Many believe that keeping food in the refrigerator protects it from spoiling for a long time. In reality, some foods become toxic when stored in the refrigerator, as published in Topsante. Few people realize that storing certain foods in the refrigerator can make them toxic and cause illness or poisoning for those who consume them. In such cases, these foods tend to absorb moisture more quickly, while many think they can safely consume them just because they were stored in the refrigerator at low temperatures. Experts actually advise avoiding the storage of certain foods in the refrigerator to prevent this risk.
What are the foods that become toxic when stored in the refrigerator?
- **Garlic after peeling**: Garlic should not be stored in the refrigerator after it has been peeled. When the moisture level exceeds 60%, mold can affect the garlic and produce toxic substances that can cause various symptoms such as coughing, difficulty breathing, and eye inflammation. Moreover, this mold affecting garlic can lead to an excess production of carcinogenic toxins, as studies have shown.
- **Onions**: Whether they are peeled or leftovers after cooking, onions are known for their increased risk of bacterial growth. Whether moisture is visible or not, they absorb bacteria in the refrigerator and retain them. Therefore, onions should be stored dry and unpeeled.
- **Fresh ginger**: Ginger spoils and becomes moldy quickly when placed in the refrigerator. Consumption has even been linked to kidney or liver failure. The production of toxins occurs only due to exposure to moisture in the refrigerator and low temperatures.
- **Cooked rice**: Experts warn against storing cooked rice in the refrigerator for more than 24 hours, as it can lead to food poisoning. Therefore, it is best to consume it immediately after cooking and without delay.
