Want to save your health? NEVER Reheat These Foods
Health & Beauty / /
A fully established practice in the kitchen is reheating food and we do this in order not to throw food away and also not to waste time in preparing another meal once again when the meal from before is still good enough for eating. However, one should be careful when reheating - some foods then they lose nutritional value, but also become toxic!
We know that sometimes reheating acts as the easiest option, especially if you have a microwave, but when certain foods are in question, this is a habit you need to forget. Instead of making the meals warm, it's better to just eat a sandwich or something from a nearby bakery – in that way you won’t damage your body.
Every time when heating food, there is a different chemical reaction, and stirring up is not the only thing that can affect the quality and nutritional value of the grocery, but also it is very important how long they have stood in the fridge.
Spinach is only good to eat immediately after preparation. Specifically, it contains a lot of nitrate that can transform heat into nitrites, and they are known to be carcinogenic to humans. The same applies to the rest of green leafy vegetables.
Consume them only fresh. When there are some left from lunch or dinner, eat them cold. If reheated, they easily cause indigestion and heart problems.
Recent research has shown that potatoes are actually healthiest cooked, or in chilled form because then the resistant starch is way higher. Reheated potatoes lose nutritional properties.
Omelets or boiled eggs also shouldn’t be reheated because they can become very toxic.