Food will become toxic if you store it the wrong way

Among the food groups we eat every day, there are many foods that we can store overnight outside the room temperature and still ensure nutrition. In contrast, there are foods that have been preserved in the kidneys in the refrigerator and can produce toxins.

To know which food groups are dangerous when storing overnight, please refer to the article below!

1. Types of seafood

The dishes made from seafood are the favorite dishes of many people. Seafood provides the body with many essential nutrients. However, when this dish is processed and left for too long, it will not only lose the natural delicious taste of seafood but also affect the liver and kidneys affecting health.

For shrimps, crabs, fish if left overnight, the protein in them is easy to convert into toxins that are harmful to the body.

2. Some salads and salads

For salads and salads we don't need to use the temperature to ripen, which makes bacteria and parasites easy to grow.

Especially, if you leave this dish overnight, even if you put it in the refrigerator, the bacteria will grow constantly. These bacteria when entering the body will cause some intestinal diseases.

So, with salad dishes you should only do enough to eat, when you do not use up, you should dump it, but unfortunately, leaving it to use will affect health.

3. Peach heart eggs

Peach hearted eggs are a favorite dish for bearded eyebrows, because they always think that the egg of the peach heart still retains many nutrients as well as the benefits of this food.

In fact, peach eggs contain a lot of harmful bacteria, moreover, scientists have pointed out that peach eggs and ripe eggs have nearly the same level of nutrition.

When the eggs are not yet ripe, overnight will be a favorable condition for the bacteria to grow and harm the stomach, making you feel indigestion, bloating .

However, if the boiled egg is carefully stored in the refrigerator, you can still use it the next morning.

4. Cooked vegetables

Green vegetables are a good source of vitamins and fiber for the body. When vegetables are cooked, they have reduced a significant amount of vitamins, if you leave them overnight and heat them again the next morning, nutritious vitamins will completely disappear.

In addition, the content of nitrate salt in vegetables is relatively high, in the process of preserving the bacteria will be converted into nitrite salts harmful to the body.

At room temperature, vegetables such as cauliflower, spinach, beans, green peppers, and cabbage when left overnight will produce a lot of nitrite salts, especially in spinach.

Vegetables such as tomatoes, shallots, eggplant, celery, carrots, lettuce, zucchini, will produce less nitrite salts, but it is best not to keep them for long.

5. Preparations from beans

Tofu as well as products made from beans often have relatively high water content, protein and other nutrients in rich tofu, which is a rich source of nourishment for microorganisms.

Tofu when left too long in the environment will easily produce many dangerous pathogens, among them bacteria Clostridium botulium. This bacterium has toxins that are many times stronger than toxic cyanide poison.

This toxin, if the temperature is over 100 degrees Celsius after a few minutes, the toxin will be destroyed, but if it is not heated at such a temperature it will become extremely dangerous. Therefore, the best bean products do not stay until the second meal.

6. The soup

The soup is indispensable in the tray of any family. To keep the soup safe for the next day, when cooking is finished, you should use a clean spoon to scoop up the soup to preserve a glass box, then store in the refrigerator compartment. Note that aluminum, steel should not be used to preserve food because it is easy to produce a non-healthy chemical reaction. In addition, different types of foods should be stored in separate boxes to prevent bacteria from infecting each other.

Leftover food should only be stored for a period of 5-6 hours, if left too long will produce toxins, even if we can cook again, these toxins will not be lost.