Fact check: Heating curd or boiling it is a healthy

1. Summary of the results

The claim that heating or boiling curd is healthy is not supported by the available scientific evidence. In fact, multiple sources indicate potential negative effects:

• Heating/boiling causes protein denaturation and changes the curd's fundamental properties ^[1]
• The process leads to complete breakdown of curd structure, resulting in dry, grainy texture and possible burnt taste ^[2]
• While calcium content remains stable at normal heating temperatures ^[3], ultra-pasteurization can affect protein structure and calcium absorption ^[4]

2. Missing context/alternative viewpoints

The original statement overlooks several important factors:

• There's a crucial distinction between different heating temperatures:
• Regular pasteurization has minimal impact on nutrients ^[5]
• Ultra-high-temperature processing causes more significant changes ^[5]
• While heating can kill harmful bacteria ^[1], this benefit comes at the cost of:
• Changed nutritional value
• Altered texture and consistency
• Modified flavor profile

3. Potential misinformation/bias in the original statement

The original statement is oversimplified and potentially misleading for several reasons:

• It presents heating curd as a binary healthy/unhealthy choice, while scientific literature shows it's more complex
• The statement ignores the technical aspects of yogurt processing that affect the final product's properties ^[6]
• It fails to acknowledge that different heating methods have varying effects:
• Calcium remains stable until extreme temperatures (1,484°C) ^[3]
• But bioavailability can be affected at much lower temperatures ^[4]

This type of oversimplification often benefits:

• Food processing companies that might want to justify ultra-high temperature processing methods
• Manufacturers who need longer shelf-life products, despite potential nutritional trade-offs