Runenight201
Member
- Joined
- Feb 18, 2018
- Messages
- 1,942
Is there science behind food temperature, texture, and digestion? If I boil potatoes, then add ghee and salt on them, and then put it in the fridge, and eat it an hour later, will this dish digest differently than if I were to boil the potatoes, and sauté them in ghee and salt and then eat right away? The latter would taste way better, but would it digest easier? And in turn, by digesting easier, wouldn't it then have better metabolic effects compared to the former? Especially if food isn't being digested properly, that could lead to endotoxin and its whole cascade of negative effects....