Some people can eat raw jalapeños like they're apples. Why do some people have a high tolerance for spicy food while others can't stand it? Hosted by:Hank Green ---------- Support SciShow by becoming a patron on Patreon: www.patreon.com/scishow ---------- Dooblydoo thanks go to the following Patreon supporters—we couldn't make SciShow without them! Shout out to Kevin Bealer, Mark Terrio-Cameron, KatieMarie Magnone, Patrick Merrithew, Charles Southerland, Fatima Iqbal, Benny, Tim Curwick, Scott Satovsky Jr, Philippe von Bergen, Bella Nash, Bryce Daifuku, Chris Peters, Patrick D. Ashmore, Charles George, Bader AlGhamdi ---------- Looking for SciShow elsewhere on the internet? Facebook: www.facebook.com/scishow Twitter: www.twitter.com/scishow Tumblr: scishow.tumblr.com Instagram: instagram.com/thescishow ---------- Sources: www.sciencedirect.com/science/article/pii/S0950329312001917 www.popsci.com/science/article/2013-06/fyi-are-people-born-tolerance-spicy-food www.pbs.org/wgbh/nova/body/reed-taste.html books.google.com/books?hl=en&lr=&id=vvalCgAAQBAJ&oi=fnd&pg=PA77 book academic.oup.com/chemse/article-abstract/6/1/23/277878/The-role-of-desensitization-to-capsaicin-in-chili www.ncbi.nlm.nih.gov/pubmed/9035246 Image Sources: ja.wikipedia.org/wiki/%E3%82%AB%E3%83%97%E3%82%B5%E3%82%A4%E3%82%B7%E3%83%B3#/media/File:Capsaicin-3D-vdW.png

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