Many of us warm our food in the microwave oven. It’s fast, convenient and does not require much effort. However, is it so safe to reheat food for our body, as it seems to us? Reheating has already become a way of life, and the microwave is our constant assistant in the kitchen.
Warming up food is harmful?
Often, looking through the products in the refrigerator, we decide to use them again. And then we turn the remains into completely new food, and our microwave ovens help us in this. However, is it so safe to reheat food for our body? Recent studies have confirmed that re-heating some of our favorite foods can be hazardous to health, especially if these foods are not properly stored. According to experts, cooked and reheated food loses many useful properties. Secondary heat destroys valuable microelements, and also contributes to the production of harmful toxins in some products, which ultimately leads to food becoming a real poison for the human digestive system. Doctors identified the following eight products, which in no case cannot be re-heated.
Foods that can not be heated in Microwave
Celery, Spinach and Beets:
Repeated heat treatment can lead to the fact that the nitrates contained in these vegetables and herbs will turn into toxic substances and will reveal their dangerous carcinogenic properties. And this means that when the products are heated a second time, they will turn into a delayed-action bomb for our health. Therefore, it is best not to reheat meals containing beets, spinach or celery. Otherwise, you risk damaging your own body.
Mushrooms should be eaten immediately after their preparation. Re-warm this product is not recommended. The fact is that mushrooms are protein. When heat treated, proteins have the property of breaking down, as well as releasing harmful substances. With repeated heat treatment of mushrooms, you risk getting serious stomach problems and even earn poisoning. Therefore, even if you have a few cooked mushrooms, do not warm them in the microwave to high temperatures, just eat them cold or slightly warmed. Eggs: It is worth recalling that eggs are also a protein. Specialists unanimously assert that the reheating of this protein substance is toxic and can harm our digestive system. In the risk zone fall, like boiled eggs, and fried, as well as scrambled eggs.
This information can upset potato lovers, but you need to know it. Potato is a very complex product, the primary element of which is starch. With the primary heat treatment, the starch breaks up into several compounds, which are absolutely safe for our health. However, when the product is reheated, broken starch compounds can cause the growth of botulism, a rare and very unpleasant bacterium. For this reason, experts strongly recommend eating ragout, mashed potatoes, fried potatoes and any other potato dish immediately after its preparation. If, however, the potato remains, it should be cooled quickly, but in no case should it be allowed to cool slowly at room temperature. After all, a rather high room temperature can also cause the development of botulism bacteria. By the way, that’s why doctors advise to avoid dishes with potatoes in canteens and other places of catering. And this means that you should forget about your favorite French fries in fast food establishments. After all, in similar establishments it is heated 2-3 times.
Again, it is essential how you store the product before it is heated. Incorrect storage and re-heating of rice can lead to severe problems. According to the Agency for Food Standards, “in unprocessed rice there are bacteria spores that can result in food poisoning.” When the rice is cooked, the spores can survive … Then, if the rice is left to cool at room temperature, these spores will multiply, resulting in the product emit toxic substances, which in turn cause vomiting or diarrhea. Repeated heating of rice will not solve this problem, but only aggravate it. ”
The protein contained in chicken meat has the property of breaking down upon reheating. Therefore, no matter how it sounds strange, but the chicken cannot be heated either. When the chicken meat is re-heated, the structure of the protein is completely broken. In this case, such a useful trace element, as a protein, becomes a real enemy of our body. Experts argue that it is the secondary heating of dishes in which chicken meat is present, is one of the leading causes of gastritis, as well as other severe problems with digestion. Therefore, if you do not want to harm your own health, try eating a freshly cooked chicken or, if you have to eat it later, eat the chicken in a cold form.