Refrigeration can convert starches into sugars, altering taste and promoting the production of harmful chemicals when cooked.
Cold temperatures can cause honey to crystallize, affecting its texture and potentially altering its quality.
Refrigeration can impact the flavor and texture of tomatoes, as well as reduce their natural aroma.
Storing cooked rice in the fridge for an extended period can promote the growth of bacteria called Bacillus cereus, which can produce toxins.
Moisture in the refrigerator can lead to the growth of bacteria on leafy greens, potentially causing foodborne illnesses.
Refrigeration can cause garlic to sprout and become rubbery. Store it in a cool, dry place instead.
Onions are not considered toxic when refrigerated, but they can become soft or mushy, affecting their quality.