Life has become faster. More and more tasks, demands and obligations need to be dealt with in less and less time. The procurement and preparation of food is also becoming increasingly rationalised - there is often no time for relaxed shopping at the market and enjoyable preparation. The solution is sought in reheating convenience food or the last hot meal.
What is the value of reheated food from an Ayurvedic point of view?
How long can dishes be reheated before they become harmful?
We put the topic to the Ayurveda test.
The fact is:
From an Ayurvedic point of view, the highest quality criterion for food is its freshness. The shorter the time between harvesting, processing and consumption, the more valuable the food is on a gross and subtle level.
The Coarse material observation assesses the content of elements and their properties in foods that affect Vata, Pitta and Kapha, Agni (the body's fire) and all body structures. In modern terms, this perspective is comparable to analysing macro- (carbohydrates, fats, proteins) and micronutrients (vitamins, minerals, trace elements).
The Subtle observation evaluates the effect of food on subtle levels of our being. Vata, Pitta and Kapha have a subtle equivalent as Prana, Tejas and Ojas. Ojas is considered to be the essence that arises from the refining process of food. Another aspect is the mental attitude of the people involved in the process of making food. When a mother cooks for her child with love, it tastes different from the food in a restaurant, despite the fact that the nutrients are the same.
On a coarse level, our tissues are also preserved in their „mass“ by reheated food, as macronutrients are hardly lost - but the „class“ is missing. In the case of micronutrients, some vitamins are lost through heat and oxygen, whereas minerals are largely preserved. Most foods lose flavour after reheating, only a few, such as cabbage or lentils, gain flavour.
On a subtle level, however, they lack the quality to be transformed into ojas. There is no recognised concept for this in Western nutritional science.
Another advantage of freshly prepared food is that it slows down our lives and promotes social relationships. When home-cooked food becomes more important again, its effect goes beyond the level of pure nutrient intake. Food connects us with nature, allows us to consciously take breaks, nourishes our senses and becomes a meeting place for people.
Qualities that are more important today than ever.
However, if there is no other option, you can reheat food gently.
It's better to eat high-quality food warmed up than to go to the snack bar.
I recommend paying attention to the following 5 points:
- Put the lid on immediately after preparing a dish and allow it to cool. The pot can be left at room temperature for up to 3 hours. If it is to be kept for longer, place it in the refrigerator to prevent the development of microorganisms and their toxins. Please never keep warm for longer periods!
- Never reheat food more than 12 hours after preparation.
- Avoid quick and unnatural reheating methods such as the microwave and instead choose pots and pans with lids or the oven.
- Ensure sufficient heat (at least 70 degrees) when heating and use a little ghee at the bottom of the pan to prevent burning.
- Always add something „fresh“ to the reheated food, e.g. fresh herbs, a tomato or similar.
Conclusion:
Reheated food is half as good and half as bad as is often claimed and should therefore be seen as an exception to the rule. In Ayurveda, there is no way around fresh, carefully prepared food.
With best wishes for your health,
Ralph Steuernagel
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