Reheating food is unhealthy?

In today’s hyperactive and busy working life everyone often prepare meals for several days, and subsequently reheat them. What we never think of or even imagine is what really happens to the food and it’s nutrients if we were to reheate them?  Well! Its not easy to know buy simple enough to understand that some foods change their composition and lose their nutritional properties and even become toxic by reheating them.

Some of those foods are so common and they are part of our daily foods like:

Potatoes – Potatoes are highly nutritional food that should not be reheated because it loses most of its benefits and even becomes toxic. Eat it immediately after preparation or even cold to maintain the highest percentage of it’s resistant starch.

Chicken – Chicken is probably one of the most commonly eaten and reheated foods out there. Reheating of meat causes a change in the composition of the proteins so it’s not recommended heating chicken or any meat at high temperatures.  It’s recommended to be reheated at lower temperatures for longer period.

Eggs – Eggs are high risk food and becomes toxic when exposed to high heat. Although scramble may be okay if it’s scrambled in sauces but you should not reheated plain scrambled, fried and boiled eggs. Doing so may upset your stomach.

Spinach and Beetroot – Both has high level of nitrates, which by reheating turn into complete nitrites. These is carcinogenic to our body.  It is best to eat fresh spinach or immediately after you prepare it. 

Mushrooms – Mushrooms should always be eaten immediately after preparation. If you allow it to rest, the composition of proteins in it changes making it difficult to digest and loses its nutritional value.  So if you have leftover mushrooms, it’s best to eat them cold.