シャドーイング練習: The science of spiciness - Rose Eveleth - YouTubeで英語スピーキングを学ぶ
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Why does your mouth feel like it's on fire when you eat a spicy pepper?
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40 文
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Why does your mouth feel like it's on fire when you eat a spicy pepper?
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And how do you soothe the burn?
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Why does wasabi make your eyes water?
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And how spicy is the spiciest spice?
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Let's back up a bit.
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First, what is spiciness?
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Even though we often say that something tastes spicy, it's not actually a taste, like sweet or salty or sour.
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Instead, what's really happening is that certain compounds in spicy foods activate the type of sensory neurons called polymodal nociceptors.
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You have these all over your body, including your mouth and nose, and they're the same receptors that are activated by extreme heat.
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So, when you eat a chili pepper, your mouth feels like it's burning because your brain actually thinks it's burning.
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The opposite happens when you eat something with menthol in it.
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The cool, minty compound is activating your cold receptors.
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When these heat-sensitive receptors are activated, your body thinks it's in contact with a dangerous heat source and reacts accordingly.
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This is why you start to sweat, and your heart starts beating faster.
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The peppers have elicited the same fight-or-flight response with which your body reacts to most threats.
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But you may have noticed that not all spicy foods are spicy in the same way.
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And the difference lies in the types of compounds involved.
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The capsaicin and piperine, found in black pepper and chili peppers, are made up of larger, heavier molecules called alkylamides, and those mostly stay in your mouth.
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Mustard, horseradish, and wasabi are made up of smaller molecules, called isothiocyanates, that easily float up into your sinuses.
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This is why chili peppers burn your mouth, and wasabi burns your nose.
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The standard measure of a food's spiciness is its rating on the Scoville scale, which measures how much its capsaicin content can be diluted before the heat is no longer detectable to humans.
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A sweet bell pepper gets 0 Scoville heat units, while Tabasco sauce clocks in between 1,200-2,400 units.
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The race to create the hottest pepper is a constant battle, but two peppers generally come out on top: The Trinidad Moruga Scorpion and the Carolina Reaper.
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These peppers measure between 1.5 and 2 million Scoville heat units, which is about half the units found in pepper spray.
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So, why would anyone want to eat something that causes such high levels of pain?
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Nobody really knows when or why humans started eating hot peppers.
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Archaeologists have found spices like mustard along with human artifacts dating as far back as 23,000 years ago.
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But they don't know whether the spices were used for food or medication or just decoration.
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More recently, a 6,000 year old crockpot, lined with charred fish and meat, also contained mustard.
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One theory says that humans starting adding spices to food to kill off bacteria.
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And some studies show that spice developed mostly in warmer climates where microbes also happen to be more prevalent.
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But why we continue to subject ourselves to spicy food today is still a bit of a mystery.
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For some people, eating spicy food is like riding rollercoasters; they enjoy the ensuing thrill, even if the immediate sensation is unpleasant.
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Some studies have even shown that those who like to eat hot stuff are more likely to enjoy other adrenaline-rich activities, like gambling.
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The taste for spicy food may even be genetic.
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And if you're thinking about training a bit, to up your tolerance for spice, know this: According to some studies, the pain doesn't get any better.
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You just get tougher.
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In fact, researchers have found that people who like to eat spicy foods don't rate the burn any less painful than those who don't.
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They just seem to like the pain more.
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So, torment your heat receptors all you want, but remember, when it comes to spicy food, you're going to get burned.
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このレッスンについて
「The science of spiciness - Rose Eveleth」を使って、シャドーイングで英語を練習しましょう。
毎日15〜30分の練習で、IELTSスピーキングへの自信と実践的な英会話力が身につきます。
シャドーイングとは？英語上達に効果的な理由
シャドーイング（Shadowing）は、もともとプロの通訳者養成プログラムで開発された言語学習法で、多言語習得者として知られるDr. Alexander Arguelles によって広く普及されました。方法はシンプルですが非常に効果的：ネイティブスピーカーの英語を聞きながら、1〜2秒の遅延で声に出してすぐに繰り返す——まるで「影（shadow）」のように話者を追いかけます。文法ドリルや受動的なリスニングと異なり、シャドーイングは脳と口の筋肉が同時にリアルタイムで英語を処理・再現することを強制します。研究により、発音精度、抑揚、リズム、連音、リスニング力、そして会話の流暢さが大幅に向上することが確認されています。IELTSスピーキング対策や自然な英語コミュニケーションを目指す方に特におすすめです。
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