Eating leftovers is one thing. Heating it -be it through the microwave or over the stovetop - is another.
Some experts have shared their thoughts on the process and revealed five foods that you should never reheat because of the risks of it making you ill, from a simple tummy ache to more serious ones like carcinogen build up that leads to cancer, according to reports from The Sun.
The following foods are advised by the British Food Standards Agency and European Food Information Council.
1. CHICKEN
Chicken, as well as other poultry, has the risk of salmonella contamination, that can cause outbreaks when handled-cooked or recooked, improperly.
Reheating chicken through the microwave is more complicated than the other reheating methods because the heatwaves don't evenly cook all the parts of the chicken, hence, more venue for the salmonella to multiply and work its tragedy. According to Australian News, "[some] areas of the food are cooked quicker and as chicken has a higher density of protein than red meat, when reheated proteins are broken down differently, causing upset stomachs."
2. RICE
According to the Food Standards Agency, storing uneaten, cooked rice is very crucial because cooked rice is one of the food items that spoils easily due to various reasons; moisture and temperature.
If the rice is exposed to a situation wherein bacteria can grow and multiply-think damp and moist, covered places, could result in the making of poisons that could cause vomiting and diarrhea.
Unfortunately, reheating rice can't save it from bacteria.
3. POTATOES
Because rice and potatoes share the majority of its contents, the latter should also be stored in a correct environment, otherwise, bacteria will grow too.
Unlike popular belief, leaving potatoes out at room temperature, especially if they're left in a tin foil, chances are they can develop a growth of bacteria called Clostridium botulinum, that also upsets the human tummy.
Reheating won't reverse the damage too.
4. MUSHROOMS
The European Food Information Council said that mushrooms have certain proteins that can be "easily destroyed by enzymes and microorganisms" if they are not stored properly.
"If they are stored in a fridge and for not more 24 hours, it is in general no problem to reheat mushrooms again at recommended temperatures of 70C."
5. SPINACH AND OTHER LEAFY VEGETABLES
More likely than not, spinach, as well as other leafy vegetables can contain high concentrations of nitrate, depending on where the vegetable is grown.
Though nitrate is completely harmless and safe for human consumption, the European Food Information warns the public that these contents have the possibility to be converted into nitrosamines, which can be carcinogenic.
Carcinogenic foods, rich in carcinogens, are one of the leading factors of cancer cell growth in the body.
The growth of nitrosamines can hinder the bloodstream's function of carrying oxygen to the different organs of the body, resulting in conditions similar to what is known as "Baby Blue Syndrome" which can be detrimental especially to young children. For these reasons, the council advises people to avoid reheating spinach.
