Frequently Warming Food, Is It Dangerous to Health?

JAKARTA – Warm food become a habit of many people. In addition to leftover food in large quantities, some people feel sorry if they have to throw away food, especially if it is their favorite food.

However, not all types food can just be heated. If the food contains ingredients that react negatively when reheated, it is not impossible for your health to be disturbed.

Especially if you reheat the food in the microwave. The reason, lead researcher Xianli Wu, a scientist at the Beltsville Center for Human Nutrition Research at the US Department of Agriculture, said microwave heating of food can trigger flavonoid content, although the cause is not yet known.

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“When considering the cooking method microwave is the preferred cooking method, at least for many plant foods, but maybe not for every plant food,” Wu said.

In another study, researchers compared the phenolic content (compounds associated with various health benefits) of various vegetables after being boiled, steamed, and microwaved.

As a result, microwave steaming caused a loss of phenolic content in pumpkin, peas and leeks, but not spinach, bell peppers, broccoli or green beans. The researchers also tested the antioxidant activity.

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It is important to note that reheating food also has its risks. Food must be heated to 82 degrees Celsius (176F) to kill harmful bacteria. Since bacteria can still grow each time the food is refrigerated, you should never reheat the food more than once.

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