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6 Foods That Turn Toxic When Reheated

Nowadays there are so many devices that help make cooking as quick and simple as you want it to be. From slow cookers and instapots to bread machines and even bacon cookers. One modern day device that has become a staple in most kitchens is the microwave. We use the microwave as an easy way to cook frozen veggies, pop popcorn, and melt butter for baking. Of course, the most common use for the microwave is reheating leftovers. Did you know there are some foods that shouldn’t be reheated after cooling down? Some foods actually change their protein composition when cold, and reheating it can cause digestive issues. See which foods made the list and make sure you know what to toss if you can’t finish it!

6. Mushrooms


Mushrooms are best when eaten fresh, or directly after being prepared. The proteins in mushrooms start to deteriorate as soon as you cut them open, which can be bad news for your stomach. According to the European Food Information Council, mushrooms are highly susceptible to bacteria after being cooked, so if you’re not going to eat them right away, it’s best to toss them. You can probably get away with leaving the mushrooms in the fridge for up to 24 hours, but you should still eat them cold.

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