7 Types of Food That Become Toxic When You Reheat Them!

Everyone knows them: the leftovers that you still have from the night before. Sometimes, you can make a new dish with it or sometimes it is still enough to enjoy at lunch. But did you know that those leftovers from the night before could be dangerous? It sounds really crazy, because there is a good chance that you have reheated and eaten your food the next day, just like us. But this information came to our attention and we had to share this with you!

1. Potatoes
When boiled potatoes are stored at room temperature, they can quickly develop a bacteria that causes food poisoning. Potatoes being a staple are the best and easiest to store, reheat and consume. Unfortunately, you would need to think again. Potatoes are a rich source of vitamin B6, potassium and vitamin C, however, if they are reheated again and again, chances are they might produce Clostridium Botulinum (bacteria causing Botulism). Even if you leave the cooked potatoes out in room temperature, the production of bacteria will only increase. So if you want to avoid the growth of bacteria, best is to keep them refrigerated or throw them away if not being consumed within 1-2 days.

2. Onions, celery and beetroots
These three ingredients are often used in soup. But if you reheat soup, nitrates can be released. You can find nitrates in all plant species, and in high quantities the nitrates are harmful. Repeatedly heating a soup can even cause carcinogenic substances to be released. On the next page you will learn more types of food that become toxic when you reheat them!