Reheating of food generally is not recommended because most of the compounds with reheating become harmful toxic – losing nutritional properties, enzymes and becomes toxic.
Spinach, beetroot and celery – contains nitrates, which under the influence of microorganisms and heat produces nitrosamines, compounds which are very harmful and carcinogenic. Spinach is the biggest risk in this group, always to consume fresh.
Mushrooms – because of their protein, they easily change the composition and become harmful. It is best just to warm up a little when cooking on temperature to 70 celsius degrees.
Potatoes also belong to the group of poisoned food after reheating. Potatoes with reheating can lose its nutritional properties. Recent research has shown that the healthiest potato is when hi is cooked and cooled down. In fact, the cooled potatoes are growing resistant starch, which has a prebiotic effect.
Meat – by reheating the meat becomes unknown for our body, due to changes in proteins. When proteins are heated for a long time at high temperatures their structure is changing and thus it is unrecognizable to our body, indigestible and in that way toxic.
High-risk food that we should never reheat is a food that is processed at low temperatures, such as poultry, cooked and smoked fish (salmon, mackerel, cod), raw or lightly cooked shellfish, dairy products and foods made with milk , cheese and eggs. For meals with these ingredients reheating should not be an option.
You can reheat these food – food that contain whole grains, at least lose nutritional value and composition during reheating remained relatively unchanged. These include: rice, millet, amaranth, barley, and oats.
– Reheating of soup is tolerated if you remove the meat and vegetables and reheat only the liquid, this procedure is recommended for stews too. Do not reheat entire pot constantly because it is dangerous. Reheat just as much as you can consume. Heating, cooling and heating is very harmful.