Modern refrigeration helps preserve food and prevent spoilage, but some foods can become harmful when stored in the fridge. According to Dimple Jangda, an Ayurveda and gut health specialist, rice, ginger, garlic, and onions should never be refrigerated due to the potential health
1. Cooked Rice
The UK’s National Health Service warns that refrigerating cooked rice can lead to food poisoning. Rice should ideally be stored in the fridge for no more than two hours and should not exceed 24 hours. Extended storage and reheating can promote the growth of harmful moulds.
2. Onions
Storing half-cut onions in the fridge can increase their starch content, which may stress the kidneys and pancreas, according to the National Onions Association. It’s better to store onions in a cool, dry place outside the refrigerator.
3. Garlic
Garlic should be stored unpeeled at room temperature. Refrigeration encourages mould growth, which can cause nausea, stomach upset, vomiting, diarrhea, respiratory issues, and liver damage. Storing garlic in the fridge also diminishes its essential oils and nutrients, reducing its flavor.
4. Ginger
Fresh ginger can be kept at room temperature briefly or in an airtight container in the fridge for longer periods. However, refrigeration can lead to mould growth on ginger, which has been linked to kidney and liver failure. The World Health Organization advises against consuming mouldy food due to the presence of mycotoxins that can cause nausea, cramping, and vomiting.
For optimal safety and quality, store these foods appropriately to avoid potential health risks.
