All of us are in the habit of storing food and then reheating it subsequently as and when needed. However convenient this practice may sound, you would be surprised to know that there are certain foods that should never be reheated, especially in a microwave. The nutrients in these foods, when reheated, turn toxic and can cause food poisoning, diarrhea or vomiting if consumed. How one stores and reheats food, also goes a long way in determining its quality.
Here is a list of foods that one should never reheat in a microwave. And believe me, some of them will really amaze you!
Raw rice has spores that can cause food poisoning. Unfortunately, sometimes these spores survive, even after the rice is cooked. Further, when cooked rice is stored at room temperature, the spores can develop into bacteria that multiplies really fast. If you do have to reuse already cooked rice then reheat the rice to boiling point in a pan, and then keep it warm in order to prevent the formation of bacteria.
The problem with potatoes is similar to that of rice. Leaving cooked potatoes at room temperature promotes the growth of bacteria. However, if you have to use the cooked potatoes later, ensure that you refrigerate them as soon as you have cooked them to prevent the formation of bacteria.
3) Spinach, Beet and Turnip
Spinach and other leafy greens, beets and turnips are rich in nitrates and iron. Nitrates turn carcinogenic when reheated. The iron present in them gets oxidized, thereby negating the good effects of these vegetables.
4) Chicken and Mushroom
Chicken also has a lot of proteins, whose composition changes when it is reheated. To ensure that all the bacteria in chicken gets killed, one should heat it on a traditional stove and ensure that even the insides of the chicken have been properly heated.
Microwave reheats food in an uneven manner. This is the reason why it is not a preferred medium for reheating certain sensitive food items.