Nutritionist Warns Against Refrigerating Three Common Foods Due to Potential Toxicity

A clinical nutritionist is cautioning against storing three specific food items in the refrigerator, citing potential health risks due to the development of toxic compounds. Jhanvi Sanghvi, an India-based nutritionist and social media influencer, has highlighted the detrimental effects of refrigerating certain ingredients, urging people to reconsider their storage habits.

Sanghvi's warning centers around three commonly used foods: potatoes, onions, and garlic. While refrigeration is often seen as a way to preserve freshness, Sanghvi explained that the cold temperatures can trigger chemical reactions within these items, leading to the formation of harmful substances. According to Sanghvi, "These three ingredients should never be stored in the fridge."

Potatoes, when refrigerated, undergo a process where their starch converts into sugar. This not only alters their taste and texture, making them sweeter and less desirable, but also results in the formation of acrylamide, a potentially carcinogenic compound, when cooked at high temperatures. Sanghvi notes that “The cold temperature breaks down the starch into sugar, which can be harmful.” This process makes the potatoes less suitable for cooking methods like frying or roasting where they are subjected to high heat.

Onions, another staple in many kitchens, are also not suited for refrigeration. The cold, humid environment of a refrigerator can cause onions to become soft and mushy. This is because the moisture promotes the breakdown of their cell structure. Furthermore, refrigerated onions tend to lose their characteristic flavor and may even develop mold. "The moisture in the fridge can make them soft and mushy," Sanghvi explained, highlighting the textural and quality issues associated with refrigerating onions.

Garlic, similar to onions, is also susceptible to spoilage when refrigerated. The cold temperatures can cause garlic to sprout and become rubbery. The flavor of refrigerated garlic can also be compromised, becoming bitter and less pungent. Sanghvi states, “They can become rubbery and start to sprout.” This deterioration in quality makes refrigerated garlic less appealing and potentially less useful in cooking.

Sanghvi's advice is rooted in the chemical and physical changes these foods undergo when exposed to cold temperatures. The formation of harmful compounds in potatoes and the textural and flavor degradation of onions and garlic make refrigeration an unsuitable storage method for these items. Instead, Sanghvi recommends storing potatoes, onions, and garlic in a cool, dry, and dark place with good ventilation. This method allows them to maintain their quality and nutritional value for a longer period without the risks associated with refrigeration.

The nutritionist's recommendations have garnered attention, sparking a discussion about proper food storage practices. Her insights underscore the importance of understanding how different foods react to varying temperatures and environments. By following Sanghvi’s advice, individuals can potentially avoid the health risks associated with consuming improperly stored food and ensure they are getting the best flavor and nutritional benefits from their ingredients.

Sanghvi’s advice serves as a reminder that not all foods benefit from refrigeration, and that proper storage is crucial for both food safety and quality. Her emphasis on storing potatoes, onions, and garlic in cool, dry, and dark places highlights a simple yet effective way to maintain the integrity of these kitchen staples and avoid potential health concerns. The public is encouraged to be mindful of these guidelines to optimize their food storage habits.