Rice to ginger: Health coach says these 4 foods can turn toxic when you refrigerate them. Here's what expert says

4 foods that turn toxic when you refrigerate them

• Garlic: Per Dimple Jangda, we should avoid buying peeled garlic and refrigerate it because it starts catching mould, which has been linked with cancer. She suggested buying fresh garlic and storing it in the open. “Keep garlic in a cool, dry, and well-ventilated place. Avoid refrigerating whole garlic bulbs; store peeled or chopped garlic in airtight containers in the fridge,” Dom added.
• Onions: Since onion is resistant to low temperatures, the starch in it starts converting into sugar and catches mould when you refrigerate it. The nutritionist also advised against keeping leftover onion in the fridge, as it will catch the unhealthy bacteria in the environment. According to Dom, storing whole onions in a cool, dry place with good ventilation is best. “Avoid refrigeration for whole onions; only refrigerate cut onions in an airtight container,” he added.
• Rice: According to Dimple Jangda, rice catches mould the fastest. According to her, rice shouldn't be refrigerated for more than 24 hours. Meanwhile, Dom added, “Cooked rice contains moisture, which creates a perfect breeding ground for mould and bacteria if not cooled and stored properly. Leaving rice out too long before refrigeration also contributes to spoilage.”

  Sharing how to store rice in the fridge properly, he said, “Cool rice quickly after cooking and store it in an airtight container in the refrigerator. Consume within 1 day to avoid mould and bacterial growth.”

• Ginger: Ginger catches mould very quickly when refrigerated, and it has been linked with kidney and liver failures. “Wrap ginger tightly in paper towels to absorb moisture before placing it in the refrigerator. Alternatively, freeze it to extend its shelf life,” Dom suggested in the caption.