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Speaker 1: It's part of an action packed weekend which also includes

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Speaker 1: the Ashburton A and P Show today and tomorrow. And

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Speaker 1: the big challenge for me is eleven o'clock tomorrow at

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Speaker 1: the RDI Petroleum Stand pulling up a seat at the

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Speaker 1: table for the chili eating competition. Our go to a

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Speaker 1: dietitian is Kushla Holdaway.

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Speaker 2: Morning, Good morning.

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Speaker 1: J from Spicy Boys said that the thing that causes

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Speaker 1: the burn from chili's is a compound called cap Sasan.

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Speaker 1: What is that?

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Speaker 2: Yeah, so cap Sason's part of what's within the Bell

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Speaker 2: pepper family, so things from chili peppers, jalapenos, even things

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Speaker 2: like cane pepper. And it's not so much a flavor,

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Speaker 2: but it's a compound that basically tricks our nerves and

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Speaker 2: triggers a pain.

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Speaker 1: Response and use it does.

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Speaker 2: We can measure this spice on what's called the Scoville scale. Yeah,

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Speaker 2: just put that in perspective of your cats. Can you

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Speaker 2: get from the supermarket has none, So it's zero kalipinos

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Speaker 2: that you might have with a Mexican neil or around

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Speaker 2: five to eight thousand, and then some of the hottest

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Speaker 2: chilis in the world can be six figures on the scale.

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Speaker 2: So there's a wide variety of spice out there.

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Speaker 1: That you did this solution which is in a medicine

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Speaker 1: bottle as opposed to an actual sauce bottle. So that

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Speaker 1: gives off an early warning that we've been having fun

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Speaker 1: with the past couple of days. I think that's over

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Speaker 1: a million, Jay was saying, So that's why we've been

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Speaker 1: getting some of the reaction we have, and it's going

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Speaker 1: to get hotter from there. Is there an actual health

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Speaker 1: risk of eating chili that's too hot? Cushler?

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Speaker 2: Well, I don't want to speak too soon, Luke, but

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Speaker 2: from what I understand, very uncomfortable, but not necessarily dangerous

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Speaker 2: and the worst experience. The worst symptoms you would experience

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Speaker 2: is obviously the pain from the spice, maybe some nausea, vomiting,

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Speaker 2: and potentially a bit of a sort of tummy But

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Speaker 2: for people with a known astric ulcers, reflux or IBS,

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Speaker 2: it could potentially be a bit worse.

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Speaker 1: Okay, I'm not taking any of those boxes. It's the

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Speaker 1: morning after that I really should be worried about. So

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Speaker 1: what's some stuff that could help me? Here? Is there

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Speaker 1: something I could perhaps eat first to help dull the

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Speaker 1: cap station receptors in the mouth or line the stomach

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Speaker 1: something like that.

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Speaker 2: There definitely is, and I've got three top tips you

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Speaker 2: look please, So before you even go and eat the chilies,

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Speaker 2: you need to be lining your tummy and getting it

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Speaker 2: as ready as possible. Yes, I dearly. You want a

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Speaker 2: meal that has a bit of fattened protein in there,

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Speaker 2: and that's because cap sasin is fat soluble and not

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Speaker 2: water soluble, so it will help basically absorbing tummy.

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Speaker 1: Okay, lard on the menu tonight, gotcha?

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Speaker 2: Well, something like even some avocado on toast or peanut

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Speaker 2: butter or something, get the fullhand would be really good.

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Speaker 1: Yeah.

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Speaker 2: Yeah. And then during if you can, you want to

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Speaker 2: have some milk rather than water or fizzy or anything else.

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Speaker 1: You see, I knew Jay was trying to put me cross.

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Speaker 1: He said, no, I don't bother with the milk. It's

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Speaker 1: iced water is the best. And I thought that sounded fishy.

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Speaker 2: Yes, that does sound fish Yeah, there we go. So

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Speaker 2: it's definitely some milk or even yogurt, but milk's probably

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Speaker 2: a bit more practical to have there to drink.

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Speaker 1: I know, Alice is into those sucky pouches. Those yogurt pouches,

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Speaker 1: so are probably got a few of those in the fridge.

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Speaker 2: Perfect, Yeah, and that's because the way protein actually binds

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Speaker 2: to the cat station which helps wash it away nice.

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Speaker 2: And then yeah, my third tip would be, as we

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Speaker 2: just said, avoids the water or fizzy because basically we'll

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Speaker 2: just spread around that cat sace and make it worse.

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Speaker 1: Calling your bluff there, Jay, And that's why we pulled

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Speaker 1: your expertise on Goshler. You know what, I'm feeling quietly

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Speaker 1: confident about this because i feel like I've got a

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Speaker 1: decent spicy pain tolerance as it is. And then armed

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Speaker 1: with your tips, who knows what could happen tomorrow.

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Speaker 2: Well, that could help you, because they think some people

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Speaker 2: are better with spice and others, and part of it

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Speaker 2: is down to perception and personality. And if you kind

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Speaker 2: of enjoy this rell of the pain a little bit more,

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Speaker 2: then yeah, it can help you. You know, not perceive

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Speaker 2: that it's being so horrible.

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Speaker 1: Pain is just weakness leaving the body or in this case,

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Speaker 1: entering the body and then hopefully leaving at some stage too.

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Speaker 1: I'm feeling God