Milk, OJ, Cottage Cheese, Yogurt..... Does Temperature of these foods matter?

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tankasnowgod

tankasnowgod

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I've been trying to keep some drinks warmer recently, like storing soda at room temperature. I tried heating up some milk before bed last night (just like for kids!), and seemed to feel better than when drinking colder beverages before bed. Although, this morning trying to warm up juice, I cracked a glass.

I think I found the solution to this.

I'm using Mason jars now, and they were made to withstand high heat. Obviously, you wouldn't want to pour boiling water in one that was store in the freezer, but it can probably handle the changes in heat better than a normal glass.

I also think I had the heat on the stove too high. It was at 7 for the one I cracked. I've been using 4 with mason jars, and no issues yet (though I've only done it three times).
 

JohnA

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I used to heat up Haagen Daaz ice cream to make a warm milkshake, but realized I was just paying for an ice cream making process that I wasn't getting any value out of. So now I try to replicate the nutritional profile of ice cream by blending and warming milk, eggs, and a sugar (usually maple syrup or honey).

Uwe's book is good. I also really liked Why the Chinese Don't Count Calories: Clissold, Lorraine: 9781472127662: Amazon.com:
In modern Western society we quite happily put substances into our body at temperatures that our exteriors cannot tolerate. There is no place in the Chinese diet for iced drinks or frozen delicacies or for piping hot meals and beverages. There are no microwaves or hot plates to reheat food or keep it bubbling. Wok-fried or simmered dishes are placed on the table and gradually shared among the diners. By the time a small piece of food has been selected with a pair of chopsticks it is never too hot for the mouth or tongue, and so will not cause any damage to the body’s equilibrium.
Not all cooling foods work gently to restore the balance in the body. In fact many need to be treated with caution as they worsen the situation. As much as you may crave them after a rich meal, the worst thing you can do is bombard a hot stomach with ice cold drinks or ice-cream. These unnaturally cold foods will only cause further damage to the affected organs and the whole body.

I also like this quote from a random internet article I found once: nwasianweekly.com/2018/04/blog-hot-water-vs-coffee-and-tea-why-hot-and-not-cold-water/
In Chinese culture, eating cold things is not suitable for mothers in the first two months after giving birth, even in the hot summer. Why we adopt certain practices in our culture?

I honestly just microwave all the juice and milk I drink, but I'm guessing the microwave is a big no no for you :oops:
 
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tankasnowgod

tankasnowgod

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I honestly just microwave all the juice and milk I drink, but I'm guessing the microwave is a big no no for you :oops:

I use the microwave rarely. Like a few times a year, to boil water Not totally opposed to it, but I'd rather use other methods, if possible. I've also got uneven heating when it comes to liquid.
 
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Yep, Dairy at room temperature for me plus warm/hot milk for drinks, definitely feel 'off' with straight out of the fridge consumption.
 
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Mauritio

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Tagging @Mauritio, think you might be interested in this thread, and the ones I linked at the top.
Funny enough I started drinking tea yesterday (chamomile) again , the whole day I didnt feel well , and that was the turnaround. I remember I specifically craved a warm liquid !

I think you're on to something . From a metabolic standpoint it totally makes sense. Since the body needs to waste less energy to keep body temperature high ,because of all the liquids that cool him down .

Also in TCM I think , first thing in the morning they recommend to drink a glass of warm water on an empty stomach.

A few years ago , I have tried to warm my water for some time and I always found it easier to "integrate" into my system.
 
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Mauritio

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In TCM theres also yang and ying foods ,meaning hot and cold foods ,meaning some food are meant to increase your body temperature if you're low in it .
 

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reaching

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There could be a lot of context here. If you are young and/or healthy, temperature might not matter much.

Summer, cold foods might be fine regardless.

Winter, maybe not so much.

right.

It’s all relative. Cold in the stomach doesn’t feel good though.
 

Khaled MK

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Milk has lots of water which happens to be a strong conductor of infrared light(heat), so depending on its temperature relative to you, it can either give you or take heat off of you. Cold milk is probably comparable to muscle meats in the sense that it has been stripped off of a main balancing component/nutrient and could potentially throw your own metabolic balance off IF youre not already in a good place before consuming it.
 

GelatinGoblin

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I've been thinking more about overall Body Temperature recently, which made Peat's recent newsletter especially timely.

It's gotten me wondering more and more..... could some of the problems people have with the foods mentioned in the title be due to the fact they are mostly eaten cold? Usually, straight out of the fridge? I know Peat has suggested that hypothyroid people can't handle liquids well. Is part of the issue so many liquids are drunk cold?

I know Matt Stone made this point (or something similar) in "Eat for Heat." There is also a German author, Uwe Karstädt, who warned of this problem, specifiically mentioning cold beer-



Youtube can auto generate English subtitles, FYI.

Could temperature be a reason for "Beer Belly?" And why there isn't the term "Red Wine Belly?"

I've been trying to keep some drinks warmer recently, like storing soda at room temperature. I tried heating up some milk before bed last night (just like for kids!), and seemed to feel better than when drinking colder beverages before bed. Although, this morning trying to warm up juice, I cracked a glass.

Anyone have any useful tips, tricks or gadgets to quickly warm up milk and OJ? I've seen beverage warmers, but don't know if they would work.

An Infrared Warmer would be fantastic, if it worked.

Related threads-




I personally warm up milk via gas stove on a pot, on the lowest possible output and waiting a few minutes. Maybe higher settings if you are in a rush.
If you don't have access to this kitchen appliance maybe some portable electric stove and still use a pot?
 

Peater Pan

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I've been thinking more about overall Body Temperature recently, which made Peat's recent newsletter especially timely.

It's gotten me wondering more and more..... could some of the problems people have with the foods mentioned in the title be due to the fact they are mostly eaten cold? Usually, straight out of the fridge? I know Peat has suggested that hypothyroid people can't handle liquids well. Is part of the issue so many liquids are drunk cold?

I know Matt Stone made this point (or something similar) in "Eat for Heat." There is also a German author, Uwe Karstädt, who warned of this problem, specifiically mentioning cold beer-



Youtube can auto generate English subtitles, FYI.

Could temperature be a reason for "Beer Belly?" And why there isn't the term "Red Wine Belly?"

I've been trying to keep some drinks warmer recently, like storing soda at room temperature. I tried heating up some milk before bed last night (just like for kids!), and seemed to feel better than when drinking colder beverages before bed. Although, this morning trying to warm up juice, I cracked a glass.

Anyone have any useful tips, tricks or gadgets to quickly warm up milk and OJ? I've seen beverage warmers, but don't know if they would work.

An Infrared Warmer would be fantastic, if it worked.

Related threads-



My experience of late as a major hypothyroid/"Hashi's" type and having been messing w/Richfield is that liquids, especially cold liquids, most certainly negatively impact my temps. The less liquid, more solid food, the better my temps but boy do I love to drink tons of liquids, especially milk, OJ, juice, coffee, tea, Mexican coke so it's a conundrum but I do think maintaining good temps is key to recovering health that low thyroid has damaged so I must figure it out. Until recently, I'd easily drink 80+ oz. of milk and 16 oz of fresh OJ (seasonally).
 

Peater Pan

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Don't know if this is what you are looking for but I do have an anecdote involving food temperature and body temperature. I have not done this in a while but in the winter time if I eat a pint of Hagen Daz ice cream served cold, an hour later I get incredibly warm and my tolerance to cold weather goes way up. Hagen Daz can keep me warm in the winter.

I don't think Hagen Daz comes in pints anymore. I think a few years back they shrank the containers down to 14 oz.
Interesting. It's almost impossible to find quarts let alone half gallons anymore. Bastards.
 
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Lord Cola

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Here is a relevant email conversation with RP:
Me: What do you think is the optimal temperature for milk to be consumed at? Also, why might lukewarm milk produce less gas in my colon than heated milk, while other people seem to digest heated milk better?

RP: The digestive functions all work best at 98 or 99 degrees F; lower temperature slows or stops the digestive functions. Lukewarm is the best temperature for food. Food that we don’t digest becomes available to support the growth of bacteria, which can cause gas and toxic effects.
 

Mauritio

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Quelsatron

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I often chew through an entire glass of ice cubes in water and, astonishingly, it often makes me colder. So yeah, I'd say the temperature of foods matters.
 

souperhuman

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I think there are several benefits to eating warm rather than cold foods. From what I've read about starch persorption it is greatly reduced when the starch is gelatinized, which only occurs when the starch is in a liquid after a certain temperature (I think its different for each starch, somewhere between 140-170 F ). It would make sense then, that if you were to eat starch you should eat it hot and fresh (fresh warm bread, hot cereals, fresh steamed rice). Avoiding stale cold starches (chips, crackers, some cookies, overly toasted bread) would limit persorption risk.

Another thing about warm foods, they emit some infrared radiation. This seems like a major win, as it should improve mitochondrial function as long as you're not consuming something so hot it burns you. Also eating cold food has an additional energy requirement of heating up the food to bodytemp, seems like a waste of energy especially for hypothyroid.

I think that TCM gets this right mostly, but they recommend spices as a way to balance out the cold foods. Spices might increase blood flow a bit, but I don't think they will do anything about starch persorption or the additional energy requirement of digesting cold food.
 

Vileplume

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Drinking a gallon per day, I've noticed a huge benefit in switching from cold to warm milk.

Previously, I would just grab each quart from the fridge, add sugar, and drink the whole thing in like five minutes. I can't help myself from drinking cold milk so fast, because it's so tasty.

Now, though, I pour the quart into a pot and bring it to around 105 degrees or so, then add sugar and a bit of salt. This way, I naturally take a bit longer to drink it.

I didn't change anything else about my diet, so I credit the change with the following benefits:

-Warmer hands
-Better mood, cognition, mental energy
-Deeper sleep (measured through my sleep app)
-Oral thrush (bacterial coating on my tongue) reduced about 75%
 

Hugh Johnson

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Chinese medicine was corrupted by Mao's policies, so it's not very good these days. That being said, it's practicioners have found that Western people have a lot of cold energy in the stomach area.
 
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