I have been researching the condition of „bloating“ on google for days now, trying to understand my bloat situation. Why? How long? Etc. And I came across some interesting articles about reheating your rice and pasta. It honestly scared me.
This is what I do at home so often, thinking rice is good. We make a ton of it and take it to work and heat it up in the microwave….it´s what a lot of people do, right?
Turns out, it is not good to reheat your rice and pasta! It might actually poison you! Shocking??? Isn´t it??? Unless you do it right but what is right…..?
So here is what I found :
The secret to reheating is to do it thoroughly. Most of us tend to use a microwave oven to reheat food, but there is a problem. A microwave oven will heat your food unevenly, leaving cool pockets where bacteria can thrive.
That is why it is important that you take the food out, part of the way through cooking, give it a good stir, and then zap it again. Your aim is to get every part piping hot.
Most cases of food poisoning are caused by bacteria, but in the case of rice it is a bit more complicated than that. Rice can be contaminated by a bacterium called Bacillus cereus. The bacteria themselves are killed by heat, but they sometimes produce spores that are not only toxic but surprisingly heat resistant.
This can lead to “fried rice syndrome”, so-called because it was once not uncommon for people to get ill after eating fried rice at a Chinese buffet (where fried rice dishes had been left sitting around at room temperature for many hours). These days hygiene standards in Chinese restaurants are much better than they were.
Despite widespread fears, it is safe to reheat rice, and I frequently use rice left-over from the night before as part of a stir fry, but not if you have left that rice out overnight in a warm kitchen. As with meat, once the rice has been cooked you should aim to cool it and keep it cool as quickly as possible.
ALSO…….Is reheated pasta less fattening?
Many food-lovers worry about pasta making them fat. But could simply cooling and then reheating your meal make it better for you?
What if you could change pasta or potatoes into a food that, to the body, acts much more like fibre? Well, it seems you can. Cooking pasta and then cooling it down changes the structure of the pasta, turning it into something that is called “resistant starch”.
You can read about this experiment from here, very interesting:
This will definitely change my dinner and leftover ideas! Maybe it is time to stop reheating and maybe to stop using microwave all together? Time to start inventing new recipes since I know I never get my food piping hot in the microwave and I don´t have the patients to take it out and put it back as much as it´s needed. Half of my food is always cold and I honestly didn´t think it was a problem. AND here, ladies and gentlemen, is one of the reasons for belly bloat!
The process of reheating actually changes the molecular structure of the pasta, potatoes, or rice, turning it into a “resistant starch.” For many people who still do not know this, resistant starch can not be digested in the small intestine, that’s why it passes into the large intestine. The bacteria that help break down the resistant starch produces gas, and this is the reason for the bloated feeling. VOILA!
…….and the research continues…..there is a long list of FODMAP foods that I can avoid with my IBS. Probably next blog entry…..