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Heating food is a common part of life for each of us. Not everything we manage to cook we can consume ourselves. So the next day we enjoy the food again – heated in the microwave, in a conventional oven or even on the stove. Some foods can be reheated over and over without changing their composition and structure, while other foods can undergo a dangerous transformation. Sometimes this transformation is harmful to health, other times it destroys important nutrients.
Spinach
Spinach is one of the foods that we should definitely eat already after the first heat treatment. By reheating it, the nitrates that are abundant in spinach are converted into nitrites. And those are carcinogenic. So if you often consume spinach and often reheat it, you increase the risk of carcinogen formation in your body.
Celeriac and carrots
Both types of vegetables are most often used in soups. However, reheating them leads to a similar transformation as with spinach: nitrates are converted into carcinogenic nitrites. If you need to reheat your soup, it’s a good idea to remove these vegetables from it beforehand.
Beetroot
Beetroot is a very healthy vegetable, however it also contains nitrates. In any case, you don’t have to use it in hot dishes – have you tried making a vegetable salad or a cold soup from it?
Potatoes
The much-loved side dish or part of a soup is not as dangerous as the previous types of vegetables. The unfortunate truth, however, is that they lose their nutritional value – the longer they stand after being cooked, the fewer nutrients they contain.
Eggs
Never reheat boiled or fried eggs, because then you expose yourself to deadly danger. The initial heat treatment, however, is not dangerous.
Chicken
Do not reheat chicken once it has been cooked. The proteins change their structure and can be very dangerous. If you still want to reheat this meat, do it for longer at a lower temperature.
