Most of us build our meal plans and grocery lists with some consideration of which items are going to spoil quickly, whether we realize it or not.

To put it simply, some foods may live in your pantry for months without going bad, while others might last just a few days, even under perfect refrigerator conditions.

Sometimes it’s clear when a food needs a refrigerator or freezer; for example, most of us know not to keep raw meat in the kitchen cabinet and that canned goods don’t need to be refrigerated. But sometimes, you may find yourself looking at an item and thinking, ‘Where am I supposed to store this?’

That’s why, in today’s video, we will talk about 11 foods that you must not put in the refrigerator to make their shelf life longer.

#refrigerator #commonfoods #DocHealthy

Other Videos You Must Watch: 11 Most HEALTHIEST Fruits You Must Eat In The Morning Every Day - https://youtu.be/d7l-UjjqcZQ

Sources: https://pastes.io/4lkucjll2t

⌛Timestamps:
⏱️ Intro - 0:00
⏱️ Tomatoes - 00:59
⏱️ Potatoes - 02:26
⏱️ Onions - 03:49
⏱️ Garlic - 05:04
⏱️ Bread - 06:12
⏱️ Honey - 07:14
⏱️ Coffee - 08:30
⏱️ Oils - 09:50
⏱️ Avocados - 10:58
⏱️ Bananas - 11:56
⏱️ Eggplants - 13:06
⏱️ Dairy Products - 14:36
⏱️ Raw Meat, Poultry, and Seafood - 14:49
⏱️ Cooked Foods and Leftovers - 15:02
⏱️ Eggs - 15:16
⏱️ Fresh Produce - 15:26
⏱️ Doughs and Batters - 15:41


Music:
YouTube Audio Library

️ Summary:
Tomatoes
Storing tomatoes in the refrigerator might seem like a natural choice to prolong their shelf life, but this common practice may actually harm their flavor, texture, and potentially their nutritional value. When tomatoes are stored in the refrigerator, the cold environment disrupts these natural ripening processes. Temperatures below 55°F (about 13°C) halt the activity of the enzymes responsible for flavor development. Consequently, the tomato's natural sugars, acids, and aromatic compounds cease to evolve, leading to a less flavorful fruit.

Potatoes
The key issue with refrigerating potatoes lies in the conversion of starch to sugar. Potatoes are rich in starch, which is responsible for their firm texture and also impacts their cooking properties. However, when potatoes are stored in cold conditions, such as those in a refrigerator, the low temperature triggers an enzymatic reaction that breaks down starch into sugar more rapidly than at room temperature.

Onions
Onions, which are layered, dry, and fibrous by nature, are designed to absorb moisture from their surroundings. When stored in the fridge, the cool, humid air may infiltrate the onion's layers, leading to a soft, mushy texture. This sogginess not only makes the onion less appetizing and more difficult to chop but may also accelerate decay, leading to waste and reducing the onion's nutritional benefits.

Garlic
When garlic is stored in the refrigerator, the cold and humid conditions may disrupt its dormancy and encourage it to sprout. While sprouted garlic is not harmful to eat, the green shoots may impart a bitter flavor, reducing the garlic's overall taste and culinary value. Moreover, the energy stored in the garlic clove starts redirecting towards growing these sprouts, diminishing the garlic's potency and flavor.

Bread
Bread is rich in starch, which provides its structure and softness. When bread is baked, the starch granules absorb water and swell, giving the bread its characteristic texture. However, once the bread begins to cool after baking, the starch molecules start to realign themselves into a more crystalline structure, a process that continues over time, leading to the bread becoming stale. Refrigerating bread accelerates this retrogradation process because the cold temperature causes the starch crystals to reform more quickly than they would at room temperature. As a result, the bread becomes stale faster in the fridge than it would if kept in a pantry or bread box at room temperature.

Honey
Honey is a natural substance that has been used for thousands of years. One of the unique features of honey is its very low water content combined with its high sugar concentration. This combination creates an environment that is inhospitable to bacteria and yeast, which is why honey may remain stable and edible for incredibly long periods when stored properly at room temperature. It’s also important to know that some producers dilute honey with plain syrup. Although honey adulteration is illegal in most countries, it remains a widespread problem.


For more information, please watch the video until the very end.
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Disclaimer: Doc Healthy's videos and channel are not meant to replace professional medical advice or treatment, but rather to serve as a resource for anyone interested in health and wellness. If you are experiencing any sort of health problem, you should contact a doctor immediately.