Cooked food should be eaten fresh. Stale food causes gas, indigestion & illness!

Posted on August 4, 2018 · Posted in Blog, General, Personal


Cooked food provides an ideal environment for the growth of bacteria and so, should be eaten, as soon as possible after preparation. Cooking food, makes it easier to digest, and kills viruses and bacteria in the food. It also destroys the natural protective enzymes called lysozymes which are present in raw food and help prevent bacterial growth.

Bacterial growth and subsequent decomposition of food occurs at all temperatures between 4 degrees Centigrade and 60 degrees Centigrade with maximum growth between 30 and 40 degrees Centigrade (80-110 degrees Fahrenheit). Cooked food kept at temperatures between 30-40 degrees Centigrade, allow rapid bacterial growth and decomposition of food. These temperatures are common in kitchens and dining rooms, both in warm & cold countries. This temperature range is also suitable for viruses to thrive. Left over food, stale food and any food eaten many hours after cooking can cause indigestion and flatulence as bacteria, viruses and fungus’s like yeast are able to grow and multiply in this food. Their waste products contain toxins and cause these digestive disorders.

To maintain your health do not eat left over food. Eating freshly made food is a luxury for many people today because of time pressure. The taste & health properties of freshly made food are far superior to that of left overs. This luxury is more easily available to poorer people who cannot afford refrigerators & thus do not eat stale food!

Freshly cooked food is both healthier and tastier than food which has been prepared, kept & reheated. To maintain your health always insist on having freshly cooked food. In the West eating freshly made food is a Luxury. For those of us who are able to afford it, fresh food is a luxury which does not require wealth, but time, love and care which reflects in better health. In so called undeveloped countries where food refrigeration and other means of preservation are not available, many more people are able to enjoy the simple pleasures of freshly cooked food which is often a hard to attain luxury, in more developed countries.

Eating food which has been cooked and kept, leads to the common symptom of diarrhea and flatulence which often afflicts travelers to the tropics. Cooked food kept at tropical temperatures allows bacterial growth, which occurs more readily in liquid foods than in solid and dry foods. Decomposition is slower in foods which are deep fried in oil, than in foods cooked in water. Eating food in restaurants which are pre- cooked and kept, often leads to indigestion. In Chinese restaurants in the west this is often the case where food is cooked in the morning and displayed in show cases for days  for you to choose.

Refrigerating foods
Refrigerating foods reduces bacterial growth by lowering the temperature of the foods. Unfortunately most refrigerators are designed in a vertical format which allows the cold air to flow out of the bottom, when the refrigerator is opened and thus raise the temperature of the food as hot air flows in to replace this cold air. In households where refrigerators are opened frequently, the temperature of the food fluctuates, leading to bacterial growth and consequent deterioration in the flavor and quality. You should periodically check the temperature in your refrigerator which should be at 4 degrees Centigrade when you open it and at -10 to -15 degrees Centigrade in the freezer.

Food and water stored in a refrigerator should be stored in closed containers. Bacteria grow on all food and they spread within the refrigerator due to the air circulation inside. For which has sat in the refrigerator for several days is often heavily contaminated with bacteria and can contaminate all the other food as well as drinking water.

Frequent use refrigerators and freezers should be the horizontal chest type which open from the top, where the cold air does not flow out on opening the refrigerator or freezer. In large households or institutions several small refrigerators are a better idea than one large refrigerator, as it allows better maintenance of food temperatures. Food should be placed in a refrigerator so there is place for the air to circulate and cool the food. Foods for long term storage should be stored in the freezer or in the lower part of the refrigerator as these are cooler. The longer the food stays in the refrigerator the greater the chance of bacterial decomposition of the food. Food kept in the refrigerator tends to get dehydrated, with a change in taste and flavor unless stored in airtight containers.

Freezing foods destroys the cellular structure of the food due to the formation of ice crystals and leads to change in the flavor of the food. Food frozen quickly has less cellular damage, as the size of the ice crystals which form are smaller. If food is to be frozen it should be frozen quickly in sterile, small sized shallow containers immediately after cooking which enables you to defrost only what you need for one meal. Food for freezing should be frozen flat, so it freezes quickly preventing bacterial growth and also defrosts quickly. To eat frozen food, slowly defrost it in the refrigerator for a few hours to minimize cellular damage. Repeated defrosting & freezing of foods should not be done as it leads to deterioration in the quality and flavor of the food and promotes bacterial decomposition.

Foods like unprocessed honey, turmeric, raw onions, and garlic have natural antibiotic qualities to prevent infection, and should be taken with food. In many places like North India, Turkey & Mexico, food is classically served with raw onions (a natural antibiotic to prevent infection) which is avoided by Westerners who are afraid to eat raw vegetables. Raw vegetables are often safer to eat, because they contain lysozymes which are natural antibacterial substances which reduce bacterial growth. In warm European countries like Italy, garlic is an integral part of the food for the same reason. Turmeric is used in most Indian cooking to prevent bacterial decomposition. -drmanik.netNatural memory enhancer