Happiest Health
Saturday, 15 Jun 2024
Source/Reporter : Harsha Prakashan S
Refrigerators are a boon for halting bacterial activity and increasing the shelf life of many foods. However, it’s important to realize that not all food items need to be refrigerated. Certain foods deteriorate faster when kept in the fridge rather than at room temperature, and improperly stored foods can give rise to infections and gastrointestinal problems.
“Parents should be particularly vigilant about serving poorly stored foods to children, especially those below three years of age, since their immune systems are still developing, making them more susceptible to infections,” says Dr Tushar Parikh, consultant pediatrician & neonatologist, Motherhood Hospitals, Kharadi, Pune.
Food items that should not be refrigerated
Experts list some foods, including fruits, vegetables and spices, that should not be refrigerated:
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♦ Garlic
While our natural instinct is to shove veggies into the fridge, not all belong there. “Unpeeled garlic shouldn’t be refrigerated, as it can absorb moisture and quickly turn moldy. Additionally, stale garlic can contaminate other vegetables in the fridge,” says Haripriya N, a nutritionist at Cloudnine Group of Hospitals, T Nagar, Chennai. Instead, garlic, in its natural form, should be stored in an airy container in a cool, dry place.
However, you can refrigerate garlic once it’s peeled. The bulbs are to be stored in an airtight container and used within five to six days.
♦ Spices
The humidity inside the refrigerator can dampen the spices and promote microbial growth, causing them to lose their flavor.
Instead, the flavor and freshness of spices can remain intact if they are stored in sealed containers in a cool, dry and dark place away from sunlight.
♦ Onion
Onions aren’t fridge-friendly in their unpeeled, whole form. The cold temperatures can convert the starch in onions into sugar, turning them soft and soggy.
“They can also attract moisture, which makes them develop mold and turn stale,” notes Haripriya. Much like their close cousin garlic, onions last longer when stored in a cool, dark place; it’s crucial to keep them in a breathable container.
♦ Potato
While the versatile potatoes are an indispensable feature in our kitchens, few are aware of their aversion to the fridge. Potatoes turn dark and sweet in cold temperatures, imparting an unnatural flavor to food preparations.
According to the US Food and Drug Administration, storing potatoes in the refrigerator can result in increased acrylamide production during cooking. Acrylamide is a chemical compound formed while cooking at high temperatures, such as frying, roasting and baking; it has been identified as a possible carcinogen.
Potatoes are to be stored at around 40–45 °F in a dark and dry place with ample ventilation.
♦ Melons
Melons, which include watermelon, cantaloupe, muskmelon, etc., should not be kept in the fridge, as the cold can rob them of their flavors and nutritional value.
The damage caused to fruits by low temperatures is called chill injury, characterized by discoloration, brown spots, surface decay and pitting.
However, these fruits need to be stored in the fridge once they’re cut and consumed within three to four days. “Once a watermelon is cut, it is advisable to chop and refrigerate the pulp in an airtight container after removing the rind [the hard outer layer],” advises Haripriya.
♦ Bread
Bread is another food item that should be kept away from the fridge. Refrigerating bread can be counterproductive, as this causes it to spoil faster. Additionally, refrigeration also changes the taste and texture of bread due to the recrystallization of starch, which causes it to lose moisture and harden. However, bread can be frozen to slow down the staling process.
♦ Ginger
Haripriya advises against refrigerating whole ginger, as its skin absorbs moisture, causing it to dry out quicker. “Ginger can also develop white or black fungal growths on its surface, which makes it unsuitable for consumption,” she says.
Peeled and minced ginger can be frozen and used for up to six months.
♦ Saffron
Storing saffron in the refrigerator makes it damp and difficult to grind. It can also lose its aroma and flavor. The best way to store saffron is in an airtight glass or metal container in a cool, dark place. If stored properly, it can last for up to two to three years.
“Parents should be particularly vigilant about serving poorly stored foods to children, especially those below three years of age, since their immune systems are still developing, making them more susceptible to infections,” says Dr Tushar Parikh, consultant pediatrician & neonatologist, Motherhood Hospitals, Kharadi, Pune.
Food items that should not be refrigerated
Experts list some foods, including fruits, vegetables and spices, that should not be refrigerated:
Read More
Is it safe to consume raw milk?
Read More
WHO confirms India’s second-ever human case of bird flu
Read More
WHO confirms India’s second-ever human case of bird flu
Read More
Superbug found on International Space Station housing Sunita Williams
♦ Garlic
While our natural instinct is to shove veggies into the fridge, not all belong there. “Unpeeled garlic shouldn’t be refrigerated, as it can absorb moisture and quickly turn moldy. Additionally, stale garlic can contaminate other vegetables in the fridge,” says Haripriya N, a nutritionist at Cloudnine Group of Hospitals, T Nagar, Chennai. Instead, garlic, in its natural form, should be stored in an airy container in a cool, dry place.
However, you can refrigerate garlic once it’s peeled. The bulbs are to be stored in an airtight container and used within five to six days.
♦ Spices
The humidity inside the refrigerator can dampen the spices and promote microbial growth, causing them to lose their flavor.
Instead, the flavor and freshness of spices can remain intact if they are stored in sealed containers in a cool, dry and dark place away from sunlight.
♦ Onion
Onions aren’t fridge-friendly in their unpeeled, whole form. The cold temperatures can convert the starch in onions into sugar, turning them soft and soggy.
“They can also attract moisture, which makes them develop mold and turn stale,” notes Haripriya. Much like their close cousin garlic, onions last longer when stored in a cool, dark place; it’s crucial to keep them in a breathable container.
♦ Potato
While the versatile potatoes are an indispensable feature in our kitchens, few are aware of their aversion to the fridge. Potatoes turn dark and sweet in cold temperatures, imparting an unnatural flavor to food preparations.
According to the US Food and Drug Administration, storing potatoes in the refrigerator can result in increased acrylamide production during cooking. Acrylamide is a chemical compound formed while cooking at high temperatures, such as frying, roasting and baking; it has been identified as a possible carcinogen.
Potatoes are to be stored at around 40–45 °F in a dark and dry place with ample ventilation.
♦ Melons
Melons, which include watermelon, cantaloupe, muskmelon, etc., should not be kept in the fridge, as the cold can rob them of their flavors and nutritional value.
The damage caused to fruits by low temperatures is called chill injury, characterized by discoloration, brown spots, surface decay and pitting.
However, these fruits need to be stored in the fridge once they’re cut and consumed within three to four days. “Once a watermelon is cut, it is advisable to chop and refrigerate the pulp in an airtight container after removing the rind [the hard outer layer],” advises Haripriya.
♦ Bread
Bread is another food item that should be kept away from the fridge. Refrigerating bread can be counterproductive, as this causes it to spoil faster. Additionally, refrigeration also changes the taste and texture of bread due to the recrystallization of starch, which causes it to lose moisture and harden. However, bread can be frozen to slow down the staling process.
♦ Ginger
Haripriya advises against refrigerating whole ginger, as its skin absorbs moisture, causing it to dry out quicker. “Ginger can also develop white or black fungal growths on its surface, which makes it unsuitable for consumption,” she says.
Peeled and minced ginger can be frozen and used for up to six months.
♦ Saffron
Storing saffron in the refrigerator makes it damp and difficult to grind. It can also lose its aroma and flavor. The best way to store saffron is in an airtight glass or metal container in a cool, dark place. If stored properly, it can last for up to two to three years.