Thoughts on guacamole and salsa

I hope the notes below relating to ingredients of guacamole and salsa have been informative. Here are a few points/questions to consider:

1. Would the addition of chilies to guacamole prevent browning due to their high ascorbic acid content?

2. Browning or Maillard Reactions seem to be prevalent in nature. It is notable that organisms have developed defense mechanisms at all levels of evolution. I will continue to explore this topic in further detail as it pertains to other food.

3. The idea that spicy food affects our brains via the "pain" pathway is interesting to me. Are spicy foods proof that humans can experience 'pleasurable pain'?

4. I enjoyed thinking of fruits and vegetables as live organisms. It interests me to consider the breakdown of fruit in relation to processes of aging and dying. Enzymatic processes become random and chemical reactions upset the cells' balance leading to its death.

5. The effects of water crystallization on vegetables extends farther than that of simply freezing and thawing the water molecules. Uncontrolled water crystals actually puncture cell walls, thus attributing the limp texture of thawed vegetables. The physical structure is damaged and as a result the inner contents of the cells spill. When thawing frozen fruits and vegetables, one is losing more than just water content.

I'll limit my inquiries to five per session. Feel free to post your own thoughts.