Nutrition experts warn that reheating certain foods can lead to health issues such as the formation of harmful substances or the growth of bacteria that cause food poisoning. Among the foods that should not be reheated are:

1. Eggs – Reheating can change the protein composition, making it hard to digest.

2. Potatoes – Leaving them at room temperature allows the growth of Clostridium botulinum bacteria, which produce toxins that can cause food poisoning.

3. Seafood – It should be refrigerated immediately after cooking and consumed within 24 hours.

4. Rice – It contains Bacillus cereus bacteria that can produce toxins when left at room temperature.

5. Spinach – Reheating transforms nitrates into carcinogenic compounds (nitrosamines), increasing the risk of stomach and esophageal cancer.

It is recommended to consume these foods fresh or after properly cooling them to maintain their nutritional value and avoid any health issues.