Pineapples are packed with nutrients, antioxidants and other helpful compounds, such as enzymes that can fight inflammation and disease. In as much as it’s a power packed fruit, it causes irritations in a lot of people’s mouths.
The irritation is caused by a combination of enzymes in pineapples called bromelian, which break down proteins and essentially attack your tongue, cheeks, and lips on contact. But once you chew and swallow it, both your saliva and stomach acids overtake them.
The good news is that your tongue rebuilds those proteins and amino acids, so it won’t be sore for long.
Wondering why this phenomena doesn’t happen when you cook the fruit or add it to pineapple desserts? Heating it, roasting it, grilling it, baking it—all of those methods cause a chemical reaction that eliminates the enzymes and we’re left with sweeter, more sugary fruit.
If you still can’t get over that temporary tingly, scratchy feeling, just turn the fruit into a bowl for smoothies, sorbet, or yogurt. Boom. Problem solved.
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Featured image via self.com