"Isn't it weird that [thing humans commonly eat] is poisonous to literally every domesticated animal" I mean, there's a pretty good chance that [thing humans commonly eat] is at least mildly poisonous to humans, too. One of our quirks as a species is that we think our food is bland if it doesn't have enough poison in it.
Humans have a really weird mix of mundane superpowers.
We're not fast and don't have a lot of natural weaponry but we're bizarrely tolerant to a broad range of toxins to the point that one toxin is considered a morning necessity for some to perform at work. Gotta love us.
The pepper one is not quite true.
Capsaicin acts as an antifungal agent in four primary ways. First, capsaicin inhibits the metabolic rate of the cells that make up the fungal biofilm.[77] This inhibits the area and growth rate of the fungus, since the biofilm creates an area where a fungus can grow and adhere to the chili in which capsaicin is present.[78] Capsaicin also inhibits fungal hyphae formation, which impacts the amount of nutrients that the rest of the fungal body can receive.[79] Thirdly, capsaicin disrupts the structure[80] of fungal cells and the fungal cell membranes. This has consequential negative impacts on the integrity of fungal cells and their ability to survive and proliferate. Additionally, the ergosterol synthesis of growing fungi decreases in relation to the amount of capsaicin present in the growth area. This impacts the fungal cell membrane, and how it is able to reproduce and adapt to stressors in its environment.[81]
