“Australian Nutritionist Reveals 4 Foods to Avoid Reheating and 4 Safe Options”

Exclusive translation: An Australian nutritionist revealed 4 foods that cause great risks when reheated, and 4 foods that are good.

Foods that are not safe to heat:

– eggs

The nutritionist said that eggs can carry salmonella bacteria that cause food poisoning, and leaving them for long periods gives the bacteria more time to multiply.

She added that eggs, stored at temperatures between 40 and 165 degrees Fahrenheit, were “dangerous”, according to the Daily Mail.

– the rice

Heating leftover rice causes food poisoning. This is because cooked rice contains Bacillus cereus bacteria.

– spinach

Leafy green vegetables such as spinach contain compounds called nitrates, which when heated can break down into other compounds that increase the risk of cancer.

– potatoes

The problem with potatoes is not the heat itself but rather leaving them outside for too long.

Also, storing it at room temperature for more than two hours puts it in the “risk zone”, and this causes food poisoning, a condition in which toxins attack the body’s nerves.

Foods safe to heat:

– fish

Fresh seafood caught and then immediately frozen is safe to reheat.

Although it can be microwaved and not made sick, heating it this way can dry it out and ruin its texture, and cooking it in the oven or on the stovetop can keep it from drying out.

– meat

The nutritionist said there is no reason to be afraid of heating meat, and added: “If it is cooked and heated, it is completely safe.”

– the milk

Heating milk at a high temperature can kill forms of bacteria such as listeria, salmonella, and E-coli. The high heat will destroy those bacteria hence it should be safe to consume.

– chicken

Although it will probably have a better texture and taste on the stovetop or in the oven, it’s still safe to reheat chicken in the microwave.