don't reheat these foods

Doctor Spot

Lined Circle

Certain foods can undergo chemical changes when reheated, potentially turning toxic or harmful due to the breakdown of nutrients or the release of harmful compounds 

Large Radish

If rice is left at room temperature for too long after cooking and then reheated, these spores can multiply and produce toxins that may cause food poisoning.


Reheating cooked potatoes can further increase acrylamide levels.

Cooked Potatoes

Leafy greens such as spinach contain nitrates, which can convert to nitrites when heated.

Spinach and Other Leafy Greens

Reheating mushrooms may cause them to produce toxins or become a breeding ground for bacteria.


Reheating eggs, especially in the microwave, can cause them to release sulfurous compounds, resulting in an unpleasant odor.


Reheating chicken improperly or at inadequate temperatures may not eliminate these bacteria, leading to food poisoning.


Reheating oils to high temperatures can cause them to break down and release harmful compounds such as free radicals and trans fats. 

Cooking Oils

Always consult with a qualified healthcare professional before making any dietary changes or decisions.