The fridge is a staple of any house kitchen within the UK. It is crucial for holding our meals chilled and contemporary, lowering the necessity to throw any away.

While this can be a particular professional by way of saving cash and being extra environmentally pleasant, typically it could actually include hidden dangers.

Health our bodies have warned that sure meals aren't appropriate for fridge storage, as a result of potential for them to change into “toxic”.

Gut well being specialist and creator, Dr Dimple Jangda took to social media platform Instagram to clarify this to her greater than 500,000 followers.

She particularly warned of 4 meals that “turn toxic when you refrigerate” them.

These meals are:

Garlic

A well-liked plant used so as to add flavour to many dishes, garlic can change into mouldy within the fridge.

She stated: “Never buy peeled garlic and refrigerate it because it starts catching mould very quickly and garlic mould has actually been linked to cancer.

“Have you seen what a terrible odour it has?

“Always buy fresh garlic with a peel. Unpeel it only when you’re about to cook it and keep it outside the refrigerator always.”

Cornell University, within the US, warns: “Storing fresh garlic in the fridge is generally not a good idea.

“This is because garlic bulbs are low-acidity, making them prone to Clostridium botulinum, better known as the culprit behind botulism.”

Onions

Leaving half an onion within the fridge may very well be harmful, Dr Jangda stated. She continued: “Now, onion is a crop that is resistant to low temperatures.

“When you refrigerate it the starch starts converting into sugar and starts catching mould. Lots of people do this mistake of cutting half an onion, cooking it and keeping the other half in the fridge.

“Never do that. It starts collecting all the unhealthy bacteria in the environment and catches mould.”

Ginger

Like garlic and onion, ginger is prone to mould.

“It starts catching mould very quickly when you refrigerate it and that has been linked with kidney and liver failures,” she stated. “Do not refrigerate it.”

Rice

Dr Jangda referenced a latest pattern through which folks depart cooked rice within the fridge.

She added: “Lots of people have started keeping cooked rice in the refrigerator because of the resistance to starch and they think it is helping the cholesterol and blood sugar levels.

“But in fact, rice is one of the ingredients that catches the mould the fastest. If you’re going to refrigerate it, not more than 24 hours.”

The NHS warns that raw rice can comprise spores of Bacillus cereus, micro organism that may trigger meals poisoning. The spores can survive when rice is cooked.

To keep away from this it recommends:

• Ideally, serve rice as quickly as it has been cooked
• If that is not attainable, cool the rice as shortly as attainable (ideally inside one hour).
• Keep rice within the fridge for not more than at some point till reheating
• When you reheat rice, all the time test that it is steaming sizzling right through
• Do not reheat rice greater than as soon as.