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Capsaicinoids are the chemicals responsible for the "hot" taste of chili peppers. They are fat soluble and therefore water will be of no assistance when countering the burn. The most effective way to relieve the burning sensation is with dairy products, such as milk and yogurt. A protein called casein occurs in dairy products which binds to the capsaicin, effectively making it less available to "burn" the mouth, and the milk fat helps keep it in suspension. Rice is also useful for ameliorating the impact, especially when it is included with a mouthful of the hot food. These foods are typically included in the cuisine of cultures that major in the use of chilis. Mechanical stimulation of the mouth by chewing food will also partially mask the pain sensation. Cooling and mechanical stimulation are the only proven methods to relieve the pain; many questionable tips, however, are widely perpetuated. Since capsaicin in its pure state is poorly soluble in water, but is more so in oils and alcohol, an often heard advice is to eat fatty foods or beverages, assuming that these would carry away the capsaicin. The value of this practice is questionable and the burning sensation will slowly fade away without any measure taken. Milk, however, has been found to work, as seen on the American TV shows MythBusters and Food Detectives.