Misuse of Plastic Wrap Turns Food into Poison
Covering with plastic wrap locks in the flavor. Nowadays, people are increasingly dependent on plastic wrap. For vegetables, fruits, and leftovers, just covering them with it brings great peace of mind. However, a recent study from the United States points out that not all foods are suitable for plastic wrap.
Misuse of Plastic Wrap Turns Food into Poison
Use plastic wrap only for high-moisture produce. Fruits and vegetables with high moisture content are more suitable for plastic wrap, such as apples, pears, tomatoes, bok choy, and yellow chives.
Plastic wrap is not suitable for cooked food. Cooked food, hot food, and oily foods, especially meat, should not be packaged and stored with plastic wrap. Experts point out that when these foods come into contact with plastic wrap, the chemical components in the material can easily volatilize and dissolve into the food, which is detrimental to health.
Choose the right packaging. Nowadays, there are many food packaging products on the market, such as plastic wrap, resealable bags, and food containers. Experts point out that the main functions of preservation are retaining moisture, preserving quality, and protecting nutrients, and in these aspects, plastic wrap is the most effective. However, for foods like steamed buns and pastries, a thicker resealable bag is relatively more suitable, but try not to seal the opening completely when using it. The main function of a food container is sealing, which can effectively isolate and store raw and cooked foods, increasing the space utilization of the refrigerator.