Tag: Heating food

According to nutritional science, the fundamental chemical energy in a food item doesn't increase simply by applying heat to it. The question, 'Does food gain calories when heated?', is a common one rooted in a misunderstanding of how our bodies process food energy.

Kollu, or horse gram, is one of the most protein-rich lentils on the planet, but its thermal properties are a subject of traditional debate. Is kollu heat or cold for the body, and how can one consume it to maintain internal balance?

According to the Food and Drug Administration (FDA), microwave ovens are safe for use when they meet safety performance standards and are used correctly. But does microwaving something add calories? The answer is a definitive no, and understanding the science behind how this popular appliance works helps clarify this widespread misconception.

Did you know that vitamin C, a key nutrient in lemon juice, begins to degrade at temperatures as low as 86°F (30°C)? This is the primary reason why you shouldn't heat lemon juice if you want to preserve its full nutritional profile.

According to the ancient practice of Ayurveda, the same food can have a different energetic impact on the body depending on how it's prepared, and the question of 'are almonds heating or cooling?' is a perfect illustration. Understanding the traditional wisdom behind their preparation can profoundly change how you experience this popular, nutrient-dense nut.