Got leftovers? Experts say you shouldn't keep all the components from last night's dinner in the fridge. In fact, keeping some foods cold could result in potentially-deadly food poisoning, one expert has warned. According to Jhanvi Sanghvi, a clinical nutritionist and influencer based in India, there are three ingredients that should never be refrigerated.
At the top of her list: onions. Keeping them in the fridge can lead to mould growth, Ms Sanghvi told her 11,000 followers on Instagram. She explained the excess moisture on the onion provides the perfect environment for fungal spores to grow which can cause vomiting, stomach cramps and diarrhoea if it's consumed.
That's 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.
A post shared by Jhanvi Sanghvi (@jhanvikanakia). Putting garlic in the fridge poses similar risks. Ms Sanghvi said: 'Garlic can sprout and become rubbery when refrigerated, losing its flavor and potency. 'It may taste bitter and less appealing at the same time develops moulds and fungi which is harmful for health.'.
Spuds are another food that could become harmful when stored in the fridge, according to Ms Sanghvi. 'Refrigeration causes starches to convert to sugars, resulting in a sweeter taste and a gritty texture,' she warned. 'But cooking these altered potatoes at high temperatures can produce acrylamide, a potentially harmful compound,' she added.
