No reheat these 8 foods

No reheat these 8 foods
When we have leftovers, we like to reheat and consume them for the second and third time, especially if it’s our favorite food.
However, some foods are safe to consume after reheating, and others aren’t and can cause damage to our organism.

Sponsored Links

It may be hard to believe that some healthy foods, when reheated, can be a possible danger to us, but these healthy foods lose their nutrients after we warm them up. Here is a list of 8 foods that shouldn’t be warmed and eaten again.
Spinach

Reheating spinach is really not safe and should never be done. It should only be eaten immediately after being cooked. The reason for this are the nitrates that are found in the spinach. When we warm it up, the nitrates transform into nitrites, which makes spinach carcinogenic for our bodies.
Celery

People usually use celery to prepare soups. Just like spinach, celery also contains nitrates that transform into nitrites after being reheated. If you’ve made a soup with celery in it, you should either eat the whole soup immediately, or remove the celery before you warm the soup. The same thing goes for carrots.

Beets
Beets are another food that contains nitrates, and are very harmful and destructive for the body if reheated.
Potatoes
Potatoes are a nutritious and yummy bite, but, unfortunately, they lose their nutritious value if you let them rest at room temperature for a long time.

In such case they can actually become toxic and cause nausea or illness, most often food poisoning.
And potatoes are very tricky—if they’re left to cool down at room temperature (after cooking them) instead of immediately refrigerating, the warm temperatures can promote the growth of botulism, a rare bacterium. Botulism can’t be killed with a quick zap in the microwave, so it’s best to refrigerate them immediately to avoid any problems with reheating. On the other hand, if you intend to eat your potato stew for a couple of days, take the potatoes out and just add them subsequently.
RECAPPING: When we have leftovers, we like to reheat and consume them for the second and third time, especially if it is our favorite food. However, some foods are safe to consume after reheating, and others are not and can cause damage to our organism. It may be hard to believe that some healthy foods, when reheated, can be a possible danger to us, but these healthy foods lose their nutrients after we warm them up.

Sponsored Links

Eggs
Reheating fried and boiled eggs makes them lethal for your organism, so never do that.
Chicken meat
Chicken meat, just like mushrooms, contains proteins which are negatively affected when reheated. The protein composition in this common dinner staple actually changes when cold, refrigerated chicken is heated for the second time. This is a reason for worry since chicken contains much more protein compared with red meat. This can actually cause digestive troubles, so if you prefer to reheat your meat, make sure that it is thoroughly cooked: the inside of the reheated meat should be piping hot!
REMEMBER: Chicken meat should be eaten cold. If you absolutely need to reheat the chicken, be sure to do it on a low temperature for a long period. Chicken meat can cause severe digestive problems when reheated after a day or two of its first cooking. The best way to consume stored chicken is to put it in a cold salad or a cold sandwich.

Mushrooms
Ideally, this food should be eaten the same day of their preparation owing to their complex protein content. Proteins can deteriorate as soon as you cut them up, and that’s bad news for your belly. For this reason, before you cook them, take the exact amount you think is enough to “tame” your hunger.
REMEMBER: Reheated mushrooms present the highest health risk. They should be eaten immediately after being prepared, or eaten cold the following day. When you eat reheated mushrooms, you put yourself at risk of having digestive and even serous heart problems!
You must be careful of the types of leftovers you put in the oven or in the microwave.

Oils
Grape seed oil, walnut oil, avocado oil, hazelnut oil, and flaxen seed oil all have very low smoke points. That is why, when you reheat them, they become rancid. So, do avoid using them as cooking, baking or frying oils!
Rather, sprinkle or drizzle them over your meals at the end of cooking to enhance the taste of the food.
Sources: www.dietoflife.com
healthyfoodtalk.net

Sponsored Links

Leave a Reply

Your email address will not be published. Required fields are marked *