In time saving, more and more homes are betting on meals prepared in advance. A practical and economical solution, especially to avoid waste. However, certain foods do not bear well to be prepared and then reheated on D-Day. Whether in the microwave or the pan, they can become real health dangers. Modified texture, proliferation of bacteria, release of toxic substances … Here are five current foods not to be reheated.
Chicken: uneven and risky cooking
Poultry is particularly sensitive. In question: its richness in protein, which requires a uniform warming temperature. However, the microwave heats up unevenly, sometimes leaving cold areas where bacteria, such as salmonella, can survive. “”This can lead to a risk of food poisoning “, Alert Alexandra Murcier. To be sure, each piece must reach 80 ° C at heart. And it is better to avoid reheating it several times.
Rice: invisible but dangerous spores
Cooked rice may contain spores of Bacillus cereus. However, these bacteria are not destroyed when cooked and can produce toxins if rice remains for too long at room temperature. Even a microwave stroke is not enough to neutralize these toxins. Result: nausea, vomiting and diarrhea can occur after ingestion. The tip? Refrigerate the rice within two hours of cooking, and keep it only 24 hours maximum.
Mushrooms: digestive disorders on the horizon
Rich in water and protein, cooked fungi are very sensitive to degradation. Chartered, they see their proteins change, which can cause digestive disorders. “”From an organoleptic point of view, it is a food that does not support microwave, with a texture that becomes rubberous “, underlines the dietician. To consume them without risk, favor cooking just before tasting, or eat them cold within 24 hours.
Fire vegetables: watch out for nitrates
Some vegetables, such as spinach, beet or celery, are naturally rich in nitrates. Once cooked, and especially if they are poorly preserved or heated in the microwave, these nitrates can turn into nitrites, then nitrosamines, “potentially carcinogenic compounds in the long term “according to Alexandra Murcier. It is therefore better to avoid microwave for these foods and consume them quickly after cooking.
Eggs: a risk cocktail
Whether hard, calves or in an omelet, the eggs are to be consumed quickly after cooking. The reason? Poor conservation can promote the development of bacteria such as salmonella. Chartered, they can also make an unpleasant sulfur odor. Worse still: “The steam accumulates in the shell, so risk of explosion “ If you try to spend a whole hard-boiled egg in the microwave, warns the nutritionist. Several risks that should dissuade you.
Also pay attention to the container
Finally, it is better to be vigilant, as the dietician Alexandra Murcier reminds us: “Foods should not be reheated, whatever they are, in plastic containers because these plastics can release phthalates and bisphenol A, which are endocrine disruptors, with potential problems for our hormonal system. “
The right health reflex : Always heat your dishes in glass or ceramic containers, and make sure they are very core. And never forget this golden rule: a warmed dish should never be put back in the refrigerator to be heated a second time.