Agar aap apna khana dobara garam karte hain, toh aap ko is ghizaai maahir ki baat sunni hogi

Garam hone par khana hamesha behtar hota hai. Jab khana thanda ho jata hai toh woh zaiqa pesh nahi karta jo use hona chahiye. Isliye, log asal zaiqa hasil karne ke liye khana dobara garam karte hain.

Lekin kya hoga agar hum aap ko batayen ke khana dobara garam karna aap ki sehat ke liye nuqsaan deh ho sakta hai? Ji haan, yeh hai.

Australia mein maahir ghizaaiyat ke maahir kam Lindsy ne kaha ke bimari se bachne ke liye aap ko in char khanay ki ashya ko dobara garam karne se gurez karna chahiye.

Isne jin cheezon ka zikr kiya hai woh aap ko chonka sakte hain.

Chawal

Daily Mail ke saath baat karte hue, Lindsy ne note kiya: “Chawal ek bara khatra hai. Woh baiza hararat se muzammat hote hain, isliye jab bhi aap unhein garam karte hain, tab bhi woh nuqsaan deh patojens ka baais ban sakte hain.”

Bacillus cereus naam ki kuchh bacteria chawalon ko pakane par nahi mare jaate aur khane mein zahr alood ho sakte hain.

National Health Service (NHS) ke mutabiq, Bacillus cereus spores chawalon mein barh sakte hain jo kamre ke darja hararat par khade reh jaate hain. Yeh barh jaayenge aur toxin paida kar sakte hain jo ulte ya ishaal ka baais banate hain.

NHS ne yeh bhi kaha: “Aap chawal ko kamre ke darja hararat par jitni deer chhodenge, utna hi zyada imkaan hai ke us mein zahrielay madde peda hon ge.”

Agar aap bimar hone se bachna chahte hain toh aap ko apne chawal ko jald se jald thanda karna chahiye. Yeh bhi mashwara diya jata hai ke khanay se ek din pehle chawal na rakhein.

Dobara garam karne ke liye, use poore rastay mein aur munasib tareeqe se bhaap se garam hona chahiye.

Aloo

Kam ne kaha ke aap aloo ko dobara garam karne se bhi bimar ho sakte hain. Chawal ki tarah, yeh kamre ke darja hararat par bhi khatarnak ho jata hai. Agar do ghante se zyada ho toh yeh Clostridium botulinum ki nashonuma ka baais ban sakta hai.

Yeh bacteria botulism ka sabab ban sakte hain, jismein dimaagi asab aur reerh ki haddi par hamla kiya jata hai jis se insan ko faalij ho jata hai.

NHS ke mutabiq “Oxygen se mehroom honay par bacteria Botulism ka sabab ban’nay walay zehreelay mawad paida kartay hain, iss liye band dabay ya bottles mein mojood ashya ki wajah se food-borne botulism hota hai.”

Iss ne yeh bhi kaha: “Foil mein aloo ko pakany se botulism ka khatra barh sakta hai kyunkay mawad oxygen ko khatam karta hai aur aloo mein bacteria ki afzaish ko furagh day sakta hai.”

Kam ne kaha: “Aloo ko kharab honay walay ajza jaise doodh, makhan aur cream kay sath mesh karna agar aap unhein dobara garam karte hain to aap kay bemari honay ka khatra bhi barh sakta hai.”

Iss ne mashwara diya.

Palak

Is hari sabzi ko ghalat tareeqe se garam karne se Listeriosis ho sakta hai. Yeh aik sangeen infection hai jis ke natijay mein bukhar, flu jaise alamat, uljhan, doray aur bohat kuch hota hai.

Yeh bacteria Listeria ki wajah se hai jo sabzion ki mezbani kar sakty hain.

Kam ne note kiya: “Pehle se taiyar karda salad aur store se khareedi gayi sabziyan Listeria ley jane ka rajehan rakhti hain.”

Anday

Dobara garam na kiye jane wale khane ki fehrist mein, anday chothay number par thay.

Anday Salmonella bacteria ka zariya ban sakty hain, jo ishaal, pet mein dard, bukhar aur ulty ka baais banate hain.

Kam ne kaha ke 40 aur 165 degree Fahrenheit high (4C se 74C) ke darmiyan darja hararat par zakhira kiye gaye anday ‘khatray ka ilaqa’ hain.

Isne kaha: “Pathogens tezi se barh sakte hain jab woh iss darje hararat par hon. ”

Unhon ne kaha, “Agar khane mein ziyada pathogens aur ziyada nuqsaan deh bacteria hain, toh jab hum issay khatay hain toh food poisoning ka khatra barh jata hai.”

Khane ko sirf aik baar dobara garam karne ka mashwara dia jata hai, aisa na ho ke baar baar garam karne se food poisoning ka sabab ban sakta hai NHS ne note kia hai.