[Dottie Roseboom]

Hi Hans,

There are many opinions about re-heating leftover veggies. Personally, I tend NOT to keep quickly cooked veggies for more than 4 hours, as they do not have much vitality when left-over. And I usually do NOT re-heat them. Sometimes, I will use leftover greens, such as kale, or collard greens, as a garnish on stews. They also make a nice salad, tossed with a few new veggies, seeds, sprouts, and dressing.

Longer-cooked veggies, such as a nishime, kinpira, dried daikon dish, or seaweeds can be saved until the next day. I usually don't reheat these either - unless I make them into a stew.

The reason that I do NOT reheat veggies is that the 2nd heating tends to make them a bit more contracting, instead of relaxing. My condition is such that I don't need any more pressure. I believe that many people in today's world need less stress & pressure, and more freshness in their lives. Eating less cooked foods will help us to relax.

I would be interested in your reference about cooked foods creating harmful substances when stored. Was it referring to a microbial build-up?

Dottie