Beware! 6 foodstuffs that turn toxic when refrigerated

Here is a list of said foodstuffs that don't thrive when stored in the fridge;

An array of plant based proteins
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Beware, fridge aficionados and culinary connoisseurs! While the refrigerator may seem like a safe haven for all things edible, there are some sneaky foods lurking in the chilly abyss that can turn toxic when subjected to the cold embrace of the fridge.

Here is a list of said foodstuffs that don't thrive when stored in the fridge;



Ah, the humble potato – a staple in many kitchens, but a rebel when it comes to refrigeration.

Tossing your spuds into the fridge can trigger the conversion of starches into sugars, leading to an unpleasantly sweet taste and potential toxin formation. Keep your potatoes cozy in a cool, dry place instead.



While these tear-inducing bulbs may seem unfazed by the chill of the fridge, they're actually not fans of cold storage.

Refrigeration can cause onions to become soft and mouldy especially when cut in half, not to mention release a pungent odour that can permeate other fridge dwellers. Opt for a cool, dark pantry spot instead.

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Tomatoes may add a burst of colour to your salads and sandwiches, but they're not keen on cold temperatures.

Refrigeration can cause tomatoes to lose their flavour and become mushy. Plus, chilling disrupts the natural ripening process, leading to a lackluster taste. Keep your tomatoes on the counter for optimal flavour and texture.


You'd think honey, with its eternal shelf life, would be immune to the perils of refrigeration. Think again! Stashing your honey in the fridge can cause it to crystallize and become thick and grainy. Fear not, honey lovers – keep your golden nectar at room temperature for a smooth and sweet experience.


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Calling all coffee enthusiasts! While it may seem convenient to store your beans or ground coffee in the fridge, think twice before chilling your java. Coffee can absorb moisture and odors from the fridge, compromising its flavour and freshness. Keep your coffee beans or grounds in an airtight container in a cool, dark cupboard instead.


Garlic, the flavour powerhouse of the kitchen, doesn't take kindly to refrigeration. Exposure to cold temperatures can cause garlic to sprout and become rubbery or moldy. Keep your garlic bulbs in a dry, ventilated area away from direct sunlight to maintain their flavour and freshness.

As we bid adieu to our fridge folly, let's remember the golden rule of refrigeration: not all foods are created equal when it comes to chilling.

By steering clear of the fridge we can avoid culinary calamities and preserve the integrity of our beloved ingredients.

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