Tuesday, 9 June 2015

Never Reheat these 6 Foods

Have you ever made a full pot of spinach or mushroom soup and since you weren’t able to consume it all, left it for the next day to reheat and eat, unaware of what may be hiding for you. Here’s why you shouldn’t do that!
All of us, very often, prepare meals for several days, and subsequently reheat them. However, some foods change their composition and lose their nutritional properties, and even become toxic.
Here’s what these foods are:

Mushrooms
Mushrooms are best eaten immediately after preparation. Any leftovers for the next day are best eaten cold. This is true for soups and risottos made with mushrooms. While reheating mushrooms there is a change in the composition of protein, and even a change in taste. Reheated mushrooms lose their health benefits and can cause a variety of digestive problems.
Potato
The potato is a highly nutritional food which on reheating loses most of its properties, and even becomes toxic. Eat it immediately after preparation or even cold, when it has the highest percentage of resistant starch meritorious for long-lasting feeling of satiety. If you are preparing stews for several days, take the potatoes and add them subsequently.
Spinach
Spinach has a high percentage of nitrates, which on re-warming turn into nitrites. These are potentially carcinogenic to the human body, so make sure to eat only fresh prepared spinach.
Beet
Like spinach, beets also contain nitrates that becoming extremely harmful on reheating. 
Celery
Soups that contain celery can be reheated, if the celery bits are removed. Celery, should always be eaten freshly
Eggs
Eggs are high-risk foods for reheating as they become toxic on exposure to high temperature. It
does not apply to foods where the eggs are involved in sauces such as b├ęchamel, but refers to dishes
with boiled or fried eggs.

Tuesday, 2 June 2015

#WhyOrganic #DirtyDozenIndia #4Greens

4.Greens
Tragically, quick-growing greens like spinach, mint, curry leaf are also now regularly sprayed with chemicals. (Sometimes farmers mix different pesticide formulations together to get a stronger 'cocktail'). Spinach is sprayed once a week to ensure that insects do not chew up some of the leaves, which induces the customer to reject the whole bundle. Monoculture plantations of curry leaf are also sprayed.

#WhyOrganic #DirtyDozenIndia #5Potato

The potato grows underground and is subject to root grub and potato beetle attacks. Systemic chemicals like organochlorines are applied to the soil so that they can penetrate the potato and harm their pests. During storage, potatoes are also subject to attacks from weevils which can make undesirable and ungainly looking holes. Thirty years ago, dangerous bromides like aluminium phosphide were used. These are now prohibited by law except to registered government agencies. Fumigants are now used in their place. These come in the form of tablets which when dissolved in water release a toxic gas.

#WhyOrganic #DirtyDozenIndia #6Mango

Now comes the king of fruit. Apart from regular usage of chemical pesticides and fungicides, there is another practice of using a growth retardant to stimulate flowering of mangoes. This growth retardant named “Cultar” is poured 2 feet beneat the soil in the feeder root zone for easier absorption by the plants. This is highly prevalent in most of the mango orchards today. Cultar leaves a nitratic residue in the soil, tree, and the fruit. Sadest part is that agrictulural universities support this practice but are totally silent on the residual effect. Regular usage of this over a period of 5-6 years makes even the tree branches brittle. So, imagine the effect on human beings consuming it. In Organic practice, panchakavyam is used to induce flowering. This is followed by 1-2 sprays of bio fungicide and bio pesticides as required. Good organic farmers also makes it a practice to wash all the harvested fruits to reduce faster ripening.
In chemical farming, after harvest every fruit is dipped in an anti fungal chemical liquid to reduce the rotting on the top of the fruit. It is not advisable to use any kind of pesticides atleast 3 weeks before the harvest. Endosulphan is sprayed on mangoes ten days before harvesting to get rid of the fruit fly which can damage the mangoes after they are plucked.
In organic,
Fruits are dipped in 55 degrees hot water (slightly above luke warm) with common salt. This solution kills any eggs laid on the surface by the fruit flies and prevents possible fungal infection.
The mango itself may be free of the chemical. However since mangoes are now mass-produced and are being transported great distances, they are often plucked before they are seasoned and then quickly ripened by using ethylene gas. Ethylene gas is not harmful in itself. In fact, it is released naturally by the mango from the seed outwards as it ripens. But subjecting the fruit to this gas externally, ripens the mango from the skin inwards. Thus the skin looks golden yellow, but the fruit is likely to be sour. A dangerous fruit ripening agent which is also common is calcium carbide because it is usually contaminated with arsenic, which is a deadly poisonous heavy metal.