近日，有网友在社交平台上发帖，称各地对辣度的认知不太一样，微辣、中辣、特辣的划分太过主观，建议更加科学地制定统一的火锅辣度指数。
收到建议后，四川省火锅协会作出回应：网民建议靠谱，正在研究方案。
Recently, a netizen made a post suggesting a more scientific and unified index for spiciness in hot pot. The Sichuan Hot Pot Association responded that the suggestion was good and they are studying a plan.
对此，协会执行会长严龙表示：火锅的辣度确实可以借助专业测量工具测算，目前火锅协会正在研究为火锅辣味定级的统一标准，将用“度数”来表示火锅底料等辣椒调味品的辛辣程度，让消费者可以更精确地选择锅底。
Yan Long, the president of the association, stated that the spiciness of hot pot can indeed be measured using professional measuring tools. Currently, the association is researching a standardized grading system for the spiciness of hot pot seasoning, including chili peppers, using a "degree" system to represent the level of spiciness, allowing consumers to choose a broth base more accurately.
关于火锅辣度要不要统一的话题在评论区引起了热议。
有的网友对这一建议表示肯定，认为“确实应该规范一下，每次吃特辣都觉得不辣”，“千万不要相信火锅店员说的微辣，一点都不辣”。
还有一部分网友则持反对意见，认为辣度统一既不可行也没必要。
辣是中国美食中不可或缺的一种味道，那么，吃辛辣食物的时候，我们的身体会发生什么变化呢？
加利福尼亚大学旧金山分校的生理学专家David Julius解释道，吃辣时，我们的身体产生诸如舌头和嘴唇发麻、身体出汗等一系列生理反应。“我们的身体享受感官刺激，因此辛辣食物让生活更有趣。”但是，即便是对那些喜欢吃辣的人来说，这种刺激给身体带来的影响也不全是好的。
Eating spicy food can produce a variety of physiological reactions, like a tingling in the tongue and lips, as well as sweating, said David Julius, a physiologist at the University of California, San Francisco. "We all enjoy sensory experiences; spicy foods make life more interesting," he said. But not all of the potential responses are welcome, even for those who enjoy the taste.
喜欢吃辣的人应该很熟悉其带来的最直接身体反应——出汗。这是因为一些辛辣食物中含有能够与胃肠道以及口腔神经受体结合的化合物，这些受体会被热量激活。
Spicy food lovers are likely to be familiar with one immediate physical reaction — sweating. That's because some of the spiciest foods contain compounds that bind to nerve receptors along the gastrointestinal tract, including the mouth, that are activated by heat.
辣椒是许多辛辣食物的主料，其中含有复合辣椒素，在人们食用辣椒时，辣椒素会与神经受体相结合，然后向大脑发送疼痛信号，这是Julius博士在他的诺贝尔奖获奖作品中的发现。
Chiles, the flavorful backbone of many spicy dishes, contain the compound capsaicin, which binds to those receptors when eaten and then sends a pain signal to the brain, as Dr Julius discovered in his Nobel Prize-winning work on the topic.
花椒、辣根和芥末中的化学物质也能与上述神经受体相结合，不过作用较弱。
The main chemicals found in peppercorns, horseradish and mustard also bind to the same receptors, albeit less potently.
这些神经会向大脑发出一种类似于你接触到火时的信号，这就是为什么你会开始出汗或脸红，那是身体降温的一种方式。
These nerves send similar signals to the brain as they would if you came into contact with actual fire, which is why you might start sweating or become flushed; that's the body's way of cooling itself down.
吃辣可能会引起肠胃不适。对于没有胃病的人来说，适度吃辣通常是没有问题的。不过辛辣刺激的食物可能会导致消化系统发热，有时会引起胃灼热、胃痛或腹泻。
It can cause gastrointestinal distress.Eating spicy food in moderation is generally safe for people who don’t already have stomach issues. However, it can cause inflammation to the areas that aid digestion and can sometimes lead to heartburn, stomachaches or diarrhea.
胃部有炎症的人吃辣之后腹痛的可能性更大。
People with gastritis, which occurs when the lining of the stomach is inflamed, may be especially susceptible to increased abdominal pain.
吃辣可能对健康有益处，不过这一点还需要更多的证据来证明。有研究显示，每天补充辣椒素可以加快人体新陈代谢，（实验）参与者在14周的时间内每天多燃烧相当于200卡路里的热量。
It may benefit health, though more research is needed. Studies have shown that consuming spicy foods can be associated with some health benefits. For example, one study found that taking a daily supplement of capsaicin sped up metabolism, where participants burned the equivalent of an extra 200 calories per day over a 14-week period.
“吃辣一时爽”，不吃觉得无味，吃了可能被辣哭，人们对辛辣食物的感情复杂，可以说是又爱又恨。对此，专家表示，只要身体没有异常情况，喜欢吃辣的人就放心大胆地吃吧！
编辑：商桢
实习生：刘子涵
来源：封面新闻 知乎 纽约时报
