Foods should not be reheated
Medical research has shown that re-heating some foods can turn them into dangerous foods for health, especially if they are cooked or stored incorrectly beforehand.
We show examples of foods that should not be reheated, as they may cause poisoning when heated or stored incorrectly.
Celery and spinach
Heat Nitrates in these vegetables can be turned into toxic substances, making them carcinogenic when they are heated for the second time, so it is best not to prepare a large amount of them to reheat them again.
In general, it is preferable to eat fresh mushrooms as soon as it is used in food, as re-heating affects the proteins that contain them and may cause stomach pain.
Reheating this protein, whether boiled or fried, turns it into rotten food and may be poisonous, and can hurt your digestive system.
If you leave the potatoes to cool as soon as they are cooked and then reheated, this promotes the growth of harmful substances and some toxic bacteria. So it is best to cool them slowly after cooking or frying, this will reduce the damage when reheated.
Non-cooked rice can contain bacteria that can cause food poisoning. When the rice is cooked and left to cool at room temperature, bacteria multiply and may produce toxins that cause vomiting or diarrhea. Therefore, prefer to prepare rice on your daily meal so you do not have to store it and reheat it.
The chicken protein changes when the chilled chicken is heated for a second time, which can cause gastrointestinal problems. So if you prefer to heat the meat make sure it is completely cooked.