We naively think that all food placed in the fridge will last longer. Wrongly, explains an intestinal health expert who lists foods that become toxic if placed in the fridge.
“Many people don’t know this, but there are a number of foods that can make us sick if stored in the fridge. Quite simply because they catch mold more quickly,” explains Ayurvedic nutrition specialist Dimple Janda, on her social networks. “You think you can still eat them because they were cool but they become toxic to your body.”
They therefore advise against storing the following foods in your fridge once they have been started.
Peeled garlic:
“don’t refrigerate it,” warns the expert. “Anytime humidity levels rise above 60%, mold can begin to grow on garlic. It then releases spores and mycotoxins which can cause various symptoms such as coughing, breathing difficulties or conjunctivitis. Garlic mold has even been linked to cancer in cases of advanced mycotoxin production.”
The onions.
Whether it’s a peeled raw onion or simply leftover cooking, onions are known to attract bacteria from their environment. Whether there is visible mold or not, the onion will absorb all the bacteria in your refrigerator and trap it. So keep your onions dry, unpeeled.
Fresh ginger.
“Ginger starts to go moldy very quickly when you refrigerate it,” says Dimple Janda. “Its consumption has been associated with cases of liver or kidney failure.” This toxicity is only stimulated by the cool temperature and humidity of the refrigerator, she adds.
The specialist also reminds that keeping cooked rice in the refrigerator for more than 24 hours can cause serious food poisoning if consumed.
Source: TopSanté
