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These Foods Must Not Be Re-Heated! You Might Get Poisoned Eating them!




During weekend, we often start cooking for the following few days, and then only reheat it, due to lack of time.

However, what you don’t know is that many kinds of food, in the process of preparation, cooling and heating up, change their nutrient composition, and even become toxic.

These are foods that you can eat only freshly prepared, otherwise you can poison yourself:

1. Mushrooms

It is best to eat them as you prepare them, and if they stay for the next day, it’s best to eat them cold. That goes for soups, broths and risotto with mushrooms. When heated, there comes to a change in the proteins of the mushrooms, and they even change their taste. They can then cause problems in digestion.

2. Chicken

As with mushrooms, the reheated chicken changes the composition of proteins, too. Therefore it is recommended to heat meat at very high temperature. If however you cannot eat the meat cold, put it on low temperature longer.

3. Potato

Potatoes should not be heated because despite losing their nutritional properties, they can become toxic. Eat them straight after you prepare them or cold – as it suits you best. If you want to prepare casseroles and soup with potatoes for the next several days, it would be best to add the potatoes afterwards.

4. Spinach

Spinach is a vegetable with a high percentage of nitrate, that the re-heating can turn into nitrites. They are potentially carcinogenic to the human body, so eating spinach is recommended only when freshly prepared.

5. Beet

Just like spinach, the beet is also full of nitrates which become poisonous to the body if the beet is re-heated. It doesn’t mean that you cannot eat it the next day, but only that it is smarter not to heat it.

6. Celery

Celery, which is commonly used in soup, needs to be removed along with the carrot, and added only freshly cooked. Never reheat the soup without removing these two vegetables of it.

7. Eggs

Eggs are the riskiest groceries for heating up, since they become toxic due to high temperature. It does not apply to foods in which the eggs are mixed in sauces, such as in béchamel sauce, but dishes with boiled or fried eggs, as moussaka.



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