The hack
Some nutrients are sensitive to light, others to heat and oxygen. Storing foods away from them preserves both nutrients and flavour.
Do this
- Oils — keep in dark glass or tins, away from the stove. Use flax and walnut oil quickly and keep them in the fridge.
- Nuts and seeds — airtight, cool and dark; the fridge or freezer for anything you won’t eat within a few weeks.
- Ground flax — in the fridge or freezer.
- Plant milks and grains — riboflavin (vitamin B2) is broken down by light, which is why milk cartons are opaque.
- Potatoes — in the dark, so they don’t turn green.
Why it matters
Rancid omega-3 oils don’t just taste bad — the healthy fats have already oxidised. And green patches on potatoes signal solanine, which you should cut away.