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Not everything is meant to be reheated and consumed. Here are some of
those foods and why you should refrain from giving them a second go in
the oven, on the stove or in the microwave.
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Chicken
With its high protein content, chicken can cause several digestive
problems if you reheat it after a day or two. The best way to consume
stored chicken is to put it in a cold salad or a sandwich. |
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Spinach
Spinach, like a number of leafy greens, is rich in iron and full of
nitrates. If reheated, these nitrates can convert into nitrites and
other carcinogens. |
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Eggs
This protein rich morning staple should not be exposed to heat over and
over again. Reheating eggs at high temperatures can cause them to become
toxic and wreak havoc in your digestive system. |
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Rice
According to the Food Standards Agency, eating rice stored at room
temperature can give you food poisoning because of the spores of
bacteria present in rice which are still present even after reheating. |
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Turnips
Turnips are a common ingredient in soups and stews. Due to their high
amount of nitrates, reheating the vegetable is not advisable, as it can
become toxic.
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Oils
Oils such as grape seed, walnut, avocado, hazelnut and flaxseed have
very low smoke points. So, when you reheat them, they become rancid.
Avoid using them as your cooking oil and sprinkle them onto your dish at
the end to enhance taste.
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Beets
Beets are rich in nitrates, just like spinach. Reheating beets can cause
a lot of trouble, so it's best to eat them cold if there are any
leftovers.
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Potatoes
Potatoes are nutritious, but they lose their nutritional value if you
let them stand at room temperature for long. They can actually become
toxic and cause illnesses, such as food poisoning. |
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