We often cook during the weekends for the following few days, to be able simply to reheat them then, due to lack of time.
However, what you don’t know is that many foods, in that process of preparation, cooling and heating up again, change their nutrient composition, and even become toxic.
These are foods that should be consumed only freshly prepared, otherwise they are potentially poisonous.
It is best to eat them as you prepare them, and if they stay for the next day, it’s advisable to eat them cold. That is the case of soups, broths and risotto with mushrooms. When heated, the proteins of the mushrooms get changed, and they even alter their taste. They can then cause problems with digestion.
As with mushrooms, the reheated chicken changes the composition of proteins, too. Therefore it is not recommended to heat the meat on very high temperatures. However, if you simply cannot eat the meat cold, heat it longer on lower temperature.
Potatoes should not be re- heated, because despite losing their nutritional properties, they can become toxic as well. Eat them immediately after you prepare them or cold – as it suits you best. If you want to prepare casseroles and soup with potatoes for the next several days, it would be best to add the potatoes afterwards.
Spinach is a vegetable with a high percentage of nitrates, which can be turned into nitrites via re-heating. They are potentially carcinogenic to the human body, so the consumption of spinach is recommended only when it is freshly prepared.
Just like spinach, the beet is also full of nitrates which become poisonous to the body when re-heated. It doesn’t mean that you cannot eat it the next day, but only if you do not to heat it once more.
Celery, which is commonly used in soups, needs to be removed along with the carrot, and added only fresh, once the soup is cooked. Never reheat the soup without removing these two vegetables.
Eggs are the riskiest groceries for heating up, since they become toxic due to high temperatures. It does not apply to foods in which eggs are part of the contents of sauces, such as béchamel sauce, but to dishes with boiled or fried eggs, like moussaka.