New Delhi: Most of the time we hear that cooked food is safer and healthier than the raw one, but it turns out that's not always true. While most of these foods won't make you keel over within minutes of ingestion, they could make you feel sick temporarily or the negative effects can build up in your system over time.
There are few common food habits which can make us fall sick. There are many of us who would last night’s dinner when we are tired or just don’t feel like cooking. However, this might not be the best thing to do: research shows that reheating some of your favourite foods can be dangerous for your health, especially if they are not stored correctly.
Certain cooked ingredients, if reheated (particularly after being stored improperly), can actually make you physically ill. It’s simply important to be aware of the fact that heating foods changes their chemical structure, and for some ingredients, these changes that are spurred by temperature shifts can make the food incompatible with the human digestive system.
Here’s a list of common foods that should never be reheated, and why:
1. Spinach and Butter Lettuce:
These leafy greens should never be heated for a second time. They contain high amounts of nitrates, which can break down and form nitrites due to organisms that are present. Nitrites can affect the oxygen level in the blood, become toxic and cause food poisoning when reheated.
2. Eggs:
Eggs should not be repeatedly exposed to heat. Reheating eggs at high temperatures after they’ve been boiled or fried can make them toxic and result in problems with your digestive tract. Never reheat scrambled or boiled eggs – the protein in them gets destroyed when repeatedly exposed to heat.
3. Rice:
Reheating rice is not actually what can make you sick – it is storing it improperly. Leaving the rice out at room temperature for longer than an hour – if you are waiting for it to cool or letting it sit out at dinner or a party – can allow the rice to grow potentially dangerous bacteria that can cause vomiting and diarrhea. Store your extra rice in an air-tight container immediately after cooking it, and reheating it will be safe.
4. Celery:
Celery can become toxic if you reheat it because celery contains nitrates that turn into nitrites after being reheated. If you’ve made soup with celery in it, you should either eat all of the soup or remove the celery before you heat it to eat it as leftovers. Reheating it will allow it to release carcinogenic properties.
5. Mushrooms:
Mushrooms should be eaten the same day that they are prepared due to their complex protein content. Reheating mushrooms can change their protein composition and present a high health risk for digestive and heart problems. If you want to eat mushrooms that were made the previous day, eat them cold!
6. Oils:
Grapes seed oil; walnut oil, avocado oil and hazelnut oil all have very low smoke points that cause them to become rancid when you reheat them. Avoid using these types of oils for cooking, baking or frying. Reheating oil can turn it into dangerous Tran’s fats if overheated.
7. Potatoes:
If you let potatoes sit at room temperature for an extended period of time, they can lose their nutritional value, and conditions may be right for the growth of botulism. This is another storage issue. As soon as you are done cooking your potatoes, store them in the refrigerator if they are not being eaten.
If you are making a dish with one of these items, adjust the amount you are making to a serving size that’s appropriate for you, or you and your family, to eliminate leftovers. If you find yourself with leftovers, find a recipe for a dish for the next night that uses your leftovers and can be eaten cold!
8. Turnips and beets:
Turnips and beets roots are common ingredients in soups and stews. If you are reheating the soup, take turnips and beets out before you do so. Their high amount of nitrates can make them toxic when subjected to heat for the second time.
Reference:
www.womansday.com
www.myrecipes.com
www.dietoflife.com
www.davidwolfe.com