Latest news with #Avena
Associated Press
30-07-2025
- Health
- Associated Press
Stop Gas Station Heroin Coalition Applauds FDA for Recommending Scheduling of Dangerous 7-OH Gas Station Heroin Products
Lab-made drugs are hurting kids and fueling for-profit addiction in American communities The Stop Gas Station Heroin coalition today applauded the U.S. Food and Drug Administration (FDA) for recommending a scheduling action to control certain 7-OH (7-hydroxymitragynine) opioid products under the Controlled Substances Act (CSA). 7-OH is a chemical compound that occurs naturally in only trace amounts in the kratom leaf. Yet, the 7-OH products being sold in gas stations, smoke shops, and convenience stores across the country are not natural. Instead, they are the result of bad actors isolating that trace compound from the leaf and supercharging it into an addictive drug up to 30 times more potent than morphine. This recommendation marks a major milestone in the federal government's effort to curb the rise of Gas Station Heroin — an umbrella term for harmful substances that include high dose mitragynine isolates, 7-hydroxymitragynine isolates, tianeptine, nitrous oxide, and intoxicating hemp compounds — and prevent the next wave of the opioid epidemic. 'This FDA action is a tremendous step toward ending the Gas Station Heroin crisis that is robbing everyday Americans of their health,' said Dr. Nicole Avena, a Stop Gas Station Heroin board member and associate professor of neuroscience at the Icahn School of Medicine at Mount Sinai (formerly, the Mount Sinai School of Medicine). 'By moving to schedule 7-OH, the FDA has taken bold action to protect consumers from dangerous synthetic opioids.' The FDA made it clear to distinguish that its action is targeted at concentrated 7-OH products and not at the natural kratom leaf, which has been used safely for centuries and remains outside the scope of this recommendation. 'This is a huge win for science, common sense, and consumers,' said Dr. Avena. 'The FDA has drawn a clear line: 7-OH is an unapproved, dangerous opioid — not a dietary supplement. We now urge the DEA to act quickly to adopt the FDA's recommendation and ensure 7-OH is scheduled without delay.' As the Drug Enforcement Administration (DEA) reviews the FDA's recommendation, the coalition urges swift scheduling of 7-OH to protect families and communities across the country. Only then can we finally end the scourge of Gas Station Heroin in American communities. To learn more about Stop Gas Station Heroin and its mission, navigate to About Stop Gas Station Heroin Stop Gas Station Heroin is a national coalition that aims to educate consumers about harmful synthetic drugs and advocate for smart regulation that distinguishes between legitimate, natural botanicals and dangerous, synthetic drugs, combined with enforcement of current federal laws around unapproved drugs. To learn more, navigate to Media Contact Media Contact [email protected] ### SOURCE: Stop Gas Station Heroin Copyright 2025 EZ Newswire
Economic Times
07-07-2025
- Health
- Economic Times
Is your workout sabotaging your sleep? Experts warn against exercising at this time of day
iStock Experts warn that exercising late at night may disrupt your sleep by raising body temperature and triggering stimulating endorphins. (Image: iStock) It's late evening. You've had a busy day, skipped your morning jog, and now you're tempted to squeeze in a quick workout before bed. After all, some movement is better than none, right? Not so fast. According to a report published by sleep and wellness experts are sounding the alarm on late-night workouts. While exercise is undeniably crucial for physical and mental health, they caution that when you exercise could be just as important as how you exercise—especially if you value restful, uninterrupted sleep. The Centers for Disease Control and Prevention (CDC) recommends that adults get at least 150 minutes of moderate physical activity per week. For many, that translates to 20–30 minutes a day. But if you're squeezing in those minutes right before bedtime, you might unknowingly be compromising the quality of your sleep. 'Working out before bed won't cause problems for everyone,' says Dr. Aric Prather, a sleep expert and co-developer of Headspace's Finding Your Best Sleep program. 'But many will find that vigorous exercise gives them a burst of energy, raises their body temperature, and disrupts their wind-down.' Dr. Nicole Avena, a research neuroscientist and expert in brain health and wellness, explains the science behind the struggle: 'Your body experiences an increase in metabolic rate, adrenaline, blood pressure, and heart rate during high-intensity workouts. It takes time to return to a relaxed state. If you exercise before you go to sleep, you run the chance of not allowing your body enough time to wind down.' One lesser-known reason why night workouts may be problematic lies in body temperature. According to Dr. Angela Holliday-Bell, board-certified physician and host of The Art of Sleep, the body needs to cool down by about one to two degrees to initiate deep sleep. 'Exercising before bed can hinder your ability to fall asleep because it raises your body temperature,' she notes. Add to that the rush of stimulating endorphins, and you've got the perfect storm for a restless said, not all movement is off the table. Experts agree that gentle, low-intensity activities like yoga, stretching, or a quiet walk can actually enhance sleep quality. 'Activities like yoga can help to stretch and relax your muscles without spiking your adrenaline,' says Dr. Avena. 'These movements allow your mind and body to relax and reduce stress.' Dr. Holliday-Bell supports this view, advising that bedtime routines should focus on calming the system rather than invigorating it. 'It's best to avoid exercises that are too strenuous, as they can cause the body temperature to be elevated too long, making it difficult to fall asleep.' Morning, says research. Dr. Avena points to studies that show people who exercise earlier in the day tend to sleep longer and enter deeper, more restorative sleep stages. One 2014 study found that morning workouts helped participants spend 75% more time in slow-wave sleep—the kind your body craves for true recovery. Not only that, but morning exercise sets a more focused, health-conscious tone for the day. 'Starting your day with a workout makes you more aware of your dietary choices throughout the day,' Dr. Avena adds. Some studies even suggest that workouts between 7 a.m. and 9 a.m. are especially effective for weight loss and the warnings, the consensus is clear: some exercise is still better than none. The key lies in balance and timing. Regular movement, even when not perfectly timed, reduces stress, regulates circadian rhythms, and enhances overall sleep quality—so long as the body is given adequate time to cool down and unwind. Dr. Holliday-Bell advises against intense workouts within three to four hours of bedtime, but if that's the only time you can be active, she recommends a strong wind-down routine to counteract the stimulation. Whether you're an early riser or a night owl, experts say your body will often tell you what it needs—if you're willing to listen. If you're tossing and turning at night after that late HIIT session, it might be time to reconsider your schedule. As Dr. Prather puts it, 'Exercise can help you sleep better… but not if it gets in the way of your ability to wind down.' So next time you reach for those dumbbells at 10 p.m., you might want to consider trading them for a yoga mat—or simply a good night's sleep.
Buzz Feed
06-07-2025
- Health
- Buzz Feed
Best & Worst Hot Dogs Ranked By Nutritionists
OK, so hot dogs aren't the world's healthiest food, but admit it: If they weren't on the menu at summer barbecues, it'd feel like losing a friend. Fortunately, with a growing number of healthier hot dogs hitting supermarket shelves, it's become possible to indulge and still go easy on your body. You just need to know what to look out for. First things first: 'Avoid traditional or ballpark-labeled hot dogs,' Nicole Avena, a New York-based nutrition consultant, told HuffPost. 'These are usually the highest in sodium and contain the most additives and preservatives.' All processed meats are a health risk ― they've been linked to certain types of cancer, like colorectal cancer, because of the way they're preserved. But there are a few types of meat that offer less risk than the standard beef hot dog, Avena said. Look for a label that indicates whole beef, turkey or chicken, as opposed to mechanically processed and separated meats. Another important factor is sodium content. 'Choose hot dogs that have less than 400 mg (or less than 20% of the daily value) of sodium per serving,' said Gretchen Zimmermann, senior director of cardiometabolic care for Vida Health. (The Dietary Guidelines for Americans recommend that adults limit sodium intake to less than 2,300 mg per day.) Other indications of a higher-quality hot dog are if they're uncured and nitrate- and nitrite-free, and have minimal ingredients. 'Overall, uncured chicken or turkey hot dogs would be a better option, because they're usually lower in saturated fat and less processed than beef,' Avena even if the label says 'uncured,' 'no nitrates added' or 'all natural,' it doesn't mean these options are necessarily healthier. Natural preservatives, such as celery powder and celery salt, may sound better, but there's no evidence they're safer, so it's still best to minimize your intake. The same goes for veggie dogs: Choose dogs with minimally processed ingredients, such as tofu, instead of heavily processed soy protein concentrate or isolate. 'An occasional processed veggie dog isn't likely to be harmful, but these soy ingredients haven't been well-studied, so there are still some concerns about their safety,' said Samantha Cassetty, nutrition expert and co-author of Sugar Shock. To save you time scanning nutrition labels, here are the healthiest and the least healthy store-bought hot dogs, according to nutritionists. A healthy beef option: Organic Valley Uncured 100% Beef Hot Dogs 'The Organic Valley hot dogs boast healthy ingredients like organic grass-fed beef, organic spices, garlic and onion powder (although celery powder is used as a preservative),' Zimmermann they're uncured, this makes them your best bet for avoiding high amounts of carcinogens -- and compared to traditional dogs, they're lower in calories, sodium and saturated fat. A healthy beef option: Applegate Naturals Do Good Dog Uncured Beef Hot Dogs Applegate Naturals Do Good Dogs are made with regeneratively sourced beef that's 100% grass-fed. They use just four simple ingredients: beef, water, salt and spices.'You are what you eat, and a healthier diet for the animal you're consuming means a healthier diet for you too,' said Marissa Meshulam, a registered dietitian based in New York City. An unhealthy beef option to avoid: Ball Park Brand Prime Uncured Beef Franks Even though the packaging says 'uncured,' it only takes one glance at the nutrition facts to know these hot dogs aren't the best Dietary Guidelines for Americans recommend limiting calories from saturated fat to less than 10% of one's total calories per day to promote heart health. 'A 2,000-calorie diet would equate to less than 20g of saturated fat per day,' Zimmermann said. 'The Ball Park Prime Uncured Beef Franks provides nearly half that amount in one serving.' Even before the bun, ketchup and other salty condiments and accessories are added, these hot dogs pack a whopping 710mg of sodium in one serving, as well as 230 calories, 20g of fat, 9g of saturated fat, 2g of carbohydrates and 9g of protein. Bottom line: Yikes. A healthy pork blend: Applegate Naturals Natural Stadium Beef and Pork Hot Dogs 'Applegate Naturals uses antibiotic-free beef and pork to make these without any preservatives — just natural spices and herbs,' said Amy Shapiro, a New York-based registered dietitian. The franks contain no fillers and no added nitrates or nitrites (except for those naturally occurring in sea salt and celery powder). A healthy pork blend: Seemore La Dolce Beet-a Pork Sausages The pork used to make these sausages is animal welfare-certified, and the dogs themselves are minimally processed. 'Plus, the brand adds fresh beets, garlic and fennel, which further boosts the nutrient content,' Meshulam are no preservatives or phosphates, and the only nitrates or nitrites are those that naturally occur in cultured celery powder and sea salt. An unhealthy pork blend to avoid: Kayem Beef & Pork Hot Dogs These dogs contain a boatload of fat and sodium, as well as corn syrup and dextrose (two types of added sugar), mystery flavorings and preservatives. 'This can indicate the company uses pork byproducts to produce their product, not lean pork or beef,' Avena said. A healthy turkey option: Organic Valley Uncured Pasture-Raised Turkey Hot Dogs These turkey hot dogs are made using meat from animals that have been humanely raised, and the hot dogs are free from fillers and potentially harmful salt sources like sodium nitrates and nitrites, Zimmermann said. They also contain 20% less sodium than the leading organic brand. A healthy turkey option: Applegate Natural Uncured Turkey Hot Dog The turkey dogs from Applegate Farms are as clean as it gets — the turkey is organic and humanely raised with no antibiotics, and the hot dogs themselves contain no fillers or preservatives. 'They simply contain organic turkey and organic spices and herbs,' Shapiro said. 'They're a lean and light option, coming in at 70 calories each with under 4g of fat.' An unhealthy turkey option to avoid: Ball Park Brand White Meat Smoked Turkey Franks Ball Park's turkey franks contain mechanically separated turkey, which, 'to keep it simple, means the meat isn't coming from a good part of the turkey,' Meshulam said. 'It's more likely ground-up bone paste.' They're also loaded with sodium, at almost 600mg per dog. ('That's more than I recommend in a full frozen meal,' Shapiro said.) A healthy chicken option: Applegate Organics Great Organic Uncured Chicken Hot Dog 'This is an excellent choice for a hot dog with just a handful of ingredients, including organic chicken, water, sea salt and spices,' Zimmermann said. 'There are no artificial or naturally occurring nitrate or nitrite sources either, like celery powder, making it one of the best summer grilling hot dog options.' A healthy chicken option: Bilinski's Mild Italian Chicken Sausage with Bell Peppers The line of chicken sausages by Bilinski's are another excellent summer grilling option. 'Not only are they made with only organic chicken breast, water and spices, they're pretty lean,' Meshulam said. The brand's mild Italian option has only 2.5g of fat per dog (0.5g of that being saturated fat) and 13g of protein. An unhealthy chicken option to avoid: Gwaltney Original Chicken Hot Dogs While Gwaltney's chicken dogs are lower in fat, they contain mechanically separated chicken, which means 'you're not just eating chicken meat, but also tendons, veins and skin,' Shapiro said. On top of multiple sodium sources in the ingredients, this hot dog uses 'natural' flavors, which may contain unknown chemicals added during the manufacturing process. 'The word 'natural' isn't regulated by the FDA and can mislead consumers,' Zimmermann said. 'Overall, the high sodium content and long list of ultra-processed ingredients make this chicken dog a no-go.' A healthy vegetarian option: Upton Naturals Updog Vegan Hot Dog This vegan hot dog alternative has a texture similar to meat. 'It contains 19 grams of protein from vital wheat gluten or seitan (the main protein of wheat),' Avena said. 'The limited ingredients and preservatives make it a great meat-free hot dog option.' A healthy vegetarian option: Jack & Annie's Jackfruit Sausages Many 'not dogs' out there contain iffy ingredients (like soy protein isolate), inflammatory oils (canola) and lots of stabilizers and additives to make them taste good. 'While they're 100% better for the environment, they're still very processed products and may not be that much better for your health,' Meshulam said. Instead, go for a real plant-based protein (like tofu, beans or legumes). Jack & Annie's Jackfruit Sausages, for instance, are made with a base of jackfruit — a plant that eats like your favorite meat — and prepared with natural seasonings. An unhealthy vegetarian option to avoid: Lightlife Smart Dogs To make these non-meat dogs taste like meat, Lightlife uses a lot of processed ingredients, including soy protein isolate, 'a very processed and broken-down form [of] soy I tell my clients to avoid,' Shapiro said. 'They also use three different sweeteners, soy and canola oil, guar gum and xanthum gums, too — so many ingredients that cause inflammation in the body.' What if your favorite hot dog is one of the 'unhealthy' options listed above? If any of your go-to dogs made the 'steer clear' list, it doesn't mean you have to ghost them. 'Going to barbecues and eating less healthy foods are part of living a joy-filled life,' Cassetty advice? If you feel that no family barbecue is complete without a Ball Park frank in your hand, then have one and enjoy. Just don't make hot dogs a way of life.'The occasional hot dog at a barbecue when you're otherwise eating a mostly healthy diet isn't going to wreck your health,' Cassetty said. 'So pick the one you'll enjoy and be mindful of your diet as a whole.'
Yahoo
22-04-2025
- Health
- Yahoo
How to keep your fruits and vegetables fresh for longer, according to a farmer and food scientists
Your total comes to ... what!?! If you're regularly leaving the grocery store in disbelief over how much you've just spent on your weekly staples, it can sting even more when you spy fuzz on your organic strawberries or your spinach wilts before you've had the chance to use it. And how did your bananas go from green to brown seemingly overnight? While no produce lasts forever, you can be smart about storage to extend the life of those fruits and vegetables (and save yourself a midweek shopping run). We tapped a farmer, along with several food scientists, for advice on how to get the most out of your precious produce. You're probably already doing this, but a reminder never hurts. The first step toward making sure your fruits and vegetables will last is picking out good produce, Joy Dubost, a dietitian, food scientist and founder of NJOY Health & Nutrition, tells Yahoo Life. That means making sure there are no obvious bruises, soft spots or wilting. Otherwise, you'll be starting off on the wrong foot. Keep in mind that if you use a grocery delivery service, you're passing the buck on this important step to someone else. Also, if your produce is imported (and a lot of it is), it's already been a while since it was harvested. If you can buy domestic or even from local farmers, you'll likely get a little more life out of your fruits and vegetables than if it was shipped across international borders. Certain fruits, including bananas, apples and tomatoes, give off ethylene gas, Lisa R. Young, adjunct professor of nutrition at New York University, tells Yahoo Life. 'This speeds up ripening,' she explains. As a result, Young says it's important to store these fruits separately — meaning, you don't want to put your bananas and apples together in a fruit bowl. You also want to keep these gassy fruits away from 'sensitive veggies' like leafy greens, carrots and cucumbers, Nicole Avena, nutrition researcher and author of Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Craving, and Conquer Your Addiction, tells Yahoo Life. Otherwise, those will ripen quickly, too. You probably have a solid idea of where you plan to store your produce before you even head to the store or famer's market, and it's important to be mindful of things like air flow and storage containers you plan to use, Michael Robinov, co-founder and CEO of Farm to People, tells Yahoo Life. Air flow matters, according to Avena. 'Produce stored in breathable bags or with airflow, like mesh or paper, tends to last longer,' she says. If your fruits and vegetables come in a bag, consider opening it up and letting them breathe, especially if you have foods high in ethylene gas, like apples or bananas. Most produce does well under dry conditions, too. So, while those fridgescapes all over TikTok look nice, artfully arranging your asparagus stalks in a jar of water isn't a good idea if longevity is your goal. 'Excess moisture often leads to mold or rot,' Avena says. 'The right storage will make a big difference in how long your produce lasts,' Robinov says. But what works for one type of produce might not be ideal for another — and not everything does well in the fridge. With that in mind, here's a breakdown of the best ways to store the most common fruits and vegetables that are likely to wind up in your kitchen. 'Citrus fruits can be stored at room temperature for about a week and can be refrigerated after that to extend their shelf life,' Dubost says. 'Oranges and grapefruits are not ethylene-sensitive, so store them separately from ethylene-producers like limes or lemons.' Just know that you have some time with these. 'I've had some oranges and grapefruit in my fridge for three to four weeks,' Robinov says. 'They can last for a while — it always surprises me.' You can put these in the fridge in a plastic bag or an airtight container, Dubost says. (This helps keep their gasses from ripening other fruits and vegetables.) While you can technically put them on the counter, they won't last at room temperature as long as they will in the fridge, Robinov says These ethylene-producing fruits involve a two-pronged storage plan. 'Purchase underripe pears and peaches and store at room temperature,' Dubost says. 'Once ripe, store in the refrigerator but away from ethylene-sensitive produce.' These fruits are admittedly delicate, but you can still get a little more life out of them. 'Don't wash them until you're ready to eat them,' Robinov says. (It's a moisture and rot issue.) 'It's really important not to keep them in a closed container,' he continues. Otherwise, the moisture that's naturally present in the berries will seep out and cause the berries to degrade quickly. Berries should be stored in the fridge, Robinov says. 'It's a great idea to have a paper towel below them to absorb moisture when they're in the fridge,' he says. 'You also want to make sure they're good to breathe. But they're very happy in a cold environment.' A bowl, produce bin or clamshell with venting should do the trick so long as a paper towel is lining the bottom. These do well at room temperature, away from other fruits, Avena says. 'To slow down the ripening process, wrap the stems in plastic wrap,' she says. (Sometimes you'll see this with bananas at the grocery store too.) Robinov also recommends storing your bananas out of the sun. These should go in the fridge. But if your leafy greens come in a bag or an air-tight container, their natural moisture content will cause them to degrade quickly, Robinov says. He recommends taking them out while also making sure that any clamshell packaging has breathing room. But Robinov also says you don't want your leaves completely exposed to your fridge, or they could dry out. 'It's a delicate balance,' he says. 'Store them in a container lined with paper towels to absorb moisture,' Avena says. Like berries, you don't want to wash these until you're ready to eat them, she says. While these vegetables do well in a cool, dark space, they actually are better left out of the fridge, Young says. 'The cold temperature can change their flavor or texture and may cause sprouting,' she explains. Instead, look for a cool spot in your pantry or cabinet. Robinov recommends storing these on your counter and eating them as quickly as possible. 'They won't last that long on the countertop, but they'll taste much better,' he says. But Robinov points out that when they're stored in the fridge, they soon get mealy and bland. So, plan to eat your tomatoes soon after you purchase them. Squash can usually be stored in a cool, dark place, similar to potatoes, onions and garlic, Robinov says. 'If you can't find a cool, dark storage space in your kitchen, they'll be better in a root drawer in the fridge,' he says. However, zucchini (and cucumbers) should be stored in the fridge. Dubost recommends refrigerating uncut heads of these veggies without a bag or container. 'But cut heads should be in an airtight container or bag,' she says. 'All these vegetables are ethylene-sensitive, so keep them away from ethylene-producing produce like onions and apples.' Broccoli and cauliflower can last up to two weeks in the refrigerator, while cabbage can last up to three weeks, Dubost adds. Firmness matters. 'If you plan to eat your avocados the next day or two, choose softened avocados,' Dubost says. 'If you plan to eat it in a few days, choose a firm one and store in a paper bag at room temperature. Once ripe, store in the refrigerator.' If your spinach has wilted into a goo on the bottom of the container, it's time to toss it. But if your berries are getting overly ripe or your bananas are starting to brown, Robinov suggests freezing them. 'Before they turn, but when they're starting to get to the point of being on their last legs, freeze them,' he says. 'People tend to forget that they can use frozen produce in smoothies and baked goods. It's really underused.' For things like tomatoes or carrots, he suggests making them into a sauce or using them in a soup. Citrus fruits can be juiced too, Robinov says. You don't always need to throw out produce when it's past its prime. 'It's a frustrating feeling to throw out food that could have been enjoyed,' Robinov says. 'It's always important to think about how you can extend the life of your produce — and the right storage is a big part of that.'
Yahoo
22-04-2025
- Health
- Yahoo
How to keep your fruits and vegetables fresh for longer, according to a farmer and food scientists
Your total comes to ... what!?! If you're regularly leaving the grocery store in disbelief over how much you've just spent on your weekly staples, it can sting even more when you spy fuzz on your organic strawberries or your spinach wilts before you've had the chance to use it. And how did your bananas go from green to brown seemingly overnight? While no produce lasts forever, you can be smart about storage to extend the life of those fruits and vegetables (and save yourself a midweek shopping run). We tapped a farmer, along with several food scientists, for advice on how to get the most out of your precious produce. You're probably already doing this, but a reminder never hurts. The first step toward making sure your fruits and vegetables will last is picking out good produce, Joy Dubost, a dietitian, food scientist and founder of NJOY Health & Nutrition, tells Yahoo Life. That means making sure there are no obvious bruises, soft spots or wilting. Otherwise, you'll be starting off on the wrong foot. Keep in mind that if you use a grocery delivery service, you're passing the buck on this important step to someone else. Also, if your produce is imported (and a lot of it is), it's already been a while since it was harvested. If you can buy domestic or even from local farmers, you'll likely get a little more life out of your fruits and vegetables than if it was shipped across international borders. Certain fruits, including bananas, apples and tomatoes, give off ethylene gas, Lisa R. Young, adjunct professor of nutrition at New York University, tells Yahoo Life. 'This speeds up ripening,' she explains. As a result, Young says it's important to store these fruits separately — meaning, you don't want to put your bananas and apples together in a fruit bowl. You also want to keep these gassy fruits away from 'sensitive veggies' like leafy greens, carrots and cucumbers, Nicole Avena, nutrition researcher and author of Sugarless: A 7-Step Plan to Uncover Hidden Sugars, Curb Your Craving, and Conquer Your Addiction, tells Yahoo Life. Otherwise, those will ripen quickly, too. You probably have a solid idea of where you plan to store your produce before you even head to the store or famer's market, and it's important to be mindful of things like air flow and storage containers you plan to use, Michael Robinov, co-founder and CEO of Farm to People, tells Yahoo Life. Air flow matters, according to Avena. 'Produce stored in breathable bags or with airflow, like mesh or paper, tends to last longer,' she says. If your fruits and vegetables come in a bag, consider opening it up and letting them breathe, especially if you have foods high in ethylene gas, like apples or bananas. Most produce does well under dry conditions, too. So, while those fridgescapes all over TikTok look nice, artfully arranging your asparagus stalks in a jar of water isn't a good idea if longevity is your goal. 'Excess moisture often leads to mold or rot,' Avena says. 'The right storage will make a big difference in how long your produce lasts,' Robinov says. But what works for one type of produce might not be ideal for another — and not everything does well in the fridge. With that in mind, here's a breakdown of the best ways to store the most common fruits and vegetables that are likely to wind up in your kitchen. 'Citrus fruits can be stored at room temperature for about a week and can be refrigerated after that to extend their shelf life,' Dubost says. 'Oranges and grapefruits are not ethylene-sensitive, so store them separately from ethylene-producers like limes or lemons.' Just know that you have some time with these. 'I've had some oranges and grapefruit in my fridge for three to four weeks,' Robinov says. 'They can last for a while — it always surprises me.' You can put these in the fridge in a plastic bag or an airtight container, Dubost says. (This helps keep their gasses from ripening other fruits and vegetables.) While you can technically put them on the counter, they won't last at room temperature as long as they will in the fridge, Robinov says These ethylene-producing fruits involve a two-pronged storage plan. 'Purchase underripe pears and peaches and store at room temperature,' Dubost says. 'Once ripe, store in the refrigerator but away from ethylene-sensitive produce.' These fruits are admittedly delicate, but you can still get a little more life out of them. 'Don't wash them until you're ready to eat them,' Robinov says. (It's a moisture and rot issue.) 'It's really important not to keep them in a closed container,' he continues. Otherwise, the moisture that's naturally present in the berries will seep out and cause the berries to degrade quickly. Berries should be stored in the fridge, Robinov says. 'It's a great idea to have a paper towel below them to absorb moisture when they're in the fridge,' he says. 'You also want to make sure they're good to breathe. But they're very happy in a cold environment.' A bowl, produce bin or clamshell with venting should do the trick so long as a paper towel is lining the bottom. These do well at room temperature, away from other fruits, Avena says. 'To slow down the ripening process, wrap the stems in plastic wrap,' she says. (Sometimes you'll see this with bananas at the grocery store too.) Robinov also recommends storing your bananas out of the sun. These should go in the fridge. But if your leafy greens come in a bag or an air-tight container, their natural moisture content will cause them to degrade quickly, Robinov says. He recommends taking them out while also making sure that any clamshell packaging has breathing room. But Robinov also says you don't want your leaves completely exposed to your fridge, or they could dry out. 'It's a delicate balance,' he says. 'Store them in a container lined with paper towels to absorb moisture,' Avena says. Like berries, you don't want to wash these until you're ready to eat them, she says. While these vegetables do well in a cool, dark space, they actually are better left out of the fridge, Young says. 'The cold temperature can change their flavor or texture and may cause sprouting,' she explains. Instead, look for a cool spot in your pantry or cabinet. Robinov recommends storing these on your counter and eating them as quickly as possible. 'They won't last that long on the countertop, but they'll taste much better,' he says. But Robinov points out that when they're stored in the fridge, they soon get mealy and bland. So, plan to eat your tomatoes soon after you purchase them. Squash can usually be stored in a cool, dark place, similar to potatoes, onions and garlic, Robinov says. 'If you can't find a cool, dark storage space in your kitchen, they'll be better in a root drawer in the fridge,' he says. However, zucchini (and cucumbers) should be stored in the fridge. Dubost recommends refrigerating uncut heads of these veggies without a bag or container. 'But cut heads should be in an airtight container or bag,' she says. 'All these vegetables are ethylene-sensitive, so keep them away from ethylene-producing produce like onions and apples.' Broccoli and cauliflower can last up to two weeks in the refrigerator, while cabbage can last up to three weeks, Dubost adds. Firmness matters. 'If you plan to eat your avocados the next day or two, choose softened avocados,' Dubost says. 'If you plan to eat it in a few days, choose a firm one and store in a paper bag at room temperature. Once ripe, store in the refrigerator.' If your spinach has wilted into a goo on the bottom of the container, it's time to toss it. But if your berries are getting overly ripe or your bananas are starting to brown, Robinov suggests freezing them. 'Before they turn, but when they're starting to get to the point of being on their last legs, freeze them,' he says. 'People tend to forget that they can use frozen produce in smoothies and baked goods. It's really underused.' For things like tomatoes or carrots, he suggests making them into a sauce or using them in a soup. Citrus fruits can be juiced too, Robinov says. You don't always need to throw out produce when it's past its prime. 'It's a frustrating feeling to throw out food that could have been enjoyed,' Robinov says. 'It's always important to think about how you can extend the life of your produce — and the right storage is a big part of that.'
