Food to store in the refrigerator during a heat wave

Uthe heat wave implies an adaptation in the way food is stored at home. Although most pantry is designed to keep the items fresh on days with high temperatures, conservation rules change.

As noted in an article on Martha Stewart’s website, heat speeds up chemical processes that cause food to deteriorate. Oxidation, taste change and fat separation are some of the most common effects.

In view of this, experts have revealed the food that should be stored in the refrigerator in a heat wave. 

Food oils

Food oils rich in unsaturated fats, such as olive oil, nut oil and flaxseed, are among the most likely items to suffer damage. If you open a bottle of oils and you smell weird, that means it's time to rule it out.

It should therefore put the food oils in the refrigerator on very high temperature days. Under these conditions, olive oil may solidify, but it will return to normal after 15/20 minutes at room temperature.

Whole grains and flour

Unlike common white wheat flour, the part of which is removed during processing, flours and whole grains retain the natural fats of wheat germ, rich in nutrients, which are sensitive to heat. Whole rice, whole wheat flour, almond flour are some of the examples. 

It is recommended that you place them in airtight containers and store them in the refrigerator or freezer during the heat period. 

Chocolate

Chocolate is particularly sensitive to heat, and it melts easily. In order to prevent this from happening, you should keep the chocolates in the refrigerator – or even freeze if you have that possibility. 

To thaw the chocolate just leave it at room temperature. Removing the packaging when the chocolate is cold favors condensation.

Peanut butter 

Conventional peanut butter is stabilized by hydrogenated oils and is relatively heat resistant. However, when it is natural, made only from dried fruit, the scenario changes.

Oils present in natural almond butter, peanuts and cashew nuts, as well as tahine, can separate and oxidize more quickly, giving rise to unpleasant flavors and a shorter shelf life.

Putting them in the fridge avoids this process. The texture will become more firm, but it will return to normal after being stored at room temperature.

Seeds

Seeds react very similar to nuts and whole grains when it comes to heat sensitivity. Sesame seeds, linseed and chia contain oils that oxidize in very hot conditions.

Since seeds tend to be used in small quantities and are stored for long periods, heat damage may go unnoticed until they consume again. 

You should transfer them to an airtight container in the refrigerator or freezer during a heat wave to maintain the taste and nutritional value for longer.