By: Ann Gabriel| Foodfindsasia.com
As Filipinos, we always want to make the most of our money; and that includes when it comes to eating food. We’d like to enjoy leftover food especially when it’s our favorite. But experts say there are certain foods that we should never reheat.
The European Food Information Council has recently revealed the five foods most likely to be harmful to us once reheated in the microwave. When we eat food that has travelled many miles or is produced in poor sanitary conditions we expose ourselves to risk. Of course, you wouldn’t wish to be food poisoned and spread food-borne viruses, right?
1. Leafy greens
When we heat leafy greens, its nitrate content can be converted to carcinogenic nitrosamines. Nitrosamines are a known carcinogen (cancer-causing agent). For a safer option, opt for boiling, steaming or sautéing your leafy greens.
Mushrooms are perishable foods. Proteins in mushrooms are easily destroyed by external enzymes and microorganisms, which can lead to an upset stomach if not stored properly. Proteins can deteriorate as soon as you cut them up, and that’s bad news for your belly. If they are stored in a fridge and for not more 24 hours, it is in general no problem to reheat mushrooms again
3. Chicken and other poultry
Most cuts of poultry are at risk of carrying salmonella. The biggest risk with reheating your chicken in the microwave is uneven heat distribution, causing some parts of the protein to be broken down faster than others, potentially upsetting the stomach.
Rice stored improperly acts as one of the best breeding grounds for bacteria and foodborne viruses. Reheating rice through rice cooker or microwave will only increase the chance of bacteria spreading.
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 is a severe type of foodborne illness that causes paralysis by blocking the motor nerve endings; the paralysis progresses downward, usually starting with the eyes and face, and then moving to the throat, chest and extremities