Health

Never Store Onions, Garlic In The Fridge – See Why

Published

11 hours ago

Jan 11, 2025.

Experts warn against refrigerating onions, garlic, and potatoes.
Cold storage can promote toxic mould and harmful toxins.
Proper storage ensures food safety and preserves quality.

Experts are advising against storing common foods like onions, garlic, potatoes, bananas, and ginger in the refrigerator or freezer due to potential food safety hazards.

A recent study has shown that refrigeration may cause harmful toxins to form in these foods, and while further research is needed, nutritionists recommend avoiding the practice.

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EKO HOT BLOG reports that Jhanvi Sanghvi, a clinical nutritionist and influencer from India, highlighted that refrigeration can promote the growth of harmful moulds and mycotoxins, which are toxic chemicals that pose serious health risks. She specifically cautioned against refrigerating onions, garlic, bananas, and potatoes, all of which are at risk of becoming unsafe when exposed to cold temperatures.

According to Sanghvi, moisture trapped on onions when refrigerated creates an ideal breeding ground for fungi. This fungi growth can cause symptoms such as vomiting, stomach cramps, and diarrhoea. Onions, she suggests, should be stored in a cool, dark, and dry place, like a cupboard.

Garlic also faces similar dangers when kept in the fridge.

The cold encourages garlic to germinate, and refrigeration can cause it to become rubbery, bitter, and lose its flavour. Additionally, garlic stored in this manner can develop harmful moulds. Sanghvi stressed the importance of keeping garlic away from cold storage to preserve its freshness.

Potatoes, on the other hand, change when stored in cold temperatures.

The refrigeration process alters their starches into sugars, resulting in a sweeter taste and gritty texture. When these modified potatoes are cooked at high temperatures, they can produce acrylamide, a substance linked to potential health risks. While the connection between raw potatoes and cancer remains debated, low temperatures are believed to increase the formation of acrylamide during cooking.

The Food Standards Agency has recently suggested that potatoes can be kept either in the fridge or a cool, dry place.

Professor Thomas Sanders from King’s College London added that acrylamide forms during high-temperature cooking processes like deep frying or roasting. He recommended soaking or blanching potatoes before cooking to reduce the production of acrylamide.

Bananas are another food that should not be refrigerated.

Onions Garlic Fridge

Cold temperatures interfere with the ripening process and can cause the fruit to turn brown and mushy. Sanghvi explained that the cold halts the ripening enzymes in bananas, resulting in damaged skin. Instead, bananas should be stored at room temperature on the counter until fully ripe.

Ginger, too, is better off outside the fridge. Cold storage can dry it out and diminish its flavour, making it less suitable for cooking. To maintain its quality and prevent spoilage, ginger should be kept in a cool, dark, and ventilated area.