Food & Drink, Food, Nutrition, Leftovers

Food & Drink, Food

6 Foods That Are Less Nutritious When You Reheat Them

Your leftovers are still great, but they may not pack as much nutritional punch as they did the first time around.

5/14/2021 3:18:00 PM

Your leftovers are still great, but they may not pack as much nutritional punch as they did the first time around.

Your leftovers are still great, but they may not pack as much nutritional punch as they did the first time around.

, “domestic cooking tended to reduce the antioxidant activity of eggs,” no matter which type of cooking method was employed (boiling, frying, baking). It follows, then, that reheating the food will likely compound that effect.If you’re wondering what kinds of antioxidants are found in eggs, yolks actually contain two very important antioxidants for the health of your eyes ―

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, which protect the eyes from harmful sunlight and significantly reduce the risk of macular degeneration and cataracts.4. Vegetable oilThere are a few things you should know about vegetable oils, a category of products that includes olive oil, avocado oil, soybean oil and more. “They contain unsaturated fatty acids,” Phillips explained. “When exposed to heat and allowed to cool multiple times, these heart-healthy fats begin to form different bonds and can translate into fatty acids, which increase inflammation in the body and can eventually lead to things like heart disease.” An example to keep in mind: Fast-food joints that constantly fry their foods in the same bucket of oil, without changing it, are probably serving you less-than-healthy fare.

Jaromila via Getty ImagesWhile reusing vegetable oil may seem like an economical idea, exposing it to heat multiple times can cause inflammation in your body.A note about butter: Although it’s not a vegetable oil, it is also a liquid fat whose chemical composition may change upon reheating and therefore lead to the production of trans fats. So if you are using butter to fry your food, be sure to invest in a fresh stick of it.

5. Fishyellowfin tuna and sockeye salmon) contains pyridoxine (also known as B6), which is used to treat a certain type of anemia and B6 deficiencies. But pyridoxine is very sensitive to heat, and when the fish loses its water content upon reheating, pyridoxine is further leached out of the fish.

6. Vegetables that are high in nitratesVegetables likes celery, beets, carrots and any sort of leafy green are actually very high in nitrates, chemicals that are interestingly both beneficial and dangerous to our health. “Cooking foods with nitrates at high heat can turn them into nitrosamines, which are known carcinogens,” Poon explained.

It follows, then, that reheating the veggies must be done with a lot of caution. “Eat these foods raw or cook them only once at a medium level,” Poon advised.A few years ago, theEuropean Food Information Councilreleased a warning against the potential dangers of reheating spinach. The council argued that, although the high concentrations of nitrates that can be found in spinach and other leafy vegetables aren’t dangerous on their own, they can be converted to carcinogenic nitrites and nitrosamines when reheated. There are, however, ways to counter the problem ― by perhaps

first, a cooking process that allows for the removal of some nitrates. Read more: HuffPost »

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Aside from some forms of potato dishes, everything else in that list is pretty nasty when reheated.