We often reheat food and drinks to keep them warm, but this practice has its drawbacks. In a viral reel, Nutritionist Kiran Kukreja discussed why it’s best to avoid reheating tea, oil, and spinach, highlighting the potential health risks. Dr. Rituja Ugalmugle, Internal Medicine specialist at Wockhardt Hospitals, Mumbai Central, also weighed in on why reheating these items can be harmful.
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Reheating Tea:
- Nutrient Loss: Reheating tea can degrade antioxidants, such as catechins, especially in green tea.
- Increased Tannins: Reheated tea can accumulate more tannins, which may give it a bitter taste. While tannins aren’t harmful in moderation, excessive intake can affect the absorption of nutrients like iron.
- Microbial Growth: If tea is left at room temperature for too long before reheating, especially if it contains milk or sugar, it can become a breeding ground for bacteria.
“Reheating oils, tea, and spinach can lead to harmful compounds and nutrient loss. It’s generally better to avoid reheating these items, or to use oils with higher smoke points, consume freshly brewed tea, and reheat spinach quickly,” noted Dr. Rituja Ugalmugle.