Experts on diet warns that some foods cannot reheat even once because they can produce deadly bacteria.Among them, spinach (spinach, spinach, kale) topped, followed by tea and rice, all daily foods of Vietnamese people.
According to the Daily Mail, food warming can lead to the growth of deadly bacteria for two reasons.First, the chemical composition of ingredients changes when warming, activating the release of toxic substances related to problems such as kidney damage.Secondly, warming some foods after cooling can promote the growth of indifferent indifferent bacteria such as E. Coli and Listeria.
Specifically, nutritionist Harini Bala shared on her personal page that there are three foods that are not reheated, the number one of which is spinach, vegetables that are often eaten by people.
Harini said that this green leafy vegetable contains oxalic acid.Nutrition experts often recommend that we blanch before processing to reduce the amount of oxalic acid absorbed into the body because if this accumulates too much, it can cause kidney stones, Harini said.However, when spinach is reheated, oxalic acid crystallizes and become more toxic, increasing the risk of kidney stones than not blanching vegetables before processing.
In addition, spinach also contains nitrates that will convert into nitrite when warming and nitrite has been shown to be toxic.They will combine with chemicals in the intestine to form a compound that increases the risk of intestinal tumors.Other studies have found that spinach leaves are very susceptible to listeria monocytogenes, a bacterium that often causes food disease.Experts say that if spinach is not properly heated, bacteria can still exist, cause fever, influenza symptoms, headache, stiff neck, confusion and even seizures.
According to nutrition experts, the second food you should avoid warming is tea.The warming will increase the sour tannin content, which not only makes tea more bitter, but also can make any bacteria not work again.
The third food can be dangerous when warming up is rice (rice) or other starchy products.When the rice cools, it can contain Bacillus Cereus, a bacteria that form spores commonly found in soil and vegetables.But spores with heat resistance and even heating do not eliminate the risk of Bacillus Cereus can cause vomiting, diarrhea and abdominal pain.
Harini said there are some rules that people can follow to reduce the risk of bacterial infection.It can be reheated if stored in a closed box and placed in the refrigerator for two hours after cooking.But if you cook rice in the morning, let it cool and then put in the refrigerator overnight to eat the next day, the likelihood of the bacterium Bacillus Cereus will form.The relevant reports show that a 20 -year -old died after eating the pasta for 5 days and warmed up.It is known that he appears symptoms such as nausea, abdominal pain, headache, diarrhea and vomiting immediately after eating noodles and died within 10 hours.Doctors detailed the case in the Journal of Clinical Microbiology said Bacillus Cereus may be the culprit.
Source and photo: Aboluowang