Who has not reheated a plate of food in the evening? Undoubtedly, we should not do a practice since, according to the European Food Information Council (Eufic), reheating some foods can be harmful to the body due to the toxins produced by certain microorganisms.
Joseph Pinto, a molecular biologist at Oncosalud, explained two primary risks when reheating food.
The first is in the microorganisms that reach food when exposed to the environment for an extended period.
“Usually, we let the food cool down before putting it in the refrigerator. But many times they can be contaminated with some pathogenic bacteria, which when heated begin to reproduce and can cause problems such as infection or poisoning”, he commented.
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The second risk is the development of chemicals that could cause cancer. It occurs mainly in foods high in fat.
“Depending on the way of cooking, there are foods that are greasy, such as Arroz chaufa, which when reheated can produce substances that can be harmful,” he warned.
Who has not reheated a plate of food in the evening? Undoubtedly, we should not do a practice since, according to the European Food Information Council (Eufic), reheating some foods can be harmful to the body due to the toxins produced by certain microorganisms.
Joseph Pinto, a molecular biologist at Oncosalud, explained two primary risks when reheating food.
The first is in the microorganisms that reach food when exposed to the environment for an extended period.
“Usually, we let the food cool down before putting it in the refrigerator. But many times they can be contaminated with some pathogenic bacteria, which when heated begin to reproduce and can cause problems such as infection or poisoning”, he commented.
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The second risk is the development of chemicals that could cause cancer . It occurs mainly in foods high in fat.
“Depending on the way of cooking, there are foods that are greasy, such as Arroz chaufa, which when reheated can produce substances that can remained harmful,” he warned.
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In the same way, Saby Mauricio, dean of the College of Nutritionists of Peru, that “a reheated food has aldehydes (organic compounds), suspected of remain behind neurodegenerative diseases and some types of cancer .”
“These toxic compounds appear in some oils, such as sunflower, when they remain heated to frying temperature,” he said.
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Microwave or Pot?
For Pinto, when the pot remains reheated, it does not always reach the initial cooking temperature, which causes some bacteria to survive and get to the body. However, the microwave does produce the necessary heat to exterminate them.
But, for Mauricio, heating in a microwave generates “changes in the chemical structure of food”, which is why she recommends cooking in a pot. Both specialists agree that food should remain subjected to high temperatures to eliminate risks and that you should avoid reheating food over and over again.
According to the UK Food Standards Agency (FSA), it is advisable to reheat food only once. It can be dangerous to reheat cooked meat or food containing meat (such as casseroles or lasagna). Sauces that contain milk or creams, fish, shellfish, rice and pasta. By way of well as food that is rich in protein.
Nutritional Loss
Meats: if they remain thawed in the microwave. There will be a loss of half of their composition in vitamin B12. And heating them will degrade their protein value.
Rice: high microwave temperatures can destroy its nutrients.
Butter: applying a longer cooking time so that it melts will decrease its protein value.
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