You may not know this but not all foods are reheated.
This is because some foods cannot withstand high temperatures and may excrete dangerous substances.
In accordance with European Food Information Council (EUFIC), the following foods should not be reheated.
Reheating chicken is generally not recommended because it has a higher protein density than red meat and when it is reheated, the proteins break down making digestion more difficult. You may also notice stomach upset.
When rice is at room temperature, bacteria can grow that doesn’t “disappear” with heating and may cause you to vomit or have diarrhea.
And yet, potatoes lose some of their valuable nutrients when left at room temperature for long hours. If they are not protected with aluminum foil or in the refrigerator, the growth of Clostridium botyl, a bacteria that causes botulism, is favored. So the problem with potatoes is not heating but how they are stored after they are cooked.
Mushrooms have proteins that can be easily damaged by enzymes and microorganisms.
If not stored properly, they can spoil quickly and cause stomach upset after heating.
However, the European Food Information Council specifies that “if stored in the refrigerator and for no more than 24 hours, there is no problem reheating the mushrooms to the recommended temperatures of 70C.”
Spinach and other leafy greens can contain high concentrations of nitrates.
When reheated, nitrates turn into nitrites and nitrosamines, some of which are known to cause cancer. Although research shows that vegetables are not affected by reheating in the microwave, it is best to avoid it.
With information from independent.co.uk