Reheating of food- Dangerous to body

Yummy delicious food definitely has the potential to satisfy the taste buds especially when served hot.Most of the time we reheat the food, before eating but sometimes it can be a highly unhealthy practice for certain foods. 

• Mushrooms: Mushrooms enhances the taste of any food. A common practice is the leftovers are stored aside to be savored later. This practice can cost you dearly. Mushrooms are a rich source of protein. On reheating, some of the proteins break drown, which not only changes the flavor of the food but also produces certain toxins. These toxins can lead to upset stomach and digestive problems. Eating reheated mushroom repeatedly can even result in cardiac problems.

• Chicken: It is an excellent source of protein and reheating it will produce toxins, which can result in health complications such as digestive problems. 

• Celery and spinach: Spinach and celery are both commonly used in soups and are rich in nitrates. On reheating the soup  the nitrates present in the ingredients are converted to nitrites which is carcinogenic in nature and toxic to the body. Never reheat  celery, spinach and other nitrate-rich foods like turnips, beet, and carrots.

• Eggs: Eggs are commonly used by all and  are an excellent source of proteins But reheating egg preparations will destroy all the associated health benefits, as the protein in the egg deteriorates it can lead to digestive problems.

• Rice: With a belief that cold rice can cause health problems rice is reheated and served hot.Cooked rice should be eaten immediately. Cooked rice when kept unrefrigerated at room temperature, bacterial spores present in rice undergo rapid multiplication and can cause food poisoning. Reheating will do the spores no harm.

• Potatoes:  Storing the cooked potatoes at room temperature can act as a catalyst in enhancing the growth of Clostridium botulinum, a bacterium responsible for botulism (a type of food poisoning that can result in flaccid paralysis of muscles).Refrigerate if its to be consumed later.  

• Oil: Certain oils such as avocado, grapeseeds, walnut and hazelnut can become smelly with an unpleasant taste when reheated, as these have a low smoke point. Oils when heated above the point of 375 degrees F, they produce a toxin 4-hydroxy-2-trans-nonenal or HNE, which can increase the bad cholesterol i.e LDL, thus increasing the risk of heart diseases.