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The British newspaper “Daily Mail” reported that there are two reasons behind this, the first of which is related to the chemical compounds of the meal’s components, which can change when reheated, leading to the appearance of toxic substances associated with problems such as kidney damage.
She added: “Another reason is that allowing some foods to cool before heating can promote growth Bacteriawhich are difficult to kill, such as Escherichia coli and Listeria.
Nutritionist Harini Bala discovered 3 foods that should never be reheated: Spinach Valshai and rice.
Spinach contains oxalic acid, a harmless substance when eaten raw, but when reheated, the acid crystallizes and becomes toxic.
In a relationship Theabacteria can be dormant in it, It can become active when reheated.
As for rice, when it is cooled, the heat-resistant bacteria Bacillus cereus can grow on it. When reheated, these bacteria remain alive, exposing us To danger Food poisoning.
