At this point in my life, I don’t avoid spicy foods because I can’t handle the taste of the spice, but more because of what that spice will feel like coming out the other end the next day.

Some cultures, like India for instance, are known to use very spicy ingredients in their daily cooking.

Are they all just used to having firey asses or have they developed some gut biome capable of neutralizing the capcasin before its inevitable exit?