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Four foods that become toxic when stored in the refrigerator

Although the refrigerator keeps food fresh, some foods should not be stored in the refrigerator because they can become toxic.

Four foods that become toxic when stored in the refrigerator

Doctor Dimple Yangda, who is a specialist in gut health, stated on Instagram that these foods are garlic, onion, ginger and rice and revealed the reasons why this is so.

Garlic

Garlic can become soft if stored in the refrigerator.

"Never store garlic in the refrigerator because it starts to mold very quickly, and mold on garlic is actually linked to cancer," Yangda said, advising to store garlic in a dry, dark place.

"Garlic has a low acidity, which makes it prone to the deposition of the bacterium Clostridium botulinum, which is one of the culprits of botulism," she warned.

Onion

Onion is a crop that is resistant to low temperatures. The expert explains: "When you put onions in the fridge, the starch starts to turn into sugar and mold starts to form." Many people make this mistake. Cut the head of the onion, use half for cooking, and put the other half in the refrigerator. Don't do that,” Jangda appealed.

Ginger

Like garlic and onions, ginger is susceptible to mold.

"Mold starts to form very quickly when you put it in the refrigerator, and it is associated with kidney and liver failure. "Don't put it in the fridge," Youngda warned.

Rice

Rice can be stored in the refrigerator, but not longer than 24 hours. Uncooked rice may contain spores of Bacillus cereus, a bacteria that can cause food poisoning. Spores can survive cooking.

The bacterium Bacillus cereus grows best in a temperature range of 4 to 48ºC. In foods like rice, bacteria can produce toxins as the food cools, leading to symptoms such as vomiting, diarrhea and stomach cramps. Symptoms may appear several hours after eating spoiled rice, which is why it is necessary to seek medical help immediately. Although death is a rare consequence, it is not excluded. Bacillus cereus can grow in a variety of starchy foods, from rice to pasta.

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