Since childhood, adults have always told us to cherish food and not to waste it. Undoubtedly, this is a good virtue of not being wasteful, but this virtue seems to be harming our bodies. What's going on? To understand this, we need to start by talking about the dangers of leftover food.
"Who knows the food on the plate, every grain is the fruit of hard labor." The elderly often say, "Why throw away perfectly good food? You can eat it tomorrow!" And with the invention of refrigerators, leftovers have found a good place to stay. Experts will share their personal experiences with eating leftovers and the understanding of leftovers from people who have lived through hard times.
In fact, many people have had the experience of eating leftovers. Some people get diarrhea after eating them, assuming it's because the leftovers have been sitting for too long, and they don't think much of it. But why does this happen? This indicates that some substances that make the body uncomfortable have been produced in the leftovers. That substance is nitrite. It is a harmful substance to the human body, and one can be poisoned if not careful.
It's better not to eat leftovers. Don't cause harm to your body for the sake of temporary "economy," as the loss would outweigh the gain.
Definition of Food Poisoning
Food poisoning refers to an acute or subacute, non-infectious disease that occurs after a person ingests food containing biological or chemical toxic and harmful substances, or ingests toxic and harmful substances as food. It falls under the category of foodborne diseases. Food poisoning does not include acute gastroenteritis caused by overeating, foodborne infectious intestinal diseases (such as typhoid fever), or parasitic diseases (such as cysticercosis). It also does not include diseases characterized mainly by chronic toxicity (such as teratogenicity, carcinogenicity, and mutagenicity) caused by a single large intake or long-term small intake of certain toxic and harmful substances.
Foods that cause food poisoning due to biological or chemical harmful substances include the following categories: food contaminated by pathogenic bacteria or their toxins; food contaminated by toxic chemicals that have reached an acute poisoning dose; substances that look like food but are inherently toxic, such as poisonous mushrooms; foods that contain toxic substances but were not removed due to improper processing or cooking methods, such as pufferfish and cassava; foods that produce toxic substances during storage due to improper storage conditions, such as sprouted potatoes.