Food Reheated:

Reheated Food:

why is it said that eating reheated cooked food and taking left over/ preserved food are not good for health?

Except oxygen and water, all other essential chemicals, such as carbohydrates, proteins, fats, minerals, vitamins, etc are taken in by us through die for our survival and growth.

The raw materials such as rice, pulses, fats etc are in such chemical architecture that we cannot assimilate. That is why, by cooking process, they are chemically converted into smaller molecules that can further be managed by our digestive system, from mouth to intestines, through a series of enzymatic processes (mostly hydrolysis).

Long chain carbohydrates are converted into oligosaccharides, long chain proteins in meat, egg, or pulses into shorter protein chains and oils into micellar globules during cooking.

If the cooked food is left out of a while, a host of microorganisms invade the food stuff and work on the molecules in their own physiological ways because the cooked food stuff is now in a bio-manageable molecular status.

These microorganisms leave their own chemical signature on the food stuffs over time. If such a type of food is reheated, not only are the useful remains are warmed or further hydrolyzed but the microorganisms themselves and the chemicals they have excreted are also heated and chemically processed.

These alien chemical and biological entities are likely to generate poisonous molecules upon reheating. Similarly, food stuffs, left for long, are also likely to be contaminated by the invisible microorganisms along with their excreta during their regime on this food. Thus, a leftover/preserved food is also a source of possible poisonous content.

It is, hence, said that eating reheated cooked food and taking left over/ preserved food are not good for health.

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