Even though its taste is not as a freshly made food, we all prefer it because it takes only a few minutes in the microwave to heat it. But, did you know that food poisoning come with it too?
However, there are some foods out there which you may want to throw away if you can’t finish them, as leaving them for leftovers has the possibility to turn them into toxic meals that provide much less nutrients compared to eating them freshly prepared.
Food Standards Agency claims that it is of great importance that we cook food thoroughly, especially meat, in order to kill any bacteria.
According to the Food Standards Agency, the secret to making sure you eat safely is in the four Cs – cooking, cleaning, chilling, and cross-contamination – or avoiding it.
We present you the foods which you need to avoid reheating:
The Food Standards Agency claims that there can be spores of harmful bacteria contained in the uncooked rice which survive through the process of cooking.
These spores will spread and multiply if the leftover rice is not kept at the right temperature and the consumed leftover can cause vomiting or diarrhea.
These spores have the ability to survive even boiling hot temperature, so reheating the rice will not help. You need to eat all of the rice after you cooked it. But, if you have some leftover you can place it in your fridge, after you are done with eating. Make sure not to keep it in a room temperature no more than an hour.
You can increase the risk of stroke, heart disease, and even cancer, with reheating meals which are made with vegetable oil. A study proved that reheating the polyunsaturated oils which have linoleic acid like corn, soybean, sunflowers, and canola oils for several times can release a compound which is toxic and which can cause numerous health issues.
This toxic compound is called HNE (4-hydroxy-trans-2-nonenal) and many studies showed a connection between HNE and serious health issues like Parkinson’s, Alzheimer’s, Huntington’s disease, liver ailments, cancer, cardiovascular disease, and stroke.
American Dietetic Association claims that HNE can be released through reheating constantly vegetable oils.
The way of storing leafy greens make them dangerous.
Center for Food Safety claims that the temperature of the area where the leftover vegetables are placed need to be below 4 degrees Celsius.
You should freeze them if you are planning to store these vegetables for longer than 12 hours because various vegetables including spinach, celery, beets, and lettuce are abundant with nitrate which itself is not harmful.
The accumulation of nitrite will be caused if vegetables are left on a room temperature and that is a nitrate metabolite.
Consumption of nitrate is considered as dangerous for young children and infants because it can cause methemoglobinemia which is a blood disorder and the symptoms include fatigue, shortness of breath, seizures, and headaches.