[Can leftovers be eaten in the end？]_Impact_Danger
[Can leftovers be eaten in the end?]_Impact_Danger
Nowadays, people’s living conditions are getting better and better. There are more meals at a meal, which directly causes the problem of leftovers in many families.
For leftovers, many people have a headache. It is a pity if they fall down. If they don’t fall down, they will inevitably suffer from bad health.
In fact, from a health perspective, leftovers can be eaten without eating.
Here are the dangers of leftovers.
1. Deadly Nitrite Produced Overnight Vegetables Some overnight vegetables, especially overnight green leafy vegetables, are not only of low nutritional value, but will produce disease-causing nitrites.
The amount of nitrite produced in stored vegetables increases as storage time increases and temperature increases, and if vegetables are kept in the refrigerator for refrigerating (2-6), the amount of nitrite increases.
Some leftovers with high protein and high auntie are even too much to eat.
Harmful bacteria in the air will attach to leftovers within 2 hours and begin to multiply. Everyone knows that proteins and unfortunately, under the action of bacteria, most of them will produce harmful substances, such as hydrogen sulfide, amines, phenols, etc. These substances are harmful to the human bodyharmful.
If it is winter, some families think that the weather is cold and leftovers do not need to be stored in the refrigerator. This view is also wrong.
At present, the widespread use of refrigerators in cities has reduced the amount of nitrite that people ingest from food, but it does not mean that it is completely safe to put vegetables in the refrigerator; over time, the content of nitrite will still increase.
2. Different types and different parts of vegetables harm the size of different types of vegetables under the same storage conditions, the amount of nitrite production is alternating.
Stem and leafy vegetables are usually the highest, melons are slightly lower, and rhizomes and cauliflowers are in the middle.
Therefore, if you buy different types of vegetables at the same time, you should eat stems and leaves, such as Chinese cabbage and spinach.
If you plan to cook more dishes and eat them hot the next day, you should make as few stem and leafy vegetables as possible and choose melon vegetables.
Special note: At room temperature, spinach, cauliflower, beans, cabbage, green pepper, and spinach produce much more nitrite than other vegetables stored until the next day.
Except for nitrite production, tomatoes, lettuce, leeks, zucchini, eggplant, garlic, carrots, and celery.
3. How does the carcinogenic fatal substance nitrite be produced and harm the cooked vegetables with oil, salt, and overnight, the vitamins in the vegetables have oxidized, so the nitrite content has increased significantly, and it will become inferior after entering the stomach.Nitrate, although not directly carcinogenic, is a major health hazard.
After nitrite enters the stomach, a substance called NC (N-nitroso compound) is formed after certain conditions, which is one of the risk factors for gastric cancer.
Especially in hot weather, overnight meals are contaminated with bacteria and will multiply, which can easily cause inflammation and food poisoning.
4. Reheating leftovers and leftovers does not necessarily reduce the harm. In daily life, some people often heat the leftovers over and over again, thinking that this can prevent the food from spoiling.
In fact, from a medical perspective, this view is not entirely correct.
Because some food’s toxins cannot be eliminated only by heating.
In general, some bacteria, viruses and parasites can be killed in a few minutes by heating at a high temperature of 100 ° C.
But for chemical toxins released by bacteria in food, heating can do nothing.
Heating can neither destroy the toxins, but sometimes it will increase the concentration.
In addition, various leafy vegetables contain different amounts of nitrate.
Nitrate is non-toxic, but during the process of picking, transporting, placing and cooking vegetables, nitrate will be reduced by bacteria to toxic nitrite.
Especially the excess leftovers, after overnight salting, the content of nitrite will be higher.
And the nitrite is heated by heating, the toxicity will be strengthened, and it may even cause food poisoning and even death.
In addition, such as solanine contained in germinated potatoes, aflatoxin contained in moldy peanuts, etc. can not be destroyed by heating.
Therefore, we must not think that leftovers are just as hot, it is better to eat as much as possible.