It's time to get spicy and crispy this week, as Paige was the researcher. She taught Rachel what makes foods different kinds of spicy. Then, she rebutted the heck out of Rachel about leaves changing color and why that happens.

Hosted and created by Paige Dempster & Rachel Teichman

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Sources: 

https://www.wired.com/2010/09/why-does-spicy-food-taste-hot/#:~:text=It%20turns%20out%20that%20capsaicin,the%20presence%20of%20spicy%20stimuli.

https://www.webmd.com/food-recipes/ss/slideshow-foods-hot-peppers-benefits

https://www.campdenbri.co.uk/blogs/measure-chilli-heat.php#:~:text=How%20is%20spiciness%20measured%3F,a%20function%20of%20capsaicin%20concentration.

https://scienceandfooducla.wordpress.com/2014/04/15/wasabi/

https://www.businessinsider.com/taste-receptors-in-testes-and-fertility-2013-7#:~:text=Recently%20researchers%20are%20finding%20them,the%20mouth%20to%20the%20anus.&text=Taste%20receptors%20have%20been%20found,and%20brain%2C%20the%20researchers%20said.

https://www.spiceography.com/too-much-wasabi/#:~:text=Add%20vinegar,get%20relief%20from%20the%20discomfort.

https://bigthink.com/culture-religion/why-people-like-spicy-foods?rebelltitem=4#rebelltitem4

https://www.esf.edu/pubprog/brochure/leaves/leaves.htm

https://www.esf.edu/pubprog/brochure/leaves/leaves.htm#:~:text=But%20in%20the%20fall%2C%20because,part%20of%20their%20fall%20splendor.

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