Dietitian Harini Bala warns against reheating certain foods due to potential health risks. Spinach, tea, and rice are highlighted as foods that should not be reheated. Spinach can release toxic substances when reheated, increasing the risk of kidney stones and bowel tumors. Tea can become bitter and harbor bacteria when reheated. Rice, if not stored properly, can contain Bacillus cereus, a bacteria that causes food poisoning. Proper storage and reheating practices can mitigate these risks.
Reheating certain food items like tea, spinach, cooking oil, mushrooms, and rice can lead to a loss of flavor, texture, nutritional value, and safety. Reheating tea can cause the degradation of compounds like antioxidants and polyphenols, while reheating spinach can lead to the formation of carcinogens and a loss of water-soluble vitamins. Reheating cooking oil can produce harmful compounds, reheating mushrooms can promote bacterial growth and alter their texture, and reheating rice can lead to food poisoning. It's important to prioritize freshness and proper handling to enjoy safe and nutritious meals.
Food experts recommend refrigerating Thanksgiving leftovers within two hours of cooking or serving to prevent bacteria growth. Cooked food can be safely stored in the refrigerator at 40°F for up to four days. Leftovers should be stored in shallow containers to cool faster and covered with airtight packaging to retain moisture and prevent odors. It is important to reheat leftovers to 165°F and use a thermometer to ensure proper heating. Leftovers should be discarded after four days or if the preparation date is unknown. Handwashing and proper hygiene are crucial in preventing foodborne illnesses.
Accredited practicing dietitian Kim Lindsay has identified four foods that are risky to reheat, including eggs, rice, spinach, and potatoes. Eggs can carry salmonella, rice can contain heat-resistant Bacillus cereus, spinach can increase cancer risk if not heated properly, and potatoes can lead to botulism if left at room temperature for too long. However, Lindsay says that fish, deli meat, milk, and chicken are safe to reheat if heated properly and stored correctly.
Leftover rice can cause food poisoning due to the presence of heat-resistant bacterial spores that can develop into bacteria if the rice is left out for too long at room temperature. Cooked rice should not be left at room temperature for more than two hours and should be stored in a covered container in the refrigerator. Rice can be reheated only once and all leftovers should be reheated to an internal temperature of 165 degrees Fahrenheit to ensure safety.
Leftover rice can cause food poisoning due to the bacteria Bacillus cereus, which can grow quickly if rice is left at room temperature for more than two hours. Cooked rice should be refrigerated and consumed within four days. Rice can be reheated only once and should be heated to an internal temperature of 165 degrees Fahrenheit to ensure safety.
The Steambox is a self-heating lunchbox that uses steam to warm up food, powered by a rechargeable battery. It is slow and expensive, costing $279, and not meant to cook raw meats, chicken, or fish. It is portable, but heavy and inflexible, making it uncomfortable to carry in a backpack. Cheaper and more packable ways to get warm meals while outside are available, such as a classic Thermos or insulated lunchbox. The Steambox is competent at heating up food, but there are much better options indoors, such as a microwave or toaster oven.
