Do You Store Potatoes In The Fridge? Actually, It’s A Big No-No!

Your trusty refrigerator is possibly one of the most valuable appliances in the home – especially on market days.

After purchasing perishable goods from the grocery, we all have that natural instinct to stock everything up on the fridge. Besides, we want our food to stay fresh by the time we cook it a few days.

There is, however, one food item you should never store on the fridge because it can be potentially harmful to your health.

In a blog post by the Mirror, the Foods Standards Agency said that refrigerating potatoes is actually a bad idea.

According to the Foods Standards Agency, refrigerating raw potatoes is a big no-no.

The official FSA website tells us:

“The most important food not to keep in the fridge are potatoes.

When these are stored in the fridge, the starch in the potato is converted to sugar. When baked or fried, these sugars combine with the amino acid asparagine and produce the chemical acrylamide, which is thought to be harmful.”

When baked or fried, refrigrated potatoes will produce arcylamide – a cancerous chemical.

Acrylamide, of course, is “a chemical used in industrial processes such as the production of paper, dyes and plastics.” Traces of the chemical can be found in food packaging and other consumer products.

Many researchers have pointed out that acrylamide is often linked to cancer and so it’s really harmful for the human body. For instance, the cancer.gov website shared:

“Studies in rodent models have found that acrylamide exposure poses a risk for several types of cancer.”

High levels of acrylamide is also found in foods such as potato chips, French fries, and others.

Actually, acrylamide is also found in high levels in different foods such as potato chips, French fries, and others.

The FSA further explained:

“The Agency does not advise people to stop eating any of these foods, but you should follow Department of Health advice from the NHS Choices website on eating a healthy, balanced diet.

We also recommend that, when making chips at home, they are cooked to a light golden colour. Bread should be toasted to the lightest colour acceptable.

However, manufacturers’ instructions for frying or oven-heating foods should be followed carefully.”