I am the type of person who loves to snack, especially when I study. Chewing just helps me concentrate. But, I recognize that constantly snacking may not have the best effects on my health. So, while shopping in Scotty’s Market, I revisited a familiar friend: chewing gum.
Gum is the perfect study partner when you need something to munch on while reviewing the lecture slides for your course’s cumulative final. It has the perfect elasticity, comes in almost any flavor you desire, and gives you minty fresh breath if you go for the classic spearmint.
In a study published in 2013, researchers discovered an association between chewing gum and improved short-term memory recall, as well as concentration. (I’m chewing gum as I’m writing this and I have to say, I think it’s working.)
There is just one drastic downside to chewing gum that I entirely overlooked.
It was 10 p.m. and I had just finished putting the final touches on my writing assignment. The gum I was chewing had run dry, drained of its flavor. I spit it out into the trash can and grabbed my knock-off Hydro Flask.
The water inside should have been room temperature — it was sitting out for a while and I hadn’t put any ice in it — but I should have known better. One sip and I was smacked in the face with a debilitating cold. It felt like someone was trying to force an iceberg down my throat, or the entirety of Antarctica.
I had enough. Enough of just letting gum do this to me without knowing why. So, one Google search later, and now I’m here. I thought I would share my findings with you all, if you’re as interested in why gum makes water so cold.
The short answer? It doesn’t. Well, not really.
The awful, cold sensation you get is actually a thermal illusion, a concept similar to optical illusions used in magician tricks. Thermal illusion, however, involves tricking your body’s perception of temperature.
These thermal illusions are linked to a protein in our bodies called transient receptor potential cation channel subfamily M member 8 (TRPM8). This protein regulates the movement of ions in and out of cell membranes. When there is a perceived temperature drop, the protein allows charged sodium and calcium ions to enter the cell. This electrochemical change sends electrical signals to the central nervous system and causes that cold feeling.
Here is where the illusion comes in. Menthol — the main chemical in mint-flavored gum — functions as a “cooling agent” and activates TRPM8. As a result, when you encounter menthol, your brain interprets it as a temperature drop inside your mouth, despite there being no cold stimulus present.
When you drink a glass of lukewarm water, your brain perceives the temperature as cold. When you drink a glass of cold water, the protein receptors become overwhelmed and make your mouth feel like it’s experiencing the next Ice Age.
Interestingly enough, this phenomenon isn’t unique to menthol. Other chemicals can also activate our temperature receptors.
One example is capsaicin, the main chemical in chili peppers. It activates the transient receptor potential cation channel subfamily V member 1 (TRPV1), a protein that senses heat and sends signals to the brain when it does. In response, the brain sends a surge of pain signals back to the affected area of the body.
This mechanism is part of the body’s pain response system and is normally used to prevent injury, such as when you jerk your hand away from a hot surface.
By activating TRPV1, the capsaicin in peppers elicits that same, hot feeling. Pepper plants have developed this trait to deter animals from consuming their fruit, although birds are an exception to this defense mechanism. Birds are not affected by capsaicin, likely due to a mutualistic relationship between avians and the plants. The birds ingest the peppers and subsequently disperse the seeds to new locations through their excrement.
So, what happens when you combine peppers and gum? Do the effects cancel out? Let me know if you find out, because I won’t be the one trying it.