Reheating leftovers is a quick and easy way to enjoy a meal, but not all foods are safe to warm up again. Some dishes can lose their texture, and flavour, or even become harmful when reheated.
Knowing which foods to avoid reheating can save you from potential health risks and help you make smarter choices when dealing with leftovers.
The Healthy Readers Digest states that microwaving hard-boiled eggs can cause extreme steam buildup, potentially exploding them It is also mentioned that processed meats, which often contain chemicals and preservatives, can also be harmful due to exposure to chemical changes, such as oxidised cholesterol.
Reheating processed meats with microwave radiation can lead to the formation of cholesterol oxidation products (COPs), which are linked to coronary heart disease, the above source adds.
”According to the Food Standards Agency, microwaving rice can sometimes lead to food poisoning. The issue with rice involves the common presence of a highly resistant bacteria called Bacillus cereus. Heat kills this bacteria, but it can have produced spores that are toxic, according to findings in the International Journal of Food Microbiology—and surprisingly heat resistant.”
Fish and seafood are delicate proteins that can be easily overcooked, states the Tasting Table, making the microwave less ideal for this task. The publication explains that the high heat and lack of control make it less than ideal for reheating fish filets, which can turn into seafood jerky.
Additionally, it was stated that reheating seafood creates an oceanic odour that can linger longer than desired.
