Tea
Dr. Rituja Ugalmugle, Internal Medicine, Wockhardt Hospital, Mumbai (India) – said that there are some foods and drinks that need to be reheated to enjoy them when they are fresh. But there are also foods that should not be reheated because they can cause adverse health effects.
Dr Rituja Ugalmugle analyzes that, for example, reheating tea can lead to a host of problems including:
Nutrient loss: Heating tea can destroy some antioxidants, such as catechins, especially in green tea.
Tannin formation: When tea is reheated, the concentration of tannins can increase, leading to a more bitter taste. While tannins themselves are not harmful, consuming too much can interfere with the absorption of certain nutrients like iron.
Bacterial Growth: If tea is left at room temperature for a long time before reheating, it can become a breeding ground for bacteria, especially if it contains milk or sugar.
Reheating tea can lead to the formation of potentially harmful compounds and loss of nutrients, adds Dr. Rituja Ugalmugle. Overall, it’s best to avoid reheating and only drink freshly brewed tea.
Spinach
According to Dr. Rituja Ugalmugle, spinach is also a food that should not be reheated, because:
Nitrate Conversion: Spinach is rich in nitrates, which can be converted to nitrites when reheated, especially after storage for a period of time. Nitrites can be converted to nitrosamines, some of which are potentially carcinogenic.
Nutrient loss: Reheating spinach can cause loss of heat-sensitive nutrients, such as certain vitamins (e.g., vitamin C and folate).
Source: https://laodong.vn/dinh-duong-am-thuc/vi-sao-khong-nen-ham-nong-lai-tra-va-rau-bina-1381947.ldo
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