“Mental note: Remember this for winter in Minnesota,” reads the Boing Boing post. “Under conditions where a steak will quickly become well done, dogs (and humans) are able to maintain close to their normal body temperature.”

Huh?

It’s in reference to an article on cooking meat sous vide-style, vacuum-sealed for an extended period at relatively low temperatures. A great way to cook meat, perhaps, but should we start fearing for our own flesh?

People even voluntarily expose themselves to much higher temperatures (70-80°C) in saunas. Which raises an interesting question: why don’t people cook when exposed to the same temperatures so effective for cooking meat and fish?

The answer: sweat!

Humans shed excess heat by sweating, which cools the body when it evaporates. We also flush, as blood flow increases to the skin. The fur on dogs would make sweating ineffective, but panting serves the same purpose. That ability to regulate our internal temperature is why humans – and all other mammals – are called endotherms.