Final answer:
The perception of heat and pain from eating peppers is due to capsaicin binding with protein receptors and opening calcium channels, which can lead to (B) sensitization. This explains why some individuals find peppers less painful as their heat tolerance might attenuate the overstimulation caused by capsaicin.
Step-by-step explanation:
The heat sensation experienced when consuming peppers is due to the presence of capsaicin, which is a chemical responsible for the spiciness of peppers. Peppers taste "hot" because capsaicin activates protein receptors that open the same calcium channels in our sensory neurons that warm temperatures do. When these neurons are excessively stimulated, it creates a perception of pain. This is why people who have a higher tolerance for heat might find peppers less painful, as their sensory receptors may be less responsive to the capsaicin-induced stimulation.
To address the question posed, between habituation and sensitization, the scenario described where "the heat from the spices was building with each progressive pepper he ate" indicates sensitization. This is a process where repeated exposure to a stimulus intensifies the reaction, unlike habituation which would result in a diminished response over time. Hence, because Cameron experienced an intensifying sensation of heat, leading to his defeat in the pepper-eating contest, it clearly suggests sensitization.