4. Spinach and chard
These vegetables contain nitrates, which when reheated can turn into nitrites, potentially carcinogenic compounds.
Best eaten right after cooking.
5. Rice
Improperly refrigerated rice can develop spores of Bacillus cereus, a heat-resistant bacteria that produces toxins.
If you’re going to reheat it, make sure it’s stored properly and heat it thoroughly.
6. Mushrooms
Mushrooms contain heat-sensitive proteins. If reheated, they can cause digestive upset and even mild toxic reactions.
What to do then?
Refrigerate food within two hours of cooking.
Reheat only once.
Be sure to heat food to more than 75°C (165°F).
If in doubt… better not reheat them!
Bottom line:
Reheating isn’t always safe. Some foods can become toxic or lose their properties. Better safe than sorry.
