Reheating food in the microwave is a common kitchen ritual in modern America. However, some foods are not “meant” to be consumed reheated.
Avoid reheating the foods on this list in order to avoid potential health problems. 7 Foods that shouldn’t be warmed and eaten again.
Reheated mushrooms present the highest health risk. In general, mushrooms, should be eaten and finished right after preparation. Proteins can deteriorate as soon as you cut them up, and that’s bad news for your belly.
They may be a morning staple and protein powerhouse, but eggs should not be exposed to heat time and again. Reheating eggs at high temperatures (after they have been boiled or fried) can make them especially toxic and wreak havoc in your digestive tract.
Potatoes have many health benefits. However, those benefits and their dietary quality are lost if you don’t eat them the same day that you’ve cooked them. Eating them on another day and reheating them makes them dangerous for your body.
Chicken is exceptionally dangerous when eaten a day after being prepared. It can cause some digestive problems, because the structure of proteins changes the following day. Chicken meat should be eaten cold. Chicken meat should be eaten cold. If you absolutely need to reheat the chicken, be sure to do it on a low temperature for a long period. The best way to consume stored chicken is to put it in a cold salad or a cold sandwich.
Like a number of other leafy greens, spinach is rich in iron and nitrates. In the case of reheating, these nitrates can transform into nitrites and other known carcinogens. Spinach should only be eaten immediately after being cooked.
People usually use celery to prepare soups. Celery also contains nitrates that transform into nitrites after being reheated. If you’ve made a soup with celery in it, you should either eat the whole soup immediately, or remove the celery before you warm the soup.
Beets are another food that contains nitrates, and are very harmful and destructive for the body if reheated.