6 Reheated Foods that Can Make You Sick!

· December 2, 2016
Reheating food is a good way to save money and avoid waste; however, certain reheated foods can actually harm your health.

Reheating foods is a really common habit that many people use to enjoy a meal later or reduce food waste.

While it’s a concept that many have practiced for years worldwide, it’s recently been discovered that it may be harmful to your health in some cases.

The European Food Information Council warned that reheated foods that haven’t been properly cooked can have serious consequences for your health.

This is because certain strains of bacteria grow exponentially when exposed to an environment with temperatures ranging between 40°-150°F.

This increases your risk for contracting a food-borne illness or other digestive problem like distension, colic or gas.

Because not many people know which ones shouldn’t be reheated, we’ll show you the 6 most common foods you should never reheat.

1. Rice

rice

Rice is one of the most commonly reheated foods. While it’s texture and flavor keep well at room temperature, the grains contain tiny bacteria spores that can cause food poisoning when activated by heat.

After cooking, exposing the rice to high temperatures increases the likelihood of contracting food poisoning.

It’s best to eat food as soon as it’s cooked. Eat within 24 hours of cooking.

Rice poisoning causes stomach discomfort, inflammation and, in the worst cases, vomiting and diarrhea.

Also read: 6 Habits that Cause Abdominal Inflammation


2. Potatoes

Potatoes are a really nutritious food that can be used in both hot and cold recipes. The risk presents itself when the potatoes are reheated or have been left outside the refrigerator for too long.

This produces spores, that once inside the body, cause digestive discomfort and the symptoms of food poisoning.

The best way to keep from having to throw them away is by mashing them or using them in a cold salad.

3. Celery

celery

Many people like to use celery raw because it lends an interesting flavor to salads and soups.

However, when using it in hot recipes, it’s best to eat everything once it’s cooked to avoid running the risk of poisoning from reheating.

This vegetable contains nitrates that, when subjected to heat, create substances that are harmful to your health.

In fact, in high concentrations, they can convert into nitrites, which increase your risk of developing cancer.

4. Beets

Beets are really popular vegetables and have been prized in natural medicine for their significant amounts of antioxidants, vitamins and minerals.

The problem occurs when they’re subjected to high temperatures. Like celery, beets contain a small amount of nitrates that aren’t entirely good for your health.

On the other hand, nutrition experts suggest the best way to take advantage of this vegetable’s properties is by eating them raw in salads or blended into smoothies.

5. Chicken

chicken

In order to safely consume chicken, it’s really important to make sure that it’s been thoroughly cooked.

Salmonella is really common in birds and undercooking chicken increases your risk of infection.

Check to make sure that all parts are cooked through and that there aren’t any areas that are too pink or juicy.

To prevent digestive problems, eat chicken as soon as it’s cooked and avoid reheating it. Chicken is one of the reheated foods that can make you sick if not done right.

Although the flavor keeps well, the composition of proteins changes which can cause negative reactions in the stomach.

If you can’t eat it all in one sitting, it can be reheated, just at a lower temperature.

Check out this article: Make Salads to Lose Weight and Leave You Satisfied

6. Mushrooms

The proteins in mushrooms are easily destroyed by the action of enzymes and certain microorganisms.

Keeping them at room temperature after cooking is lethal for this reason.

We don’t recommend reheating them after their initial cooking because it can cause inflammation in the abdomen, distension, and in some cases, diarrhea.

However, there doesn’t seem to be a problem as long as they’re heated to a temperature above 160°F.

To wrap up, keep in mind that the ingredients in your food are all different and undergo changes when subjected to high temperatures, so certain reheated foods are dangerous.

Be sure to cover your food the next time you go to reheat it so it will cook evenly.