5 Foods Ayurveda Says You Should Never Reheat

Almost every day, we reheat food without giving it any thought. However, according to Ayurveda, food contains prana, or life force, and is more than just fuel. That energy begins to diminish after cooking, and reheating some foods can impair metabolism, cause toxins (ama), and interfere with digestion. Some commonplace goods become heavy, dangerous, or chemically changed when reheated, according to ancient Ayurvedic scriptures.

You might be surprised to learn why Ayurveda recommends avoiding reheating these five familiar dishes.

Rice that has just been cooked is thought to be nutritious and simple to digest. However, according to Ayurveda, rice becomes tamasic (dull in energy) and encourages the accumulation of toxins when it is cooled and reheated. Rice that has been reheated may readily ferment, upsetting the balance of the intestines and producing bloating or heaviness. Additionally, it loses its inherent energy and wetness, which slows down digestion. For improved absorption and digestive comfort, Ayurveda recommends consuming rice warm and fresh.

Although they are already hefty, potatoes are grounding. They become more difficult to stomach when reheated because of their increased guru (heaviness). According to Ayurveda, this can cause lethargy or gas and sluggish metabolism. After cooling and reheating, the structure of the starch changes, burdening the digestive fire (agni). Reheated potatoes may cause slow digestion, however freshly cooked potatoes in moderation are acceptable.

Nutrient-dense and subtly energizing are leafy greens like spinach and fenugreek. However, warming degrades their delicate qualities and may produce toxic chemicals, according to Ayurveda. The ability of greens to nourish blood and tissues is impacted when they dry up and lose their freshness. Additionally, reheated greens may exacerbate a pitta imbalance that causes pain or acidity. After cooking, they are best consumed right away.

Meat is already thought to be bulky and difficult to digest. Reheating chicken changes its protein composition, making it more difficult for the digestive system to process, according to Ayurveda. You may feel tired and create toxins as a result. Meat that has been reheated may also lose moisture, drying up and making it more difficult to digest. Small quantities of freshly cooked meat are better than leftovers.

Even when they are fresh, fried and greasy foods are hard to digest. Oils may oxidize and lose their purity when reheated, increasing their harmful content. According to Ayurveda, eating such foods aggravates kapha and clogs biological processes, which causes weariness and heaviness. Reheated oils can cause long-term imbalances and interfere with digestion. Food that is freshly made and uses less oil is always preferable.

For the best digestion and energy, Ayurveda promotes eating warm, freshly prepared meals. Time may be saved by reheating, but your stomach may suffer as a result. Your digestive fire will appreciate it if you prepare in tiny amounts and consume thoughtfully.

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