Reheating food that we left for later is a common habit. But there are many cases in which this practice is not recommended. These are some of these foods:

Spinach, beets, celery and beet.

These vegetables have nitrates in composition that under the action of microorganisms associated with heating, transformed into nitrites and nitrosamines in. They are carcinogenic and very unhealthy. Spinach is the most risky and it should be always eaten fresh.


If you make soups, broths and preparing risotto with mushrooms, it’s best to be eaten immediately after preparation or cold if it stays for another day. When you reheat mushrooms they are changing the composition of proteins, have different taste and can cause various digestive problems.


Same like the mushrooms, reheating the meat can cause a change in the composition of proteins, especially chicken when its heathen on high temperature, because it contains more proteins than red meat. If you do it anyway we recommend heating it longer and on a lower temperature.These Foods Should Never Be Reheated, It Can Poison You!


The potato is healthiest when it’s cooked, but cooled. When it’s cooled, there is increase in the amount of resistant starch that has probiotic properties.

For high-risk foods are: meat feathered animals, cooked and smoked fish (salmon, mackerel, cod), raw or slightly cooked shellfish, dairy products and foods made with milk, cheese and eggs. For dishes with these foods, reheating is not an option.


On the other hand, foods that are can be heated are cereals grains: rice, millet, amaranth, barley and oats.

Reheating the soup is tolerated if you remove the meat and vegetables, and preheating only liquid. If you cook large portions of food before eating is fine to allocate in smaller portions to avoid multiple heating.

source: Talk Africa