Foods that are reheated tend to lose nutritional value when reheated, especially protein-rich foods. Scientific research has shown that some reheated foods can be dangerous to health.
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This is because foods react with bacteria while they are being stored or because proteins are broken down during cooking.
The more times you reheat food, the higher your risk of food poisoning. Bacteria can multiply when reheated or when food cools.
Chicken breeds bacteria like E-coli and Salmonella that cause diarrhea or food poisoning. Therefore, avoid storing cooked chicken.
Celery, cauliflower, beets, radish
These vegetables contain nitrates that are converted to nitrites by the action of bacteria. Eating too much nitrite through the diet may increase the risk of cancer.
Additionally, beets and radishes contain high amounts of nitrates that can make them toxic when exposed to heat a second time. Radishes are high in nitrates, and when they are exposed to heat, they can turn into carcinogenic toxins.
Potatoes are rich in potassium, vitamins C, and B6, and when they are reheated, they are more likely to produce deadly bacteria. To avoid bacterial growth, store cooked potatoes inside the refrigerator and consume them within 1-2 days.
Potatoes are also an ideal environment for botulism caused by the development of Clostridium botulinum bacteria. If they are left at room temperature and not refrigerated, bacteria will quickly grow.
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Rice can be dangerous to reheat or reuse because bacteria can multiply if the rice has not been stored properly before or is stored for too long.
Rice that has been left for many hours at room temperature, then refrigerated and then reheated for use can also increase the risk of food poisoning.
According to nutritionists, mushrooms have a complex protein content. When cooked again, mushrooms’ protein and nutritional content will turn into toxic poisons harmful to the stomach. In addition, reheating mushrooms more than once can also damage the heart.
Eggs, if reheated many times, can cause serious harm to health. That’s because protein-rich foods contain a lot of nitrogen, and this can be oxidized by heating.
The rich amount of protein in eggs is easily lost, and they can especially produce toxic substances for the digestive system if you use them. Therefore, no matter how the eggs are processed, they should be used immediately, not reheated for a second time.
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Oil has been used for frying food, and it has destabilized the oil’s structure and broken the oil structure. When heated above 190 degrees Celsius, it accumulates a toxic substance that increases levels of bad lipoprotein, “bad” cholesterol.
In addition to reduced nutritional value, it may also contain bacteria such as E-coli or Salmonella.
Processed meats contain preservatives to extend shelf life. Therefore, if you reheat processed meat in the microwave, chemical changes can harm health during the healing process.
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