In Ayurveda, such food is called amvardhak and viryahin. This means that such food neither strengthens the body nor digests properly in the stomach. Rather, it gradually weakens the body and becomes a breeding ground for diseases.
Modern science also confirms this. According to the World Health Organization (WHO), when reheating cooked food, its temperature should reach at least 70 degrees Celsius to kill all bacteria. But this should only be done once. Reheating multiple times not only depletes the nutrients in the food, but in some food and drinks, it can also create cancer-causing chemicals.
Be Careful When Reheating These Items
Protein-rich foods: Reheating protein-rich foods like eggs or chicken repeatedly disrupts their protein balance. Digesting this becomes very difficult for the body, leading to digestive problems. Cooked rice or pasta: These can produce bacteria that are not completely eliminated even upon reheating. This increases the risk of food poisoning manifold. Potatoes, bread, and fried dishes (pakoras, samosas, etc.): Reheating these items repeatedly produces a chemical called acrylamide. Consuming it over a long period can lead to serious diseases like cancer. Many researches have shown that high acrylamide consumption increases the risk of cancer.
