The first risk of reheating food many times is creating conditions for harmful bacteria to grow. Because the hot and cold temperature changes many times will stimulate bacteria to grow, especially in the temperature range from 4 to 60 degrees Celsius, according to the health website Healthline (USA).
Rice should not be reheated many times because it can easily cause food poisoning.
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In addition, reheated food will lose flavor, change texture and reduce nutritional value. In fact, many beneficial nutrients will be lost if exposed to high temperatures for a long time. Not only that, some substances under the influence of high temperatures can also turn into harmful substances, increasing the risk of some types of cancer. .
Reheating food is necessary but avoid reheating the following foods:
Rice
In fact, many types of rice contain some bacterial spores and these remain in the rice even after cooking. If rice is left at room temperature for too long, these bacteria will develop and multiply. When we reheat the rice, the hot temperature will make these bacteria become toxic and cause food poisoning.
Spinach
Spinach is a nutritious vegetable, especially the natural nitrate content that has the effect of dilating blood vessels, thereby improving blood pressure. However, if nitrate is heated too many times, it will turn into nitrite, which can be harmful to health.
Chicken
Improper reheating can cause bacteria to grow in chicken, especially if the chicken is not stored properly. Therefore, experts recommend reheating chicken at a temperature of 75 degrees Celsius or higher. However, reheating only once, as reheating multiple times will reduce the protein content of the meat, according to Healthline .
Source: https://thanhnien.vn/ham-thuc-an-nhieu-lan-rat-co-hai-nhat-la-3-mon-sau-185240520002815641.htm
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