Three leftover foods that you must never eat again

We often do not want to cook, especially knowing that the remains of the previous meal will do the trick. Although this habit is a good solution against waste, it is still quite dangerous for health, given that some foods become toxic when they are warmed. Discover the three leftovers of food that must never be consumed again!

It is true that the remains of a meal are not as delicious as when they were prepared, but their advantage is that they are ready after a few minutes in the microwave. However, some food remains a health hazard when consumed. Eating them increases your risk of digestive disorders, nausea, vomiting, diarrhea and even cardiovascular problems.

Here are three leftover foods that should never be consumed again:
1 – Vegetable oils
A study conducted by a team of researchers from the University of the Basque Country in Spain, has shown that heating vegetable oils to frying temperature promotes the release of toxic compounds, dangerous for the body. Indeed, the temperature experienced by the vegetable oil (sunflower, corn, soy or rapeseed) during the frying causes a degradation of the polyunsaturated fatty acids it contains and thus leads to the release of a toxin called 4 -hydroxynonenal (4-HNE), highly reactive to body proteins and nucleic acids. Moreover, several studies concerning this toxin have associated it with various diseases such as atherosclerosis, liver diseases, Alzheimer’s, Parkinson’s and even cancer.

Moreover, each time this oil is reused, its concentration in this toxin increases and the risk it represents for health also increases.

It is therefore advisable not to over heat the vegetable oils and get rid of them as soon as they start to foam or smoke. You can also focus on olive oil which, according to the same study, has the lowest toxicity rate. Its richness in mono-unsaturated fatty acids makes it possible to delay and considerably reduce the release of these toxins.

2 – The vegetables
Spinach, beetroot, potatoes, lettuce and celery are very beneficial vegetables for the body and their regular consumption is highly recommended. What is problematic is their content of nitrates – harmless – but which may turn into nitrites and nitrosamines very harmful to the body.

Indeed, when spinach – or other – are cooked and left at room temperature, they undergo a proliferation of bacteria that causes the transformation of nitrates into nitrites and carcinogenic nitrosamines. In addition, in infants and people who suffer from low stomach acid, the passage of these molecules in the blood transforms hemoglobin into methemoglobin, thus reducing the oxygenation of the former, which leads to asphyxiation and even death.

It is therefore advisable to consume your vegetables, just after cooking, or to keep them quickly in the refrigerator at a temperature not exceeding 5 ° C, for 2 days maximum.

3 – The rice
According to the Food Storage Agency, rice contains bacteria that sometimes survive and resist the boiling temperature of the cooking water. For example, keep leftovers that have spent more than an hour at room temperature, between the end of cooking and the time of storage, otherwise they become unfit for consumption. The bacteria that cooking has not been able to eliminate multiply and reach a dangerous level for health. By entering the body, they can cause digestive disorders and cause nausea and vomiting.

It is therefore advisable to consume the rice immediately after cooking, and not to leave the leftovers for more than an hour at room temperature.

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