Some dishes when they are not finished, find refuge in boxes that are put in the refrigerator for later use. Only here, some foods, once warmed, can become toxic to the body. Thus, the gesture of warming, as commonplace as it may be more dangerous than we think.
Here's why…
Some foods even reheated several times, do not constitute a health hazard, while others may become toxic or even carcinogenic.
Here are the 7 foods that should not be reheated
Foods containing protein
The chicken
Chicken can be dangerous if consumed 2 or 3 days after preparation. By heating it, the structure of its proteins is modified causing digestive problems. It is advisable to eat it the same day it was cooked. If you do not have a choice and need to warm it up, be sure to do it at a lower temperature for a longer time. But you can also enjoy it cold, in salad or in a sandwich.
Eggs
Whether prepared in omelette or scrambled eggs become indigestible and their composition changes when they are warmed. In addition, they become toxic to the body.
The mushrooms
The mushroom is a light food rich in fiber and vitamins. But beware, it must be eaten fresh and unheated. The composition of its proteins changes once warmed, especially since it is vulnerable to microorganisms. As a result, its taste is altered and becomes difficult to digest by causing gas, bloating and stomach pain.
Foods containing nitrates
Spinach, like beetroot and celery, contain nitrates that are essential for our body. However, heating these vegetables induces a conversion of nitrates into nitrites which remain a potentially carcinogenic substance. The best is to eat them raw and this is valid for all vegetables concentrated in nitrates.
Rice, in the same context, can also present a danger when it is warmed. We know that rice is a good source of energy and can prevent many diseases. But when the rice stays a long time at room temperature, it undergoes a proliferation of bacteria. Also it is not recommended to warm it up to the risk of poisoning.
Thus, it is preferable that these foods are consumed the same day of their cooking; besides, they can even be eaten cold.
Why not eat raw foods too?
Some foods such as beetroot, mentioned above, can be eaten raw in order to benefit from their nutritional values in a whole way. According to Conso Globe, raw is linked to health and it is important to include fruits and vegetables in its diet. , fresh. A cooked food can lose a large amount of its vitamins.
Thus, we offer a recipe based on beetroot, diet and light. This is a refreshing beet salad that can be served as an entrée. In addition, it is easy and quick to prepare.
Beetroot is full of antioxidants and contains key compounds that are betelaines, as well as phenolic compounds including flavonoids and lutein and zeaxanthin that affect certain cancers and visual acuity.
Beet salad
Ingredients
- 1 raw organic beetroot
- 1 small bunch of parsley, chopped organic
- 1 tablespoon old-fashioned mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- 1 pinch of fleur de sel
- 1 pinch of pepper
Preparation
- Peel the beetroot and coarsely grate and place in a salad bowl
- Mix mustard, olive oil, balsamic vinegar, salt and pepper and parsley to make a vinaigrette and toss with grated beets. You can also serve this sauce separately in a gravy boat.
- You can accompany this salad of toast and enjoy it.
