Nutritionist Warns Against Reheating 3 Foods

Leftovers, especially after events, are widely accepted, but there are health risks associated with reheating some foods, according to a warning from nutritionist Harini Bala.

In a video on "Tik Tok" that received more than 149 thousand views, Bala warned against reheating spinach, as its leaves contain nitrates, which increase with cooking, as studies have shown.

Compounds that harm health

At high temperatures - such as reheating leafy vegetables - nitrates turn into nitrosamines, a compound linked to cancer.

Bala said: "Please do not reheat spinach, just eat it immediately after cooking," claiming that the compounds in this type of reheated vegetable are "toxic."

The danger of reheating tea

According to the "New York Post", Bala warned against reheating tea, as its antioxidant properties degrade, due to oxidation, while the level of tannins increases, which contribute to the bitter taste.

Bala also claimed that any “dormant bacteria” in the tea would become “active” upon reheating, posing a health risk to consumers.

Storing rice

The nutritionist also warned against reheating rice, but the warning was not absolute this time.

According to Bala, “Starch is fine to reheat as long as it is stored in a sealed container in the fridge or freezer within two hours of cooking.”

The warning also applies to storage methods, as waiting more than two hours to store it increases the risk of spreading a dangerous bacteria called Bacillus cereus into the food.

Bacillus cereus is a type of bacteria that typically affects starchy foods and leads to food poisoning, often referred to as “fried rice syndrome,” a serious illness that has rarely led to death.

The US Food and Drug Administration estimates that there are about 63,400 cases of Bacillus cereus poisoning each year in the United States.

Symptoms typically include stomach cramps, nausea, vomiting, diarrhea, and fever.