In this busy life, reheating dinner became a common way of life. Many people tend to turn their leftovers from last night into a whole new meal and they use the microwave or the oven to reheat the food. In fact, consuming leftovers is a perfect practice, but you should consider the types of foods you reheat. Research shows that reheating some of your favorite foods can be dangerous to your health especially if they are not sorted in the proper way. Here are some foods that should never be reheated.
1. Mushrooms: Mushrooms should be eaten on the same day of their preparation because they contain complex protein. Eating reheated mushrooms present a high risk for digestive and heart problems. So you should eat mushrooms immediately after they are prepared or eat them cold on the next day.
2. Chicken: Chicken, just like mushrooms, contains proteins that are negatively affected when reheated. When cold, refrigerated chicken is heated for the second time, its protein composition changes leading to digestive problems. So, it is better not to reheat chicken, but if you should reheat it, make sure that the chicken is thoroughly cooked and the inside is steaming hot.
3. Eggs: Eggs should not be reheated. When your reheat eggs after they have been boiled or fired make them toxic and cause digestive problems.
4. Celery: Celery contains nitrates that turn into nitrites after being reheated. Reheating celery will allow it to release carcinogenic properties, so if you don’t reheat any food that contains celery or remove the celery before reheating.
5. Rice: The trick here is not reheating the rice; it is about how you store it after cooking. Uncooked rice contains spores of bacteria that can cause food poisoning, once it is cooked the spores can survive. So when you leave the cooked rice at room temperature the spores will multiply and may produce poisons that can cause vomiting and diarrhea. Store your extra rice in an air-tight container immediately after cooking it, and reheating it will be safe.
6. Potatoes: If the potatoes are left to cool down at room temperature, the warm temperature can promote the growth of botulism, rare bacteria. So if you will not eat them immediately, you should put the potatoes in the refrigerator once you cooked them to avoid any problems with reheating.