15 Leftovers That Can Be Dangerous To Eat - Tasting Table

Processed meats like bacon, hot dogs, pepperoni, and salami are sources of cholesterol oxidation products (COPs). When you microwave processed meats, the cholesterol in the meat oxidizes and degrades. According to an article published in the National Library of Medicine, these COPs can lead to chronic health conditions, including atherosclerosis (the hardening of the arteries, which transport blood all over your body).

All animal products emit some amount of cholesterol — and many of these products need to be heated to make the food safe for human consumption. The microwave is particularly dangerous because it amplifies COP production. The aforementioned article also revealed pork products like bacon were particularly high in COPs after they were cooked, refrigerated, and reheated in the microwave. Grilling, followed by reheating in the microwave, is also a serious COP offender.

You can reduce your exposure to COPs by reheating processed meats on the grill rather than in the microwave. We recommend starting your bacon in simmering water until the water evaporates before frying the bacon until crisp. This method retains moisture and creates a soft, chewy, and delectable bacon.

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