*Research links shared below
**It’s Botulin, not botulism.

1. Rice: Cooked rice can harbor Bacillus cereus, which multiplies if left unrefrigerated, leading to food poisoning symptoms like diarrhea and nausea. Rice is also prone to mold toxicity which leads to aflatoxins and mycotoxins that can damage the liver and kidney in the long run.

Human toxicosis caused by moldy rice
pubmed.ncbi.nlm.nih.gov/8476534/?utm

Mycotoxins Contamination in Rice: pmc.ncbi.nlm.nih.gov/articles/PMC9504649/

Safety of rice grains and mycotoxins : historical review pubmed.ncbi.nlm.nih.gov/16025655/?utm

2. Potatoes: Improperly stored cooked potatoes can develop botulinum toxin from Clostridium botulinum, posing serious health risks.

Production of Botulinum Toxin in Inoculated Pack Studies of Foil-Wrapped Baked Potatoes: pubmed.ncbi.nlm.nih.gov/30856729/?utm

Vacuum-Packed Cooked Potatoes: Toxin Production by Clostridium botulinum and Shelf Life: pubmed.ncbi.nlm.nih.gov/30836531/?utm_source=perpl…

Large Outbreak of Botulism: The Hazardous Baked Potato : academic.oup.com/jid/article-abstract/178/1/172/91…

3. Spinach and Leafy Greens: Reheating these vegetables converts nitrates into nitrites, which are linked to an increased cancer risk.
To ensure safety, it’s best to consume these foods fresh.

Leafy Vegetable Nitrite and Nitrate Content: Potential Health Effects : pmc.ncbi.nlm.nih.gov/articles/PMC10137473/

Here’s to healthy living and a healthy you !