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Technology has made our lives easier. From the microwave to the refrigerator, we have various kitchen gadgets that make life easier. But did you realise that these gadgets can sometimes induce illnesses and diseases? Yes, you read it correctly. Today, we'll show you how one gadget may render some of the most common foods poisonous and unsafe for human consumption. We're talking about refrigerators. The primary objective of refrigerating foods is to remove heat from them, lower their temperature, and keep them fresher for extended periods of time. In an Instagram post, Dr. Dimple Jangda, an Ayurvedic Gut Healthy Coach, highlighted four natural foods that can become poisonous when refrigerated. In the caption on her post,
While many foods benefit from refrigeration to prolong their freshness and prevent the growth of harmful bacteria, some natural foods can undergo changes that may make them unsafe or unpalatable when stored in the refrigerator for extended periods. Here are four examples:
- Tomatoes: Tomatoes can lose their flavor and texture when stored in the refrigerator. The cold temperature can alter the taste and break down the cell structure, resulting in a mealy texture. It's recommended to store tomatoes at room temperature until they ripen, and then use them promptly.
- Potatoes: Refrigerating potatoes can lead to the conversion of their starches into sugars, affecting their taste and texture. The cold temperature can also cause the formation of harmful compounds when potatoes are cooked at high temperatures. Store potatoes in a cool, dark place but not in the refrigerator.
- Honey: Honey has natural preservatives that prevent the growth of microorganisms. Storing honey in the refrigerator can cause it to crystallize, making it thicker and grainier. It's best to store honey at room temperature in a sealed container.
- Bread: While it's common to refrigerate bread to prevent mold growth, doing so can actually lead to the staling of bread faster. The cold temperature can cause the starches in the bread to retrograde, resulting in a dry and crumbly texture. Bread can be stored at room temperature or frozen for longer shelf life.
It's important to note that proper food storage practices can vary depending on the specific type and variety of each food item. Always follow recommended storage guidelines to ensure food safety and quality.
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