These foods turn toxic when kept in the refrigerator

Modern technology has brought about refrigeration, which is a method of preserving food so it doesn’t spoil.

However, some foods like these should never see the insides of a refrigerator:

In a video, the National Health Service in the United Kingdom showed how refrigerating rice can lead to food poisoning. Rice should not be kept in the refrigerator for more than 24 hours.

Two hours is the ideal time to keep rice in the fridge. However, long-term storage in the fridge can increase the growth of certain moulds. Reheating rice multiple times also increases this risk.

Many people cut their onions in half and put the rest in the refrigerator. Don’t refrigerate half-cut onions. Refrigeration can increase their starch content. While high-starch isn’t inherently bad, some sources suggest it may put stress on your kidneys and pancreas.

It’s best to store garlic unpeeled at room temperature. Refrigeration can promote mould growth. Eating mould may result in some nausea or stomach upset, vomiting, diarrhoea, respiratory problems, and liver damage. Storing garlic in the fridge also reduces the essential oils and nutrients in garlic and makes it less tasty.

Read Also:  How to cope with the death of a pet

Fresh ginger can be stored at room temperature for a short time or refrigerated in an airtight container for longer storage. Mould can grow on ginger easily in the refrigerator, and this has been linked to kidney and liver failure.