Water does not effectively help with spicy food because capsaicin, the compound that gives chili peppers their spicy flavor, is not water-soluble. Capsaicin binds to receptors in the mouth and throat called transient receptor potential cation channel subfamily V member 1 (TRPV1) receptors, which are also activated by heat. When capsaicin binds to TRPV1 receptors, it sends a signal to the brain that the mouth is experiencing a burning sensation.

In contrast, milk and beer can help to alleviate the spiciness of food because they contain compounds that can bind to capsaicin and prevent it from reaching TRPV1 receptors. The fat in milk can dissolve capsaicin, while the proteins in milk can form a barrier on the tongue that prevents capsaicin from coming into contact with TRPV1 receptors. Beer also contains compounds that can bind to capsaicin, such as hops and barley.

Here are some additional tips for dealing with spicy food:

- Eat starchy foods, such as rice, bread, or potatoes, which can help to absorb capsaicin.

- Drink cold beverages, such as milk, yogurt, or ice cream, which can help to soothe the burning sensation.

- Avoid sugary drinks, such as soda or juice, which can actually worsen the spiciness of food.

- If you experience severe burning or discomfort, you can take an over-the-counter pain reliever, such as ibuprofen or acetaminophen.