There has been considerable discussion regarding which food items should be refrigerated and which should not. While numerous experts advocate for the health benefits of refrigerating rice, others caution against this practice. In this context, a video featuring Dimple Jangda, an Ayurvedic health coach, has gained attention on social media, in which she identifies four foods that may become toxic when stored in the refrigerator.

In the video, she asserts that refrigerating onions, garlic, ginger, and rice can pose health risks. The video was subsequently shared by Instagram user and fitness influencer Dom Jackson (@dt_vibez), who expressed agreement with Dimple Jangda's claims. Continue reading to discover the reasons behind their recommendations against refrigerating these four items.

Four foods that become toxic when stored in the refrigerator

• Garlic: According to Dimple Jangda, it is advisable to refrain from purchasing peeled garlic and to avoid refrigerating it, as this can lead to mould growth, which has been associated with cancer. She recommends opting for fresh garlic and keeping it at room temperature. "Store garlic in a cool, dry, and well-ventilated area. Whole garlic bulbs should not be refrigerated; however, peeled or chopped garlic can be stored in airtight containers in the refrigerator," Dom further explained.
• Onions: Due to their resistance to low temperatures, onions undergo a conversion of starch into sugar and may develop mould when refrigerated. The nutritionist also cautioned against storing leftover onion in the fridge, as it can attract harmful bacteria from the surrounding environment. Dom emphasized that whole onions should be kept in a cool, dry location with adequate ventilation. "Refrigeration is not recommended for whole onions; only cut onions should be stored in an airtight container in the refrigerator," he added.

• Rice: Dimple Jangda asserts that rice is particularly susceptible to mould growth. She advises against refrigerating rice for more than 24 hours. Dom further elaborated, stating, “Cooked rice retains moisture, which can foster an ideal environment for mould and bacteria if it is not cooled and stored appropriately. Allowing rice to remain at room temperature for an extended period before refrigeration also accelerates spoilage.”
• To ensure proper storage of rice in the refrigerator, he recommended, “Rapidly cool the rice after cooking and place it in an airtight container in the refrigerator. It is best to consume it within one day to prevent the development of mould and bacteria.”