We often have the habit of warming up the leftovers of our dishes the day before, innocently thinking that it would avoid waste. This gesture, which may seem trivial, may, however, in some cases endanger our health after a second baking.
Warm up food, here are the consequences
There are certain foods that, once cooked, should not be reheated; This is mainly due to the fact that once cooked, they release compounds that can have an impact on digestion or on the development of much more serious diseases. Indeed, these foods, even beneficial for our health, can become toxic to the body after being subjected again to a higher temperature.
Food at risk
The European Food Information Council (EUFIC) has drawn up a black list of foods to be reheated
The chicken
The chicken is rich in protein but by heating it, the composition of its proteins changes and can cause a digestive imbalance. In addition, according to a study by the University of Massachusetts, a warming of the chicken to a temperature exceeding 55 °, would reduce considerably its iron content. Moreover, it would be better not to exceed two days to consume chicken meat after cooking. The same fate is reserved for the egg which sees its capacity in reduced protein after warming and because of this, indigestion.
Solution: consume chicken and cold eggs, salad for example.
Rice
According to the Food Standard Agency, raw rice has microorganisms of dangerous bacteria that are resistant even to cooking. Rice should be eaten right after cooking.
Solution: It would be better to freeze leftover rice instead of storing it in the refrigerator. Better yet, cook only the amount needed to avoid waste.
The vegetables
Vegetables such as spinach, lettuce, celery or beets are full of nitrates, which at first sight are harmless. However, after the warming of these vegetables, they can become toxic or even carcinogenic. The European Council for Food Information reports that nitrate is being converted to nitrosamines, which cause cancer. Likewise it could cause a very rare blood disorder in children, called methemoglobinemia.
Solution: it would be better to consume your cold vegetables after cooking and cook them in small quantities to not be kept.
Vegetable oil
Foods cooked in vegetable oils increase the risk of cardiovascular diseases and cancers. Therefore, warming polyunsaturated oils such as sunflower, corn, canola oil releases 4-hydroxy-trans-2-nonenal (HNE), which is a fatty acid toxin, causes health problems, including including Alzheimer's disease, Huntington's disease, heart disease, liver problems and certain types of cancer.
The mushrooms
It is the same for mushrooms which see their protein content change after warming and may cause, as a result, digestive complications.
Solution: consume them cold after cooking.
Potatoes
Potatoes lose all their nutritional value by heating them up and also become toxic. Yet it is one of the favorite vegetables of the French that they often cook.
Tips and methods of prevention
According to the USDA (United States Department of Agriculture), it is best, after keeping leftovers to refrigerate and freeze them quickly. Indeed, freezing reduces the risk of intoxication by protecting food from bacteria that can spread quickly.