Why is consuming a cold, refrigerated Idli considered less ideal than a freshly steamed, warm Idli during digestive recovery?
Answer
Cold, hard foods necessitate that the stomach expend more energy to raise the food to body temperature before effective digestion can commence.
The physical state of the food plays a vital role in digestive comfort, independent of the ingredients themselves. When food is consumed cold, the body must divert energy resources to warm that mass internally up to the necessary physiological temperature required for digestive enzymes to work optimally. A freshly steamed, warm idli is immediately accepted by the digestive tract because it is already near body temperature, offering a gentler transition and minimizing immediate digestive strain.
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