Avoid Refrigerating These Surprising Foods to Stay Healthy
While the refrigerator is often considered the ultimate appliance for preserving food, not everything benefits from being stored on its chilly shelves. According to clinical nutritionist Jhanvi Sanghvi, certain common foods can become harmful when refrigerated. Sanghvi’s insights encourage us to rethink what we habitually store in our cold boxes.
Among the items to avoid refrigerating are potatoes. These starchy tubers can turn their starches into sugar when kept at cold temperatures, resulting in an unpleasantly sweet and gritty texture when cooked. Similarly, tomatoes don’t fare well when chilled; their flavor diminishes, and the refrigerator can cause their flesh to become mealy.
Sanghvi also cautions against keeping bread in the refrigerator, as it can go stale much faster due to the cold, dry air. A counter or bread box is preferable to maintain its texture and flavor. Additionally, oils like olive oil can become cloudy and hard when refrigerated, though harmless, this can ruin the oil’s texture and make it difficult to pour.
Interestingly, garlic is another food Sanghvi suggests keeping out of the fridge. The cold environment can encourage mold growth and diminish its natural pungency. A cool, dry place is much better suited for garlic, allowing its full aroma and nutritional benefits to stay intact.
In conclusion, it’s important to remember that not everything thrives in cold storage. While refrigerators are indispensable, understanding the ideal conditions for different foods can prevent waste and preserve their intended flavors and nutrients. By being more mindful of where we store our groceries, we can both enhance our culinary experiences and maintain our health.
