Health and Me

Ishita Roy

How To Cut Your Glycemic Index By 50%, Shares Harvard-Trained Nutritionist

How to cut your glycemic index by 50%

Have you ever thought of the <span>food</span> that could lead to a drastic blood sugar spike? However, what if you could eat food that made you happy without experiencing a drastic spike? A bowl of rice or mashed potatoes. All of these sound nice. But, at the cost of what?

However, Dr Terry Shintani, MD, and a Harvard-trained nutritionist who has a following of over 250K on his social media accounts is here to save you! He says you can have your carbs and eat it guilt free. 

He has shared a simple method that could cut down the <span>glycemic index</span> (GI) of common carbohydrates down by 50%. He claims that it could potentially transform how people manage blood sugar and overall health. 

But, before we get into the method he shared, let us first understand what glycemic index is?

<h4>What Is Glycemic Index, How Does It Work?</h4>

As per the National Cancer Institute, glycemic index is a measure of increase in the level of blood glucose, which is a type of sugar, that is caused by eating a specific carbohydrate, meaning the food that contains sugar, and compared with eating a standard amount of glucose. 

Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into the blood. 

The glycemic index also ranks the effect food has on blood sugar levels. A low-GI diet suggests foods that have low GI values. The categories are:

<ul><li>Low GI: 1 to 55</li><li>Medium GI: 56 to 69</li><li>High GIL 70 or higher</li></ul>

When you eat food that have carbohydrates, your digestive system breaks it down into simpler sugars and it enters your bloodstream. This can have an effect on your blood sugar. However, every food item has its own effect on blood sugar levels. For instance, if you have something sweet in the morning, then it can cause a sugar spike in your blood and leave you wanting to eat more carbs. 

High-Gi foods can trigger a quick insulin release to regulate glucose, and in turn, it could lead to an increased hunger, insulin resistance and risk of type 2 diabetes. Whereas low Gi-food can digest more slowly and reduce the risk of chronic diseases. 

<h4>What Does Dr Terry Shintani Say?</h4>

Dr Terry has revealed a unique, but a very simple technique that can keep your GI levels in check, even while eating carbs like rice, bread, potatoes, and pasta. "Yes, you can cut the glycemic index of common carbs by as much as 50%."

In a video he shared, he said, "Here's the secret to lowering the glycemic index of common carbs and it helps you control blood sugar. It is unbelievably simple. Just heat it and cool it," he said. 

He recommended that cooling the cooked rice in the fridge overnight and then reheating it will drop it GI levels from 78 down to 54. In case you want a toast int he morning, the best way is to freeze it and then toast it. He said that this process lowers the GI levels by 39%. 

"For potatoes, cooking, cooling, and reheating can reduce their glycemic index by 30 to 40%. And for pasta, chilling and reheating can cut the glycemic index by 50%."

He explained, "The process of heating and cooling carbs causes a cross-linkage and restructuring of the starch, turning some of it into resistant starches. This slows the digestion of the starch and causes a slower release of sugar into the bloodstream. So, try this simple hack on your carbs to keep your blood sugar in check."

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Have you ever thought of the food that could lead to a drastic blood sugar spike? However, what if you could eat food that made you happy without experiencing a drastic spike? A bowl of rice or mashed potatoes. All of these sound nice. But, at the cost of what?However, Dr Terry Shintani, MD, and a Harvard-trained nutritionist who has a following of over 250K on his social media accounts is here to save you! He says you can have your carbs and eat it guilt free. He has shared a simple method that could cut down the glycemic index (GI) of common carbohydrates down by 50%. He claims that it could potentially transform how people manage blood sugar and overall health. But, before we get into the method he shared, let us first understand what glycemic index is?What Is Glycemic Index, How Does It Work?As per the National Cancer Institute, glycemic index is a measure of increase in the level of blood glucose, which is a type of sugar, that is caused by eating a specific carbohydrate, meaning the food that contains sugar, and compared with eating a standard amount of glucose. Foods with a high glycemic index release glucose quickly and cause a rapid rise in blood glucose. Foods with a low glycemic index release glucose slowly into the blood. The glycemic index also ranks the effect food has on blood sugar levels. A low-GI diet suggests foods that have low GI values. The categories are:Low GI: 1 to 55Medium GI: 56 to 69High GIL 70 or higherWhen you eat food that have carbohydrates, your digestive system breaks it down into simpler sugars and it enters your bloodstream. This can have an effect on your blood sugar. However, every food item has its own effect on blood sugar levels. For instance, if you have something sweet in the morning, then it can cause a sugar spike in your blood and leave you wanting to eat more carbs. High-Gi foods can trigger a quick insulin release to regulate glucose, and in turn, it could lead to an increased hunger, insulin resistance and risk of type 2 diabetes. Whereas low Gi-food can digest more slowly and reduce the risk of chronic diseases. What Does Dr Terry Shintani Say?Dr Terry has revealed a unique, but a very simple technique that can keep your GI levels in check, even while eating carbs like rice, bread, potatoes, and pasta. "Yes, you can cut the glycemic index of common carbs by as much as 50%."In a video he shared, he said, "Here's the secret to lowering the glycemic index of common carbs and it helps you control blood sugar. It is unbelievably simple. Just heat it and cool it," he said. He recommended that cooling the cooked rice in the fridge overnight and then reheating it will drop it GI levels from 78 down to 54. In case you want a toast int he morning, the best way is to freeze it and then toast it. He said that this process lowers the GI levels by 39%. "For potatoes, cooking, cooling, and reheating can reduce their glycemic index by 30 to 40%. And for pasta, chilling and reheating can cut the glycemic index by 50%."He explained, "The process of heating and cooling carbs causes a cross-linkage and restructuring of the starch, turning some of it into resistant starches. This slows the digestion of the starch and causes a slower release of sugar into the bloodstream. So, try this simple hack on your carbs to keep your blood sugar in check."

how to cut your glycemic index by 50%, shares harvard-trained nutritionist

What happens when you have a sweet tooth?

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For years, scientists have tried to understand why sugar tastes so irresistibly good and why humans crave it so strongly. Now, a major breakthrough may have brought us closer to an answer. For the first time, researchers have uncovered the full structure of the sweet receptor — a small but powerful part of the tongue that signals the brain when we taste sweetness. This discovery could change how <span>food</span> is made and how we manage our sugar intake.

<h4>The Sweet Receptor: A Molecular Marvel</h4>

Our ability to taste sweetness comes down to a special receptor found on our taste buds, located mostly on the tongue. This receptor detects sweet substances and sends signals to the brain that say, “this is good — eat more.”

On May 7, scientists published a new study in the journal <em>Cell </em>that details the structure of this sweet receptor. Led by Charles Zuker of the Howard Hughes Medical Institute and Columbia University, along with co-first author Zhang Juen, the team used advanced tools to map what the receptor looks like and how it functions.

"By uncovering the structure of the sweet receptor, we gain knowledge into the molecular mechanisms that govern how we detect sweetness," Zhang said in a press release.

<h4>What Makes Sweetness So Powerful?</h4>

Humans are naturally drawn to sweetness. It signals energy-rich foods, like fruit and honey, which were important for survival before modern food systems. Our taste system includes five basic flavors: sweet, salty, sour, bitter, and umami. Each flavor tells the brain something different — sweetness, for example, says “this is safe and enjoyable.”

According to Zuker, “Each of these five taste qualities sends a signal to the brain that says ‘this is appetitive’ or ‘I am averse to this.’” Sweetness triggers a strong reward response in the brain, which is part of why it's so hard to resist sugary treats.

<h4>A Tool to Help Curb Sugar Addiction?</h4>

This discovery might help food companies find new ways to make sweet products with less actual sugar. Instead of using artificial sweeteners, which can have strange aftertastes or unknown health effects, food scientists might be able to design ingredients that work with the sweet receptor more efficiently. That means people could enjoy the same sweet taste while consuming fewer calories.

“This discovery will greatly benefit the battle against our strong desire for sugar,” said Zhang. “It could help reduce the prevalence of obesity, diabetes, and heart disease.”

The research team behind the discovery has spent more than two decades studying taste, hunger, and the way our brains respond to food. Along the way, they’ve explored how signals from the gut and even the vagus nerve — a major brain-body connector — influence our cravings.

Interestingly, despite spending years analyzing the science of taste, the researchers admit they still enjoy <span>sweets</span>. “Like everyone, I love sweet treats,” Zhang shared. “Understanding how the sweet receptor works not only answered my curiosity but opened doors for practical solutions in health and food science.”

This breakthrough doesn’t mean the magic of sweetness is lost — if anything, it adds to the wonder. “Knowing how something works does not in any way minimize the magic,” Zuker said. “It only enhances the magic.”

With this new understanding of how our bodies detect sugar, we may be able to reshape our relationship with it — enjoying the sweet taste we love, but in a smarter, healthier way.

what happens when you have a sweet tooth

sweet tooth

sweetner

sweets

For years, scientists have tried to understand why sugar tastes so irresistibly good and why humans crave it so strongly. Now, a major breakthrough may have brought us closer to an answer. For the first time, researchers have uncovered the full structure of the sweet receptor — a small but powerful part of the tongue that signals the brain when we taste sweetness. This discovery could change how food is made and how we manage our sugar intake.The Sweet Receptor: A Molecular MarvelOur ability to taste sweetness comes down to a special receptor found on our taste buds, located mostly on the tongue. This receptor detects sweet substances and sends signals to the brain that say, “this is good — eat more.”On May 7, scientists published a new study in the journal Cell that details the structure of this sweet receptor. Led by Charles Zuker of the Howard Hughes Medical Institute and Columbia University, along with co-first author Zhang Juen, the team used advanced tools to map what the receptor looks like and how it functions."By uncovering the structure of the sweet receptor, we gain knowledge into the molecular mechanisms that govern how we detect sweetness," Zhang said in a press release.What Makes Sweetness So Powerful?Humans are naturally drawn to sweetness. It signals energy-rich foods, like fruit and honey, which were important for survival before modern food systems. Our taste system includes five basic flavors: sweet, salty, sour, bitter, and umami. Each flavor tells the brain something different — sweetness, for example, says “this is safe and enjoyable.”According to Zuker, “Each of these five taste qualities sends a signal to the brain that says ‘this is appetitive’ or ‘I am averse to this.’” Sweetness triggers a strong reward response in the brain, which is part of why it's so hard to resist sugary treats.A Tool to Help Curb Sugar Addiction?This discovery might help food companies find new ways to make sweet products with less actual sugar. Instead of using artificial sweeteners, which can have strange aftertastes or unknown health effects, food scientists might be able to design ingredients that work with the sweet receptor more efficiently. That means people could enjoy the same sweet taste while consuming fewer calories.“This discovery will greatly benefit the battle against our strong desire for sugar,” said Zhang. “It could help reduce the prevalence of obesity, diabetes, and heart disease.”The research team behind the discovery has spent more than two decades studying taste, hunger, and the way our brains respond to food. Along the way, they’ve explored how signals from the gut and even the vagus nerve — a major brain-body connector — influence our cravings.Interestingly, despite spending years analyzing the science of taste, the researchers admit they still enjoy sweets. “Like everyone, I love sweet treats,” Zhang shared. “Understanding how the sweet receptor works not only answered my curiosity but opened doors for practical solutions in health and food science.”The Future of SweetnessThis breakthrough doesn’t mean the magic of sweetness is lost — if anything, it adds to the wonder. “Knowing how something works does not in any way minimize the magic,” Zuker said. “It only enhances the magic.”With this new understanding of how our bodies detect sugar, we may be able to reshape our relationship with it — enjoying the sweet taste we love, but in a smarter, healthier way.

what happens when you have a sweet tooth?

Listeria Outbreak In US Linked To Ready-To-Eat Food Products

Listeria Outbreak in US

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In another news, the United States is hit by yet another outbreak, this time it has made at least 10 people sick. It is the <span>listeria outbreak</span>. This outbreak has been linked to ready-to-eat food products, and a producer has also voluntarily recalled several product. This has been confirmed by federal officials. 

On Saturday, the US Food and Drug Administration (FDA) said that federal, state and local officials are investigating the outbreak which is linked to foods produced by Fresh &amp; Ready Foods LLC of San Fernando, California. The FDA has also confirmed that 10 people have fallen sick from California and Nevada. All of them required hospitalization. 

These products, as per the agency, were sold in Arizona, California, Nevada and Washington at locations which included retailers and food service points of sale. These also included hospitals, hotels, convenience stores, airports and by airlines. 

Last year in November, an infant died, along with ten adults who were infected in a four-state <span>listeria</span> outbreak in the US. This was linked to ready-to-eat meat products. 

As listeria is an ongoing issue in the US, this year in March, the FDA launched the Chemical Contaminants Transparency tool, also known as the CCT Tool, which is an online searchable database that will evaluate the potential health risks of contaminants in foods. The tool will be able to evaluate many types of food contamination, along with biological contamination, including listeria. 

As per the Centers for Disease Control and Prevention (CDC), Listeria are bacteria or germs that can contaminate many food and those who eat can get infected with the bacteria. CDC mentions that it is rare, however, could be serious, though there exists steps to prevent this infection.

It is a foodborne illness caused by the bacteria L. monocytogenes. Symptoms include fever, chills, and headache. It can cause invasive illness and intestinal illness. It is also the third leading cause of deaths from foodborne illness in the US, with 1,600 people infected each year, out of which 260 die.

Pregnant women, persons over the age of 65, and people with compromised immune systems are most vulnerable to Listeria. This is due to the fact that Listeria is more prone to move from the gut to other areas of the body, culminating in invasive listeriosis, a serious illness.

Listeria can cause pregnancy loss, early birth, or a life-threatening infection in newborns.

Listeria frequently causes hospitalization and, in some cases, death in those aged 65 and older or with a weakened immune system.

Symptoms often appear within two weeks of consuming Listeria-contaminated food, but can appear as early as the same day or as late as ten weeks later.

A fever, muscle aches, and fatigue are common symptoms of pregnancy.

People who are not pregnant usually have fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.

listeria in us

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us listeria

listeria outbreak

listeria outbreak in us

In another news, the United States is hit by yet another outbreak, this time it has made at least 10 people sick. It is the listeria outbreak. This outbreak has been linked to ready-to-eat food products, and a producer has also voluntarily recalled several product. This has been confirmed by federal officials. On Saturday, the US Food and Drug Administration (FDA) said that federal, state and local officials are investigating the outbreak which is linked to foods produced by Fresh & Ready Foods LLC of San Fernando, California. The FDA has also confirmed that 10 people have fallen sick from California and Nevada. All of them required hospitalization. Where Were The Products Sold?These products, as per the agency, were sold in Arizona, California, Nevada and Washington at locations which included retailers and food service points of sale. These also included hospitals, hotels, convenience stores, airports and by airlines. Last year in November, an infant died, along with ten adults who were infected in a four-state listeria outbreak in the US. This was linked to ready-to-eat meat products. As listeria is an ongoing issue in the US, this year in March, the FDA launched the Chemical Contaminants Transparency tool, also known as the CCT Tool, which is an online searchable database that will evaluate the potential health risks of contaminants in foods. The tool will be able to evaluate many types of food contamination, along with biological contamination, including listeria. What Is Listeria?As per the Centers for Disease Control and Prevention (CDC), Listeria are bacteria or germs that can contaminate many food and those who eat can get infected with the bacteria. CDC mentions that it is rare, however, could be serious, though there exists steps to prevent this infection.It is a foodborne illness caused by the bacteria L. monocytogenes. Symptoms include fever, chills, and headache. It can cause invasive illness and intestinal illness. It is also the third leading cause of deaths from foodborne illness in the US, with 1,600 people infected each year, out of which 260 die.Who Are At Risk?Pregnant women, persons over the age of 65, and people with compromised immune systems are most vulnerable to Listeria. This is due to the fact that Listeria is more prone to move from the gut to other areas of the body, culminating in invasive listeriosis, a serious illness.Listeria can cause pregnancy loss, early birth, or a life-threatening infection in newborns.Listeria frequently causes hospitalization and, in some cases, death in those aged 65 and older or with a weakened immune system.What Are The Symptoms Like?Symptoms often appear within two weeks of consuming Listeria-contaminated food, but can appear as early as the same day or as late as ten weeks later.A fever, muscle aches, and fatigue are common symptoms of pregnancy.People who are not pregnant usually have fever, muscle aches, and tiredness. They may also get a headache, stiff neck, confusion, loss of balance, or seizures.

listeria outbreak in us linked to ready-to-eat food products

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I was just at a café with a friend last week, and she deliberated over the menu, glancing longingly at the hot chocolate part. "I wish I could have one," she sighed, "but it's 40 degrees outside, won't it make me hotter instead?" Her problem made me stop and think. We've always been led to believe that cold beverages are the best bet on hot days, but her craving piqued my interest. Might there really be a good reason she should have that hot chocolate, yes, even in the blistering heat?

It turns out science may have her back. When the mercury goes up and the sun beats down, most of us reach for cool, soothing beverages- ice water, lemonade, or an iced coffee. The idea of sipping something hot during a heat wave is counterintuitive. But in many countries such as Bangladesh, India, Japan, and Saudi Arabia, it's nothing unusual for individuals to drink hot drinks even during the heat of the summer. In fact, traditional Chinese medicine even prescribes that certain teas have a cooling effect on the body, even if they're consumed hot. So can hot drinks actually cool you down when the weather gets really hot? 

It happens that the science behind this will amaze you.

<h2>How Do Hot Drinks Have A Cooling Effect?</h2>

At first it appears totally irrational—harking back a cup of hot on a scorching hot day would probably make you hotter, right? Well, not precisely. When we consume something warmer than the temperature of our bodies, we are, naturally, going to initially feel a boost in heat. But our bodies are highly adjusted to keep our internal temperature stable, a process labeled as thermoregulation. That's where things get fascinating.

Hot drinks stimulate a specific receptor in our nerves called TRPV1. TRPV1 is the receptor for heat and alerts the body to cool down. Therefore, whenever we consume a hot drink, our body responds by initiating a cooling response- sweating but sweat is not only a pesky side effect of having a hot drink it is also essential to the survival of the body in hot climates. As sweat evaporates from the skin, it takes heat with it and cools the body. The secret to this method is having a breeze or air flow to facilitate that sweat evaporating effectively.

This is the reason that on a dry but hot day, sipping a hot drink and sweating will actually cool your body down, as long as there is sufficient airflow to allow for evaporation.

Though hot drinks can actually chill you down, there is an important caveat here—the humidity index. Under dry heat, evaporation works better, enabling the sweat to cool you down quicker. Under conditions of high humidity, though, the air will be filled with moisture, hence it is not as easy for sweat to evaporate. For such a weather, hot beverages might not act as coolers, and on the contrary, they might leave you worse.

A 2012 study published in Acta Physiologica examined the effects of hot drinks on cyclists in a dry, low-humidity environment. The researchers found that when the cyclists consumed hot drinks, they sweated more, and their body temperature dropped due to efficient evaporation. This study supports the idea that in the right conditions namely, dry heat, a hot beverage can provide a temporary cooling effect.

In contrast, if we consume something cold, our body temperature decreases, and thus the brain sends a message that it should decrease sweating in an effort to get back to homeostasis. This is the reason why cold beverages give an instantaneous cooling sensation but are perhaps less effective at assisting your body to control temperature in the long run, particularly in humid environments.

Aside from inducing sweating, hot beverages can also assist in hydration—a very important part of cooling off. Although cold drinks are more commonly linked with hydration, the truth is that consuming hot beverages can be equally as hydrating as water, particularly when had in moderation.

Keeping yourself well-hydrated is important so that your body can sweat efficiently. Without sufficient fluids, your body will not be able to generate the sweat needed for cooling. Indeed, in certain instances, having something hot, such as tea, might even aid in replenishing lost fluids and electrolytes when sweating. Tea consumers who use additives such as sugar, salt, or cream are also consuming extra electrolytes—much like you would obtain from sports beverages.

<h2>What Role Electrolytes and Salt Play?</h2>

Electrolytes are necessary to keep your body's fluids in balance, and they also play a major role in cooling you down when the weather is hot. When we perspire, we lose sodium and potassium electrolytes, and if these are not replenished, it can weaken the body's capacity to regulate temperature. For this reason, some experts advise drinking fluids like hot tea with sugar or salt added to assist in replenishing electrolytes.

Research from a 2017 study published in Safety and Health at Work found that outdoor workers, particularly those in high-heat environments, often prefer cold drinks but avoid them due to the belief that cold beverages might shock their system. As a result, they tend to drink less overall and are at risk of dehydration. This highlights the importance of staying hydrated, regardless of whether you’re drinking hot or cold beverages.

It's also to be noted that the consumption of hot drinks during hot climates isn't particular to some geographical locations; it's actually an entrenched tradition among several cultures around the globe. It's for instance common to take hot tea or coffee during summers in the Middle East and portions of Asia. Not just that, it assists in cooling down the body as well, and it also happens to be an experience many like to relish.

Conventional knowledge in nations such as India tends to promote the consumption of hot chai as a means of balancing the body's internal temperature. Indeed, in certain cultures, it is believed that the intake of hot drinks during hot days will balance the body's internal heat, restoring comfort and harmony.

<h2>Why You Should Drink What Works for You?</h2>

Ultimately, the idea of sipping hot beverages to cool down is scientifically supported- provided the circumstances are right. The cooling action is largely because of the sweating response of the body, which, in turn, cools the body down. Nevertheless, it should be noted that this action is most effective in dry heat, where sweat can evaporate efficiently. In humid environments, you may find cold beverages provide a faster and more perceptible cooling sensation. 

In the end, whether you like hot or cold drinks in the heat, hydration is the most critical component of keeping your body's temperature regulation intact. With hotter summers and shifting climate patterns, the science of hot drinks and cooling might be more pertinent than ever.

<h2>5 Surprising Hot Drinks That Might Actually Help You Cool Down</h2>

While the idea of sipping something hot on a blazing day sounds counterproductive, certain traditional beverages are designed to support your body’s natural cooling mechanisms. Here are five hot drinks from around the world that may help your body beat the heat:

Often consumed piping hot in the peak of summer, masala chai isn't just about the comforting blend of spices. The heat triggers sweat production, and when that sweat evaporates, it cools your body down. The added spices like ginger and cardamom also help in digestion and hydration.

Served hot even in desert climates, mint tea is both soothing and cooling. Mint leaves contain menthol, which tricks the brain into feeling cool, and the warm liquid encourages perspiration, assisting in thermoregulation.

Used in traditional Chinese medicine, ginger tea is said to balance internal heat and cold. It boosts circulation and supports gentle perspiration, which helps regulate internal temperature—especially when consumed in dry climates.

Known as mugicha in Japan and bori-cha in Korea, this caffeine-free roasted barley tea is served hot or cold. When hot, it encourages mild sweating and supports detoxification, helping you cool off from the inside out.

<strong>5. Herbal Infusions with Lemon Balm or Chamomile</strong>

Popular in European households, these herbal teas calm the nervous system and promote sweating in a gentle, regulated way. They're ideal for a warm summer evening when you want to wind down and beat the residual heat.

Each of these drinks comes from cultures that have long endured hot, dry climates and their time-tested practices show that sometimes, the smartest way to cool down is by warming up first.

diet & nutrition

hot drinks cooling effect

body temperature regulation

sweating and cooling

hot tea in heat

hydration with hot drinks

sweating mechanism

hot beverages and temperature

I was just at a café with a friend last week, and she deliberated over the menu, glancing longingly at the hot chocolate part. "I wish I could have one," she sighed, "but it's 40 degrees outside, won't it make me hotter instead?" Her problem made me stop and think. We've always been led to believe that cold beverages are the best bet on hot days, but her craving piqued my interest. Might there really be a good reason she should have that hot chocolate, yes, even in the blistering heat?It turns out science may have her back. When the mercury goes up and the sun beats down, most of us reach for cool, soothing beverages- ice water, lemonade, or an iced coffee. The idea of sipping something hot during a heat wave is counterintuitive. But in many countries such as Bangladesh, India, Japan, and Saudi Arabia, it's nothing unusual for individuals to drink hot drinks even during the heat of the summer. In fact, traditional Chinese medicine even prescribes that certain teas have a cooling effect on the body, even if they're consumed hot. So can hot drinks actually cool you down when the weather gets really hot? It happens that the science behind this will amaze you.How Do Hot Drinks Have A Cooling Effect?At first it appears totally irrational—harking back a cup of hot on a scorching hot day would probably make you hotter, right? Well, not precisely. When we consume something warmer than the temperature of our bodies, we are, naturally, going to initially feel a boost in heat. But our bodies are highly adjusted to keep our internal temperature stable, a process labeled as thermoregulation. That's where things get fascinating.Hot drinks stimulate a specific receptor in our nerves called TRPV1. TRPV1 is the receptor for heat and alerts the body to cool down. Therefore, whenever we consume a hot drink, our body responds by initiating a cooling response- sweating but sweat is not only a pesky side effect of having a hot drink it is also essential to the survival of the body in hot climates. As sweat evaporates from the skin, it takes heat with it and cools the body. The secret to this method is having a breeze or air flow to facilitate that sweat evaporating effectively.This is the reason that on a dry but hot day, sipping a hot drink and sweating will actually cool your body down, as long as there is sufficient airflow to allow for evaporation.Humidity vs. Dry HeatThough hot drinks can actually chill you down, there is an important caveat here—the humidity index. Under dry heat, evaporation works better, enabling the sweat to cool you down quicker. Under conditions of high humidity, though, the air will be filled with moisture, hence it is not as easy for sweat to evaporate. For such a weather, hot beverages might not act as coolers, and on the contrary, they might leave you worse.A 2012 study published in Acta Physiologica examined the effects of hot drinks on cyclists in a dry, low-humidity environment. The researchers found that when the cyclists consumed hot drinks, they sweated more, and their body temperature dropped due to efficient evaporation. This study supports the idea that in the right conditions namely, dry heat, a hot beverage can provide a temporary cooling effect.In contrast, if we consume something cold, our body temperature decreases, and thus the brain sends a message that it should decrease sweating in an effort to get back to homeostasis. This is the reason why cold beverages give an instantaneous cooling sensation but are perhaps less effective at assisting your body to control temperature in the long run, particularly in humid environments.Hydration is Key to SweatingAside from inducing sweating, hot beverages can also assist in hydration—a very important part of cooling off. Although cold drinks are more commonly linked with hydration, the truth is that consuming hot beverages can be equally as hydrating as water, particularly when had in moderation.Keeping yourself well-hydrated is important so that your body can sweat efficiently. Without sufficient fluids, your body will not be able to generate the sweat needed for cooling. Indeed, in certain instances, having something hot, such as tea, might even aid in replenishing lost fluids and electrolytes when sweating. Tea consumers who use additives such as sugar, salt, or cream are also consuming extra electrolytes—much like you would obtain from sports beverages.What Role Electrolytes and Salt Play?Electrolytes are necessary to keep your body's fluids in balance, and they also play a major role in cooling you down when the weather is hot. When we perspire, we lose sodium and potassium electrolytes, and if these are not replenished, it can weaken the body's capacity to regulate temperature. For this reason, some experts advise drinking fluids like hot tea with sugar or salt added to assist in replenishing electrolytes.Research from a 2017 study published in Safety and Health at Work found that outdoor workers, particularly those in high-heat environments, often prefer cold drinks but avoid them due to the belief that cold beverages might shock their system. As a result, they tend to drink less overall and are at risk of dehydration. This highlights the importance of staying hydrated, regardless of whether you’re drinking hot or cold beverages.It's also to be noted that the consumption of hot drinks during hot climates isn't particular to some geographical locations; it's actually an entrenched tradition among several cultures around the globe. It's for instance common to take hot tea or coffee during summers in the Middle East and portions of Asia. Not just that, it assists in cooling down the body as well, and it also happens to be an experience many like to relish.Conventional knowledge in nations such as India tends to promote the consumption of hot chai as a means of balancing the body's internal temperature. Indeed, in certain cultures, it is believed that the intake of hot drinks during hot days will balance the body's internal heat, restoring comfort and harmony.Why You Should Drink What Works for You?Ultimately, the idea of sipping hot beverages to cool down is scientifically supported- provided the circumstances are right. The cooling action is largely because of the sweating response of the body, which, in turn, cools the body down. Nevertheless, it should be noted that this action is most effective in dry heat, where sweat can evaporate efficiently. In humid environments, you may find cold beverages provide a faster and more perceptible cooling sensation. In the end, whether you like hot or cold drinks in the heat, hydration is the most critical component of keeping your body's temperature regulation intact. With hotter summers and shifting climate patterns, the science of hot drinks and cooling might be more pertinent than ever.5 Surprising Hot Drinks That Might Actually Help You Cool DownWhile the idea of sipping something hot on a blazing day sounds counterproductive, certain traditional beverages are designed to support your body’s natural cooling mechanisms. Here are five hot drinks from around the world that may help your body beat the heat:1. Masala ChaiOften consumed piping hot in the peak of summer, masala chai isn't just about the comforting blend of spices. The heat triggers sweat production, and when that sweat evaporates, it cools your body down. The added spices like ginger and cardamom also help in digestion and hydration.2. Mint TeaServed hot even in desert climates, mint tea is both soothing and cooling. Mint leaves contain menthol, which tricks the brain into feeling cool, and the warm liquid encourages perspiration, assisting in thermoregulation.3. Ginger TeaUsed in traditional Chinese medicine, ginger tea is said to balance internal heat and cold. It boosts circulation and supports gentle perspiration, which helps regulate internal temperature—especially when consumed in dry climates.4. Hot Barley TeaKnown as mugicha in Japan and bori-cha in Korea, this caffeine-free roasted barley tea is served hot or cold. When hot, it encourages mild sweating and supports detoxification, helping you cool off from the inside out.5. Herbal Infusions with Lemon Balm or ChamomilePopular in European households, these herbal teas calm the nervous system and promote sweating in a gentle, regulated way. They're ideal for a warm summer evening when you want to wind down and beat the residual heat.Each of these drinks comes from cultures that have long endured hot, dry climates and their time-tested practices show that sometimes, the smartest way to cool down is by warming up first.

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