How to Get Used to Exercising in the Heat (and Why You Should)

Nobody likes to feel sluggish and sweaty, so when the sun is set to “broil” we understand that you’d rather take your workout to an air-conditioned gym. But if you tough it out in the heat, not only will the workouts get easier, you’ll also have better endurance when the mercury drops again.

Source: How to Get Used to Exercising in the Heat (and Why You Should)

Caution is the best way to approach a hot workout. If I’m going for a long stint in the hot sun, and it’s approaching 90 F/32 C, I include water stops every 30 to 40 minutes. I take 2 bottles of water, one bottle with some kind of mix including lot of salt. I’ve come across more heat exhausted people on the road than I care to mention. PLEASE, PLEASE take every precaution possible when its hot out!

This Table Protects You from Hot Things

It’s a combination of two things:

  1. The FLIR ONE case that turns your iPhone into a thermal camera
  2. The projection mapping technique which can turn any surface into an animated CG masterpiece by painting it with pixels.

Thermal projection mapping is using those pixels to paint surfaces with the amount of heat they give off, as measured by a thermal camera.

But what about vampires?

Cooking: Boiling vs Hot Water

The main reasons to cook food is to kill bacteria and increase nutritional value.

But what is “cooking”?  From a biology perspective, it’s the denaturation of proteins and lysis of cells in your food.  There are many ways to denature a protein: heat, acid (IE: Ceviche, cooked by the lime juice), enzymes (IE: papaya contains meat tenderizers)…  All of these methods are indeed ways to “cook” food.

99 Celsius will denature proteins almost identically to 100 Celsius. Bringing the water to a boil might create steam inside of cells, forcing them to lyse. This will have a much weaker effect on what you consider “cooking” than the temperature will, but could make a small difference, particularly in plant cells that are resistant to lysis because of their tough cell walls.

This is exactly why it is more nutritionally beneficial to steam your vegetables than to boil them.  When the cells do lyse, all of the contents get distributed among the boiling water solution, not in the cooked vegetable food you ultimately eat. Steamed veggies, on the other hand, may also have lysed cells, but the surrounding water vapor is much less efficient at leeching the contents out than was the liquid.  There are exceptions to the rule: sweet potatoes are more healthy if boiled if you don’t add something like oil after steaming.

Boiling is simply the hottest water temperature you can achieve under current atmospheric conditions. Typically, when cooking food by submerging it in a non-oil liquid, there is no danger of burning the food, so the highest available temperature is preferred because it will yield the shortest cooking time.  This is why most boiled food products, such as pastas, have high altitude instructions, which are usually as simple as “boil an extra few minutes.” The lower atmospheric pressure experienced at higher altitudes means water boils at lower temperatures, so you need to cook it longer.

There’s some debate about whether the definition of cooking is appropriate for things like pasta, bread, and legumes.

TLDR: temperature matters, not the change of state from a liquid to gas.