Prashant Mishra
Bacillus cereus, a bacterium in rice, can produce toxins that remain when cooked If left at room temperature for too long, Clostridium botulinum bacteria can develop in rice, which can cause botulism.
Heating chicken can change the structure of the protein, which makes digestion difficult and can cause digestive problems.
Heating mushrooms can cause changes in their protein composition, leading to digestive problems and loss of nutritional value.
Heating poached eggs can be poisonous and cause digestive problems due to the breakdown of proteins and other compounds.
Heating a can of spinach changes nitrates into nitrites, which can be carcinogenic and harmful if consumed in large quantities.
Like spinach, celery contains nitrates, which can turn into harmful nitrites when heated, especially in soups and stews.
Reheating beets can also cause nitrites to form nitrates, which pose similar health risks to spinach and celery.