What is your concept of "leftovers"? Will you continue to eat it, or will you throw it away? However, in both options, more people will prefer the latter, and the leftovers will be hot, which is not wasteful and hassle-free.
But today I would like to remind everyone that these leftovers should not be sent to your mouth again, you must be careful!
Green leafy vegetables: green leafy vegetables are a food source needed by the human body, according to the latest version of the "Dietary Guidelines for Chinese Residents" recommendations, adults should eat 350g~500g of vegetables every day, of which green vegetables account for half of the proportion.
However, compared with other vegetables, there are more nitrates in green leafy vegetables, especially after overnight or not fresh green leafy vegetables, nitrite is more likely to produce nitrite, after people eat too much, nitrite is converted into nitrosamines in the human body, it is listed as a class 1 carcinogen by the International Agency for Research on Cancer, it is recommended that everyone stay away.
On the other hand, people who pursue food nutrition are also very easy to lose vitamins, minerals and other nutrients after repeated heating of green leafy vegetables, and at the same time, everyone should also pay attention to the cooking time and do not overcook.
Coleslaw: Under the scorching sun, people face the sun every day, and their appetite is cut by half. Therefore, people who have lost their appetite often prefer cold dishes, and meat and vegetables can also be chosen, but if you are buying outside, you must pay attention to food safety issues.
It is important to know that even if vegetables have been treated at high temperatures, they will increase the growth of bacteria and cause food poisoning due to excessive storage time, such as diarrhea, bloating, nausea, vomiting, dizziness, fatigue and other discomforts.
In addition, summer is the season of gastrointestinal diseases, bacteria and microorganisms become especially active in high temperatures, when the food deteriorates, it is very likely to lead to gastrointestinal tract infection, gastrointestinal dysfunction, induce enteritis, chronic gastritis, gastric ulcer, esophagitis, duodenal ulcer and other gastrointestinal diseases.
Undercooked eggs: On the modern dining table, hot spring eggs, soft-boiled eggs are extremely popular, but the safety of such eggs is very low, take soft-boiled eggs as an example, although its taste is not worse than that of fully boiled eggs, but because the egg white is in a coagulated state, and the egg yolk is in a liquid state, so the egg is also likely to have Salmonella.
Salmonella is a foodborne pathogen that can survive in a dry environment for weeks due to low temperatures, and it is precisely because of this that if the eggs are fully heated and matured, the yolk and egg white are in a coagulated state, which can inactivate Salmonella, which is why it is not recommended to eat raw eggs.
In addition, for the "raw eggs" on the market, if they are produced by regular manufacturers, they can be eaten according to the correct instructions, and do not buy raw eggs from vendors to ensure their own health and safety.
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