Oh man, it does look like I'm messing with the guy. Not my intention really. But he did put it out there very boldly. I'm a simple sort but live by an old southern axiom "don't bite off more than you can chew."
I don't for a moment discount what he says, I just want him to explain it. No dishonor in this.
First of all there are these chemicals called capsaicinoids, they contain everything spicy in a pepper. The most famous one is Capsaicin but there is also Dihydrocapsaicin, Homocapsaicin and other weird sounding stuff. All of these are basically variations of capsaicin. The two most prevalent one in peppers are Capsaicin and Dihydrocapsaicin. They basically make about 99% of the capsaicinoid content in peppers. These along with other capsaicinoids make each pepper have different types of heat. A pepper high in Dihydrocapsaicin might have a throat burn. Homocapsaicin might cause cap-cramps. So and so forth. Just like each capsaicinoid has different properties Homodihydrocapsaicin or h-DMC is generally associated with length numbing burns.
This is the study I found that shows association between the length of the burn and amount of h-DMC in a pepper solute.
Govindarajan, Sathyanarayana (1991). "Capsicum Production, Technology, Chemistry, and Quality. Part V. Impact on Physiology, Pharmacology, Nutrition, and Metabolism; Structure, Pungency, Pain, and Desensitization Sequences". Critical Reviews in Food Science and Nutrition.