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Author: erin

5 Vegetables You Should Never Store in the Fridge

Home | Updated: September 10, 2026
Erin McCarthy
Author
Erin is a writer, editor, and content strategist living in the New York City area. Previously, she was the VP/Editor-in-Chief of MentalFloss.com and an editor at Popular Mechanics magazine. When she’s not working, Erin is hanging out with her cats, reading books from her never-ending TBR, traveling, karaoking, and making sourdough with her starter Stephen Sondheim.
Hand holding a red onion
Better Report

It can be tempting, after a trip to the grocery store, to throw anything that’s seemingly perishable into the fridge. And while it’s true that the fridge keeps many foods good for far longer than they would be outside of it, that’s not true of all foods. In fact, refrigerating certain foods actually decreases their shelf life. We all know the usual suspects that don’t belong in the fridge (tomatoes, avocados, and bananas, for example), but the vegetables below may surprise you. 

Red onions on cutting board
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Certain Onions

There are some onions, such as scallions, that should go in the fridge — but yellow, white, and red onions don’t belong there (unless they’ve been peeled or cut). Your fridge is both cold and humid, creating an environment that causes them to go soft and spoil. Instead, store them in a perforated bag or mesh basket in a cool, dark spot that gets lots of ventilation. Avoid plastic bags, which encourage mold growth, and don’t place them in a well-lit area, which will cause them to sprout and change their flavor.

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Bulbs of garlic
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Garlic

Storing bulbs of garlic in the fridge will cause them to go soft and sprout — and while you can still eat those sprouts, they tend to taste pretty bitter. To keep your garlic fresh for as long as possible, store the bulb whole in a dark, cool place such as your pantry, and make sure it’s well ventilated. 

Sweet potatoes and potatoes
Credit: © Matheus Bertelli/Pexels.com

Potatoes and Sweet Potatoes

Whole potatoes and sweet potatoes fare better outside the fridge; inside, the chilly temp turns the starch in the vegetables to sugar. Both taste and texture suffer as a result. Store them in a cool, dark, well-ventilated area, and they should last for weeks. (But make sure your potatoes are far away from your garlic and onions, which emit gases that will cause the potatoes to sprout. If that occurs, you should throw your potatoes out.)

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Winter Squash

Winter squashes like butternut, acorn, and delicata are planted in the spring and left on the vine until they grow to full size; their outer skin gets harder as they mature, which means when they’re whole, they can be stored without refrigeration and consumed much later when the weather has turned colder. 

As with potatoes, your fridge’s cold temperatures will convert a winter squash’s starches to sugars, causing the vegetable to become very sweet, soggy, or even rubbery. Instead, find a spot like a root cellar or basement where the temperatures are between 50 and 55 degrees Fahrenheit and the humidity is between 50% and 70%. (Too humid and your squash will rot; too dry and it will shrivel up.) Depending on the type of squash, it’ll last two to six months when properly stored. 

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Erin McCarthy
Editor, Better Report

Erin is a writer, editor, and content strategist living in the New York City area. Previously, she was the VP/Editor-in-Chief of MentalFloss.com and an editor at Popular Mechanics magazine. When she’s not working, Erin is hanging out with her cats, reading books from her never-ending TBR, traveling, karaoking, and making sourdough with her starter Stephen Sondheim.

This article is for general informational purposes only.
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Updated: March 23, 2026
Posted In: Home
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Is It Dangerous To Scratch Mosquito Bites?

Health | Updated: September 10, 2026
Kat Long
Author
Kat Long is a freelance science journalist in the Washington, D.C. area. Previously, she was the science editor at Mental Floss and a digital editor at National Geographic. She now writes the Arctic Archives newsletter on Substack. Kat spends her free time birdwatching, road-tripping to historical sites and perusing old manuscripts at libraries.
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They come out at dusk. As soon as temperatures creep above 50 degrees Fahrenheit, mosquitoes emerge in force when the sun goes down, zeroing in on any exposed skin to grab a blood meal to go. Their bites leave behind an annoyingly itchy, reddened bump that practically begs you to scratch it. But you should think twice before giving in to the urge. Here’s why.

Mosquito biting a person
Credit: © Jimmy Chan/Pexels.com

Mosquito Bites 101

Only female mosquitoes bite, and they use a complex palette of sensory cues to guide them to their victims. The insects pick up clues from wind speed and direction, concentrations of carbon dioxide, color, temperature, and odor to locate a potential host. When a mosquito lands on you for a meal, it pierces your skin with specialized mouthparts and injects a dose of anticlotting saliva to extract your blood. 

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Your immune system then reacts to the saliva: Antibodies detect the invader and activate immune cells in the skin, called mast cells, which release histamine at the bite site. The histamine opens up blood vessels and fills the local tissues with fluid so immune cells can carry off the foreign substance. While all this happens under the skin, you’ll notice the bite swelling and reddening into the classic itchy bump.

If you can resist the urge to scratch, the itchiness will usually fade after a day or two, and the bump will disappear soon after that. For many people, though, not scratching is easier said than done. 

Bug bites on leg
Credit: © Ruslan Russland/stock.adobe.com

Why Scratching Is a Bad Idea

Experts argue against scratching insect bites for two main reasons: It can actually make the bite itch more, and it can lead to more serious complications.

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A 2025 study of contact dermatitis in mice suggested that scratching, even though it might temporarily relieve dermatological discomfort, can actually compound swelling, inflammation, and itchiness at the site. When an irritant was applied to mice’s ears, their immediate scratching brought a flood of immune cells to the site and resulted in swelling. A second set of mice, bred without itch-sensing nerve cells, showed less immune activity after the irritant was applied. And when a third group of normal mice were put into little collars to prevent them from scratching their irritated ears, they showed much less immune cell activity and inflammation than the mice who had scratched — meaning that scratching seemed to trigger more problems. 

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In people, scratching a mosquito bite can intensify the immune system’s reactions. Mast cells kick into overdrive and release even more histamine at the site, increasing inflammation and itchiness and prolonging the unpleasant symptoms. Scratching can also damage the skin and allow bacteria or viruses on your hands to enter the wound and lead to infections. Cellulitis and impetigo, both caused by strep or staph bacteria, are two of the most common; in rare cases, cellulitis can lead to complications such as infections in the bones, joints, and bloodstream, while some of the bacteria that cause impetigo can lead to kidney problems. 

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What To Do Instead 

Health experts recommend washing a pesky mosquito bite with soap and water and then treating it with one of several types of over-the-counter medications. People who typically experience mild itch and minimal swelling can apply calamine lotion or an OTC antihistamine cream or spray to the site, or try a DIY remedy like rubbing the bite with an ice cube to numb the itch. You can also coat it with a paste made of baking soda and water a few times a day until the itching fades.

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Some people experience more pronounced swelling, extreme itching, or skeeter syndrome — an intense allergic reaction to mosquito saliva characterized by pain and larger areas of inflammation. These symptoms can be tamped down with an oral antihistamine like cetirizine HCl (Zyrtec), fexofenadine (Allegra), or loratadine (Claritin). Before starting any treatment, it’s worth speaking with your doctor or allergist about your symptoms and discomfort level.


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Kat Long
Writer

Kat Long is a freelance science journalist in the Washington, D.C. area. Previously, she was the science editor at Mental Floss and a digital editor at National Geographic. She now writes the Arctic Archives newsletter on Substack. Kat spends her free time birdwatching, road-tripping to historical sites and perusing old manuscripts at libraries.

This article is for general informational purposes only.
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Updated: April 6, 2026
Posted In: Health
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The 10 Healthiest Trader Joe’s Meals, According to a Dietitian

Health | Updated: September 10, 2026
Monica Romano
Author
With a nursing background and a passion for making health information accessible, Monica Romano brings a unique clinical perspective to her freelance writing. Based in the Pacific Northwest, she covers health, wellness, and everyday living with warmth and authority. Her work is featured in Woman's World magazine and across top health and wellness platforms.
Exterior of a trader joe's
Better Report

Since 1967, Trader Joe’s has built a devoted following by offering a unique variety of foods, from frozen meals and snacks to affordable pantry staples and fresh produce. While shoppers love discovering the chain’s latest products, many dietitians are fans too, swearing by specific items for their nutritional value. 

We asked registered dietitian and fitness specialist Cynthia Ray, author of the books The 21-Day Sugar Detox and The Faster Way to Fat Loss After 40, to share her top premade breakfast, lunch, and dinner picks.

When choosing the healthiest fare, Ray looked for meals that were relatively low in sodium and added sugar; prioritized fiber and blood-sugar-stabilizing protein; included plenty of vegetables; and were made with healthy fats and “simple, recognizable ingredients.” Here are her favorites. 

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Breakfast

Harvest Vegetable Hash Egg White Bites
Credit: Image Courtesy of Trader Joe’s

Best Overall: Harvest Vegetable Hash Egg White Bites

Ray’s top breakfast pick is made with egg whites, cottage cheese, and whole-food carbohydrates like sweet potato and butternut squash. “These ingredients make a balanced meal that is nourishing and filling,” she says, so these bites are ideal for a quick, nutritious breakfast or afternoon snack. She also loves that there are no added sugars or seed oils. (Seed oils are a hotly debated topic due in part to their presence in processed foods — which Americans eat a lot of, and which are often loaded with fat, sugar, and sodium — and the idea that consuming too much of the oils may contribute to inflammation, among other issues. Not all experts agree that seed oils are bad for you, however, and institutions like the American Heart Association recommend them over other sources of fat such as butter, which are high in saturated fats. You should focus on eating a healthy diet and make choices based on your dietary needs. For her part, Ray prefers to avoid seed oils and recommends using olive or avocado oil and getting fats from whole food sources instead.)

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Broccoli & Cheddar Quiche
Credit: Image Courtesy of Trader Joe’s

Best Sit-Down Breakfast: Broccoli & Cheddar Quiche

“I’d definitely recommend this over most frozen breakfast sandwiches or other pastry options,” Ray says. That’s because it’s made mostly with whole-food ingredients, including eggs, cheese, broccoli, and onions. That said, it’s not a perfect dish due to its refined-flour crust and a modest amount of canola oil. She suggests adding antioxidant-rich fresh berries or another fiber-rich fruit to add more nutrients. 

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Egg Frittata
Credit: Image Courtesy of Trader Joe’s

Best High-Protein, Low-Carb Breakfast: Egg Frittata

This dish makes Ray’s list because it’s made with eggs, Swiss cheese, and other protein-packed ingredients that will balance blood sugar and energy throughout the morning. She loves the fluffy texture, but docks it slightly for canola oil and some ingredients used for texture and stability. Ray still calls it “one of the healthier prepared breakfasts at Trader Joe’s.”

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Lunch

Fiesta Salad With Shrimp
Credit: Image Courtesy of Trader Joe’s

Best Overall: Fiesta Salad With Shrimp

“This meal provides three servings, the ideal balance of 12 grams of total protein, plenty of vegetables, fiber-rich black beans, quality carbohydrates, and very little added sugar in the dressing,” Ray says. Her main critiques are the 570 milligrams of sodium, which is “a bit higher than ideal,” and the seed oils in the dressing. She suggests using less dressing or using a seed-oil-free option instead.

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Coconut Chickpea Curry
Credit: Image Courtesy of Trader Joe’s

Best Plant-Based Meal: Coconut Chickpea Curry

Ray considers this high-fiber, shelf-stable pouch meal one of the healthiest options at Trader Joe’s and praises its whole-food and clean ingredients. However, “it only has 6 grams of protein per serving,” Ray says. She recommends adding grilled chicken, eggs, shrimp, cottage cheese, or plain Greek yogurt to boost protein. 

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Greek-Style Chicken Salad
Credit: Image Courtesy of Trader Joe’s

Best Mediterranean Lunch: Greek-Style Chicken Salad

This salad bursts with Mediterranean flavors and delivers 10 grams of protein per serving, along with crisp vegetables, artichoke hearts, sun-dried tomatoes, and dill. Ray flags the higher sodium content of 670 milligrams and notes the mayonnaise lists canola oil as its first ingredient. Even so, “it’s still one of my favorite healthy lunch options,” Ray says. 

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Green Goddess Salad
Credit: Image Courtesy of Trader Joe’s

Best Vegetable-Packed Lunch: Green Goddess Salad

Ray calls this salad “one of the healthier grab-and-go lunch options at Trader Joe’s.” It’s packed with leafy greens, colorful vegetables, and lean chicken. Her only critique is the dressing, which is made primarily with canola oil; she suggests using less of it or swapping in olive oil and lemon juice instead. 

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Dinner

Seafood Boil
Credit: Image Courtesy of Trader Joe’s

Best Overall: Seafood Boil

“This is truly one of the healthiest complete prepared dinners I have found at Trader Joe’s,” Ray says. It has 21 grams of protein per serving, 6 grams of fiber, 520 milligrams of sodium, and 2 grams of added sugars. She notes that this Louisiana-style dish is loaded with whole-food ingredients, including tilapia, shrimp, and clams, along with potatoes, corn, and a butter-based sauce. The only drawback, she says, is a small amount of processed andouille sausage. “This is a meal I would bring home to my family and enjoy myself,” she says. “If you are looking for a well-rounded, whole-food, satisfying, healthy clean-food meal to make on a busy night, this is the one to bring home.”

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Madras Lentils
Credit: Image Courtesy of Trader Joe’s

Best Light Vegan Meal or Protein Boost: Madras Lentils

This shelf-stable dish is one of Ray’s personal favorite pantry staples. “I love the rich flavor provided by the variety of spices in the ingredients,” she says. On its own, it’s a simple vegan meal loaded with fiber, but it’s “lower in protein than I recommend for a complete meal,” Ray says. She suggests adding grilled chicken, shrimp, tofu, or plain Greek yogurt to make the dinner more filling. 

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Chicken Tikka Masala
Credit: Image Courtesy of Trader Joe’s

Best High-Protein Dinner: Chicken Tikka Masala

“Another one of my longtime favorites,” Ray says of this hearty, flavorful frozen entree. It has 21 grams of protein, under 600 milligrams of sodium, and a clean ingredient list, “making it one of the better frozen entrees” at Trader Joe’s. The dish is low in fiber due to white rice and a lack of plant foods, so Ray suggests adding a side of vegetables to boost fiber content.

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This article is for general informational purposes only.
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Updated: June 10, 2026
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Why a Flashing Check Engine Light Is Different From a Solid One

Ali Eldridge
Home | Updated: September 8, 2026
Man looking at engine
Better Report

There are likely more than a few car owners who’ve delayed taking their vehicle to the shop after their check engine light has turned on. But should this ever happen to you, pay attention: Is that light solid? Or is it blinking? One indicates a far more pressing concern than the other. Here’s a look at what these two possibilities mean, and how soon you should see a mechanic.

Shedding Light on Check Engine Lights

The check engine light is a warning that there’s an issue with your vehicle, regardless of whether the light is solid or blinking. That issue will almost certainly need to be assessed in the near future, and the type of light indicates how imminently that assessment needs to happen.

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Solid check engine light
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What a Solid Light Means

A solid light is a heads up that suggests it would be smart to see someone in the coming days or maybe weeks (though weeks might be pushing it). It’s like a person coming down with a cold — it may not be too bad right at this moment, but it’s likely to get worse if left untreated.

There are a number of nonurgent reasons your check engine light may turn solid, and they don’t necessarily have to do exclusively with the engine: The light can be a sign that something amiss elsewhere in the vehicle is affecting the engine’s performance. For instance, the light may appear because of loose fuel caps, faulty sensors, or batteries that don’t provide as much electricity as they used to, among other problems.

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As long as the light remains solid and there are no issues with the handling, you can usually drive the car short distances, and even try troubleshooting yourself to see if it remedies the problem. You may be shocked to find that tightening the gas cap is all it takes to make the light disappear. 

If the light persists, however, book an appointment with a mechanic as soon as you can to get the issue assessed, as that’s the only way to know what’s amiss.

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What a Blinking Light Means

A blinking check engine light is a different story: It indicates that the issue is urgent. If a solid light is metaphorically akin to the early stages of a cold, a flashing light is like an appendix about to burst — it requires imminent attention.

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When a check engine light starts to flash, it could be a signal of engine misfire caused by larger issues with the vehicle that need to be fixed. The flashing light could be accompanied by issues such as rattling or shaking, smoke, odors, and even a loss of power. 

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If this happens, take the car to a mechanic as soon as you can. These issues, left ignored, can lead to even worse damage and costlier repairs.

To put things as succinctly as possible, if the light is solid, keep an eye on things and go see your mechanic within a few days. But if the light is flashing, there’s an urgent issue, and you should get it resolved by a professional sooner rather than later.

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Ali Eldridge

This article is for general informational purposes only.
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Is It Rude To Ask for Leftovers at Fancy Restaurants?

Wealth | Updated: September 8, 2026
Nicole Pyles
Author
Based in Portland, Oregon, Nicole Pyles is an experienced freelance writer who writes about home and kitchen, health and wellness, and more. She's written for a variety of outlets, including Better Homes and Gardens, Tom's Guide, Better Report, and more.
Person eating food at restaurant
Better Report

One of the biggest perks of dining out is leaving with leftovers. You gain delicious next-day lunch options, get your money’s worth, and minimize food waste — which is abundant in the United States, where, according to the USDA, 30% to 40% of our food supply is wasted. 

But if you’re dining at a fancy restaurant, you may hesitate to request a box for your uneaten food. Will asking for a doggy bag raise eyebrows or earn a look of disapproval? 

Fortunately, you no longer have to worry about looking ill-mannered when asking for leftovers, even in the swankiest of establishments. “A restaurant is the one place we treat food we have already paid for as embarrassing to keep,” says David Jubé, founder of The Gourmet Host. “That discomfort is [a] social habit rather than an actual rule.”

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Why We Hesitate To Take Home Fine-Dining Leftovers 

According to modern-day etiquette expert Genevieve Dreizen, COO and co-founder of Fresh Starts Registry, fine dining became more widely available in the post-World War II era. At that time, she says, “It was seen as déclassé to bring a doggy bag home.”

That may be because those who could previously afford sit-down dining didn’t care about leftovers, Dreizen explains. “This might have been because of portions, prices, or the experience of dining, or that the classes that had had access to fine- [and] sit-down dining before this time were not interested in getting their money’s worth,” she says. “I believe the idea of looking down at someone for not wanting to waste money and literally throw away uneaten, paid-for food was rooted in classicism and an intentional disregard to say, ‘So what if I’ve paid for it?’”

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That sentiment seems to be a thing of the past. According to Jubé, one reason we may hesitate now is fear of judgment by the server, or by those around us. But rest assured: They’re not judging you. Instead, “[t]he awkwardness is almost always self-generated,” he says, “and it usually comes from worrying about looking cheap in front of the people you are eating with.” 

Helpful Guidelines for Requesting Leftovers

There’s no right or wrong way to request your leftovers, Dreizen says. As she puts it, “Quite literally, get that bag.” But she and Jubé do have some suggestions for how to feel as suave as possible when requesting a to-go bag. 

Tartar
Credit: © Valeria Boltneva/Pexels.com

Avoid Taking Home Certain Foods

Almost any food is fair game, but both Jubé and Dreizen caution against taking certain dishes home. Don’t ask for food that’s meant to be hot and won’t reheat well, such as “seafood, soufflés, [and] delicate sauces that’ll break or separate,” Dreizen says. 

Jube suggests leaving “anything raw or barely cooked: oysters, tartare, sushi, rare shellfish.” 

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Dreizen says that “appetizers … that everyone’s already had a fork in, are also better left behind,” unless “you’re sharing with your spouse, kids, or close family and friends.”

Jubé also recommends leaving any food that has been out throughout a long dinner or won’t survive the trip home. This may include “dressed salad, fried food, a sauce finished at the table, or a dessert built to be eaten the moment it lands.” Tasting menu courses also box up badly, he says.

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Be Mindful of Your Fellow Diners

Who you’re dining with may also determine whether or not you ask to take home leftovers. “You might not want to ask for your leftovers if you’re at a business meal or on a date,” Dreizen says. “You might want to consider if you need those three fries and the two bites of burger [that] are mostly bun.”

Jubé notes that “[w]hoever pick[s] up the bill sets the tone, so if you invited the table, ask [for leftovers] first, and you have quietly given everyone else permission.” 

Both Dreizen and Jubé advise against claiming another person’s leftovers. And Jubé says you should never claim a shared dish without asking others first. 

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Skip the DIY Approach

According to Jubé and Dreizen, it’s totally fine to bring your own container to take food home in. But there’s a right and a wrong approach. Don’t try to pack the food yourself — or worse, wrap it with a noisy sheet of foil. “What people actually notice is foil rustling at the table, not the container itself,” Jubé says. 

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Instead, take along a clean, sealed container that’s small enough to put into your bag. “Give it to the server closed, at the moment you would otherwise have asked for a box,” Jubé advises, and say: “‘Would you mind putting it in this?’” This makes the whole thing a nonevent: “The only version that lands badly is the one performed for an audience,” he says.

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It’s important to know, however, that your server may refuse to use your container due to health concerns. “It opens them up to potential issues, such as your packaging introducing germs to their food,” Dreizen says. That could become a problem for them if you then get food poisoning.

So, if the answer is no, “take the box and don’t turn it into a negotiation,” Jubé says. “Then use your own container when you get home.”

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Nicole Pyles
Writer

Based in Portland, Oregon, Nicole Pyles is an experienced freelance writer who writes about home and kitchen, health and wellness, and more. She's written for a variety of outlets, including Better Homes and Gardens, Tom's Guide, Better Report, and more.

This article is for general informational purposes only.
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Updated: September 18, 2024
Posted In: Wealth
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7 Gross Things That Could Be on Your Toothbrush

Ali Eldridge
Health | Updated: September 4, 2026
blood on toothbrush
Better Report

The American Dental Association (ADA) recommends that you brush your teeth twice a day for two minutes to get the most effective cleaning. That makes your toothbrush one of the most-used tools in your oral hygiene kit — which is why the ADA also advises swapping it every three to four months for better cleaning and oral health. 

But when was the last time you replaced your manual toothbrush or electric toothbrush head? If it’s been more than a few months, or you just can’t remember, now’s the time to make the swap — especially after you learn about all the gross germs and bacteria that could be living on those bristles. 

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Fecal Matter and E. Coli

Yes, fecal matter might be on your toothbrush. Every time you flush the toilet and leave the lid up, aerosolized fecal matter or urine can travel up to 6 feet around the room and land on any surrounding items, such as faucets, hair brushes, toiletries, and, perhaps grossest of all, your toothbrush. 

Another harmful bacterium that can come from your toilet and end up on your toothbrush is E. coli. Exposure can cause an infection, triggering symptoms like diarrhea, stomach pain, and more. So make sure you shut the lid when you flush — it won’t totally contain the spray, according to experts, but it should help.

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Blood

There may be traces of blood on your toothbrush, especially if you have oral health issues such as gum disease or mouth sores. If you’re noticing pink spots on your toothbrush or when spitting after brushing your teeth, it’s time to make an appointment with your dentist. 

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Staphylococcus Aureus and Streptococcus Mutans

Staphylococcus aureus is a type of bacteria found on our skin and inside our noses — and that’s one reason it can end up on toothbrushes. But it may also get there via aerosolized droplets from the toilet; in fact, one study found that it wasn’t present on the bristles of toothbrushes kept in bathrooms without a toilet. Once in the air, S. aureus can settle on surfaces and proliferate fast, so touching a contaminated surface is another way it can end up on your toothbrush and in your mouth. While there’s not a huge risk of disease from exposure, you certainly don’t want to let it multiply  — if it gets into a break in your skin or gums, you could get an infection. 

Staphylococcus aureus isn’t the only staph bacteria you need to worry about: Streptococcus mutans is found in your mouth — primarily in the biofilms that form on your teeth — so it’s no surprise that it’s also on your toothbrush. Unfortunately, this bacterium causes tooth decay, and buildup such as dried toothpaste, calcium, and minerals from hard water can create hard deposits that trap the bacteria and increase your exposure. Studies have also shown that if you’ve recently had gum disease treatment, you have an increased risk of this type of bacteria in your mouth. 

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Flu Virus

Did you know that flu viruses can live on toothbrushes for more than 72 hours? If you or a family member has been sick, it’s time to get a new toothbrush.  Experts say you should replace it within three to four days of feeling better.

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Candida Fungus

Candida is a type of yeast that naturally lives on our skin, and an overgrowth of it can cause an infection. In the mouth, it can result in tongue thrush. Your toothbrush can contain this fungus as a result of toilet-flushing plumes if you had a previous infection, or if your toothbrush touches another one harboring candida. 

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How To Keep Your Toothbrush Clean

After reading this list, you’ll probably want to keep your new toothbrush as clean as possible. Here are a few maintenance tips to keep in mind.

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Thoroughly rinse it with hot water after every use. While this isn’t enough on its own, thorough rinsing can remove particles that accumulate with regular brushing.

Store your toothbrush in a dry, upright location away from the toilet. Keep it in your medicine cabinet or dresser drawer to limit exposure to harmful bacteria. 

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Skip the toothbrush cap. It may sound contradictory, but that plastic toothbrush cover can create a moist environment that prevents your toothbrush from drying fully and allows bacteria to thrive.

Clean your toothbrush regularly. Once a week, mix one teaspoon of peroxide with one cup of water and let your toothbrush soak for about 15 minutes. Rinse with hot water thoroughly after.

Replace your toothbrush or toothbrush head every three to four months. Mark the calendar or set a reminder to swap out your brush. Do it sooner if you or a family member has been sick or if you notice damaged bristles.

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Avoid using anyone else’s toothbrush. Sharing toothbrushes is a fast way to also share germs, so it’s best to use your own toothbrush. If you’re in a bind, just rinse your mouth thoroughly with water until you can pick up a new one.

Featured Image Credit: © VYCHEGZHANINA—iStock/Getty Images

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The Government Search That May Find Money Owed to You

Wealth | Updated: September 4, 2026
Jennifer M. Wood
Author
Jennifer M. Wood has been writing about news, entertainment, culture, and travel for longer than she cares to admit. She lives just outside Philadelphia with her husband and an ever-growing menagerie of rescue pets.
Hands holding money
Better Report

Over its more than 175-year history, the Ohio State Fair has become famous for its butter cow statues, foods on sticks, deep-fried treats — and, more recently, reuniting long-lost money with its rightful owners.

In 2026, for the fifth year in a row, the state’s Department of Commerce had a booth at the fair. According to local ABC affiliate WYTV, more than 1,500 attendees stopped by this year’s booth to learn whether they had any forgotten cash waiting to be claimed, and ended up recovering a total of more than $675,000, including one welcome stash of $47,000 and another of $40,000.

The best news (besides that $47K windfall)? You don’t have to travel to Ohio to search for forgotten cash, which is typically known as “unclaimed money.” These are funds that businesses, financial institutions, government agencies, utilities, insurance companies, and other organizations have been unable to deliver to their rightful owners and have eventually turned over to a government agency, usually a state treasury or unclaimed-property office.

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“If a business, financial institution, or government owes you money that you did not collect, it is considered unclaimed money or property,” the website USA.gov explains. “You may be able to file for unclaimed money owed to you, or that was owed to a deceased relative if you are their legal heir.”

These sums can come from a variety of sources, including unpaid wages or pensions from a previous employer, IRS tax refunds, VA life insurance, and FHA insurance refunds. And they can be significant amounts of money.

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How To Search for Unclaimed Property

Each state operates its own unclaimed property office, but Unclaimed.org (which is run by the National Association of Unclaimed Property Administrators, an affiliate of the National Association of State Treasurers) is a good place to start to find out whether you have any missing money waiting to be reclaimed. The process is simple: Type in your name along with the city and state; you’ll then see a list of potential matches.

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Don’t limit your search to the state where you currently live. Search every state where you’ve ever lived, worked, owned property, or otherwise done business. If you worked remotely for a business in another state, or had clients in states where you did not live, it’s worth taking the time to check those states, too.

However, it’s important to note that there isn’t one central federal database for all unclaimed money. Depending on what you’re looking for, you may need to check separate government databases for things such as unclaimed Treasury securities or tax refunds. 

If you’re missing a federal tax refund, for example, the IRS’s Where’s My Refund? tool can help. Similarly, the Department of Labor has a website to search for unpaid back wages; the Pension Benefit Guarantee Corporation can assist you with pensions from former employers; and the FDIC can help reclaim funds from now-shuttered banks.

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How Do I Access Unclaimed Funds That Belong to Me?

If you find an account that belongs to you, or to a deceased person whose estate you’ve inherited, you can typically file a claim directly through the state’s unclaimed property website. You’ll need to provide some basic information to verify your identity and prove that you’re entitled to the money.

The exact requirements vary depending on the state and the type of property, but you may be asked for documentation such as a driver’s license, Social Security number, proof of address, or other records connecting you to the account. Once your claim is approved, the state will send the money to you. 

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What About Companies That Charge a Fee? 

There are private companies, lawyers, and legal firms that can help track down unclaimed property, but they typically charge a fee or take a percentage of whatever they recover. 

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These businesses, sometimes called “finders” or “locators,” are legitimate in many cases, and some people may find the service worthwhile if a claim is complicated or involves a large amount of money. But since you can search official government databases yourself for free, it’s worth going that route first.

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If you do hire a finder, understand exactly what you’ll pay before signing anything. Also check your state’s rules and make sure the company is properly registered or licensed if required.

The bottom line: You could have money waiting for you, and it costs nothing to find out. A few minutes of searching could turn up anything from a forgotten utility deposit to a $47,000 windfall.

Featured Image Credit: © Getty Images/Unsplash.com

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Updated: May 8, 2026
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Why Does Your Sink Have a Tiny Hole?

Ali Eldridge
Home | Updated: September 1, 2026
Sink with water running
Better Report

There’s a major difference between the word “sinkhole” and the idea of sink holes. The former is a disastrous event capable of wreaking havoc, while the latter can actually stop minor disasters from occurring in the home.

Of course, we’re not talking about the drain at the bottom of a bathroom or kitchen sink, whose purpose is well known. We’re talking about the one, two, or even three tiny holes located closer to the upper rim of the basin. This intentional design choice serves some important functions. Let’s take a look at why those small holes in your sink are so essential.

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A Hole Lot of Benefits

Not every sink has tiny holes built in around the rim, but those that do benefit in two major ways. 

First, the holes create airflow, which ensures a sink drains efficiently. When the main drain is covered with water, it creates a suction effect that causes the sink to empty at a slower rate. Those tiny holes around the rim, however, create a vent that feeds air directly to the drain pipe, which lessens the suction effect and allows the sink to empty out more rapidly.

But a slow-draining sink is a minor inconvenience. Perhaps the worst thing that could happen in the bathroom is copious amounts of water flowing onto the floor, potentially  leading to things like mold growth and costly damage. But if your sink has holes, they’ll create an escape route in the event that the sink gets so full that water threatens to spill over the edge. That’s why they’re known as “overflow holes.”

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If you close your drain, turn on the water, and leave the room with the sink running while you go to check something in another room, all it will take is a few minutes for the sink to fill up and water to spill on the floor. But the tiny openings capture excess water as it approaches the rim, allowing it to drain back into an internal channel that connects with the main drain pipe. If the water is on full-blast, the overflow holes probably won’t work for long, but they’ll buy you a few minutes to come back in and turn the water off.

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You’ll also find these tiny holes or one large gap in many bathtubs, where they serve the same purpose. However, if you take a look at the kitchen or laundry sink, you may not see any holes — and there’s a reason for that.

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Why Don’t All Sinks Have Tiny Holes?

Most bathroom sinks are smaller than your typical kitchen or laundry sink. Because of that, the risk of overflowing water in the bathroom is higher, thus making these holes necessary. 

Plus, kitchen and laundry sinks are designed to handle, and, in turn, properly drain plentiful amounts of water, making it quite difficult for the water to ever approach the rim. You may encounter an issue if the main drain is clogged with food or grime, but typically, the water will be sucked down the drain with ease, thus making overflow holes less of a useful feature than they are in bathroom sinks.

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7 Things a Chef Never Orders at a Restaurant

Health | Updated: September 1, 2026
Fred Decker
Author
Fred Decker is a trained chef and former restaurateur. Since closing his restaurants over a decade ago he has been a prolific freelance writer, publishing several thousand articles on dozens of high-volume websites including Taste Of Home, Hunker, Tasting Table, Week&, eHow, and GOBankingRates. He lives on a rural acreage shared with a big garden, chickens, rabbits, and grandkids.
Person eating salad
Better Report

One question I get asked a lot, as a trained chef and former food safety instructor, is how to know which things to order at a restaurant and which to avoid. But a lot of the time, the honest answer is “it depends,” based on whether I think the restaurant can do it right. 

So here’s my personal list of seven items I’ll usually avoid when I’m eating out, why they’ll help you find the best food, and how avoiding them could possibly help reduce your risk of foodborne illness. 

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Shellfish

A lot of chefs are choosy about seafood in general, but I’m pickiest about shellfish. That’s because they’re about the most perishable thing a restaurant can stock — they’re at their peak for just a day (and sometimes less). 

Consider mussels. They’re tasty and relatively inexpensive, and I’ve gathered them myself from rocky shorelines for a tasty meal. But just one bad mussel can make you pretty ill, so I avoid ordering them unless I’m really confident in the restaurant and the chef. Raw oysters are also especially problematic, because they can carry a range of dangerous pathogens, including norovirus, salmonella, hepatitis A, and Vibrio vulnificus. 

I’ll make an exception if shellfish is what the restaurant is famous for. A place that cranks out thousands of oysters a day has plenty of expertise in handling them, not to mention excellent relationships with its suppliers. If you’re going to eat shellfish, that’s the kind of restaurant you want to choose. 

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Mozzarella sticks
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Things I Know They Didn’t Make

The freezer section of your supermarket is filled with take-home versions of your favorite restaurant nibbles, from french fries and onion rings to mozzarella sticks, precooked chicken wings, and potato skins. But here’s the thing: Those nibbles you’re eating at the restaurant probably also come from a freezer. 

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It’s not especially labor-intensive to make mozzarella sticks or onion rings from scratch, but it does take time, fresh ingredients, and at least a basic level of skill. Those are all things that have a cost and can interrupt the flow of a high-volume fast-food or fast-casual restaurant. That means, in practice, that the big chains (and independent restaurants with six-page “something for everyone” menus) usually buy those things ready-made from big wholesalers like Sysco or Gordon Food Service. So why pay a big markup to buy reheated frozen food from someone else? 

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Salads

I avoid ordering things that may be substandard, give poor value for my dollar, or may not be food-safe — and salads unfortunately tick all three boxes. 

First, they can be a dumping ground for vegetables or toppings that are getting old and tired (especially if they’re being offered as a daily special), and their dressings are often bought in bulk rather than house-made. Second, they tend to be a high-profit menu item for restaurants, which by definition means they don’t offer me good value for what I spend. 

Finally, there are several ways that salads may not be completely food-safe. Some toppings, like chicken, fish, and egg or tuna salad, are risky if they’re approaching the end of their storage life. There’s also the risk of a pathogen in the vegetables used (see the recent cyclosporiasis outbreak, which as of writing has been linked to iceberg lettuce). And that goes double for the salad bar, where countless hands have touched the utensils and food, and countless mouths have breathed on everything. None for me, thanks! When I’m in the mood for fresh food built around quality produce, I’ll make it at home. 

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Pasta Dishes

Don’t get me wrong: There are some truly excellent pasta-centric restaurants out there. I’ve eaten in places where line cooks cranked out sheets of fresh-made pasta in full view of diners, and I made and served fresh pasta at one of my own restaurants. In establishments like that, the pasta dishes can be some of the best food you’ve ever eaten. 

At big chains or everyday restaurants, though, pasta is usually there as high-margin “filler” for the menu — a way to offset lower margins on other, higher-cost meals. The sauces, too, are very often bought premade from a wholesaler. Chains may have a central commissary making sauces from scratch and shipping them to individual locations, which is sometimes (but not necessarily) better. So, save your money and eat pasta at home, unless there’s a really great pasta restaurant nearby. 

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The Low-Effort “Vegetarian Option” at a Nonvegetarian Restaurant

Although I’m an omnivore, I’ll periodically eat a vegetarian menu item just because I’m in the mood for something light and tasty. But — as most vegetarians and vegans know too well — a surprising number of restaurants don’t have any actual vegetarian meals on their menu, even when they’d be easy to implement. A vegetarian choice at restaurants like that will amount to a pasta dish or a handful of vegetable sides thrown on a plate with potato or a scoop of rice. 

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If I ask someone to dinner and that’s what they get, how good a friend am I? It’s not worth ordering, and they shouldn’t have to resign themselves to it. So, when you’re including a vegetarian friend or co-worker in your group, find a restaurant that has at least a few vegetarian or vegan options on the standard menu. And when in doubt, ask your vegetarian friends for recommendations! Restaurants centered around a cuisine with plenty of excellent vegetarian options, like Indian and Mediterranean food, are good choices as well. 

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Anything With Hollandaise

When it’s made properly, hollandaise sauce is really good stuff. The canonical version requires just three ingredients: a small amount of lemon juice or good vinegar combined with egg yolks, and butter whisked in slowly over heat to make a thick, rich sauce. 

There are two kinds of hollandaise sauce you’ll find at restaurants, and they’re both problematic for different reasons. The classic version can be a breeding ground for bacteria if the egg yolks don’t reach a high-enough temperature. It’s also temperamental for the cooks, because you can’t reliably hold it on a steam table without risk of it separating. As a result, it needs to be made frequently in small batches, which requires skill and labor — and that means you’ll usually find it only at higher-priced restaurants. 

The other kind of hollandaise is made from a mix, which typically combines a lot of starches with artificial flavors and colorings to make it look and taste kinda-sorta like the made-from-scratch hollandaise. It’s a lot cheaper, and it’ll hold just as well as gravy from a mix (because it’s basically the same thing). This is what you’ll find at most brunch places serving eggs Benedict, for example. It’s … fine, if you’ve never tasted the real thing. And in fairness, it’s not all bad: Unlike real hollandaise, which is high in both fat and saturated fat, mixes can be fat-free (good), but also usually high in sodium (bad). I don’t personally like eating a mix, and definitely won’t pay a premium to eat it at a restaurant.

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Ill-Considered Mashups, Deconstructions, and Fusion Food

In some ways there’s never been a better time for adventurous eaters than right now. Almost any ingredient we might want is available year-round in supermarkets or online. All of the world’s cuisines are at our fingertips too, not just on TV and social media but in brick-and-mortar restaurants. 

Innovative chefs love playing with this bounty and coming up with new ways to put things together. That’s a good thing, when it’s done well: For example, French Algerian chef Farid Zadi drew on the historic culinary connections between North Africa and Mexico (via Spain) to open a restaurant serving North African-inspired tacos in Los Angeles. But mashups and fusion food don’t always draw on the same kind of logical parallels, and they can often be random and off-putting (think cheeseburger wontons or borscht meets pho). So can deconstructed versions of familiar dishes, which pull apart a meal’s components and treat them in unconventional ways. 

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When these oddball riffs on a familiar food work, they can be great — remember Cronut mania? But you need to understand the classic dishes before you pick them apart, and not all chefs have that understanding or an intuitive grasp of how flavors and textures should play together. So this is very subjective, but if it strikes you as a weird or repellent combination, don’t be shy to ask what the reasoning is. If the chef and servers can’t give you a persuasive answer, order something else.  

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Fred Decker
Writer

Fred Decker is a trained chef and former restaurateur. Since closing his restaurants over a decade ago he has been a prolific freelance writer, publishing several thousand articles on dozens of high-volume websites including Taste Of Home, Hunker, Tasting Table, Week&, eHow, and GOBankingRates. He lives on a rural acreage shared with a big garden, chickens, rabbits, and grandkids.

This article is for general informational purposes only.
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Updated: April 14, 2026
Posted In: Health
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Are You Overpaying on Your Mortgage?

Wealth | Updated: August 31, 2026
Jennifer M. Wood
Author
Jennifer M. Wood has been writing about news, entertainment, culture, and travel for longer than she cares to admit. She lives just outside Philadelphia with her husband and an ever-growing menagerie of rescue pets.
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Better Report

Buying a home is one of the biggest purchases you’ll ever make. But there’s a good chance you’re paying more for your mortgage than you should be.

An eye-opening new analysis from Bankrate found that a staggering 87% of borrowers who took out a mortgage in 2025 paid more than the most competitive rate available to them, meaning the typical mortgage holder pays an estimated $3,343 more per year than necessary. Over the life of the loan, that can add up to about $78,186 in additional costs.

For older homeowners, the stakes can be even higher. 

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The “Seniority” Tax

Among people buying homes, age makes almost no difference. About 90% to 91% of borrowers in every age group paid more than the most competitive rate available to them. But refinancing tells a different story. The share of borrowers paying above the competitive rate is 72% among those under 35 and 76% for people ages 35 to 44. That rate climbs to 82% among those 55 to 64, 81% for borrowers between the ages of 44 and 54, and 81% for those 64 and older.

That age gap is what Bankrate calls the “Seniority Tax.”

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“The Seniority Tax in refinance transactions may reflect the interaction of several reinforcing dynamics,” the report notes. One of them is that “[f]inancial urgency appears to diminish with age as rising incomes, accumulated equity, and lower debt burdens reduce search intensity.” Older borrowers may also be inclined to stick with banks they already have relationships with — and those institutions have little incentive to offer these customers competitive rates. 

But there are other factors as well. According to the report, “Cognitive and social factors associated with aging — including greater institutional trust, reduced tolerance for the friction of comparison shopping, and lower engagement with digital rate-comparison tools — could compound the behavioral shift. And some portion of the gap may reflect pricing strategies explicitly calibrated to the lower search intensity of older cohorts.” 

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No matter what drives the phenomenon, though, the report notes that “the outcome is consistent: a market that appears to extract disproportionately from borrowers at precisely the stage of life when wealth, credit quality, and institutional relationships are at their peak.”

Interestingly, the research found that the borrowers most likely to overpay weren’t those with poor credit or limited financial resources. In fact, some of the homeowners paying the most appeared to have the strongest financial profiles.

So how does this happen — and what can you do to make sure you’re getting the best rate possible?

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Why So Many Homebuyers Overpay

The process of getting a mortgage is complicated, so it can be extremely tempting to simply use a lender your real estate agent, bank, or a friend or family member recommends. But that convenience can come at a price.

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Bankrate found that nearly 90% of borrowers rely on recommendations when choosing a mortgage lender. “While they may offer convenience, these sources generally lack the tools or incentives to comprehensively search the broader market,” the report notes. “The same is true for mortgage brokers relying on real estate agent referrals; under federal regulations like Dodd-Frank, they are under no legal obligation to secure the lowest market rate or actively facilitate lender competition.”

And shopping around isn’t always easy. A typical mortgage contract is roughly 50 pages long, and borrowers may have just 48 to 72 hours between having an offer accepted and needing to lock in their mortgage rate. “The process is defined by high complexity and poor timing,” Bankrate’s report explains.

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Great Credit Doesn’t Guarantee a Great Rate

Having an impressive credit score is an achievement all its own, and one that will likely make it easier to qualify for a mortgage. But Bankrate’s analysis suggests an excellent credit history doesn’t necessarily translate to a great rate.

Borrowers with debt-to-income ratios between 33% and 38% had the highest overpayment rate of any group, at 92%. (According to Citizens Bank, a solid debt-to-income ratio is 36% or less.)

The reason, Bankrate concluded, is that borrowers who are confident they’ll qualify for a loan may be less incentivized to shop around for a better rate. However, knowing you can get a mortgage isn’t the same as knowing you’re getting the best mortgage.

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How To Avoid Overpaying on Your Mortgage

While homebuying can feel overwhelming, a few simple steps can help you shop smarter, negotiate harder, and avoid unnecessarily forking over the cost of a brand-new Range Rover over the life of your loan. Here are some tips on how to make sure you’re getting the best rate possible.

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• Shop Around: Your bank, realtor, friend, or family member may point you toward a lender they really trust, but that doesn’t automatically mean you’re getting the best deal. Still, Bankrate found that nearly 90% of borrowers rely on recommendations from these sources. You should get quotes from multiple lenders and compare what each is offering instead. Bankrate’s central finding is that competitive pricing does exist, but borrowers have to actively seek it out.

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• Compare the Total Cost, Not Just the Rate: A mortgage with the lowest advertised interest rate isn’t necessarily the cheapest loan. Consider interest, discount points, origination charges, lender fees, and other closing costs when comparing offers.

• Make Lenders Compete for Your Business: Once you have multiple offers, use them as leverage. Ask a lender whether it can match or beat a competing offer rather than assuming its first quote is final.

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• Read the Fine Print: Mortgage documents can run roughly 50 pages, according to Bankrate, so don’t focus solely on the monthly payment or headline rate. Look at points, fees, and other up-front costs, too.

A little legwork now could save you thousands over the life of your loan.

Feature Image Credit: © Zac Gudakov/Unsplash.com

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Better Report is part of Inbox Studio, an email-first media company. *Indicates a third-party property.

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Jennifer M. Wood
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Jennifer M. Wood has been writing about news, entertainment, culture, and travel for longer than she cares to admit. She lives just outside Philadelphia with her husband and an ever-growing menagerie of rescue pets.

This article is for general informational purposes only.
Affiliate Disclaimer Medical Disclaimer Financial Disclaimer

Updated: May 8, 2026
Posted In: Wealth
Hero Image Credit: Better Report
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