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The Loach Forum Archives (1)
Re: Chili Peppers --- Capsaicin
Posted By: Dr. Momfish <alexp@idirect.com> In Response To: Hot Pepper Base Ich Cure? Wha? (Long Msg) (Joe Loach)
Date: Saturday, 20 March 1999, at 1:22 p.m.
I know that this subject has come up before, but bear with me.
Weird request: Could someone who has a bottle of this ChemMarin do me a favour? No kidding now, could you dab a little on your tongue and swish it around a bit to see if it is hot? Then rinse out. If it is hot, then dilute some in a given volume of water so that you achieve the same concentration as you would in an aquarium. Then taste this also if you can detect any heat.
I realize that this sounds crazy, but it is the only way in which a determination can be made (kitchen science) if the product contains a significant quantity of Capsaicin.
Ironically, even though chili peppers can give you a significant burn experience in the mouth, they will not cause stomach pain for the same reason that ChemMarin is advertising the product for fish disease. It will cause your stomach lining to produce protective mucous. This can result in a person having relief of stomach pain symptoms as opposed to increased pain.
Capsaicin is the current darling of the pharmaceutical/pharmacognosy world. It is being used for alleviation of pain for diverse things like arthritis and various mucosal pains.
I would assume, for the sake of our fish, that the manufacturer of this product has determined the minimum concentration of Capsaicin that can be added to water, that will cause an increase in mucous secretion on the body of a fish but, at the same time, not cause the fish any pain.
If Capsaicin is effective as claimed, then it is a welcome change from, soon to be outlawed, Malachite Green and Formalin. (carcinogen)
