Nutrition experts emphasize that reheating certain types of food can be extremely dangerous, as it may lead to not only food poisoning but also an increased risk of cancer.
Certainly, most homemakers prepare delicious and abundant meals, storing them for reheating when children return from school or when the head of the family returns from work.
However, there are certain foods that should never be reheated, as they can turn into toxins that may harm the health of family members. According to nutrition experts, reheating some types of food is highly risky and can lead to cancer, in addition to the risk of food poisoning. Some of these foods include:
Eggs
Eggs are considered a healthy and beneficial food due to their rich protein content. However, reheating cooked or boiled eggs can be harmful to health if exposed to heat repeatedly. This is because eggs contain a high amount of nitrogen, which can oxidize upon reheating, increasing the risk of cancer. Nutrition experts recommend consuming eggs immediately after cooking, and if stored for later consumption, they should not be reheated.
Spinach and Some Vegetables
Leafy greens rich in nitrates, such as spinach and other leafy vegetables like turnips, celery, and carrots, should not be reheated. Nitrates can become toxic and release cancer-causing properties upon reheating. Spinach, known for its high iron content, oxidizes the iron upon reheating, leading to the formation of dangerous free radicals that can cause various diseases, including infertility and cancer.
Rice
Rice is on the list of foods that should not be reheated, as it can cause food poisoning. This is due to the presence of heat-resistant bacteria called "Bacillus cereus," which can grow when properly cooked rice is stored for an extended period and then reheated.
Chicken
Reheating chicken after cooking and freezing is not recommended, as it can alter the protein structure of the chicken, leading to digestive issues. It is advised to consume chicken freshly cooked or reheat it with caution to avoid digestive problems.
Potatoes
While potatoes are a valuable source of nutrients, reheating them is not advisable. Reheating potatoes can promote the growth of a bacteria called "Clostridium botulinum," leading to food poisoning. It is recommended to store potatoes in the refrigerator or discard them if not consumed within a day or two.
In conclusion, the process of reheating certain foods poses potential health risks, and it is crucial to be aware of the types of foods that should not be reheated to protect the well-being of individuals and families.
