How Should We Store Our Food?

  • HOW TO STORAGE FOOD?

According to a study, the antioxidant capacity of green tea that is left on the shelf for more than six months decreases by about 32 percent. ‘Catechins’ These anti-oxidants, known as cancer, have risk-reducing effects in cancer types. Tea is sensitive to oxygen and light, it doesn’t get better with years like wine.

Buy your tea in airtight packets or cans, making sure it’s airtight. Make your tea opaque after use. (opaque) Store in jars and in a cool area. Green tea is more sensitive to heat than black tea. For this reason, if you store your sealed jar in the refrigerator, the leaves will stay fresh and healthy for longer.

  • Tomatoes and products

Studies show that lycopene in canned tomato paste that has been in the refrigerator for more than three months. (although the box is unopened) decreases by 50 percent. Researchers working on the subject in Spain found that the amount of lycopene in ketchup also decreased over time. It is very sad that lycopene, which is a very powerful antioxidant for various types of cancer, heart diseases and even bone strengthening, is lost in this way.

You can make your own sauce instead of pre-made tomato sauces and reduce the loss. Storing a tomato whole or cut into cubes instead of puree will allow you to preserve the lipoken better. If ketchup stays in your refrigerator for a long time, buy smaller sizes. Fresh bottles always contain more lycopene, so be sure to check the date of manufacture.

  • Store the potato in a paper bag

According to research in the Netherlands, even under optimal storage conditions eight months after storage (dry, cool and dark)The amount of vitamin C in potatoes is reduced by 40 percent.

Therefore, do not store potatoes in the pantry for a long time. If you buy it packaged from the markets, look at the labels and choose the freshest. If you buy from the market or grocery store, I suggest you choose the smaller ones. It is also a good method to take as much as you will consume in 1-2 weeks instead of taking large amounts. It’s also better to store potatoes in paper bags rather than plastic ones, because paper keeps out excess light and oxygen.

  • Olive oil is heat sensitive

Storing bottled olive oil for six months reduces its antioxidant activity by 40 percent. Do not keep your olive oil bottle near the stove where you are cooking or leave the lid open for a long time against oxygen, light and heat sensitivity. If you do not use olive oil frequently in your meals, I recommend you to choose the smaller size when purchasing.

  • Jams in the fridge

According to a study conducted at the University of Arkansas, the rate of anthocyanins in blackberry jam, which is kept at room temperature for more than two months, decreases by 23 percent. There is a 12 percent loss of flavonoids in strawberry jam stored in a dark place for more than six months. Anthocyanins have anti-inflammatory and anti-oxidant properties. Storing your jams in the refrigerator lets you enjoy 15 percent more anthocyanins and anti-aging properties before you open them. Take care to choose jams that do not contain sugar. These jams are known to contain more anthocyanins.

  • Glass jar for spices

In a study done in China, capsaicin decreased in capsicum that was stored for nine months. In general, spices should be brightly colored when purchased, because those that are ripe and dull in color have lower flavor and nutritional value. if you can find (instead of bags or plastics) I recommend choosing the ones sold in glass jars, or you can dry the herbs and grind them yourself. Many spices, especially unground black pepper grains, are more effective in terms of health and preserve their flavor for a long time because the grains are light and airtight because they are not ground. Do not store your spices under direct light or near your stove.

  • Protect grains from light with ceramics

50 percent of riboflavin in pasta exposed to light is lost. According to the same study, keeping pasta in a low-light place for longer than three months reduces the riboflavin content by 80 percent. Opaque to protect grains from heat (opaque) Store in ceramic containers. It is more convenient to store in a dry warehouse rather than in the refrigerator.

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