2023-11-18 06:00:00
Written by Enas Al-Banna Saturday, November 18, 2023 08:00 AM Dr. Muhammad Sayed, Professor of Nutrition and Executive Director of the Food Security Information Center, warned of the danger of reheating leftover foods that have been cooked, even though reheating Heating food It is a common practice, but not all foods respond well to reheating. Some foods, when reheated, can pose health risks or lose their nutritional value.
The professor of nutrition added in a special statement to “Al-Youm Al-Sabea” that all foods that are cooked have a chemical reaction. With heat and water evaporation, proteins and carbohydrates break down to facilitate the digestion of the food. After cooking, the solids turn into quickly perishable and easy-to-spoil materials, and some chemical changes are formed. When cooked food is left in the refrigerator for the next day and reheated, enzymes are activated that were not present at the time of cooking.
He pointed out that when food scraps are placed, some enzymes and fungi begin to activate slowly, even though they are at the temperature of the refrigerator, and with reopening and closing the door, this helps speed up spoilage and activates some types of microbes.
For example, when rice is standing following cooking for a period of time, there may be some water at the bottom of the rice, which may cause a change in texture and taste, and over time may cause some types of cancer, especially to the liver.
Also, chicken is one of the foods that quickly perishes when heated on the second or third day of cooking, because reheating the fat on the chicken more than once or changing its shape to cook it, for example, in the form of shawarma once more, causes the formation of dangerous toxic fatty acids, changing the appearance and appearance of the chicken.
Fish is also one of the easiest foods that is subject to spoilage very quickly, especially since some people buy mackerel or mullet and grill it closed, which is more dangerous than food poisoning because the fish in this case contains inside it the intestines and waste that contains dangerous fungi and microbes, and leaving it for the next day Reheating gives an opportunity for all microbes and bacteria to spread to all parts of the fish.
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