Frugality is a traditional Chinese virtue, so eating leftovers seems like a very normal thing. However, what many don't realize is that leftover food not only suffers from severe nutrient loss but can also produce substances harmful to the body. Experts remind that leftover vegetables and seafood should not be eaten, and meat must be reheated until it is thoroughly cooked to prevent spoilage and food poisoning from prolonged storage. Leftover vegetables should not be eaten.
It is said that the low incidence of stomach cancer in Guangdong is related to the habit of not eating leftover vegetables. Because some leafy green vegetables contain a relatively high amount of nitrates, if left for too long after cooking, the nitrates will be reduced to nitrites by bacterial action, which are carcinogenic and cannot be removed by reheating.
Healthy Eating Method: Generally, stem and leafy vegetables have the highest nitrate content, followed by root and stem vegetables and cauliflower-type vegetables, with gourd vegetables being the lowest. Therefore, if you buy different kinds of vegetables at the same time, you should eat the stem and leafy ones first, such as Chinese cabbage and spinach. If you plan to cook extra food to reheat the next day, try to make fewer stem and leafy vegetables and choose gourd vegetables instead.
Leftover Soup Storage Has Its Rules
People in Guangzhou love to simmer soups. What's left is put in the refrigerator and reheated the next day. Is this leftover soup good for your body?
Healthy Eating Method: The best way to store soup is not to add seasonings like salt. After cooking the soup, use a clean ladle to scoop out the portion for the day. For the rest, it's best to store it in a clay pot in the refrigerator. Because leftover soup stored in aluminum or stainless steel pots for a long time can easily lead to chemical reactions, it should be stored in glass or ceramic containers.
Packed Lunch Should Be Selective
Many people are tired of restaurant lunches and don't want to eat out randomly, so they choose to pack their own lunch. However, most packed lunches are from the previous night's dinner. After being stored for a night and a morning, the nutrients in the food are severely depleted, so choices should be made when packing a lunch.
Healthy Eating Method: Foods that can be packed include rice, beef, bean products, various non-leafy vegetables, fruits, yogurt, etc.
Lunch must ensure sufficient energy, and foods containing protein, vitamins, and minerals are essential. Among vegetables, loofah and lotus root contain more fiber. In addition, you can also choose celery, mushrooms, radishes, etc. When cooking vegetables to be packed, stir-fry them until they are six or seven parts done to prevent further destruction of their nutrients when reheated in the microwave the next day. Try to choose lean meats for the main courses, such as beef and chicken. After cooking, let it cool, then cover it immediately and store it in a 4°C refrigerator. After bringing it to the office the next day, put it in the refrigerator immediately. At lunchtime, heat it thoroughly in the microwave before eating.
Leftover foods that should not be eaten include fish, seafood, leafy green vegetables, and cold salads. Fish and seafood can produce protein degradation products overnight, which can damage liver and kidney function. Leafy green vegetables contain varying amounts of nitrates. If overcooked or left for too long, the vegetables will turn yellow and spoil, and the nitrates will be reduced by bacteria into toxic nitrites, which are carcinogenic. Cold salads are often more contaminated during preparation, so even when refrigerated, they are very likely to have spoiled overnight and should be made and eaten fresh.