The Problem

Spice adds vibrant flavor to every cuisine — but it often comes with unwanted after-effects like diarrhea, heartburn, bloating, anusitis, and dyspepsia.

While other tactics—like recipe modifications or bland beverages—might reduce these symptoms, they strip the enjoyment from spicy foods.

You shouldn’t have to compromise flavor for comfort!

How does SpiceAid allow us to enjoy the flavor of spicy food without side effects?

The Solution

Capsaicin—the compound that delivers heat from spicy peppers—activates pain receptors known as TRPV1, located not just in your mouth, but throughout your digestive tract—from the esophagus to your intestines and even the anus. When capsaicin travels beyond your mouth, it can prompt cramping, burning, and all-too-familiar discomfort.

SpiceAid targets capsaicin after it leaves the mouth, effectively capturing it before it triggers TRPV1 receptors in your gut.

The result?

You still enjoy the full flavor and heat of your favorite spicy dishes—but without reflux, nausea, or digestive distress.

Capsaicin

TRPV1 Receptor

The Studies

Please find the following links to the studies that informed the creation of SpiceAid. Please feel free to reach out to us with any questions!

  • This article informs the relationship between Capsaicin and its effects on the gastrointenstinal system.

    Please see the link here: LINK

  • This study evaluates the effect of capsaicin on heartburn, dyspepsia, and gastric acidity to test the hypothesis that capsaicin induces heartburn and exacerbates symptoms by sensitizing the oesophagus

    Link: HERE

  • This study is aimed at determining whether capsaicin infusion could influence heartburn perception and other effects.

    Link: HERE

  • This study showed certain proteins help reduce the burning sensation from capsaicin. A 5% protein solution was much better than water at easing the burn.

    Link: HERE

  • High doses of capsaicin (CAP) caused noticeable inflammation and damage to the intestines in mice. This inflammation was linked to higher levels of certain neuropeptides and short-chain fatty acids, indicating that changes in gut bacteria are likely involved.

    Link: HERE