What are the dangers of eating leftovers? What s the harm of always eating leftovers

The main ingredient in commonly eaten rice is starch, which is hydrolyzed into dextrin and maltose by salivary amylase in the mouth. After entering the small intestine through the stomach, it is broken down into glucose, which is then absorbed by the intestinal mucosa. When starch is heated above 60, it gradually expands and eventually becomes a paste, a process called "gelatinization".

Digestive enzymes in the human body can easily hydrolyze this gelatinized starch molecule. When the gelatinized starch is cooled, it will produce an "aging" phenomenon. If the aged starch molecules are reheated, it is impossible to return to the molecular structure of gelatinization, even at high temperatures.

The body's ability to hydrolyze and digest this aging starch is greatly reduced.

Therefore, long-term consumption of this reheated leftovers is prone to indigestion and even stomach problems. The elderly, infants or infirm, and people with gastrointestinal diseases who have digestive impairment should not eat or eat less rice that has been reheated after it has become cold.

Eat leftovers after reheating, or fry leftovers before eating them – many people think this is hygienic and economical. In fact, it is difficult to digest leftovers after reheating, and it may cause stomach problems over time.

Let's take a look at how starch, the main ingredient in rice, is digested and absorbed in the body. First, the salivary amylase in the mouth hydrolyzes starch into dextrin and maltose.

Secondly, pancreatic amylase and disaccharidase secreted by the pancreas in the small intestine continue to break down dextrin and maltose into simple sugars for absorption by intestinal mucosal cells. When starch is heated above 60, it gradually expands and finally becomes a paste, a process called "gelatinization". The body's digestive enzymes are relatively easy to hydrolyze the molecular structure of this gelatinized starch.

However, after the gelatinized starch cools, the molecules in the starch rearrange and drain the water, resulting in a phenomenon called "depulping", which is called "aging" of starch. Even if the aged starch molecules are reheated, even at high temperatures, it is impossible to return to the molecular structure of gelatinization. The aging structure of starch reduces the body's ability to hydrolyze and digest it.

Therefore, long-term consumption of this kind of cold and hot rice is prone to indigestion and stomach problems. Therefore, it is best for the elderly, young children or sick people with weakened digestive function, especially those suffering from gastrointestinal diseases, not to eat or eat less rice that has been reheated after it has become cold.

There is no good for the body.

And it can cause cancer.

There should be no harm

But to be hot in eating it may be better.

Just seal it and keep it safe.

Eating leftovers is very harmful to the body, such as the symptoms of acute gastroenteritis, because long-term meals are easy to deteriorate and produce bacteria, and there will be symptoms of nausea, vomiting and diarrhea after eating.

There are a lot of bacteria that are not good for the body in leftovers, so it is recommended not to eat them.

Try not to eat leftovers, it is too harmful to the body.

If leftovers are not stored properly, they can easily lead to the growth of microorganisms such as bacteria or fungi, which may cause discomfort after eating. The nutrients in leftovers are generally lost, and regular consumption of leftovers may lead to nutritional imbalance.

If the food is stored for a long time, not only will the taste deteriorate, but the nutrient substances in it will also be lost, and the edible value is not high.

Cooked rice is best eaten within 2 hours, and the longer it is left out, the more likely it is to be contaminated by bacteria, especially in the summer when the temperature is high.

Even if leftovers are stored in the refrigerator at low temperatures, bacteria will still multiply, such as Yelleella and Listeria monocytogenes will still multiply in the environment of 4 YouZe-6.

1. Overnight vegetables, especially overnight green leafy vegetables, not only have low nutritional value, but also produce disease-causing nitrite. The amount of nitrite in stored vegetables increased with the increase of storage time and temperature, while the increase of nitrite was less if the vegetables were refrigerated in the refrigerator.

2. Some high-protein and high-fat leftovers are even more inedible. Harmful bacteria in the air will attach to leftovers and start to multiply within 2 hours, and we all know that most of the proteins and fats will produce harmful substances under the action of bacteria, such as hydrogen sulfide, amines, phenols, etc., which are harmful to the human body.