Why some foods are cold and some are hot?
Answer:
Generally, it's because 1) we have grown accustomed to ingestion them in a reliable way or 2) the heat enhances the flavor of the food.
They aroma better that way.
It have to do with three different things: Preservation, preparation and nouns. Perishable foods have to be kept any frozen or cold in writ to preserve them, such as raw meat, milk, ice cream, or other dairy products. Some foods hold to be cooked in decree to be safe or palatable, such as meat and some vegetables, and those are usually served hot. And finally, in attendance are foods that can be eaten hot or cold, and that's strictly a situation of taste and personal nouns.
I just answered this on another one:
Hot and cold foods base on Chinese Medicine are not based on their temp, but fairly on their effect on the body. Foods high within calories, like potatoes, provide more vigour to the body, and are considered hot. Foods with low calories (think celery) are considered cold. An example of a indeterminate food (somewhere in between) is fish.
"A character diagnosed with man too hot (common ailments characterized by /identified as overheating, anxiety, constipation and other binding conditions) may eat too lots saturated fat and sugars that are highly caloric. Too cool—from one ingestion lettuce and cabbage excessively, or over hydrating with water—and one may experience incapacity, diarrhea, sloth or depression. "
This was a mystery for me too, until I realize that my mother was taking the cold food out of the refrigerater and putting it contained by a pan on the stove and heat it. Glad I could help you next to this one.