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Friday, June 30, 2017

NEVER REHEAT THESE FOODS: 7 Foods That Can POISON Your Family When Reheated - Experts Say

How many times have you taken a food out the fridge and reheated it? Pretty sure, countless times. It is quite a common practice in most households to keep leftover foods in the refrigerator and reheat it the next day. With the use of microwave oven, food becomes piping hot, as if it is freshly cooked.

However, is it really safe to reheat foods? Even health experts have varying responses to this question.
The U.S. Food and Drug Administration, which regulates commercial food production, specifies that cooked foods should sit out for no more than four hours at temperatures between 41 degrees to 135 degrees, the range in which bacteria can grow and multiply. After that, the FDA advises refrigeration.

The U.S. Department of Agriculture (USDA), which advises consumers on these matters, says not to leave prepared foods in the bacterial growth zone for longer than two hours (except on hot summer days, when you should cut that time to one hour).

The recommended reheating leftovers with the following guidelines:
  • When reheating leftovers, be sure they reach 165° F. Always use a food thermometer to check the internal temperature of the food.
  • Reheat sauces, soups and gravies by bringing them to a rolling boil.
  • Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.
  • Thaw frozen leftovers safely in the refrigerator or the microwave oven. When thawing leftovers in a microwave, continue to heat it until it reaches 165 °F as measured with a food thermometer.
  • It is safe to reheat frozen leftovers without thawing, either in a saucepan or microwave (in the case of a soup or stew) or in the oven or microwave (for example, casseroles and combination meals). Reheating will take longer than if the food is thawed first, but it is safe to do when time is short.
7 Foods you should not reheat

While experts have different responses on the issue of reheating food, they all agree that there are eight kinds of food that you should never reheat.

Reheating this protein powerhouse when it's boiled or scrambled can be toxic, and can wreak havoc in your digestive system.

via Saiprojects - blogger
Potatoes are tricky—if they're left to cool down at room temperature instead of immediately refrigerating, the warm temperatures can promote the growth of botulism, a rare bacteria. Botulism can't be killed with a quick zap in the microwave, so it's best to refrigerate them immediately to avoid any problems with reheating.

via Wiihow
The protein composition in the common dinner staple actually changes when cold, refrigerated chicken is heated for the second time. This can actually cause digestive troubles, so if you'd prefer to reheat your meat, make sure that it's thoroughly cooked; the inside should be piping hot!

Spinach, celery, and beets
via Keck Medicine of USC
Heat can cause the nitrates of these veggies to turn toxic—and release carcinogenic properties—when they're heated up a second time. So it's best to take these foods go out of whatever dish you're reheating.

via Health Foods
In general, mushrooms, should be eaten and finished right after preparation. Proteins can deteriorate as soon as you cut them up, and that's bad news for your belly.

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