7 foods that should not be reheated

To avoid food waste, many people have the habit of saving the leftovers of their meals in order to reheat them later. 
This behavior, which at first seems innocuous, can turn out to be dangerous in certain cases. In reality, there are some foods that should not be reheated at the risk of causing more or less severe health problems.
Save time, avoid waste, save money… There are several reasons why we want to keep leftover food in the fridge for later consumption. However, this gesture is not always without risk to health.
There are foods that can become dangerous for the body when they undergo a second cooking. To avoid abdominal pain, digestive discomfort or even food poisoning, discover the 7 foods that should not be reheated.

1. Mushrooms

Rich in fiber and vitamins, mushrooms can be eaten raw or cooked. However, these contain proteins that can be damaged if not stored properly. Therefore, reheating mushrooms that have been left at room temperature for several hours can cause digestive upset.

2.Chicken

If you've saved leftover chicken and want to eat it, it's best to eat it cold. After the first cooking, you may be tempted to reheat them in the microwave, but in reality, the heat of the device is not always enough to kill all the bacteria that can accumulate in this lean meat. For a second cooking of the chicken, it is better to favor the pan or the oven and increase the temperature.

3. Potatoes

The gratin dauphinois the day before was delicious and yet, you had not finished your dish. You probably tell yourself that this is not a problem since you carefully stored it at room temperature, covered with aluminum foil. This is a big mistake because if potatoes are not stored in the refrigerator, they can harbor bacteria that can cause botulism.

4.Rice

As our BBC colleagues also point out, rice is one of the foods at risk. This food may be contaminated with bacteria known as Bacillus Cereus. These are not resistant to heat, however, they can produce toxic spores when rice is stored at room temperature, as demonstrated by a study carried out by scientists from the University of Cambridge. Thus, if the rice is not eaten immediately after cooking, it can be dangerous.

5.Seafood

Very popular, seafood is full of proteins and minerals that are beneficial to the body. Yet the Food and Drug Administration explains that these foods should be stored in the freezer and then cooked for immediate consumption. If seafood stays at room temperature, it can harbor bacteria that can cause food poisoning.

6. Spinach

Rich in iron and antioxidants, spinach is a quality meal and offers the body a multitude of benefits. That said, these leafy greens contain a high content of nitrates which can turn into nitrites when stored at room temperature. As our colleagues from Figaro explain, nitrites are likely to cause an increase in the level of methemoglobin in the blood, cause discoloration of the skin and mucous membranes and in rare cases, cause death.

7. Eggs

Fried, soft-boiled or scrambled, eggs should not be stored for later consumption. According to a study, when you heat a hard-boiled egg in the microwave, it begins to swell under the effect of radiation. Therefore, the egg can explode at mealtime and cause serious burns when you stick a fork or knife in it.