Avoid storing these 5 vegetables in the refrigerator as they can release liver-damaging toxins and strong carcinogens
According to the Daily Mail, many people are aware of the dangers of improperly storing raw meat and fish in unsealed containers, but few realize that certain vegetables can also pose health risks.
Food scientists actually recommend storing these five types of vegetables on the countertop or in the pantry; refrigerating them may encourage mold growth and change their texture from fresh and crisp to mushy.
1. Onions
Onions, part of the allium family, don’t need refrigeration if kept in a dry, cool place below 65°F (around 18°C). However, once peeled or sliced, experts suggest storing them in an airtight container in the refrigerator.
The low temperature and high humidity in the fridge convert the starches in onions into sugar, making them soft and moist more quickly. Margarethe Cooper, a microbiology and food safety expert at the University of Arizona, notes that whole onions can last up to three months or even half a year when stored in a cool, ventilated, and dry space, provided they are in good condition—dry, firm, with intact skins and no sprouting.
She advises against leaving onions in plastic bags. If stored in plastic without proper airflow, moisture accumulates, creating an environment conducive to mold and microbial growth, which shortens their shelf life.
2. Garlic
Garlic, also part of the allium family, should be stored similarly to onions.
Refrigerating garlic may cause it to sprout green shoots after just a few days, significantly reducing its shelf life. It can also become bitter, altering the flavor of dishes, though it poses very minimal health risks.
3. Ginger
CONTINUE READING NEXT PAGE
