- HOW SHOULD WE STORE FOODS?
According to a study, the anti-oxidant capacity of green tea left on the shelf for more than six months decreases by approximately 32 percent. These anti-oxidants, known as 'catechins', have effects that reduce the risk of cancer types. Tea is sensitive to oxygen and light, and does not get better with age like wine.
Buy your tea in airtight packages or cans, make sure they are airtight. After use, store your tea in opaque (lightproof) jars and in a cool area. Green tea is more sensitive to heat than black tea. For this reason, if you keep your sealed jar in the refrigerator, its leaves will stay fresh and healthy for longer.
- Tomato and its products
Studies show The lycopene content of canned tomato paste that stays in the refrigerator for more than three months decreases by 50 percent (even if the can is unopened). Researchers conducting studies on the subject in Spain found that the amount of lycopene in ketchup decreased with time. It is very sad that lycopene, which is a very powerful anti-oxidant for various types of cancer, heart diseases and even strengthening of bones, is lost in this way.
You can reduce the loss by preparing your own sauce instead of pre-made tomato sauces. Storing tomatoes whole or cut into cubes instead of puree allows you to better preserve the lipokene. If ketchup stays in your refrigerator for a long time, buy small sizes. Fresh bottles always contain more lycopene, so be sure to check the production date.
- Store potatoes in a paper bag
Netherlands According to research in, after eight months of storage, even in the best storage conditions (dry, cool and dark), the amount of vitamin C in potatoes decreases by 40 percent. Do not store in the pantry for a long time. If you buy it packaged from markets, look at the labels and choose the freshest one. If you are buying from the market or greengrocer, we recommend that you choose the small ones. I'm sorry. Instead of buying large amounts, it is a good method to buy as much as you will consume within 1-2 weeks. In addition, it is more convenient to store potatoes in paper bags instead of plastic bags, because paper keeps out excess light and oxygen.
- Olive oil is sensitive to heat
Storing bottled olive oil for six months reduces its anti-oxidant activity by 40 percent. Do not leave your olive oil bottle next to the stove where you cook or do not leave the cap open for a long time due to sensitivity to oxygen, light and heat. If you do not use olive oil frequently in your meals, I recommend you to choose small sizes when purchasing it.
- Save jams in the refrigerator
According to a study conducted at the University of Arkansas. The anthocyanin content in blackberry jam 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 inflammation-reducing and anti-oxidant properties. Storing your jams in the refrigerator allows you to benefit from 15 percent more anthocyanins and anti-aging properties before opening them. Be careful to choose jams that do not contain sugar. It is known that these jams contain more anthocyanins.
- Glass jar for spices
In a study conducted in China, it was used for nine months. capsaicin in stored capsicum decreased. In general, spices should be brightly colored when purchased because ripe and dull colored ones have lower taste and nutritional values. If you can find it, I recommend you to choose the ones sold in glass jars (instead of bags or plastic ones) 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 retain their flavor for a long time because since they are not ground, the grains are impermeable to light and air. Do not store your spices under direct light or near your stove.
- Protect the grains from light with ceramics
50 percent of the riboflavin in pasta exposed to light. He suffers a loss. Again, according to the same study, Storing pasta in a place with little light for longer than three months reduces the riboflavin content by 80 percent. Store grains in opaque ceramic containers to protect them from heat. It is more convenient to keep it in a dry warehouse rather than in the refrigerator.
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