I cook mainly vegetable meals in the summer. If there is something left, I put it in the fridge. But my husband doesn’t allow me to reheat – he has red it’s harmful. But isn’t it harmful for the stomach to eat always such cold meals?

Summer is the season when lighter meals with prevalence of fruits and vegetables are naturally preferred. They are much more available, do not overload the digestive system, are more easily absorbed by the organism and technically don’t need long cooking. Reheating of some vegetables on the other hand leads to formation of harmful and even toxic substances. Spinach, beet and celery, for example, have nitrates which turn into nitrosamines under the action of microorganisms and heat, and these are carcinogenic substances. Spinach is the most dangerous in this group, so it is advisable to use it fresh. Mushrooms also easily change their content and become harmful when reheated, so it’s better to heat them again up to 70oC. Potatoes, as well, belong to the group of harmful foods when reheated. Thus they may lose their nutritional properties. According to the last researches, potatoes are the healthiest when boiled and served cooled. In fact, cooling increases the resistant starch which is a probiotic.

Reheating is tolerated by foods which contain whole grain as they lose the least from their nutritional properties and the content remains relatively unaffected. These are: rice, millet, amaranth, quinoa, barley, buckwheat and oats. High risk foods which don’t tolerate reheating are those which are processed at low temperatures as birds, boiled and smoked fish (salmon, mackerel, cod), raw or insufficiently cooked crustaceans and shellfish, dairy products and foods made with milk, cheese and eggs. Meals with these ingredients should not be reheated. When cold food is eaten, the organism warms it up to give it suitable temperature for digestion and absorption. Nothing can enter the bloodstream without being previously heated. This process has its caloric value and it is removed from the caloric value of the received food, so eating cold food has dietary benefits, although the taste is not the same. Here are some tips for reheating, as to keep the nutritional value of the food to the maximum:

1. It’s better to remove the meat and the vegetables from soups and to heat only the liquid, this is preferred for stews as well.

2. Do not reheat the whole saucepan all the time as it is dangerous.

3. Reheat just as much amount as you will consume.

Watch the following video to see what Dr. Stoyanova will tell about the food reheating in the microwave.

Watch the video:

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