These Foods Must Not Be Re-Heated! You Might Get Poisoned
Have you ever made a full pot of spinach or mushroom soup and, of course, since you weren’t able to eat it, so you will leave it for tomorrow? The next day, just heat it and it is ready for consumption, unaware of what may be hiding for you. Here’s why it you shouldn’t do that.
All of us, very often, prepare meals for several days, and subsequently reheat them. However, some foods change their composition and lose their nutritional properties, and even become toxic. Here’s what these foods are:
Just as with mushrooms, with reheating meat there is a change in the composition of proteins. It is therefore not advisable heating at high temperatures, especially chicken, which contains more protein than red meat. If you heat it, you better put it on a lower temperature and heat it longer.
The potato is a highly nutritional food which we should not reheat because so loses most of its properties, and even becomes toxic. Eat it immediately after preparation or even cold – then it is the highest percentage of resistant starch meritorious for long-lasting feeling of satiety. If you are preparing stews for several days, take the potatoes and add them subsequently.
Spinach is a food with a high percentage of nitrates, which re-warming turns them into nitrites. They are potentially carcinogenic to the human body, so make sure to eat only fresh spinach, ie, immediately after preparation.
Like spinach, beets also contain nitrates that becoming extremely harmful with reheating. This does not mean that you cannot eat this food from the other, but only that it does not need to be reheated.
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