If you reheat rice wrong, you can end up with food poisoning! This is due to the presence of highly resistant bacteria called Bacillus Cereus. After the cooked rice cools off a bit, refrigerate. If you don't and leave it out on the counter for too long, the Bacillus cereus bacteria may begin to grow.
If you reheat chillies at high temperatures, it vapourises capsaicin, the compound that makes chillies hot and spicy.
Nitrates are abundant in spinach, and when they are re-heated to a high temperature, they can transform into nitrosamines, the majority of which are carcinogenic.
Eggs are protein-rich, but repeatedly heating fried or boiled eggs can be dangerous. Containing a lot of nitrogen, reheating eggs could cause this nitrogen to oxidize, which would then cause cancer.
Like spinach, if you reheat food with beetroot, you run the risk of receiving a dose of toxins instead of all the wonderful advantages of this vegetable in its raw or lightly cooked form.
According to reports, almost 97% of broccoli's nutritional content is lost when ou reheat the vegetable.
Unless you put the mushroom in the fridge quickly enough after cooking, you should not microwave them. Mushroom proteins can be harmed by enzymes and bacteria that begin to grow at room temperature if they are not stored appropriately. This can lead to an upset stomach.
Long-term room-temperature storage of cooked potatoes can result in the growth of clostridium botulinum bacteria. Eating food contaminated with this bacteria can have very serious implications.
Microwaving chicken to reheat the preserved curry from a previous day's cooking may not be the best thing to do. When this staple is heated from the refrigerator, its protein makeup is completely altered and you may end up with digestive disorders.
The radiation from the microwave makes the coffee lose its aroma and reheated coffee tastes pretty bland.