Have you ever noticed the way that certain cuisines taste cold while others taste hot? Have you ever wondered why this happens? This phenomenon is called the opposite of the Fahrenheit scale, which measures the temperature at which food should be cooked. Most people know that cold food and hot food are not the same thing and that is because both are made up of the same food material, i.e., protein. But why do dishes that taste cold usually end up hot?
Basically, our body senses warmth and coldness differently. The body does not respond to hotness or coldness directly. So, while a dish may be delicious when it is cold, it may taste bland if it’s heated up to the proper internal temperature. The reason is because the human body cannot handle extreme temperatures for too long.
As we get older, our body loses its ability to regulate these temperatures so as to maintain its normal temperature so that we do not fall ill. This is why it is always advised that you eat food slowly. You should also eat various kinds of food so that your body can adapt to them easily.