From congealed curry to cold pasta, you may think there’s nothing more dispiriting than a fridge full of leftovers.
凝固的咖喱、冰涼的意大利面，你會(huì)發(fā)現(xiàn)沒有什么比打開冰箱后發(fā)現(xiàn)滿是剩菜更令人沮喪啦。

But scientists are saying these dishes could have surprising health benefits, thanks to the chemical reactions that take place when food is left overnight.
但是科學(xué)家們卻發(fā)現(xiàn)這些隔夜菜對(duì)健康有著驚人的益處，這主要得益于它們?cè)谶^夜時(shí)所發(fā)生的化學(xué)反應(yīng)。

From glowing skin to trimmer waists, we reveal why yesterday’s supper could be so good for you.
從光滑的皮膚到纖細(xì)的腰部，我們就可以知道隔夜飯為什么會(huì)對(duì)你的身體有好處。

COLD RICE TO STAY SLIM
冷飯保持身體苗條

Rice, when chilled overnight can contain up to 60 per cent fewer calories than when freshly cooked — potentially dropping from 130 calories per 100g to just 52. But you need to cook it in the right way, according to research presented to the American Chemical Society.
提交給美國(guó)化學(xué)學(xué)會(huì)的一項(xiàng)研究顯示，大米被冷藏一夜后，它的熱量比新鮮烹制時(shí)減少達(dá)六成，從130卡路里/100克直降到52卡路里/100克。不過，這需要你以正確的方法去烹調(diào)。

When the water is boiling, before the rice is added, pour a little coconut oil into the pan — about 3 percent of the weight of the rice you’re using. When cooked, leave in the fridge for 12 hours to hugely reduce the calories.
當(dāng)水沸騰后，先向鍋里倒入約為大米總重3%的椰子油，然后再倒入大米。煮熟后的大米再放入冰箱12小時(shí)會(huì)大大減少其所含熱量。

This exciting phenomenon is down to the way starch in the rice changes when it is heated then cooled.
之所以會(huì)出現(xiàn)這種令人興奮的現(xiàn)象，是由于大米中所含淀粉的形態(tài)在加熱并冷藏后改變了。

When cooked rice is eaten, its starch is turned into the sugar — glucose — by the body and converted into fat if not burned off.
煮熟的大米被吃下去時(shí)，它所含的淀粉會(huì)轉(zhuǎn)化為糖，確切的說是葡萄糖，如果它們沒有被消耗，就會(huì)轉(zhuǎn)化成脂肪。

However, when rice is chilled, its starch becomes what is called ‘resistant starch’, which the body cannot digest. This means it is not included in the calorie count.
然而，把米飯放入冰箱后，淀粉會(huì)轉(zhuǎn)化成“抗酶解淀粉”，它無(wú)法被人體消化吸收，因此也就不會(huì)增加人體內(nèi)的卡路里了。

The coconut oil stops the cold rice from sticking together, and also seems to produce more resistant starch in the rice, further reducing the number of calories.
椰子油能防止冷飯粘在一起，也會(huì)促使米飯中產(chǎn)生更多的抗酶解淀粉，從而進(jìn)一步減少卡路里的數(shù)量。

Food scientist Dr Sam Christie explains: ‘The oil may be providing a barrier to the boiling water, slowing down the cooking of the rice. The result appears to be a less digestible form of rice containing more resistant starch.’
食品科學(xué)家山姆·克里斯蒂博士解釋說：“油可以在沸騰的水中建立起一個(gè)屏障，減緩大米被蒸煮的程度，這也會(huì)產(chǎn)生更多不易消化的抗酶解淀粉。

These are, she warns, preliminary findings. However, this could be wonderful news for dieters.
她也警告說，這些都只是初步發(fā)現(xiàn)。然而，這仍然是節(jié)食者的好消息。

But don’t forget, reheating rice can lead to food poisoning.
但不要忘記，重復(fù)加熱米飯可能導(dǎo)致食物中毒。

Dr Martin Goldberg, microbiology lecturer at Nottingham Trent University warns: ‘The bacterium Bacillus cereus, found on some rice, can survive the cooking process. As rice cools, the spores germinate and produce a neurotoxin that can make you horribly sick.
諾丁漢特倫特大學(xué)微生物學(xué)講師馬丁·哥德堡也警示：“有些米飯中含有細(xì)菌性蠟樣芽胞桿菌，蒸煮過程可能無(wú)法將它們滅活。大米冷藏后，孢子發(fā)芽，產(chǎn)生一種令人嚴(yán)重不適的神經(jīng)毒素。

‘If you wish to eat cold or reheated rice, cook small amounts and put straight into the fridge to cool quickly.’
“如果你想吃冷飯或重復(fù)加熱的米飯，可以少量蒸煮，然后直接放入冰箱中迅速冷卻?！?/p>

BEEF SOUP FOR SKIN
牛肉湯對(duì)皮膚好

Bone broth is a big nutritional trend. Low-calorie and rich-tasting, the soup also appears to be packed with ingredients to make your skin glow.
骨頭湯已經(jīng)成為營(yíng)養(yǎng)圣品。熱量低，味道豐富，湯中也可以加入各種東西，使肌膚煥發(fā)光澤。

As the name suggests, it contains the bones from meat — beef, lamb or chicken — cooked with water and ideally a little cider vinegar to help the process.
骨湯，顧名思義，來(lái)源于牛羊肉或雞肉等肉類。和水一起烹調(diào)，如果能加一點(diǎn)蘋果醋，那就更理想了。

Collagen from the bones breaks down into gelatin, which is easy to digest and excellent for the skin.
骨頭中的骨膠原分解成凝膠，更加易于消化，而且對(duì)皮膚極好。

Recipes often suggest leaving the broth to simmer for hours.
肉湯通常需要數(shù)小時(shí)的小火慢燉。

‘Complex chemical reactions take place — and the more disintegrated the bones, (and, therefore, digestible) the massive protein molecules, which are the cement of the body, become,’ explains Dr Christie.
克里斯蒂博士解釋說：“其中發(fā)生了許多復(fù)雜的化學(xué)反應(yīng)——骨頭分解的越徹底，大的蛋白分子就變得越易消化。而這些蛋白分子是人身體的基石?！?/p>

Minerals and nutrients such as calcium, magnesium and cartilage also become easy to digest. The broth is thought to have benefits for bones, teeth and joints and help hair and fingernails to grow.
礦物質(zhì)以及鈣、鎂和軟骨等營(yíng)養(yǎng)物質(zhì)也變得容易消化。肉湯據(jù)信對(duì)骨骼、牙齒和關(guān)節(jié)很好，而且能促進(jìn)頭發(fā)和指甲的生長(zhǎng)。

‘Only re-heatany food once and ensure it’s very hot (over 60 degrees celsius) to kill any bacteria,’ says Dr Goldberg.
哥德堡博士說：“任何食物只能重復(fù)加熱一次，而且要保證高溫（60攝氏度以上）滅菌?！?/p>