GregFoster is on a record-breaking hot streak.
The San Diego, California, hot sauce maker recently earned his third Guinness World Record within a year for his ability to rapidly ingest super-hot peppers.
For his latest feat, Foster on Sept. 17, 2022 ate 10 Carolina Reaper peppersin 33.15 seconds, the fastest time ever to consume that amount of the chilies, according to Guinness World Records, which announced the record Monday.
Carolina Reaper peppers aren't just jalapeño-level hot; their heat averages about 1.6 million Scoville Heat Units (SHU). In comparison, the jalapeño hits 2,500 to 8,000 SHU. (Guinness also ranks the Carolina Reaper as the world's hottest pepper.)
How's it feel to devour a batch of peppers? "Like you've opened your mouth and instead of taking a drink from a fire hose, you're taking a drink from a flamethrower," Foster, 48, told USA TODAY. "I'd say it's like eating a lit charcoal briquette. That's what I would imagine it would feel like."
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The Joey Chestnut of hot peppers
RememberJoey Chestnut, the hot dog eating champ?Foster has similar experience in putting away peppers.
Previously, Foster in August set another Guinness World Record for the fastest time to eat three Bhut Jolokia (ghost pepper) chilies in just 7.47 seconds. Before that, Foster posted the fastest time ever to eat three Carolina Reaper chilies (8.72 seconds) in December 2021.
He set his first world record in November 2016 by eating the most Carolina Reapers in a minute. "That was I think, like 18 or 19 peppers," said Foster, who says he had five pepper eating world records.
Be wary of trying for yourself: 'Not something that people want to experience'
Before you decide to start popping Carolina Reaper pepper, consider the potential health hazards. In2020, the National Center for Biotechnological Information reported how a 15-year-old boy who ate a Carolina Reaper developed headaches and then had an acute cerebellar stroketwo days later after being hospitalized for the headaches. Two years earlier, a 34-year-old man went to the emergency room complaining of severe headaches just days after eating one. Brain scans revealed constricted arteriesin his brain eventually returned to their normal state five weeks later, according to medical journalThe BMJ.
The Carolina Reapers' heat kicks after about 30 seconds, about the time Foster had chewed and swallowed the last pepper in his latest feat. He's sweating by the time he's done eating and "my mind now is more concerned about, 'Ok, now the pain trainis about to roll on me. How am I going to mitigate that?"
Once an observer sees Foster has eaten and swallowed the peppers for a certain amount of time, Foster can regurgitate them. "The pain in the mouth is one thing. The pain in the gut issomething totally different," he said. "The level of discomfort that happens in the gut isnot something that people want to experience. If I didn't vomit them up,the next 36 hours for me, I would be in a fetal position in absolute agony cramping in my stomach."
Some extreme eating competitions do require pepper eaters to hold them in for a "burning period," Foster said.
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A restaurant industry veteran, Foster worked his way up from teenage dishwasher to sommelier and restaurant management. When he and his brother, Will, developed a pepper-eating rivalry, Foster began growing peppers– a passion he evolvedinto Inferno Farms, a hot sauce company he runs. His sauces are now in about 1,000 stores across the U.S., he said.
Do you have the right pepper-eating stuff?
Has Foster's success got you wanting to increase your tolerance to hotter foods? He has some advice: "Start slowly and push yourself out of your comfort zone. And have plenty of milk or ice cream on hand."
Dairy foods can counteractcapsaicin, the substance that sets your taste buds afire.
Think you could inhale hot peppers at a world record pace? His tip:"Practice before you get to the competition, he said. "Don't go into a competition having never eaten a fresh (pepper). There are plenty of people that go into the Reaper eating contests that have never eaten a Reaper and have no idea what to expect. After eating two or three on stage, they're backstage…in complete physical and mental shock."
Contributing: Claire Mulroy, USA TODAY
Follow Mike Snider on Twitter:@mikesnider.
I'm a seasoned enthusiast with a deep understanding of the spicy world, particularly in the realm of hot peppers and extreme eating challenges. Now, let's delve into the fascinating article about Greg Foster's extraordinary achievements in consuming super-hot peppers and his remarkable journey in the spicy food industry.
Greg Foster, the hot sauce maestro from San Diego, California, has recently secured his third Guinness World Record in less than a year. His latest feat, accomplished on September 17, 2022, involves consuming 10 Carolina Reaper peppers in a mind-boggling 33.15 seconds. The Carolina Reaper, known as the world's hottest pepper, boasts an average heat level of about 1.6 million Scoville Heat Units (SHU), far surpassing the heat of jalapeños, which range from 2,500 to 8,000 SHU.
Foster's prowess extends beyond this recent record. In August, he set another Guinness World Record by eating three Bhut Jolokia (ghost pepper) chilies in just 7.47 seconds. Prior to that, in December 2021, he posted the fastest time ever to eat three Carolina Reaper chilies (8.72 seconds). Foster's journey began in November 2016 when he set his first world record by consuming the most Carolina Reapers in a minute.
The experience of devouring such fiery peppers is vividly described by Foster as akin to taking a drink from a flamethrower or eating a lit charcoal briquette. His ability to withstand the intense heat and rapid consumption is reminiscent of renowned competitive eater Joey Chestnut, known for his hot dog eating championships.
However, the article wisely cautions against attempting such feats without considering potential health hazards. Instances of severe headaches and acute cerebellar stroke have been reported in individuals who consumed Carolina Reaper peppers. The intense discomfort in the gut after ingesting these peppers is highlighted, and Foster mentions the option to regurgitate them after a certain period.
Beyond his pepper-eating achievements, Foster is a veteran in the restaurant industry, having worked his way up from a teenage dishwasher to a sommelier and restaurant manager. He co-founded Inferno Farms, a hot sauce company that has expanded its reach to about 1,000 stores across the U.S.
For those inspired by Foster's success and looking to increase their tolerance to hotter foods, he advises starting slowly, pushing oneself out of the comfort zone, and having dairy products on hand to counteract the effects of capsaicin, the substance responsible for the fiery sensation.
In conclusion, Greg Foster's journey from pepper-eating rivalry with his brother to becoming a Guinness World Record holder and successful entrepreneur in the spicy food industry is a testament to his passion, resilience, and expertise in the world of extreme eating.
