It's a common practice to reheat food items

The results can be counterproductive

Food items can become toxic

It’s a common practice for many of us to reheat food items and eat them. Though it may seem a good practice, reheating certain food items may prove to be antithetical. 

Vegetables with high amounts of nitrates like carrots can release toxic substances when reheated. 

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As surprising as it may sound, reheating rice could also cause food poisoning. 

Reheating potatoes can cause bacteria causing botulism. So it is best to avoid it. 

Reheated mushrooms can break proteins within. It can even generate toxins. 

Cold-pressed oil has omega. When it is reheated above 40 degrees, it can become rancid. 

Eggs, which are storehouses of proteins, can become dangerous when reheated. 

Chickens too can be dangerous as they produce toxins when reheated. 

Spinach and other leafy greens: Leafy greens contain nitrates, which can convert to nitrites upon reheating. Nitrites can potentially become carcinogenic when consumed in high quantities.

Many in Indian households have the habit of reheating and consuming food items. They can be bad for your health as they destroy several nutrients. 

 If you do choose to reheat these foods, ensure they are reheated thoroughly and at the appropriate temperature to kill any potential bacteria.