5 foods that turn toxic when refrigerated

Garlic: Moisture in the fridge causes sprouting and mold. Keep garlic bulbs in a cool, dry place for optimal freshness.

Onions: Moisture in the fridge can make onions soft and moldy. Store them in a cool, dry place.

Honey: Refrigeration causes crystallization. Keep honey at room temperature to maintain its consistency and natural properties.

Bread: Refrigeration accelerates staling. Store bread at room temperature, preferably in a bread box or sealed bag to maintain freshness.

Rice: Refrigeration can lead to bacterial growth. Store cooked rice in the fridge for a maximum of one day and reheat thoroughly.