5 Foods That Turn Toxic When Reheated

Microwave is undeniably a lazy man’s best friend as you can reheat and eat anytime, but you would be amazed to know that some foods lose their nutritional value when they are reheated especially in a microwave oven.

Here are some foods that you should never reheat.



Chicken is highly rich in proteins, which get negatively impacted by reheating. This can actually cause digestive troubles. If you really want to reheat cooked chicken, you can do that at low temperature for a longer duration. The best way to consume stored chicken is to put it in a cold salad or a cold sandwich.


A morning staple and powerhouse of protein, reheating eggs at a high temperature can make them toxic which can cause havoc in your digestive tract.


In case of rice (either brown or white), the way you store them can lead to problems. Raw rice contains spores that get turned into bacteria which can survive even after the rice is cooked. When the cooked rice is left at room temperature, these can multiply and may produce toxins that can cause diarrhea and vomiting.


Potatoes lose their nutritional value if reheated. Even if you let them rest at room temperature for a long time they can actually become toxic and cause nausea or illness, and even food poisoning.


Grapeseed oil, walnut oil, avocado oil, hazelnut oil, and flaxseed oil all have very low smoke points. That is why, when you reheat them, they become rancid. So, avoid using them for cooking, baking or frying. Rather, sprinkle or drizzle them over your meals at the end of cooking to enhance taste.

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