Is eating leftovers good for the body, and what are the harms of eating leftovers for the body

There is no benefit, especially in the summer, after the meal is left for a while, it may ferment, mold, etc., and after eating, it may have diarrhea and vomiting.

The main ingredient in the rice we eat is starch, which is hydrolyzed into dextrin and maltose by salivary amylase in the mouth. After passing through the stomach into the small intestine, it is broken down into glucose, which is absorbed by the intestinal mucosa. When starch is heated above 60 degrees Celsius, 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, even if the temperature is very high, it is impossible to return to the molecular structure of gelatinization, and the body's ability to hydrolyze and digest this aged starch is greatly reduced.

Therefore, long-term use of this reheated leftovers is prone to indigestion and even stomach problems. Elderly people with digestive impairment, young children or infirm, and people with gastrointestinal diseases should not eat or eat less rice that has been reheated after it has become cold. In addition, Korean starch foods are most likely to be contaminated with staphylococcus, and such foods are suitable for the growth and reproduction of staphylococcus, so eating leftovers is easy to cause food poisoning.

So what should be done with leftovers? First, loosen the leftovers, store them in a cool, ventilated place, and put them in the refrigerator when the temperature drops to room temperature. Leftovers are eaten in the morning and in the afternoon, and the time is shortened to less than 5 to 6 hours.

Leftovers should be heated thoroughly before eating, generally at 100 degrees Celsius for 30 minutes.

No, there are harmful ingredients such as nitrite in it, which is not good for people's health, so it is recommended to eat less or not at all.

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.