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🍟Four foods NOT to reheat the next day!

Kim Lindsey, a registered dietitian in Australia, revealed to the Daily Mail four foods that are very risky to reheat - and four that are actually good, contrary to popular belief.


It seems to last forever—up to six weeks—in the fridge before you cook it. But if you have leftover eggs from yesterday's breakfast, there are more risks.

Eggs can carry the salmonella bacteria that causes food poisoning, and leaving them out for extended periods gives the bacteria more time to multiply.

Lindsey says that eggs, stored at temperatures between 40 and 165 degrees Fahrenheit, are "risky".

She said: "Pathogens can grow at a faster rate when it is at this temperature. And if there are more pathogens and harmful bacteria in the food, there is an increased risk of food poisoning when we eat it."

The US Food and Drug Administration advises not to leave eggs or dishes containing eggs out of the refrigerator for more than two hours, or one hour in hot weather.

The difficulty with a microwave is that it can be a bit uneven when heating something. "Sometimes it's hot on the edges and cold in the middle or vice versa," Lindsey said.


TikTok users have claimed that heating leftover rice caused them food poisoning.

This is because cooked rice contains Bacillus cereus, a spore-forming bacteria commonly found in soil and vegetables.

They are found in many raw and unprocessed foods, including potatoes, peas, beans, and some spices.

"Rice is very risky," Lindsey said. These spores are heat resistant, so even when you heat them, they can still cause harmful pathogens.

Symptoms of illness from Bacillus cereus include vomiting, diarrhea and abdominal cramps.


Reheating spinach can be directly linked to an increased risk of cancer.

Leafy green vegetables such as spinach contain compounds called nitrates. When heated, nitrates can break down into other compounds that increase the risk of cancer. Nitrates on their own are harmless. However, bacteria that already live in the mouth and enzymes in the body can convert it into nitrites and then into nitrosamines. These have carcinogenic properties.

One study estimated that people get about 80% of their dietary nitrate from vegetables.

Nitrates are also found in fennel, radishes, carrots and turnips.

Additionally, if spinach is not heated properly, listeria bacteria can live on it.

This can cause listeriosis, a serious infection that leads to fever, flu-like symptoms, headache, stiff neck, confusion and even seizures.


Similar to rice, the problem with potatoes is not the heat itself but rather leaving it outside for too long.

Also, storing them at room temperature for more than two hours puts them in the "risk zone", which can lead to the growth of C. botulinum.

This causes food poisoning, a condition in which toxins attack the body's nerves and can cause difficulty breathing.

There is also an increased risk of food poisoning with baked potatoes cooked in foil.

Part of the risk posed by mashed potatoes, Lindsey says, is its perishable ingredients, such as milk, butter and cream.

Source Link RT


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