Dr. Dimple Jangda Highlights the Health Implications of Food Items after Refrigeration

In our quest to keep food fresh for longer, refrigeration has become a common practice. However, not all foods are suited for the cold confines of the fridge. Some can turn toxic and potentially harmful when subjected to low temperatures. Let's explore four unsuspecting culprits that could risk your health when refrigerated.

Dr. Dimple Jangda's Insights about Food:

Garlic is a kitchen staple known for its potent flavor and numerous health benefits. However, when it comes to peeled garlic, the story changes. Storing peeled garlic in the refrigerator can accelerate the growth of mold, a phenomenon that has been linked to cancer.

Onions are resilient crops that don't fare well in the cold. When refrigerated, the starches in onions convert into sugars, making them more prone to molding. Beyond the unappealing appearance of moldy onions, the process can compromise their flavor and nutritional content.

Ginger takes a turn for the worse when kept in the refrigerator. The cool and damp environment promotes the growth of mold on ginger, which, when consumed, has been linked to kidney and liver failure.

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While rice is a staple in many diets, it demands caution when it comes to refrigeration. Storing cooked rice in the fridge for an extended period can lead to rapid mold growth, making it a potential health hazard. To minimize risks, refrain from refrigerating rice for more than 24 hours.

Also Read: Saloni Kukreja's Roti Pizza: A Nutritious Twist on Leftover Rotis