The refrigerator is without a doubt an essential household appliance. It is necessary to keep the food fresh for a longer period. Only, contrary to popular belief, not all foods necessarily need to be kept cool. This is particularly the case for potatoes which, when placed in the refrigerator, deteriorate more quickly, or worse, can present a danger to health. Explanations.
In the interest of preserving food for as long as possible, we make the mistake of putting any type of food in the refrigerator. And some of them are kept perfectly in the open air, because the cost can accelerate their degradation and change their taste. Meat, fish or dairy products must be chilled, unlike some fruits and vegetables that are best kept at room temperature. Among this list, we find the potatoes. This starchy vegetable, which is one of the most consumed vegetables in the world because satiating and very nutritious, can indeed deteriorate when it is placed in the refrigerator.
Indeed, the cold of the refrigerator acts on one of the components of the potatoes, which can alter their texture and their taste. Potatoes will taste sweeter, be more granular and darken faster during cooking. But this can also have an effect on health. We explain to you.
Starch, which is a complex carbohydrate contained in potatoes, turns more quickly into sugar under the effect of freshness. Thus, when they are grilled or fried, these sugars are associated with asparagine, which is a natural amino acid, and produce acrylamide.
Acrylamide: what is the danger to health?
Acrylamide is a chemical substance that results from a chemical reaction. It is naturally formed in foods that contain a lot of starch, when cooked at high temperatures (over 120 ° C), especially in the case of frying or grilling. It is found in particular in the toast, fries or chips.
This chemical has been a source of concern and concern for some years. The International Agency for Research on Cancer (IARC) has classified it as potentially carcinogenic to humans. Moreover, a study funded by the European Union found a positive link between high levels of acrylamide in the blood and the appearance of breast cancer.
Although further studies and scientific research are needed to confirm the carcinogenic effect of acrylamide, it is healthier to limit your exposure to this substance. Avoid or reduce the consumption of foods that contain them such as french fries or chips.
It is also important to pay close attention to the storage conditions of the potatoes, so as not to provide this substance with the ideal environment to form. It is recommended to store the potatoes in a place protected from the light and a temperature of more than 8 ° C.
Other foods not to be stored in the refrigerator:
Tomatoes become softer and softer when stored in the refrigerator. The ideal is to keep them in a place at room temperature and away from sunlight.
The cold of the refrigerator accelerates the deterioration of the onions and makes them lose their crunch. It must therefore be placed in a dry place, protected from light, and especially far from potatoes. Kept together, these two vegetables tend to deteriorate faster.
Keeping the bread in the fridge will not keep it cool, but will make it harder and dry. It is advisable to put it in a dry place. However, if you want to preserve it for a longer period, you can keep it in the freezer.
Put garlic in the refrigerator is a very bad idea. This one, under the effect of freshness, will mold more quickly. Indeed, the bulbs will be damaged by moisture.
Instead, keep it in a paper bag or a small net to place in a warm, dry place.