You Should Never Store Potatoes In The Fridge And THE KEY REASON WHY Is Alarming

While storing produce in the refrigerator can make them stay fresh longer and save money in the long term, there are some ingredients that you should never even consider putting in crisper. If you’re Team Put-Everything-In-the-Fridge, potatoes are one of the few vegetables you should stop keeping in the chiller.

There are a couple of explanations why experts are advising against this practice, and one of these is alarming quite. Firstly, the winter ruins the taste of the spuds because it makes the starch convert into sugar. Not only does this change make the potato taste sweeter, it also impacts the texture and makes it tougher.

Secondly, & most importantly, when the starch becomes sugars it can cause a dangerous chemical substance response when the taters are prepared by you. When you fry or bake the potatoes at temperatures over 250 degrees Fahrenheit, the sugars mix with the amino acid asparagine to make a chemical called acrylamide. According to the National Cancer Institute, acrylamide is a carcinogen and has been associated with an increased threat of cancer. It is used in the production of plastics, paper, and dyes as well concerning treat sewage, waste water, and normal water.

Cigarette smoke cigarettes is one of the major sources of exposure to acrylamide, but some people can also ingest it through food sources, including potato chips, French fries, breads, crackers, cookies, cereals, canned dark olives, prune juice, and coffee. The levels in food vary depending on the producer and there are no FDA suggestions that regulate the existence of the dangerous chemical in the foods we eat.

There have been a number of studies focused on the hyperlink between acrylamide and risk of cancer, but so far only research in mice has shown consistent results. There needs to be more studies on humans to determine if contact with the chemical through diet increases the threat of cancer.

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Despite the inconsistent results, the National Toxicology Program has labeled acrylamide as a carcinogen based on studies involving laboratory mice normal water tainted with the chemical. The ultimate way to make sure that you as well as your family are covered is by storing potatoes in an awesome, dried out place like the pantry.

If you bake or fry them, avoid excessive Browning to reduce acrylamide levels. Refrigerated potatoes might present a threat to your well being, but there are other things that need to be held away from the refrigerator for various reasons. These vegetables turn moldy and soft when you leave them in the refrigerator, because the moisture badly affects them. Leave them in your pantry until they’re chopping and they’re going to last for months. It may seem you do not like the flavor of tomatoes, nevertheless, you can’t be certain until you’ve experienced a fresh one.

Storing tomatoes in the fridge makes them stop ripening, so they switch flavorless. Leave them on the counter-top instead. That is another food people can’t appear to acknowledge, but the fact is a plastic bag shall keep a sliced loaf fresh without any help from your fridge. The cold makes your loaf of bread go stale actually.