Freezing foods and ingredients is a quick and easy way of keeping them fresh and edible for a long long time. However, do keep in mind that unlike cooking and boiling which completely kills the bacteria and germs, freezing only temporarily makes them inactive. So, frozen food shouldn't be kept for more than 3 months as the bacteria and germs will still continue to reproduce. But, there are some foods that shouldn't even be put in the freezer in the first place! Here's some of them:

Potatoes

Potatoes contain lots of water, so freezing them will turn them mushy or grainy. Frozen potatoes will also release a chemical known as acrylamide which is harmful. But, why can you freeze fresh fries? The key here is to cook the potatoes partially (important that it is not cooked fully) before putting them in the freezer.

Fruits and Vegetables

Similarly, fruits and vegetables usually have a high water content, which will make them limp and soggy when thawed. Not only will the color, taste, and smell become poor, its nutrients will also be lost. Although you still see frozen carrots, corn, and peas in the supermarket, they'll never taste as good or have as much nutrients as the real thing.

Eggs

Particularly eggs together with their shells. When frozen, the shells might crack and it will be exposed to bacteria and germs. More so, the yolks will become thick and not blend well with other ingredients. If you really do wish to freeze eggs, crack them open first and beat them up, then cover it up before putting it in the freezer.

So, the next time you think about bulk purchasing these groceries and keeping them in the freezer just to save yourself a couple bucks, remember this article! Groceries should always be bought fresh and cooked as soon as possible for maximum health benefits.