Food

Fad Diet Timeline – Fad Diets In Past Few 100 Years

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For hundreds of years (and probably more), people have fallen prey to fad diets. While these diets surely existed prior to the 1800’s, below is a timeline of fad diets from the past 200 years. From a vinegar and water diet to a cabbage soup diet, millions of people have tried losing weight by following … Read more

11 Amazing Uses for Onions You Never Knew About

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Onions–you either love ’em or you hate ’em. If you love ’em, you’re in luck: onions are part of the allium genus of plants that includes leeks, garlic, and shallots–all of which have the unique sulfur compound allicin that accounts for their strong smell and flavor. Allicin has been proven to have antibacterial and antiviral properties … Read more

35 Foods That You Should Never Put In The Refrigerator

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Are these death foods wreaking havoc on your health?

Dangerous bacteria are lurking all over your kitchen and the way you are storing your food might just be putting loved ones at risk. While some items always need refrigeration, others should firmly stay outside the fridge or else risk being ruined and inedible.
Do you know which items to put where? Each food has its own unique criteria of how it should be handled and where it’s safe to store. Learn how to protect yourself and your loved ones as well as keep your food fresher, longer and tastier. Read on to find out the 35 food items that you shouldn’t be keeping in your refrigerator.

1. Berries

Berries can be tricky to store and if you do it the wrong way they will mold and become soggy quickly. It’s actually best not to refrigerate berries, but only if you are planning on using them promptly. They remain juicy and firm at room temperature.

Only rinse the berries right before using them, otherwise, they are likely to mold. When you do rinse them, do it in a colander. Don’t submerge those precious berries in water.

You can store them in the fridge for longer-term use but make sure they aren’t in an air-tight container. This applies to all types of berries, including strawberries, raspberries, blueberries, blackberries, etc.

2. Avocados

Avocados can be tricky fruits to manage. Keeping them in the refrigerator halts the ripening process so never keep them refrigerated. Just store your avocados on the counter at room temperature. If they are already ripe then use them immediately.

To ripen avocados, we suggest to place them in a brown paper bag along with an apple or banana for a few days (usually around two or three) until ripe. The apple (or banana) releases ethylene gas which causes the avocados to ripen more quickly.

3. Donuts

There is nothing more delicious than a freshly baked donut. But what do you do when you have too many? Firstly, that sounds like an amazing problem. Secondly, don’t fret, and whatever you do, don’t put them in the fridge.

The fridge will make your donuts stale and soggy so it’s best to just keep them at room temperature and make sure that they are covered. They won’t last long, though. Freshly-baked donuts should only be kept for around two days maximum.

4. Aged Cheese

If you’re a cheese aficionado then you probably already know this, but hard cheeses should never go in the fridge. It may sound odd as cheese is a dairy product but it’s true! If hard cheese is left in the fridge then it turns from hard to rock hard.

Hard cheese goes through a curing process that takes around six months to complete. After its cured, there is no need to keep it chilled.

Just store it in a cool, dark place like your pantry or cupboard. Other cheeses need to be refrigerated, so make sure to check if it has been aged or not.

5. Potatoes

Do you want sweet and gritty potatoes? No, we didn’t think so either. Putting your potatoes in the fridge quickly turns the vegetable’s starches into gooey sugar. Yuck! Just keep them in the pantry away from extreme temperatures.

Once a potato has been cooked make sure that you keep it in the fridge. Baked potatoes wrapped in aluminum foil should never be left to sit out at room temperature, as they can form deadly strains of botulism.

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