2 popular products that turn into poison when reheated

Dangerous reheating: which common dishes become a health hazard when reheated. Nutritionists raise alarm about two popular foods that should only be consumed freshly prepared.

Potatoes, a product loved by many Russians, present on tables in the form of mashed potatoes, casseroles, or fried dishes, harbors an unexpected danger. When improperly stored and reheated, this healthy vegetable can become a source of serious threat. Potatoes left at room temperature and then reheated create an ideal environment for the multiplication of Clostridium botulinum bacteria, which causes botulism – a severe food poisoning. The risk significantly increases in dishes containing cream or butter.

Spinach, despite being rich in iron and vitamins, is categorically not recommended for reheating. The reason lies in the high content of nitrates in this leafy vegetable. During the reheating process, nitrates transform into nitrites and nitrosamines – compounds with potential carcinogenic effects, posing a particular danger to children's bodies and people with sensitive digestion.

Store food leftovers in the refrigerator for no longer than 1 day.

Reheat food only once and to a high temperature.

If you are unsure about safety - it's better not to risk and refuse to consume it again.