Can't get enough of Thanksgiving dinner?
Leftovers are always a trend after Türkiye Day, but an expert has revealed which foods should never be reheated due to the health risks they pose.
Studies have shown that spinach, according to nutritionist Harini Bala, contains nitrates, the levels of which increase with cooking. At high temperatures — such as when reheating leafy greens — nitrates turn into nitrosamines, a compound linked to cancer.
“Please do not reheat spinach, just eat it immediately once cooked,” Bala urged in a TikTok video that has registered more than 149,000 views, claiming that compounds in the reheated vegetable are “toxic.”
Next on the chopping block is tea.
When reheated, the tea's antioxidant properties degrade while the level of tannins, which contribute to the bitter taste, increases. Bala also claimed that any “dormant bacteria” in the tea would become “active” with reheating, posing a health risk to consumers.
The nutritionist also warned against reheating rice, but there is a problem.
Bala said it is possible to reheat the starch as long as it is stored in an airtight container in the refrigerator within two hours of cooking it.
She warned that waiting longer than two hours to put it aside increases the risk of dangerous bacteria multiplying in the food.
“But if you cook rice in the morning and store it in the refrigerator at night to eat the next day, there is a high possibility of Bacillus cereus forming,” she warned.
Bacillus cereus is a type of bacteria that commonly affects starchy foods and leads to food poisoning, often referred to as “fried rice syndrome,” a serious illness that leads to death in rare cases.
According to the Food and Drug Administration, there are an estimated 63,400 cases of poisoning from Bacillus cereus each year.
Symptoms usually include stomach cramps, nausea, vomiting, diarrhea, and fever.
