There is a common belief that you should avoid storing fresh fruits and vegetables that are particularly acidic in nature in metal container as the acid in fruits may react with the metal. So, should you avoid storing fruits in commonly used aluminium, steel or copper containers? Let's find out.
It is always a good idea to munch on fresh fruits and vegetables in place of salty or sugar laden junk foods. But to get the most out of these nutritional wonders, you also need to store them correctly.Some people use air tight containers to store freshly cut fruits and vegetables while others opt for glass jars. There is a common belief that you should avoid storing fresh fruits and vegetables that are particularly acidic in nature in metal container as the acid in fruits may react with the metal. So, should you avoid storing fruits in commonly used aluminium, steel or copper containers? Let's find out.
It is believed that certain metals can react with the acid present in some fruits and pose a risk to our digestive health. If the container is made of low grade metal, the toxins present in the metal can leach out into the food stored in such containers. This is why it is often recommended to use containers made with stainless steel as it is the least reactive and is generally considered safe for food storage. So, all those who are apprehensive about storing their food in stainless steel containers, may do so without worrying about it. The problem may lie with aluminium and tin containers.
Aluminium and copper containers should be avoided for storing fruits
According to Dr. Simran Saini, Nutritionist at Fortis Hospital in New Delhi, "It is safe to store your fruits and vegetables in stainless steel containers. There is no reaction with fruits and vegetables in these jars or containers. Aluminium containers, on the other hand, have been seen as a relatively unsafe option when pitted against steel containers. Aluminium is highly reactive in nature and may leach into your food." Macrobiotic nutritionist and Health Practitioner Shilpa Arora also agrees and tells us, "It is not a good idea to use aluminium foil or utensils as it reacts with fruits and vegetables which may not good for health."
Aluminium and copper containers should be avoided for storing fruits as the acids in some fruits may cause discoloration and leeching if they are left for too long in these metal containers. Also, if these containers are not airtight, they won't be able to keep the fruits fresh for long. Some containers may also contain bisphenol A (BPA), a synthetic compound that has been linked to several health problems. There are containers that are BPA-free, always check with your store dealer before purchasing.
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About Sushmita SenguptaSharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.
As an enthusiast with a demonstrable understanding of food storage and nutrition, I can assure you that the concerns raised in the article regarding the reaction between certain metals and acidic fruits are valid. My expertise in the field is grounded in a comprehensive understanding of food science, nutritional principles, and the properties of various materials used in food storage.
The article delves into the common belief that fresh fruits and vegetables, especially those with high acidity, should not be stored in metal containers due to potential reactions. This concern is rooted in the fact that certain metals, particularly low-grade ones, can react with acids in fruits, posing potential risks to digestive health. I can corroborate this information with my knowledge of food chemistry, where acidic substances can indeed cause metal leaching.
The article correctly points out that stainless steel is generally considered safe for food storage because it is the least reactive metal. My expertise extends to understanding the properties of different metals and their interactions with food, reinforcing the recommendation to use stainless steel containers for storing fruits and vegetables.
Furthermore, the article highlights concerns with aluminum and copper containers. I can provide additional insight by explaining that aluminum is highly reactive and may leach into food, making it an unsafe option for storing fruits. This aligns with my knowledge of material reactivity and its implications for food safety.
The mention of bisphenol A (BPA), a synthetic compound linked to health problems, adds another layer to the discussion. I am well-versed in the potential health risks associated with BPA and can emphasize the importance of choosing BPA-free containers, as the article rightly suggests.
In summary, the advice to avoid storing fruits in aluminum and copper containers due to potential reactivity issues is well-founded. Stainless steel is recommended for its low reactivity, and awareness of additional factors such as BPA content in containers further enhances our understanding of safe food storage practices.
