Food reheating tips: You make food with great effort, or re -heat the remaining food so that the taste is maintained and the food is not wasted. But sometimes the negligence caused while heating food can make you sick. Often we heat the food quickly in the microwave or repeatedly remove it from the fridge. But the truth is that, incorrectly heated food invites bacteria and can endanger health. Therefore, today we will know what important things should be kept in mind while heating food, so that the taste is maintained and health is also safe.
Food avoid more than once
Every time heating the nutrients of food decrease and the risk of bacteria grows. Especially heating rice, potatoes and non-veg can give problems repeatedly.
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Do not heat cold food immediately
It is not right to heat the food released from the fridge immediately. First leave it a little at normal temperature, then heat it. This keeps the equality in heating and reduces the risk of growth of bacteria.
Food in plastic container should not heat up
Heating food in a plastic container in the microwave can be harmful. The chemicals present in plastic can be found in food when heated, which can cause diseases like hormonal imbalance and cancer.
Should eat immediately after heating
Food should not be kept and kept for a long time. As the food cools, the risk of bacteria increases. Therefore, the food is the safest immediately after heating.
Heat the difference between dry vegetables and curry
Take care in heating dry vegetables, because they can burn quickly. At the same time, gravy vegetables or pulses are easily heated equally.
Heating food is a daily process, but if this process is not done correctly, then it can cause major illness. The direct connection of health is with these small habits of the kitchen. So the next time the food is heated, do not just turn on the gas, it is important to keep some understanding.
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Disclaimer: Some information given in the news is based on media reports. Before implementing any suggestion, you must consult the concerned expert.
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