4 Foods That Turn Toxic When Refrigerated: Ayurvedic Expert Warns Against Common Storage Mistakes
in a recent instagram video, Ayurvedic health coach Dimple Jangda sparked a heated debate by warning against refrigerating four common kitchen staples: onions, garlic, ginger, and rice. According to Jangda, storing these items in the fridge can turn them toxic, posing potential health risks.The video, reposted by fitness influencer Dom Jackson (@dt_vibez), has garnered notable attention, leaving many wondering whether their food storage habits need a rethink.
The Controversy Around Refrigeration
Table of Contents
- Can Refrigerating Certain Foods Turn Them Toxic? Experts Weigh In
- Foods That Should Avoid the Fridge
- Key Takeaways
- Expert Advice
- Final Thoughts
- The Hidden Dangers of Refrigeration
- 4 Foods You should Never Refrigerate
- Expert Insights on Food Storage
- Key Takeaways
- Stay Informed with Hindustan Times
- Final Thoughts
- Can Refrigerating Certain Foods Turn Them Toxic? experts weigh In
- Foods That Should Avoid the Fridge
- key Takeaways
- Expert Advice
- Final Thoughts
The debate over refrigerating certain foods is not new.While some experts advocate for refrigerating rice to preserve its starch content, others, like Jangda, argue that it can lead to harmful consequences.“Refrigerating onions, garlic, ginger, and rice can be harmful to your health,” Jangda stated in the video. But what exactly makes these foods turn toxic when chilled?
4 Foods You Should Never Refrigerate
- Garlic
According to Jangda, refrigerating garlic, especially peeled garlic, can cause it to develop mould, which has been linked to cancer.she recommends buying fresh garlic and storing it in a cool, dry, and well-ventilated place. Dom Jackson echoed this advice, suggesting that peeled or chopped garlic should be stored in airtight containers if refrigeration is unavoidable.
- Onions
onions are resistant to low temperatures,and refrigerating them can cause the starch to convert into sugar,leading to mould growth. Jangda advises against storing onions in the fridge, emphasizing the importance of keeping them in a dry, well-ventilated area.
- Ginger
Ginger, like onions, can lose its texture and flavor when refrigerated. Jangda warns that the cold surroundings can cause ginger to become rubbery and less potent. Instead, she recommends storing ginger in a cool, dry place to maintain its freshness.
- Rice
While some experts suggest refrigerating rice to preserve its starch, Jangda argues that doing so can lead to the growth of harmful bacteria. She advises against refrigerating cooked rice, especially for extended periods, to avoid potential health risks.
Key Takeaways
To help you navigate this debate, here’s a speedy summary of Jangda’s recommendations:
| Food Item | Why Avoid Refrigeration? | Alternative Storage Method |
|—————|——————————|——————————–|
| Garlic | Develops mould, linked to cancer | Store in a cool, dry, well-ventilated place |
| Onions | starch converts to sugar, mould growth | Keep in a dry, well-ventilated area |
| Ginger | Loses texture and flavor | Store in a cool, dry place |
| Rice | Risk of harmful bacteria growth | Avoid refrigerating cooked rice |
Expert Insights
Jangda’s advice aligns with traditional Ayurvedic principles, which emphasize the importance of preserving the natural properties of food. However, it’s worth noting that some modern experts, like those cited in Appliance update, argue that refrigerating certain foods, such as peeled onions, can extend their shelf life.
What Should You Do?
The debate highlights the importance of understanding how different storage methods affect food quality and safety. While Jangda’s recommendations are rooted in Ayurveda, it’s essential to consider your specific needs and consult multiple sources before making changes to your food storage habits.
For more insights on food storage, check out Livestrong’s guide on maximizing the shelf life of onions and garlic.
Final Thoughts
as the conversation around food storage continues,one thing is clear: the way we store our food can have a significant impact on its safety and nutritional value. Whether you follow Jangda’s advice or stick to modern refrigeration practices, staying informed is key to making the best choices for your health.
What’s your take on refrigerating these foods? Share your thoughts in the comments below!
Can Refrigerating Certain Foods Turn Them Toxic? Experts Weigh In
Refrigeration is a common practice to preserve food and extend its shelf life. Though, not all foods benefit from being stored in the fridge. In fact, refrigerating certain items can lead to spoilage, loss of nutrients, or even the growth of harmful bacteria. We spoke to nutrition experts to uncover which foods should never be refrigerated and why.
Foods That Should Avoid the Fridge
1. Onions
Onions are a staple in many kitchens, but storing them in the refrigerator can do more harm than good.According to Payal Kothari, a gut health nutritionist and author of The Gut, refrigerating onions can cause them to absorb moisture, leading to a mushy texture and potential bacterial growth.
Dimple Jangda, another expert, advises against keeping leftover onions in the fridge, as they can absorb unhealthy bacteria from the environment. Instead, store whole onions in a cool, dry place with good ventilation. If you must refrigerate cut onions, use an airtight container to minimize exposure to moisture and bacteria.
2.Rice
Cooked rice is a common leftover, but improper storage can turn it into a breeding ground for harmful bacteria. Dimple Jangda warns that rice should not be refrigerated for more than 24 hours, as it catches mould quickly.
Dom, another expert, explains that cooked rice contains moisture, which creates an ideal environment for mould and bacteria if not cooled and stored properly. To safely store rice, cool it quickly after cooking and place it in an airtight container in the refrigerator. Consume it within one day to avoid spoilage.
3. Ginger
Ginger is a versatile ingredient known for its health benefits, but refrigerating it can lead to mould growth, which has been linked to kidney and liver failures. Dom suggests wrapping ginger tightly in paper towels to absorb moisture before placing it in the refrigerator. Alternatively, freezing ginger can extend its shelf life without compromising its quality.
Payal Kothari adds that cold storage can reduce the potency and flavor of ginger, making it rubbery and less effective.
4. Garlic
Like ginger, garlic is another ingredient that doesn’t fare well in the fridge. payal Kothari explains that chilled garlic may sprout, lose its health benefits, and develop a bitter taste. Instead, store garlic in a cool, dry place to maintain its freshness and flavour.
Key Takeaways
| Food Item | Why Avoid Refrigeration | Best Storage Method |
|—————|—————————–|————————-|
| Onions | Absorbs moisture, becomes mushy, harbours bacteria | Cool, dry place; airtight container for cut onions |
| Rice | Grows mould and bacteria quickly | Cool quickly, store in airtight container, consume within 24 hours |
| Ginger | Catches mould, loses potency and flavour | Wrap in paper towels or freeze |
| Garlic | Sprouts, loses health benefits, develops bitter taste | Cool, dry place |
Expert Advice
Payal Kothari emphasizes the importance of eating fresh or freshly prepared food for optimal health. “Refrigerating certain foods can alter their texture, flavour, and nutritional value, while also increasing the risk of bacterial growth,” she says.
Final Thoughts
While refrigeration is a convenient way to preserve food, it’s not suitable for all items. By storing onions, rice, ginger, and garlic properly, you can maintain their quality and avoid potential health risks.Disclaimer: This article is for informational purposes only and not a substitute for professional medical advice. Always consult your doctor with any questions about a medical condition.
For more tips on food storage and health, explore our lifestyle section.
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In the quest for healthier living, many of us rely on refrigeration to preserve our food. but did you know that some everyday staples can turn toxic when stored in the fridge? A health coach has recently highlighted four common foods that could harm your health if refrigerated improperly.From rice to ginger, these items might be lurking in your kitchen, posing unseen risks.
Refrigeration is frequently enough seen as a fail-safe method to keep food fresh.Though, certain foods undergo chemical changes when exposed to cold temperatures, leading to the formation of harmful compounds. According to a health expert, “Improper storage can transform these foods from nutritious to toxic, impacting your health in ways you might not expect.”
4 Foods You should Never Refrigerate
- Rice
Cooked rice is a staple in many households, but storing it in the fridge can lead to the growth of Bacillus cereus, a bacteria that thrives in cold environments. This bacteria can cause food poisoning, with symptoms ranging from nausea to diarrhea. Instead, experts recommend storing cooked rice at room temperature for no more than two hours before reheating or consuming.
- Ginger
ginger, a popular ingredient in both culinary and medicinal practices, loses its potency and texture when refrigerated. The cold environment causes ginger to become mushy and accelerates the growth of mold. To preserve its freshness, store ginger in a cool, dry place or freeze it for long-term use.
- Potatoes
Refrigerating potatoes can convert their starches into sugars,altering their taste and texture. This process also leads to the formation of acrylamide, a perhaps harmful compound, when the potatoes are cooked at high temperatures. Store potatoes in a dark, cool pantry to maintain their quality.
- tomatoes
Tomatoes are sensitive to cold temperatures, which can break down their cell walls and result in a mealy texture. Refrigeration also diminishes their flavor and nutrient content. Keep tomatoes at room temperature for the best taste and nutritional value.
Expert Insights on Food Storage
The health coach emphasizes the importance of understanding how different foods react to storage conditions. “It’s not just about keeping food fresh; it’s about preserving its nutritional integrity and ensuring it remains safe to consume,” they explain.
Key Takeaways
| Food | Why Not to Refrigerate | Alternative Storage |
|————|——————————————————————————————-|———————————————|
| Rice | Promotes growth of Bacillus cereus, leading to food poisoning | Store at room temperature for ≤2 hours |
| Ginger | Becomes mushy and prone to mold | Keep in a cool, dry place or freeze |
| Potatoes | Converts starches to sugars, forming acrylamide when cooked | Store in a dark, cool pantry |
| Tomatoes | Breaks down cell walls, resulting in a mealy texture and loss of flavor | Keep at room temperature |
Stay Informed with Hindustan Times
for more tips on maintaining a healthy lifestyle, explore the latest updates on Fashion, Health, and Travel on the Hindustan Times Website.
Final Thoughts
Proper food storage is more than just a matter of convenience—it’s a crucial aspect of health and safety. By avoiding refrigeration for these four foods, you can preserve their quality and protect yourself from potential health risks. Stay informed, stay healthy, and make smarter choices in your kitchen today.
For more lifestyle insights, don’t forget to check out the Hindustan Times Lifestyle Section and download their app for daily updates.
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Can Refrigerating Certain Foods Turn Them Toxic? experts weigh In
Refrigeration is a common method to preserve food,but not all foods benefit from being stored in the fridge.In fact, refrigerating certain items can lead to spoilage, loss of nutrients, or even the growth of harmful bacteria. Here’s a breakdown of foods that should avoid the fridge and why:
Foods That Should Avoid the Fridge
- Onions
– Why Avoid Refrigeration: Onions absorb moisture in the fridge, becoming mushy and prone to bacterial growth.
– Best Storage Method: Store whole onions in a cool, dry place with good ventilation. Cut onions should be kept in an airtight container if refrigerated.
- rice
- Why Avoid Refrigeration: Cooked rice can grow harmful bacteria like Bacillus cereus if stored improperly.
- Best Storage Method: Cool rice quickly after cooking, store in an airtight container, and consume within 24 hours.
- ginger
– Why Avoid Refrigeration: Ginger can develop mold and lose its potency and flavour in the fridge.
– Best Storage Method: Wrap ginger in paper towels to absorb moisture or freeze it for longer shelf life.
- Garlic
- Why Avoid Refrigeration: Garlic may sprout, lose its health benefits, and develop a bitter taste when refrigerated.
– Best Storage Method: Store garlic in a cool, dry place.
key Takeaways
| Food Item | Why Avoid Refrigeration | Best Storage Method |
|—————|—————————–|————————-|
| Onions | Absorbs moisture, becomes mushy, harbors bacteria | Cool, dry place; airtight container for cut onions |
| Rice | Grows mold and bacteria quickly | Cool quickly, store in airtight container, consume within 24 hours |
| Ginger | Catches mold, loses potency and flavor | Wrap in paper towels or freeze |
| Garlic | Sprouts, loses health benefits, develops bitter taste | Cool, dry place |
Expert Advice
payal Kothari, a gut health nutritionist, emphasizes the importance of eating fresh or freshly prepared food. She warns that refrigerating certain foods can alter their texture, flavor, and nutritional value, while also increasing the risk of bacterial growth.
Final Thoughts
While refrigeration is a convenient way to preserve food, it’s not suitable for all items. Proper storage of onions, rice, ginger, and garlic can help maintain their quality and avoid potential health risks. Always consult multiple sources and consider your specific needs before making changes to your food storage habits.
For more tips on food storage and health, check out Livestrong’s guide or explore our lifestyle section.
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