Don’t Reheat These Foods in the Microwave
Celery – Celery is a common addition to soups and dishes that are often reheated in a microwave. Celery contains a high nitrate content and when reheated in a microwave the nitrate in celery is converted into nitrite. Nitrite, in excess, is linked to certain cancers and can compromise the health of pregnant women and newborns. Remove the celery before reheating soup or other dish containing celery to avoid consuming the highly toxic compound. Carrots also fall under the same category as celery when it comes to foods to avoid microwaving
Leafy Greens – Spinach, kale and other leafy greens go from healthy to risky when heated in a microwave. Like celery, leafy greens contain high concentrations of nitrates which, when heated in a microwave, turn to nitrites. Not only does reheating in the microwave convert the nitrate to nitrite, a host of carcinogens become present. Carcinogens have been known to cause various types of cancers and other potentially fatal illnesses and disease.
Steak – Over cooking a steak is the worst thing you can do to a delicious, fine piece of red meat. Like chicken, fish, and other protein-rich foods reheating steak in a microwave affects the protein composition and can lead to an upset stomach and digestive issues. Not only can reheating in a microwave effect the health of the meat, it can also affect the taste and texture. Repurpose any left-over steak for salads or cold sandwiches or reheat on the stove top on low heat with light oil.
Mushrooms – Love ‘em or hate ‘em, mushrooms are to never be reheated in a microwave. Given that they are a fungus, they are best consumed immediately after slicing and should always be refrigerated if there are any leftovers. Leaving mushrooms out at room temperature invites bacterial growth which can be dangerous to your health. Mushrooms reheated in a microwave disrupt and negatively impact and change the protein composition. This can leave you with an upset stomach or can potentially cause long-term heart and digestive issues.
Chicken – Reheating chicken in the microwave is a huge no. Like mushrooms, reheating chicken in a microwave will change the protein composition of the chicken. The change in protein isn’t the only thing that happens; change in taste and texture will also occur when leftover chicken is reheated in the microwave. The safest way to consume leftover chicken is cold, but when only a hot meal will do, reheat the chicken on a stovetop or in the oven. Chicken should be reheated so that its internal temperature of 165 degrees to avoid any foodborne illness caused by storage.
Fish – Aside from stinking up the microwave, fish should never be reheated in a microwave. Most fish is just as delicious cold as it is when it was warm. Leftover fish can be repurposed to make salads, fish cakes, or tossed in soups. If warm fish is the only fish that will do, then take out the grease up the skillet and reheat the fish on the stove top. The main thing against reheating fish is the lasting, ever lingering fishy smell. Of course, reheated in a microwave also affects the taste, texture, and protein composition as well.
Rice – Before rice is cooked, the spores of the bacteria Bacillus cereus, which is known to cause food poisoning are present. Once the rice is cooked the heat destroys the bacteria, but once left to cool to room temperature, the spores will respawn and are naturally very heat resistant. Food poisoning can be life threatening and even deadly due to dehydration and loss of fluids.
Potatoes – When a potato is cooked or heated in the microwave it loses its nutritional value and becomes quite toxic. A potato that is left to cool to room temperature begins to grow the deadly bacteria botulism. Botulism cannot be killed in the microwave and so heating the potato and consuming it after it has already been cooked and cooled puts you at risk of contracting botulism. At the very least, a poorly stored and a then reheated potato can cause food poisoning.
Dr. George Siegfried, D.C.
301 Dunn Place., McMinnville, OR 97128
(503) 472-6550