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Title : Toxic Alert: 5 Foods you Should Never Heat or Reheat
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Toxic Alert: 5 Foods you Should Never Heat or Reheat

Leftover dinner is just a way of life these days. But can never be these toxic foods After all, they are easy, fast and right there in the fridge, so why not eat? The answer may surprise you.

Actually, certain foods - when heated or reheated - can endanger your health. Therefore, knowing about them can only make you consider eating them cold (or not eating at all).

avoid these toxic heating and reheating techniques to protect their health

Before reaching specific foods whose toxicity levels change when heated or reheated, let's review the basics you'll need to have into account to avoid cooking-related toxins in general:

● Zanja the microwave . Today, 90% of all US households have a microwave and remain aware of the risk . I know how it can be suitable for microwave cooking.

However, a study by the University of Vienna nearly thirty years linked to damage to the microwave nerve and decreased renal function. Other studies have linked to a drastic reduction in the activity of liposomes required to inhibit the growth of harmful bacteria.

● film Never use paper, plastic, Styrofoam or to reheat food . If you have to use the microwave, never use containers or lids are made of plastic in any form. plastic cookware coatings and release a variety of harmful substances when heated.

Two of the most toxic substances are polyethylene terephthalate (PET) and bisphenol A (BPA). BPA is a xenoestrogen that has been directly linked to breast cancer . Styrofoam contains styrene, the International Agency for Research on Cancer has considered a "cancer agent, probably."

Do not use Teflon cookware . The main ingredient in most nonstick surfaces is polytetrafluoroethylene (PTFE), which has been labeled as "likely to be carcinogenic to humans" by the EPA.

Teflon

Dupont also contains PFOA (C8). Studies show a correlation between PFOA issues and immune system, thyroid, pancreatic cancer and breast cancer. Approximately 98% of the US population It has some level of non-biodegradable PFOA in their bloodstream.

Editor's Note Discover a safe alternative to utensils toxic kitchen

● Stay away from foil [. The use of aluminum foil as a cover or container for heating food (and the use of aluminum cookware in general) releases this substance in food. aluminum exposure has been linked to neurological problems and long-term exposure has been linked to Alzheimer , autism and ADHD.

These 5 foods should not be heated under any circumstances!

1. vegetables with high nitrate concentrations : celery, carrots, beets, spinach and turnips in particular have high amounts of nitrates naturally occurring within them. Nitrates from vegetables are actually vital nutrients our body needs for daily functioning.

When we eat these raw vegetables, bacteria in our mouth convert these nitrates into nitrites, which are then stored in the cells until they are needed in the form of nitric oxide, a natural anti-inflammatory that can calm the blood vessels and help increase blood flow.

The heating process becomes nitrites nitrates in vegetables before entering the mouth; whenever reheating become slightly more toxic. Because of this, the best way to eat celery, carrots, spinach and beets is organic, raw and as fresh as can be!

2. Protein-rich foods : eggs, chicken, and even mushrooms are all powers of proteins, but these proteins begin to deteriorate as soon as they cook. The composition of chicken proteins, in particular containing a higher protein content than red meat, changes when moving from cold to hot the second time. All this puts extra pressure on your digestive system.

The best bet for this type of food is to cook only what you think you will consume in the first session. If you have to reheat the chicken, make sure it is very hot to the core. Eggs and mushrooms are especially vulnerable to microorganisms. It is best not reheat them at all.

3. Rice Cooked rice of any variety stored in the refrigerator improperly may be at risk of developing bacterial spores that can cause food poisoning. This is especially true if the rice is allowed to stand at room temperature, as it can lead to rapid multiplication of spores which can cause severe gastric disturbances and even poisoning. If you do reheat rice, make sure it has been properly stored in an airtight container.

4. Potatoes : Potatoes should be avoided or eaten in moderation if one is in a protocol healthy breast because of its high sugar content. That said, the cooked potatoes contain vital nutrients, such as vitamin B6, potassium and even vitamin C . When boiled potatoes left at room temperature, however, or if it is simmered for a second time, they can be toxic. Warm temperatures can promote the growth of botulism in potatoes so always refrigerate immediately and throw away everything that has potatoes in it after a couple of days.

5. Oils : Some oils have very low tolerance to heat and will even turn cancerous the first time you cook with them. These include grape seed oil, hazelnut oil and linseed oil. To reheat these types of oils for the second time, they will become rancid. Never use these oils for baking or cooking. Instead, consume fresh, drizzled on top of a salad, steamed vegetables or organic meats.

The consumption of fried foods when eating out is not recommended under any circumstances. This is because most restaurants use the same oil throughout the day for frying. A recent study found that the forms of the toxin 4-hydroxy-trans-2-nonenal (HNE) when common oils such as canola, corn, soybean and sunflower restaurant reheated. HNE has been connected to increased risk of heart disease, stroke, cancer and disease Parkinson.

Follow these guidelines (or, better yet, to reach the goal of getting most of their nutrition from fresh, organic food) and you'll be on your way to significantly reduce its toxic load. And remember - when in doubt, throw

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