These foods should not be reheated in the microwave

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For many, the motto is: pre-cook, reheat, and save time. In our busy everyday lives, the microwave is often our best friend. But be careful here! Because, as practical as it is to use up leftovers from the previous day, it can also be dangerous. Some foods develop harmful substances in the microwave and can lead to stomach problems.

Spinach
Spinach should not be reheated again, as spinach contains a lot of nitrate, which turns into harmful nitrite at room temperature. When eaten, carcinogenic nitrosamines can form and lead to nausea, diarrhea or vomiting.

If the spinach is cooled quickly after cooking, bacteria cannot multiply easily, and the spinach can be reheated again.

Potatoes
If potatoes are not distorted immediately or placed directly in the fridge, bacteria or spores can form. Heating them in the microwave often fails to kill the bacteria, which can lead to severe gastrointestinal complaints. To be on the safe side, you should not reheat potatoes in the microwave but in a pot. Ensure you expose the potatoes to a temperature of over 70° C for several minutes. They must also be heated evenly.

Mushrooms
Mushrooms can also form incompatible substances at room temperature, which can lead to nausea and diarrhea if reheated. It is best to put the leftovers in a clean container immediately after eating and store them in the fridge. These should be used within 2-3 days; otherwise, freezing is a good alternative.
Chicken
When you reheat a cold chicken for the second time, the protein structures in the meat change, and the stomach cannot properly break them down. In addition, salmonella can form, which is not killed in the microwave. In the worst case, you risk salmonella poisoning.

Boiled eggs
Cooked eggs should never be reheated in the microwave, as this could lead to an explosion. The microwave creates pressure in the egg, which can then burst. In addition, salmonella can collect on the boiled egg, which can lead to stomach problems.