How to lose weight fast?

In many families, it is customary to cook at once in large quantities, and then to heat food in portions as needed. Housewives admit to saving so much time. But often this rationality goes sideways. But often such rationality can be harmful. Store soups and second courses in the refrigerator for weeks is absolutely unacceptable. Maximum – three days. After this time, bacteria begin to multiply in the food – it is not safe to eat such food.

We learn what products should not be heated a second time, because they lose most of the properties and even become dangerous. It is better to eat them immediately without residue or to eat later in the cold.

Product,that cannot be reheated a second time.

Chicken. Reheating the chicken changes the structure of the fibers, the meat becomes difficult to digest. Such food can cause problems with the gastrointestinal tract and even increases the risk of gastritis. In addition, if you are an athlete and consume a lot of protein, please note that twice and thrice warmed chicken meat is almost useless.

It is better to eat a cold chicken – make sandwiches with it or make a salad.

Mushrooms. When reheated, the protein structure of the product changes, leading to digestive problems. Mushrooms will be long and hard to digest, which can be accompanied by heartburn and bloating.

If the trouble still happened, try to get rid of bloating and gas without pills. Drink more pure water, eat citrus, try to relax a bit, do not make sudden movements. More in this article.

Eggs. Cook scrambled eggs and omelettes to eat at once. If you warm up these dishes again, it can trigger the production of toxins. The amount of protein will also decrease. Eat boiled eggs cold or cook a salad with them. For example, such.

Rice. Capricious product, and it is better to eat it immediately. Rice porridge can not be kept at room temperature for a long time. It begins to multiply Bacillus cereus – bacteria that can cause serious intoxication. Stopping the process will allow cold storage. There is a risk that the activity of Bacillus cereus during the reheating will be preserved, which may entail poisoning, therefore, rice dishes do not heat up again.

Potatoes are one of the few foods that are often cooked in bulk. These are mashed potatoes, casseroles, and soups, in which there is a potato. They are eaten for several days, and this is fundamentally wrong. If the mashed potatoes are not immediately put into the refrigerator, and the pot is left on the table at room temperature, the dangerous bacteria Clostridium botulinum, which can provoke botulism, will begin to multiply in the dish. This is a severe food poisoning, with extremely undesirable consequences. In addition, reheated potato dishes lose their structure, all useful and taste properties. Puree is better to cook at one time. And use boiled potatoes later in cold soups or in salads.

Green vegetables and beets. Cabbage, spinach, sorrel, broccoli should be subjected to minimal heat treatment and put into dishes at the final stages of cooking, for example, 10 minutes before the soup is ready. Ideally, leafy vegetables are eaten raw or slightly undercooked – so they will retain maximum beneficial properties (vitamins K, A, C, E, and others). It is important to bear in mind that many of them contain nitrates, which, after repeated heating, are converted to nitrosamines, which adversely affect digestion.

A similar situation with beets, so it can not be reheated too. You can make a tasty wholesome salad or dietary beetroot soup from cooked beetroot (how to cook it, read in this article). The traditional recipe involves the use of raw beets, but few people love it, so it is allowed to take boiled.

And, of course, in any case, reheat only the amount of food that you plan to eat. With each heating up, less and less nutrients remain in the dish!