Guest guest Posted August 12, 2011 Report Share Posted August 12, 2011 Hmm, interesting factoid I did not know about. Does this apply to most or all veggies? Is there any cites or more info online to learn more about this? And does it matter how they are heated (microwave vs. stovetop, etc.)? T. (always the inquiring mind) From: sproutpeople [mailto:sproutpeople ] On Behalf Of Melody Sent: Friday, August 12, 2011 3:54 PM To: sproutpeople Subject: Re: Fw: I made sprouted spelt flour fish for dinner . Thanks for the info. Lots to learn Oh, I have something to share and I bet most of you know this but I just found out. I should never reheat greens, such as spinach, or as of late, my amaranth leaves because it will turn nitrates into nitrites and that may (or may not) contribute to cancer development. Never knew that one. I'm glad I never reheat my veggies. And you better believe it, from this day forward, I cook only what I want to eat that night. Melody > > > > Oh, sounds divine. > > > > I looked at my sprouted spelt flour. Tell me again, why this is healthier than regular flour (which I don't have in the house). > > > > I gather one sprouts spelt, lets it dry (or uses a dehydrator), and then grinds this into flour??? > > > > Right? > > > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2011 Report Share Posted August 12, 2011 Thea: Just read this: Reheating spinach leftovers may cause the formation of poisonous compounds by certain bacteria that thrive on prepared nitrate-rich foods, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. " Now because I don't know if this applies to other greens, I'm just using my common sense here. I went online and tried to find MORE info but really couldn't. Everything seems to point to spinach being the one you can't reheat. But I say:Better safe than sorry. I kind of like doing this fresh anyway. Who wants soggy left-over greens? Not me lol Melody > > > > > > Oh, sounds divine. > > > > > > I looked at my sprouted spelt flour. Tell me again, why this is > healthier than regular flour (which I don't have in the house). > > > > > > I gather one sprouts spelt, lets it dry (or uses a dehydrator), and then > grinds this into flour??? > > > > > > Right? > > > > > > Melody > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 12, 2011 Report Share Posted August 12, 2011 Thanks, and yep, always better to be safe than sorry (or soggy, lol)! T. From: sproutpeople [mailto:sproutpeople ] On Behalf Of Melody Sent: Friday, August 12, 2011 4:31 PM To: sproutpeople Subject: Re: Fw: Reheating greens Thea: Just read this: Reheating spinach leftovers may cause the formation of poisonous compounds by certain bacteria that thrive on prepared nitrate-rich foods, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. " Now because I don't know if this applies to other greens, I'm just using my common sense here. I went online and tried to find MORE info but really couldn't. Everything seems to point to spinach being the one you can't reheat. But I say:Better safe than sorry. I kind of like doing this fresh anyway. Who wants soggy left-over greens? Not me lol Melody > > > > > > Oh, sounds divine. > > > > > > I looked at my sprouted spelt flour. Tell me again, why this is > healthier than regular flour (which I don't have in the house). > > > > > > I gather one sprouts spelt, lets it dry (or uses a dehydrator), and then > grinds this into flour??? > > > > > > Right? > > > > > > Melody > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2011 Report Share Posted August 13, 2011 Can you point to the source that you pulled this information so I can take a look at it? What I have found is that people originally pulled this info from Wikipedia, but that information has since been removed from the Wikipedia Spinach page. I think sometimes people put information that may not necessarily be true and it gets perpetuated because it comes from a source like Wikipedia. There have been instances of purposely false information being put on Wikipedia to see how far it goes like a chain letter. This is why I may use Wikipedia, but I always remember that it can be unreliable as a documented source. Foods high in sodium nitrates such as spinach, many other foods and vegetables, especially celery will be partially converted into nitrites in digestion. If you're worried about nitrites causing cancer, then those foods should not be eaten. Celery juice is often used in " uncured hot dogs " since it is high in nitrates. Bacteria converting nitrates into nitrites is somewhat counterintuitive - sodium nitrite is anti-microbial. I would think the bacteria would be contributing to their own death if this process is occurring. Cooking your food should be enough to kill these bacteria even if they exist the first time around. But if you are barely warming the vegetables to skin temperature, or allowing your food to sit out without proper refrigeration to keep bacteria from reproducing, then this may occur. Take what I have to say with a grain of salt too! Don't believe everything anyone tells you without research. > > > > > > > > Oh, sounds divine. > > > > > > > > I looked at my sprouted spelt flour. Tell me again, why this is > > healthier than regular flour (which I don't have in the house). > > > > > > > > I gather one sprouts spelt, lets it dry (or uses a dehydrator), and then > > grinds this into flour??? > > > > > > > > Right? > > > > > > > > Melody > > > > > > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2011 Report Share Posted August 13, 2011 Don't know about greens etc, but in fish tanks, the beneficial bacteria convert nitrItes into nitrAtes, which is the opposite of what the reheating greens stuff seems to be says. So I'd take that info with a grain of salt. But, even though I do use microwaves often and do reheat in plastic, I'll admit I am wary of the the possibility of toxins from the plastic and the radiation possibilities from the microwave, so it's half dozen of one and six of another Holly Holly Canfield Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2011 Report Share Posted August 13, 2011 Hi. I went to Wikipedia (from a link from google) and the link said " Why it's dangerous to reheat spinach " . I clicked on the link and here's an excerpt form the wiki page. ------------------------------------------------------------ " It is sometimes discouraged to reheat spinach leftovers since poisonous compounds are formed during this process. What is behind this advice is that certain bacteria can grow on prepared nitrate-rich food, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. " ================================================================== Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2011 Report Share Posted August 13, 2011 Thanks. I haven't been able to find a wikipedia link, but I found a wikiBooks link by searching the text you provided. > > Hi. I went to Wikipedia (from a link from google) and the link said " Why it's dangerous to reheat spinach " . I clicked on the link and here's an excerpt form the wiki page. > ------------------------------------------------------------ > " It is sometimes discouraged to reheat spinach leftovers since poisonous compounds are formed during this process. What is behind this advice is that certain bacteria can grow on prepared nitrate-rich food, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. " > > ================================================================== > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 13, 2011 Report Share Posted August 13, 2011 Thanks. I haven't been able to find a wikipedia link, but I found a wikiBooks link by searching the text you provided. > > Hi. I went to Wikipedia (from a link from google) and the link said " Why it's dangerous to reheat spinach " . I clicked on the link and here's an excerpt form the wiki page. > ------------------------------------------------------------ > " It is sometimes discouraged to reheat spinach leftovers since poisonous compounds are formed during this process. What is behind this advice is that certain bacteria can grow on prepared nitrate-rich food, such as spinach and many other green vegetables. These bacteria can convert the nitrates into nitrites, which may be especially harmful to infants younger than six months. The nitrate-converting enzymes produced by the bacteria can convert even more at elevated temperatures during the second heating. For older children and adults, small concentrations of nitrites are harmless, although formation of nitrosamine compounds from the nitrites could be of concern for adults as well. " > > ================================================================== > Melody > Quote Link to comment Share on other sites More sharing options...
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