I have laughed at this thread helplessly -- i think i lost my sanity at about the point where lost childhood toys were re-discovered -- nostalgia is such a joy!!
In all seriousness, when you use peppers to cope with excessively warm climate -- or certain medical conditions -- it is sometimes advantageous to mix hot peppers with peanut butter, almond butter, or tahini (finely ground sesame seeds).
These foods take time to digest, and , thus, the capsaicin locked into these foods is released slowly into the body.
In my case, this means that the capsaicin is released at a slower rate, and that i have benefits from this for a longer period of time.
For a person trying types of peppers hotter than they are accustomed to, who are sometimes experiencing colonic or anal irritation, i would say that preparing a meal that involves cooking peppers with a high-protein seed-meal product like peanut butter or tahini -- it is currently fashionable in North America in some dinner occasions to make an Indonesian peanut sauce, for example...
Perhaps more to the point, human beings -- more than any other life form -- are capable of deciding that they LIKE a certain taste (peppers, for example) before their bodies have acclimated to that high level of capsicin in their bowels.
I have laughed at some of the posts here. Please continue joking and i will laugh with you. But i hope some of what i have said may help if you suffer unnecesssary discomfort consuming chili peppers... your guts (internal organs/bowels) will take about two weeks to adjust to your increased tolerance of tasting heat from peppers... at least, that has been my experience, so far.