allergic.
Threads where people find out they’re allergic to something or colorblind are my favorite. I’m always amazed that people can live their whole lives just accepting something because they don’t know any different and haven’t talked to anyone about it.
Seeing someone go “wait, strawberries aren’t spicy??” or “you guys are joking right? those images look the same!” always makes my day.
This one can be attributed to my Dad (who died before I found out). He gave me a banana when I was little, and I said, “I don’t like how these burn.”
He said, “Oh, that’s normal. Eat it anyway. It’s good for you.”
…so we know what side of the family I got it from.
I’ve got a reverse one for you then! I have a friend who’s allergic to a ton of things, and we were eating roasted pineapple at a potluck. She said, ‘I love pineapple even though I’m allergic to it! The burning isn’t too bad.’ And I was all like, ‘it does that to everyone; those are the digestive enzymes in the pineapple.’ She was amazed that she’d found a fruit she wasn’t allergic to lol.
I dunno, kinda sounds like both of you are mildly allergic to pineapple
Pineapple hits with a one-two punch. Raphides, sharp microscopic crystals of calcium oxilate, scratch the mouth, causing micro-abrasions, while Bromelain breaks down the proteins of the mucus lining the cheeks and tongue. Together they allow the acid of the pineapple to more effectively attack the mouth, giving that traditional stinging sensation.
I’m someone who grew up near the Canadian border in the northeast and I now live in the southwest. This speaks to me… I have got used to authentic Mexican food now but for the first couple years everything hurt to eat. It was just so good that you push through to keep eating it!
I’m a Mexican who grew up in Mexico and it’s taken me 30+ years to become friends with Serranos and Habaneros. Sometimes the best things in life come in small doses. It’s given me perspective to try things I didn’t like again. Except Balut (I’m sorry for my closed mind).
Fair play! I don’t like the bitter peppers like Serranos… any advice? I don’t mind more heat if it tastes good but I can’t help but wonder if I’m doing something wrong.
And balut… yeah I’m good on that, thanks.
Some chillis are better dried, some are better pickled, some fresh, some cooked, some are better in big chunks and some are better blended into sauces… if you want to up your chilli game you’re best to do some homework.
Not to mention personal preference. I love Jalepenos cooked or diced or as part of sauces/salsa but I HATE them sliced and pickled.
Flamin hot Doritos are the hottest of the normal spicy chips, but the LeBron Sour cream and cheddar flamin hot are by far the best.
I miss Doritos Blaze. Those mfs were spicier than your run-of-the-mill grocery store potato chip. I don’t think they make them any more; haven’t seen them in years.
The downside of loving spicy food is that there isn’t a huge market for those who enjoy superhots. Many of the spicier products I’ve enjoyed over the years are discontinued cause they (presumably) didn’t sell enough.
The owner of Doritos, PepsiCo, bought SodaStream for $3.2bn and owns 50% of Sabra both of which had taken advantage of the Israeli occupation of Palestine.
Junk shit anyway.
it hurts so good
And now it has begun
Og Takis. I miss the recipe before white people “discovered” them
