Peppers Trick Your Brain Into Thinking Your Tongue Is Above 109F ... Dopamine?

As a followup to my December 1 post on body temperature (cooling) regulation by dopamine, it occurred to me that this may explain in part why peppers work as well as they do (apart from the nicotine, solanine, and chaconine previously explained).

The following article explains that peppers fool your brain into thinking your tongue is above 109 degrees Fahrenheit.

http://www.npr.org/blogs/thesalt/2014/02/24/281978831/sriracha-chemistry-how-hot-sauces-perk-up-your-food-and-your-mood

So I think it likely then that peppers trigger a dopamine release in order to initiate cooling, and that when in reality cooling is not actually demanded (because you're not actually hot) - then there is a dopamine surplus for awhile.

So with peppers you've got:

Nicotine - triggering dopamine
Solanin & Chaconine - inhibiting acetylcholinesterase (thereby sustaining acetylcholine)

-- and --  a false hot signal triggering more surplus dopamine.

And with hot sauce you add acetic acid (vinegar) which can produce more acetylcholine when combined with a dietary choline source (soy lecithin, eggs, shrimp).

I'm still trying to determine how dopamine might help control body heating, since I have a bit more tremor when cold.  I'll post on this when I have that epiphany.

Shrimp Tacos, Corn Tortilla, Hot Sauce

PS - I'm still about the same. 

Cheers,

Glen