How about I think of my brain as a hot pan and reading you and JudeChow's posts suddenly make my brain mess up real bad?

You drink water. When water goes in your mouth, it's warmed up. When it goes down your throat, it's warmed up. When it gets to your stomach it's warmed up.

So how is the cold water going to affect your heart? Are ice daggers going to suddenly pierce your throat and stab your heart? Is the cold water going to be absorbed into my bloodstream, freeze my fat and cause coagulation in my heart valves?

I'm trying really hard to understand, but really, when it comes down to it, you're a moron.

this thread is awesome.

after every 3 posts saying it's bullshit another tard comes in and says zomg it's so true!

yes raw food is better..doesnt mean it tastes better though

Oh

My

God.

The nutritional difference of hot or cold food is nil as your body will heat it up for digestion by the time it reaches the small intestines. Heated food, obviously, denatures the proteins and enzymes of the food - and depending on the food (veggie especially), raw may well be more beneficial; although it should also be remembered that the pH of the stomach would also work to denature many of the proteins.

yellowpower:
The heart would not "mess up." Its rate is not dependent on tiny heat fluctuations brought about by food. Things that affect the heart rate include exercise (increased metabolic rate), or larger temperature changes to the body which necessitate a higher metabolism for more body heat, or the fight or flight response with anxiety being a factor.

^ Hmm wow, i just learned something that would benefit me lol :thumbsup:

Incorrect. By the time the stomach has heated and worked on the bolus of food for a period of time, it has already achieved body temperature. When it proceeds further through the digestive system, emulsifiers in bile further work to break down the fats.
In essence, digestion is uniform by the time the small intestine is reached - regardless of whether it was cold or hot when eaten.

achiam is correct w/ above post.

cooking has multiple effects on the nutritional value of food. For one it denatures protein as achiam said above. Depending on the food you are cooking various things can happen like reducing the bioavailability of certain amino acids e.g. Lysine from Maillard reaction.

there's also significant losses in minerals and vitamins when you cook for instance vegetables. So like a raw carrot would have more vitamin A than the same carrot cooked.

Strange enough, one of the few items that benefits from being cooked is a tomato...

Yup. The heat helps tomatoes release some antioxidant called Lyco-something or other.

I think its Lycopene which decreases the risk of heart disease from what I remembered learning before. :) At the same time, cooking a tomato actually decreases some nutritional value like a decrease in certain vitmains (Probably C)

I lol'ed.