Many households don’t know! Warning: 5 types of vegetables “don’t put in the refrigerator” may release substances that are toxic to the liver and are at risk of causing cancer.
Refrigerator may not be safe! 5 types of vegetables that should be stored in a dry place to extend the shelf life and maintain the nutritional value of the เล่นเกมคาสิโน UFABET ทันสมัย ฝากถอนง่าย food. Most importantly, they are safe from mold and toxins.

Even the most health-conscious people can overlook the contents of their fridges that can create toxins. A study suggests that refrigerators may not be as safe as we think, and that storing certain vegetables in the fridge can pose health risks when eaten.
According to the Daily Mail, many people understand the dangers of storing raw meat and fish uncovered in the fridge. But they don’t realize that “certain vegetables” can also cause health problems. Food scientists recommend storing these five vegetables on the counter or in a cupboard instead of in the fridge, as this can cause mold to grow. Altering their taste and crispness.
Onion
Onions are a vegetable in the Allium family and do not need to be refrigerated. This is because the low temperatures and humid environment in the refrigerator cause the starch in onions to turn into sugar, causing them to spoil more quickly. Therefore, just store them in a dry place at a temperature not exceeding 18 degrees Celsius. However, after peeling or chopping, scholars recommend storing them in a tightly closed container in the refrigerator.
“Margaret Cooper,” a microbiology and food safety expert from the University of Arizona, points out that whole onions can be stored for up to 3 months, or even half a year. If stored in a dry place with good ventilation. However, the onions must be in good condition, with no cracks or beginning to sprout. She also recommends removing the onions from the plastic bag. Because if stored in a bag that cannot be ventilated, moisture will accumulate in the bag, creating ideal conditions for mold and other microorganisms to grow, causing the onions to rot faster.
garlic
Garlic is also a member of the alimentary family, just like onions, and the storage method is similar. Refrigerating it can cause the garlic to sprout within a few days, which will shorten its shelf life. It can also cause bitterness and alter the taste of the food, but it is not a serious health hazard.
ginger
Whole, unpeeled ginger can be stored for several weeks in a cool, dry place. But the low temperatures and humid environment of the refrigerator will cause unpeeled ginger to rot and develop mold, and it can also reduce the pungency of the ginger. Altering the flavor of the finished dish.
Inhaling mold spores from ginger peel can cause sneezing, nasal congestion, skin rashes, or asthma attacks. Some types of mold can cause nausea, gastrointestinal problems, liver and kidney damage, and reduced resistance to disease when ingested.
cucumber
Cucumbers are sensitive to low temperatures and very humid environments and can quickly become soft and rot. Storage in a high humidity environment provides ideal conditions for mold growth. Especially Salmonella and E. coli bacteria, which can grow on rotting cucumbers. If stored in the refrigerator without a sealed container, moisture will build up and cause the cucumbers to rot faster.
Cucumbers should be consumed within three days of picking, and their flavor is often best preserved when stored on the counter at room temperature, although their shelf life is shortened to just a few days. Also, avoid storing cucumbers near fruits that emit ethylene (such as apples, bananas, pears, kiwifruit, and tomatoes), as ethylene can hasten cucumber spoilage.
Bell pepper
Storing colorful bell peppers in the refrigerator: The low temperatures and humidity damage the cell structure in bell peppers, causing them to lose their crispness. “Humidity is the main reason bell peppers lose their crispness,” says Maddy Rotman, director of Imperfect Foods, a home produce delivery company. “So keep bell peppers away from moisture.”