Contents:
- Medical Video: 10 Foods You Should Never Eat
- The nutrients that are lost due to food are warmed
- Vitamin
- Enzyme
- Antioxidants
Medical Video: 10 Foods You Should Never Eat
Do you often reheat cooked foods? Not a few people cook a lot, so they can be eaten several times a meal. Even if it's not hot or warm, just warm it up again. This method is considered more practical than having to cook continuously every time a meal comes. But does warming food have a negative effect on the food's nutrients? If so, what nutrients are damaged during heating?
The nutrients that are lost due to food are warmed
Even though the food you are warming up this afternoon is the food you just made this morning, still the process will affect food nutrients. Then what types of nutrients are damaged due to reheated food?
Vitamin
This type of water soluble vitamin is a vitamin that is very sensitive to hot temperatures. Water soluble vitamins, namely vitamins C and B, will automatically break and break when exposed to heat for a long time. Vitamin C itself, is a vitamin that is unstable, easily oxidized when mixed with water. The length of the cooking process and cooking temperature will determine how much vitamin C is lost from a food.
For example, in the food you are warming there are tomatoes in it. Tomatoes that are exposed to hot temperatures reach 87 degrees Celsius for 2 minutes only, the vitamin C content will disappear by 10%. While in the type of vitamin B, not all vitamins are susceptible to heat and water. Only thiamine, niacin and folate will dissolve and disappear when heated at temperatures greater than 100 degrees Celsius.
Enzyme
Enzymes are substances that the body needs to perform various physiological functions, including the digestive process. Usually, the enzyme is contained in many types of nuts and foods that contain wheat. The enzyme in the food will be damaged and the amount will decrease if it warms up.
The food nutrients are actually also produced by the body naturally, but there are times when these natural enzymes run out. The body also does not get enough enzymes from the food eaten. This condition will increase the risk of free radicals in the body and can cause cancer and various other degenerative diseases.
Antioxidants
A number of foods contain many antioxidants which are very useful to prevent premature aging and reduce the risk of free radicals. Lutein and zeaxanthin are natural antioxidants found in various sources of green leafy vegetables, such as kale, broccoli, and so on. According to experts from the University of Maryland Medical Center, reheating foods that contain antioxidants, will only make the food nutrients disappear and you will not benefit from it.
