Reheating some foods will destroy their nutritional profile regardless. Potatoes, for example, are a wonderful food, full of vitamins, minerals and a healthy amount of starch that helps the body feel full more quickly. When potatoes are reheated, however, they lose their properties as their starch is diminished. Instead of reheating potatoes, it’s probably best just to add them to a compost pile.
When mushrooms are reheated, the structure of their proteins changes, and they become a mere skeleton of what they once were – nutritionally speaking. The same principle applies to chicken. When reheated, the structures of the proteins change. Experts suggest reheating chicken on low heat for a longer period of time to keep the proteins intact. Otherwise, the reheated chicken can elicit unwanted digestive issues.
Spinach, beets, radishes and celery should never be reheated. These foods were meant to be eaten raw in the first place. When these vegetables are reheated, the nitrates within them break down into nitrites. Suddenly a healthy food becomes toxic to the body, all because of reheating. While these vegetables contain extraordinary nutrition profiles, (spinach alone contains Vitamin A, C, K, folate, calcium and magnesium), they should never be reheated because they then have the potential to release cancer-causing nitrosamines into the body, which can adversely affect oxygen uptake in the blood.