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The tongue, gums, and inside of the mouth are made up of tissues that contain proteins.
When we eat fresh pineapple, bromelain comes into contact with these surfaces.
Although the effect is generally mild and temporary, the enzyme can interact with some of the proteins present in the surface layer of the mouth.
As a result, some people experience a feeling of sensitivity or slight irritation.
It’s a curious experience because, in a way, the fruit is acting on the tissues while we are eating it.
The Pineapple Also Strikes Back
There is a popular phrase that sums up this phenomenon in a funny way:
“When you eat pineapple, the pineapple is also eating a little bit of you.”
Although the expression is a humorous simplification, it contains a small part of scientific truth.
Bromelain is involved in the breakdown of proteins and may contribute to that characteristic feeling that some people notice after consuming large amounts of fresh pineapple.
Why do some people notice it more than others?
Not everyone experiences the same intensity.
There are several reasons for this.
Among them:
- Individual sensitivity.
- The state of the oral mucosa.
- The amount of pineapple consumed.
- The degree of ripeness of the fruit.
- The natural concentration of bromelain.
Therefore, one person may barely notice the effect while another perceives it clearly.
Maturation also plays a role
As the pineapple ripens, both its flavor and some of its chemical characteristics change.
Riper fruits tend to be sweeter and more pleasant to the palate.
Many people find that the sensation of irritation is less when the pineapple has reached an optimal degree of ripeness.
In addition, the balance between sweetness and acidity is usually more pleasant.