A specialist has issued a caution regarding certain foods that should never be stored in the refrigerator, as doing so could render them ‘toxic’.
It’s often convenient to pop leftovers into the fridge to save them for the next day’s meal, offering a quick dinner option after a busy workday.
However, experts advise against refrigerating some widely used foods, as it may do more harm than good.
Jhanvi Sanghvi, a clinical nutritionist and social media influencer, has identified specific foods that should be avoided in the fridge due to the risk of them becoming ‘toxic’.
Let’s dive into the details of her list.
Onions, a staple in many kitchens, should not be stored in the refrigerator, according to Sanghvi.
She shared on Instagram: “Storing onions in the fridge can lead to mold growth and a mushy texture due to excess moisture, spoiled onions can cause foodborne illnesses if consumed.”
The mold produced can emit mycotoxins, which are toxic chemicals that can cause illness.
The UK’s Food Standard Agency (FSA) recommends keeping brown, red, and white onions in a cupboard, while spring onions and leeks can be refrigerated if necessary.
Although it seems obvious to avoid refrigerating bananas, Sanghvi notes that some people still do, prompting her warning.
“Cold temperatures cause bananas to turn brown and mushy, disrupting their ripening process,” the nutritionist clarified.
In addition to deciding whether to refrigerate today’s dinner, it’s important to pay attention to expiration dates and the actual shelf life of foods.
Dr. Karan Raj, who frequently shares health tips on TikTok under the username @dr.karanr, explained how to determine when frozen food is no longer suitable for consumption.
“Frozen food technically never expires. When it comes to frozen food, these best before dates and expiry dates are more about food quality – not food safety,” Dr. Raj said.
“So, as long as the food stays frozen, it’s safe. But that doesn’t mean frozen food stays tasty forever. The longer something stays frozen, it can be affected by something known as freezer burn.
“It gets covered by ice crystals, and it gets the moisture sucked out and oxidation occurs, so food that’s frozen for a long time can lack flavour.”