Five Foods That Become Toxic When Reheated

Of course, like everyone else, we put the rest of the food in the fridge and the next day we heat it up to eat it again. But did you know that this habit is one of the main causes of food poisoning?
Some foods become toxic when we reheat them. It should be noted that there are foods that can be heated several times without causing any harm. So, today we wanted to highlight the five most prominent foods that should not be heated:

• Spinach: Spinach should be eaten immediately after cooking or the next day, but cool. This is because spinach contains nitrates, and when heated, nitrates turn into nitrites, which are carcinogenic and poisonous to the body.

•  Potatoes: Potatoes lose all their nutritional benefits when they are heated again, and become toxic.

• Eggs: If you heat fried, cooked or boiled eggs, the eggs become very toxic to the body and may negatively affect the digestive system.

• Chicken: Chicken is very dangerous if it is eaten one or several days after the date of its cooking, because the protein composition changes when heated again, which may cause digestive problems.

• Mushrooms: Mushrooms should be eaten immediately after cooking or eaten without heating the next day. If it is heated, it can lead to digestive disorders and heart problems.