Fridge organization: These 4 foods become 'poison' as soon as they are kept in the fridge, doctor shared the list; You are also making the mistake of keeping the third thing.

The fridge is used in almost every house to prevent food from rotting in the kitchen. But do you know that this gadget that reduces food wastage can also put your health at risk? Yes, you read it right, today we are telling you about some foods that become poisonous when stored in the fridge.

Recently, Ayurveda Dr and gut health expert Dr Dimple Jangda shared in her Instagram post a list of 4 such foods that are not good to keep in the refrigerator from a health point of view, because these foods become toxic as soon as they are refrigerated and can cause cancer. Cause diseases.

Garlic
Experts say that peeled garlic should not be kept in the refrigerator. Due to this, garlic starts becoming moldy quickly, which causes the risk of cancer. Apart from this, freezing garlic destroys its taste and nutrients. The best way to store garlic is to keep it in a cool and dry place outside the refrigerator.

Onion
Onions should never be stored in the refrigerator, because low temperature causes onion starch to convert into sugar and mold starts growing in it. Therefore, onions should always be kept in a cool, dry, and dark place.

Ginger
Most people store ginger in the refrigerator to keep it fresh. However according to experts, doing so increases the possibility of fungus growing in ginger, which can harm the kidneys and liver. Therefore, it should not be kept in the refrigerator.

Rice
Experts, citing a study by the National Health Service, UK, say that if cooked rice is kept in the refrigerator for more than 24 hours, it becomes poisonous. Also when you reheat the rice, always check whether it is heated completely or not. Apart from this, it has also been mentioned in the study that rice should not be heated more than once.

How to keep foods in the fridge
According to experts, it is very important to follow some basic rules to keep food healthy. This mainly includes storing leftovers in leak-proof, clean containers or wraps, refrigerating leftovers within two hours of cooking, and letting hot food cool before storing it.
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