Jhanvi Sanghvi, a clinical nutritionist and influencer from India, has warned that keeping certain foods in the fridge can lead to potentially-deadly food poisoning.
She identifies three ingredients that should never be refrigerated: onions, garlic, and potatoes.
Onions can be contaminated with mould, which can cause vomiting, stomach cramps, and diarrhea.
That is because mould — a type of fungus — on food can produce mycotoxins, which are poisonous chemicals that can make you sick.
This is precisely why onions should instead be stored in a cool, dark and dry place, such as a cupboard, said Ms Sanghvi.
Garlic can sprout and become rubbery when refrigerated, losing its flavor and potency. Ms Sanghvi said: ‘Garlic can sprout and become rubbery when refrigerated, losing its flavour and potency. ‘It may taste bitter and less appealing, at the same time develop moulds and fungi which is harmful for health.’
Potatoes can also become harmful when stored in the fridge, as they convert starches to sugars, leading to a sweeter taste and a gritty texture.
Cooking these potatoes at high temperatures can produce acrylamide, a potentially harmful compound.
It was, for decades, thought that storing the vegetable at low temperatures led to the formation of extra sugars.
Experts thought these may turn into cancer-causing acrylamide when the spuds were fried, roasted or baked.
The Food Standards Agency (FSA) has updated its guidance to state that potatoes can be kept either in the fridge or in a cool, dry place.
Experts also advise that bananas should stay in the fruit bowl and out of the fridge, as cold temperatures can make them brown and mushy. Ginger should stay fresher outside the fridge.
Source : Mail Online
