"Take this out of the refrigerator immediately"... 4 foods that are better stored outside the fridge as they can become toxic

 

The refrigerator is one of the inventions that changed human life, but some foods can actually have their nutrients destroyed or become toxic when stored in the refrigerator. We often put foods into the fridge without much thought to preserve their freshness, but let's find out which foods become toxic when stored refrigerated.

4 Foods That Should Not Be Refrigerated

Potatoes

When stored at low temperatures, starch converts to sugar, altering the taste and texture.

It can become excessively hard or sticky.

Refrigerated potatoes are more likely to produce harmful substances, such as acrylamide, when frying or baking potatoes.

Acrylamide is a component that affects the nervous system and can cause symptoms such as headaches, dizziness, and vomiting, and excessive intake may pose a risk of cancer.

Potatoes are best stored in a cool, dark place with a temperature of 10 to 15 degrees Celsius.

When exposed to light, the surface turns green and a toxic compound called solanine is produced, so it is important to wrap it with newspaper or block the light.

 

Tomatoes 

Storing in cold or refrigerated conditions reduces the content of antioxidants such as lycopene and vitamin C.

The low temperature in the refrigerator weakens the cell walls of tomatoes, causing the flesh to become soft and mushy.

It also affects the taste and texture, interferes with the formation of sweetness, and causes the loss of the unique flavor of tomatoes.

Tomatoes are best stored at room temperature around 15 to 18°C.

Ripe tomatoes can be stored in the refrigerator for a short period to prevent spoilage.

When storing in the refrigerator, keep it in the vegetable drawer with the highest temperature, and be careful not to let it come into direct contact with the cold air.

 

Avocado is

During the ripening process, it releases ethylene gas, which induces overripening in other vegetables and fruits.

As a result, the fruits stored together may spoil or deteriorate more quickly.

Storing avocados in the refrigerator makes their texture hard and also diminishes their flavor and aroma.

There is a possibility that the content of beta-carotene, vitamin C, and vitamin E, which are the main nutrients in avocados and help maintain eyesight and strengthen the immune system, may decrease.

It is best to store underripe avocados at room temperature until they are fully ripened.

Fully ripened avocados can be stored in the refrigerator for a short period to prevent spoilage.

 

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Storing in the refrigerator makes the skin damp and increases the likelihood of mold growth.

Consuming mold or bacteria that have developed on onions improperly can cause liver damage or diseases such as cancer.

Onions should be stored in a dry, well-ventilated environment.

Place it in a mesh bag to allow good ventilation, or put it in a breathable paper bag and store it in a dark place.

It is recommended to store the remaining onions in an airtight container and keep them refrigerated after cutting them in half.

 

Source: PICK DAILY

 

*Refrigerators are essential for keeping food fresh, but not all foods are suitable for refrigeration. Still, storing them in the vegetable drawer or using airtight containers makes it possible to keep them.

It would be best to purchase only as much as you can eat.