Expert Warns of Three Foods You Should NEVER Keep in the Fridge Because They Turn Toxic

Think your fridge is a fortress of food safety? Think again! According to experts, some common leftovers are staging a silent rebellion within your crisper drawer, potentially turning into tiny time bombs of food poisoning.

Jhanvi Sanghvi, an Indian clinical nutritionist and social media whiz, dropped some knowledge bombs (not literally, thankfully) on her Instagram, warning her 11,000 followers about three seemingly innocent ingredients that should never see the inside of a fridge.

First up: onions. These pungent bulbs, it turns out, are surprisingly delicate. Refrigerating them creates a humid haven for mold to flourish. And we’re not talking the cute, fuzzy kind of mold. This stuff can produce mycotoxins – nasty little poisons that can cause vomiting, stomach cramps, and the dreaded diarrhea. So, ditch the fridge and store your onions in a cool, dark, and dry place – like a cupboard, where they can plot world domination in peace.

Garlic suffers a similar fate. Instead of turning into tiny vampires, refrigerated garlic tends to sprout and become rubbery, losing its flavor and becoming bitter. Plus, it can also develop mold and fungi, which, as we’ve established, is a big no-no.

Potatoes are the third culprit. While the whole “refrigerated potatoes cause cancer” thing is still up for debate (some experts say it’s mostly a concern with high-temperature cooking methods like frying and roasting), Ms. Sanghvi points out that chilling spuds turns their starches into sugars, making them taste sweeter and giving them a gritty texture. So, unless you’re going for potato candy (which, let’s be honest, sounds kinda weird), keep them out of the fridge. The Food Standards Agency (FSA) even updated its guidance to say they can be kept in a cool, dry place or the fridge – so the jury’s still out, but better safe than sorry (and gritty).

But the fridge isn’t just a health hazard; it’s also a culinary crime scene. Ms. Sanghvi also highlighted foods that simply taste awful when chilled. Bananas, for example, turn brown and mushy, a tragic fate for any fruit. And ginger? Refrigeration dries it out, robbing it of its fresh flavor and rendering it useless for cooking. So, keep your bananas in the fruit bowl (away from the onions, obviously) and your ginger in a cool, dry place alongside its smelly friend.

In short, your fridge might be a lifesaver for some foods, but it’s a hostile environment for others. So, before you mindlessly shove your leftovers into the cold abyss, take a moment to consider whether you’re creating a culinary masterpiece or a potential health hazard. Your stomach (and taste buds) will thank you.