Can a raw onion ever be made to create more calories? If I sauté raw onion with love, until it's peak of sweetness, will my wife grow more pleasantly plump?
That kind of a yes and no answer. You can release enzymes out of certain food and proteins of meats by cooking. Now is this going to change the caloric intake I would think not. Now can you strip away nutritional value and energy certainly. If I am wrong my mistake I would love to hear the explanation on it.
Where does the heat from sweetening an onion go?
Sorry, badly asked. Does the heat that is necessary to turn an onion sweet make it more plumpening? That's what i meant to say.
The heat changes the easy the onion looks & tastes, as well as heating the pan and the room, but the onion still has 3 Calories per gram as do all carbohydrates plus fat from the pan that clings to the onion has more than twice the Calories per gram, as do all fats, as I understand it.
That should be the Way the onion looks…
Re the above "it doesn't really matter how much sugar one consumes, only the total caloric intake." Recent research has questioned that truism, and found that's not the case: http://opinionator.blogs.nytimes.com/category/mark-bittman/.
Cellulose is sugar just as starch and has same calories once burnt but does not give same claories on food as it is not digestible. That is why sugar maltose from starch has more calories.
You have not net the calories to cook. Amilase does not come free.
That is why we cook. Try to eat uncooked pasta or rice and see that. Or try to eat on ounce of sugar versus an ounce of bread or an ounce of paper!