Why Storing Onions, Garlic, and Potatoes in the Fridge Could Be Toxic: Experts Explain

 By Sola Ogundipe

The Hidden Dangers of Refrigerating Common Foods: What You Need to Know

Experts are sounding the alarm on the dangers of storing certain vegetables in the refrigerator. A recent study has revealed that refrigerating onions, garlic, potatoes, and even bananas could lead to health risks, including exposure to harmful toxins and diminished food quality.  

The Risks of Refrigerating Onions and Garlic  

Clinical nutritionist Jhanvi Sanghvi from India warns that onions and garlic are particularly vulnerable to cold storage. According to Sanghvi, refrigerating onions creates moisture, fostering fungal growth. Consuming such onions can lead to vomiting, stomach cramps, and diarrhea. Instead, onions should be stored in a cool, dark, and dry environment, such as a cupboard.  

Garlic also reacts poorly to refrigeration. When exposed to cold, garlic begins to germinate, becoming rubbery, bitter, and prone to developing harmful molds. Sanghvi recommends keeping garlic away from cold storage to preserve its flavor and safety.  

 Potatoes and the Acrylamide Threat  

Refrigerating potatoes alters their starches into sugars, which can lead to a gritty texture and sweeter taste. More concerning, cooking these potatoes at high temperatures may produce acrylamide, a chemical linked to potential health risks.  

The Food Standards Agency advises that potatoes can be stored in a cool, dry place or the fridge, but caution is needed when cooking them at high temperatures. Professor Thomas Sanders from King’s College London suggests soaking or blanching potatoes before cooking to reduce acrylamide formation.  

Bananas: The Room-Temperature Champions  

Bananas also fare poorly in the refrigerator. Cold storage halts their ripening process and breaks down cell walls, causing the skin to turn brown and the fruit to become mushy. To keep bananas fresh and flavorful, store them at room temperature on the counter.  

Ginger: Keep It Cool, But Not Cold  

Ginger is another food that thrives outside the fridge. Refrigeration can dry out ginger and diminish its flavor, making it less effective for cooking. Instead, store ginger in a cool, dark, and ventilated space to maintain its quality.  

 A Call for Smarter Storage Practices  

While it might seem convenient to refrigerate everything, certain foods are better left outside the fridge. By understanding how storage conditions impact food safety and quality, you can protect your health and enjoy fresher, 

tastier ingredients.