Reheating food: microwave vs skillet?

[bbxtreme]

Very true. I try to keep my rice fresh in the rice cooker, but one thing my friend pointed out is that I’m using EVOO cooking spray on high heat, and maybe replacing for an avocado oil cooking spray or just microwaving my meals might be better.

I’v avoided the skillet all day and my gut feels way better, so maybe there’s something to all this

I only use Avacado oil for any cooking with my food. The smoke point is 500 vs 350 degrees.

EVOO should only be added to the food prior to eating and after cooked if used IMO.

It’s easy fixes and changes at the end of the day. But it’s usually the right combo of heat, oil oxidation and gut sensitivity.

That’s why things like zinc carnosine can really help bodybuilders with gut integrity in addition to using the right oils, temps etc.

Microwaves gives lower cooking temps, but has its own set of trade offs. I’d personally just switch the oils for cooking.

 

[OisHim]

None . I eat mine room temperature

 

[Flocci]

I only use Avacado oil for any cooking with my food. The smoke point is 500 vs 350 degrees.

EVOO should only be added to the food prior to eating and after cooked if used IMO.

It’s easy fixes and changes at the end of the day. But it’s usually the right combo of heat, oil oxidation and gut sensitivity.

That’s why things like zinc carnosine can really help bodybuilders with gut integrity in addition to using the right oils, temps etc.

Microwaves gives lower cooking temps, but has its own set of trade offs. I’d personally just switch the oils for cooking.

What are your thoughts on using vinegar on your food to help aid digestion and breakdown of protein etc? you think it can be good and helpful when eating larger amounts of food and protein? outside of the potential negative effects on your teeth.

 

[bbxtreme]

What are your thoughts on using vinegar on your food to help aid digestion and breakdown of protein etc? you think it can be good and helpful when eating larger amounts of food and protein? outside of the potential negative effects on your teeth.

ACV can help some people if digestion is sluggish with low stomach acid, but it can also irritate the gut if someone already has reflux with high stomach acid.

If someone uses it I would only suggest it with one or two of your largest daily meals and for sure rinse your mouth after to protect the teeth.

Personally I’d rather use chloride and bicarbonate electrolytes and trace minerals to reset stomach acid and throw in good digestive enzymes- with betain if stomach acid is low and without if it’s high.

This why it’s exciting that @TeaMan is doing a podcast on this topic as it’s all very situational.

 

[artie farkalarty]

I’m no expert but I wouldn’t think using a skillet like you are for reheating purposes would be an issue that’s causing distress. If the oil was actually old/ rancid it would be problematic or if you got it stupid hot like it’s smoke point repeatedly. Even then maybe not. I wouldn’t think type of oil or amount would be more likely to be suspect.

 

[PissedPajamas]

I’m no expert but I wouldn’t think using a skillet like you are for reheating purposes would be an issue that’s causing distress. If the oil was actually old/ rancid it would be problematic or if you got it stupid hot like it’s smoke point repeatedly. Even then maybe not. I wouldn’t think type of oil or amount would be more likely to be suspect.

I’m leaning towards this. Switched to avocado oil today and tried some bell peppers in the air fryer and it felt fine on my gut. Maybe it’s the evoo heating point as you suspect

 

[buck]

In my working years i threw my food in my pack pulled it out pulled it out when it was time and ate it then back in the pack. did that for over 25 years. No issues. At home if i am heating up left overs for dinner it is on the stove for the most part except in summer as i don't need any more heat in the house. Then i microwave it. Depending on the food i might use a spray or just a couple teaspoons of oil and rub it around the pan. I do add in some digestive enzymes to some of my meals although i can't say i notice much from them. But i figure i am not making as many as i did when i was a kid in my 30's and 40's or even 50's.

 

[Goodfella1988]

Put is this way if your asking what’s a better overall healthier choice.

The military was feeding one group nothing but microwave food for a month while another group got actually stove top cooked food. Within a week, the group eating microwave food for every meal started getting sick, vomiting up their food, and diarrhea.

I will admit I do microwave my rice as it’s usually from a bag to heat it in, but thats really it. I hate microwaved food and find it disgusting. Maybe if I was 12-16 again, I might say different but today, skillet or air fryer. BBQ for specially occasions.

 

[hawkmoon]

For me - always microwave. Japanese stoves are little things and there aren't big ovens like I was used to in the US.

For rice, what we do is cook in the rice cooker and leave it until everyone takes their serving for the meal (prepped for dinner).
Then it gets measured, bagged while warm and put in the freezer.

I think in Japan the freezing and reheating and the creation of Type 3 Resistant Starch is seen as beneficial for the gut.
Similar to using tsukemo (pickled radish and other veggies), eating natto, and gari (pickled ginger) people have been doing it forever without knowing the benefits, just "it's good for you".

 

[PissedPajamas]

For me - always microwave. Japanese stoves are little things and there aren't big ovens like I was used to in the US.

For rice, what we do is cook in the rice cooker and leave it until everyone takes their serving for the meal (prepped for dinner).
Then it gets measured, bagged while warm and put in the freezer.

I think in Japan the freezing and reheating and the creation of Type 3 Resistant Starch is seen as beneficial for the gut.
Similar to using tsukemo (pickled radish and other veggies), eating natto, and gari (pickled ginger) people have been doing it forever without knowing the benefits, just "it's good for you".

View attachment 251427

To add to this, I’ve noticed a huge discrepancy in my BG between rice that’s been cooled and freshly cooked rice out of the rice cooker. The former is a small but consistent BG rise and dip while the latter is a huge spike and crash. I think this is why

 

[hawkmoon]

To add to this, I’ve noticed a huge discrepancy in my BG between rice that’s been cooled and freshly cooked rice out of the rice cooker. The former is a small but consistent BG rise and dip while the latter is a huge spike and crash. I think this is why

Yes, I think there is plenty of evidence that the modification to resistant starch will slow digestion. Depending on where you are at and what your needs are that can be good or bad.
If you need to down lots of carbs fast, fresh rice could be better. For me, when I need fast carbs I eat "kirimochi".

Japanese will eat their rice fresh of course when available, but when they eat the pickled tsukemono side dishes temper the spike. Tsukemono both inhibit alpha-amylase and contain fiber.

 

[Elvis755]

For me if I could reheat every meal in a skillet I would, I hit the pan with a little amount of olive oil spray. Unless I have added fats then I’ll use those. Crisp the rice meat and veg in the oil. Tastes like a whole different meal to me honestly. I’ll cook some in the sweet and nutty sauce from flavor gang or I do one with chicken dates and avocado those are all phenomenal.

When I work in the office it’s a lot of running into a gas station for the microwave or eating it cold in the truck so when I can reheat in a skillet I always try to. Going to my competition today I have an electric skillet I reheat everything on right in the room. Best 20$ I’ve spent no worrying about a microwave

 

[Sully1234]

To add to this, I’ve noticed a huge discrepancy in my BG between rice that’s been cooled and freshly cooked rice out of the rice cooker. The former is a small but consistent BG rise and dip while the latter is a huge spike and crash. I think this is why

In theory I'd expect the opposite - I thought more resistant starch the steadier the rise/fall of BG.

 

[hawkmoon]

In theory I'd expect the opposite - I thought more resistant starch the steadier the rise/fall of BG.

Unless I'm mad, I think that's what he meant.

 

[Sully1234]

Unless I'm mad, I think that's what he meant.

Ah. I read that wrong my bad.

 

[PissedPajamas]

For me if I could reheat every meal in a skillet I would, I hit the pan with a little amount of olive oil spray. Unless I have added fats then I’ll use those. Crisp the rice meat and veg in the oil. Tastes like a whole different meal to me honestly. I’ll cook some in the sweet and nutty sauce from flavor gang or I do one with chicken dates and avocado those are all phenomenal.

When I work in the office it’s a lot of running into a gas station for the microwave or eating it cold in the truck so when I can reheat in a skillet I always try to. Going to my competition today I have an electric skillet I reheat everything on right in the room. Best 20$ I’ve spent no worrying about a microwave

This is why I would do it. I love the taste of seared/pan fryed dishes, makes eating boring chicken and rice astronomically better

 

[PissedPajamas]

Unless I'm mad, I think that's what he meant.

Yeah thats what I meant. Resistant starch causes less fluctuations in BG for me, while freshly made rice will spike it and crash it quicker. I see a use for both, very context dependent but I prefer the slower digesting as a pre-meal since I’m training 2hrs after my meal, drive 35min to and from the gym, and don’t have any intra carbs right now

 

[massephase]

Put is this way if your asking what’s a better overall healthier choice.

The military was feeding one group nothing but microwave food for a month while another group got actually stove top cooked food. Within a week, the group eating microwave food for every meal started getting sick, vomiting up their food, and diarrhea.

I will admit I do microwave my rice as it’s usually from a bag to heat it in, but thats really it. I hate microwaved food and find it disgusting. Maybe if I was 12-16 again, I might say different but today, skillet or air fryer. BBQ for specially occasions.

you have a link where I could read up on that?

 

[Goodfella1988]

you have a link where I could read up on that?

I’ll look around. It was a quick snip on a documentary to something I believe about the overall quality the troops were getting etc. I’m guessing it was the overall quality of the food they were eating that caused it as I read microwaving reheating is one of the safest was to reheat. Personally I just hate on most soggy foods and prefer it’s grilled with some crisp to it.

 

[Seeyouspacecowboy]

Air fryer changed the game for me.