Clifford Woolf and his colleagues at Harvard Medical School have now discovered a way of blocking just the pain neurons using capsaicin - the active ingredient in chilli peppers - along with a version of lignocaine that can’t diffuse through cell membranes unassisted.So there you go: Eat Thai food. Happily, a new Thai restaurant has just opened in my neighbourhood. Bon appetit.
Thursday, October 04, 2007
And then, coincident with the chili terror report, we have this report in New Scientist: