Mystery Solved

We had another round of Firecracker Shrimp this evening; however, I got a wee bit carried away and added far too much caJun ScRuNcH to the dish. A little here. A little there. A little...oops. There goes half the bottle. It gave the sauce a brilliant color, but when we sat down to eat it, the heat was almost intolerable--even for me.

If spicy food can cause such discomfort, why do we eat it?

Apparently, it's because we're germophobes. According to Paul Sherman, a professor of neurobiology and behavior, spices can kill or inhibit the growth of food-borne pathogens and parasites. And because food-borne pathogens and parasites are more prolific in warmer climates, those who live closer to the Equator tend to prefer spicer foods. The hotter the dish, the less likely we are to suffer at either end the next day. 

Now you know! Mystery solved. I think we'll all sleep better tonight, don't you?

Thanks for 'Cooking At Home'!