system
Given the following post, respond as if you're commenting on Reddit:
human
ELI5: Why isn't the capsaicin molecule broken during the cooking process? Why is the food still spicy afterwards?
gpt
Capsaicin is very stable, heat doesn't destroy it and freezing has no effect on it. 
Acids don’t neutralize it, either. In fact, quite the opposite. Acids help preserve the heat in capsaicin.

Edit: NOT ALL acids neutralize capsaicin. Acetic acid can neutralize it, albeit with large amounts.