Pineapple, with its sweet and tangy flavor, is a favorite tropical treat for many. However, some individuals experience an unexpected side effect: a tingling or even bleeding sensation in the mouth after consuming fresh pineapple.
This phenomenon is primarily due to an enzyme called bromelain, abundant in pineapples. Bromelain is a proteolytic enzyme, meaning it breaks down proteins. When you eat fresh pineapple, bromelain starts to break down the proteins in your mouth’s mucous membranes, leading to irritation, tenderness, and in some cases, minor bleeding.
To mitigate these effects, consider consuming canned pineapple, as the heat from the canning process deactivates bromelain. Alternatively, pairing fresh pineapple with dairy products can help neutralize the enzyme’s activity, allowing you to enjoy this delicious fruit without discomfort.
