Months of June spells heat and heat breeds the annoying discomfort that makes many of us not wanting to spend time in kitchen especially during day time. Usually we resort to either making foods in one go and then storing them in fridge or reuse the leftovers the next day to avoid the sweaty war in a hot kitchen. However, from an expert’s eye, it is not always suggested that all foods be refrigerated as pure science backs the benefits of consumption of freshly cooked food.

Generally a misconception forces many of us to load our fridges with everything that is open including packets of bread and cut fruit so as to increase the shelf life. It is worth noting that the fruit and foods with acidic nature such as grapes, apples etc can last little longer than other fruits but at any cost do not store cut fruit for more than 2 days provided that there are no electricity cuts as it would make the fridge lose the coolness and promote growth of fungus, moulds, bacteria and alike.

Especially with cooked foods and those with added cream and dairy should not be consumed the next day, especially in summer because cream and dairy promotes faster growth of microbes, hence harming your health. Same is true for cooked rice, as cooked rice is known to be a good environment for microbial growth and can lead to serious stomach ailments.

For those in busy work lives, best is to boil and store foods in ziplock bags or airtight containers keeping in mind that nothing on the planet is imperishable and shall eventually deteriorate in few days’ time. For those always on move, focus should rather be on quick recipes than eating the leftovers! Don’t let the heat affect your quality of life, stay cool, stay calm and happy living!