Beware of these foods when reheating! Choices that can be dangerous

Beware of these foods when reheating! Choices that can be dangerous
The microwave has simplified daily life, allowing food to be heated quickly and efficiently. However, not all foods are safe to reheat in this appliance. Some can lose nutrients, others change flavor, and in certain cases they can become harmful to health by developing dangerous bacteria or toxins. Below are more foods that should not be reheated, adding some additional ones that can also be problematic.
1. Rice (Oryza sativa)
Rice is one of the most widely consumed foods in the world, but reheating it incorrectly can lead to serious health problems. Bacillus cereus, a bacteria that can survive initial cooking, multiplies if rice is left at room temperature and reheating does not eliminate its toxins. This bacteria can cause food poisoning, with symptoms such as vomiting and diarrhea.

Tip: Store rice in the refrigerator as soon as possible and make sure to heat it above 75°C to avoid risks.

2. Nitrate-rich vegetables
Vegetables such as spinach (Spinacia oleracea), chard (Beta vulgaris), celery (Apium graveolens), beetroot (Beta vulgaris) and turnips (Brassica rapa) contain nitrates, which are harmless when consumed fresh. However, when these vegetables are reheated, nitrates can be converted into nitrosamines, compounds that are potentially carcinogenic in some circumstances.

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Tip: It is best to consume these vegetables fresh or avoid reheating them multiple times.

3. Chicken (Gallus gallus domesticus)
Chicken contains proteins that change their structure when reheated, which can make it more difficult to digest. In addition, chicken is prone to bacterial contamination, especially by Salmonella and Campylobacter. If it is not heated evenly, these bacteria can survive.

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