Eating raw foods is popular because many people believe it is healthier and retains more nutrients. But not everything is safe for raw consumption.
Some uncooked ingredients contain toxins, dangerous germs, or other substances that can cause anything from mild gastrointestinal discomfort to deadly illnesses.
Cooking is important for food safety because it neutralizes hazardous compounds and kills microorganisms, although it may reduce some nutrients.
Certain foods, such as raw meat and eggs, as well as various fruits and vegetables, should be properly prepared to reduce risks.
One should understand the potential health risks associated with many common foods that you should never eat uncooked.
To protect yourself and eat a safe, balanced diet, you should be aware of these risks.
1. Eggs
Salmonella, a bacteria that can cause severe food poisoning, can be present in raw or undercooked eggs. Fever, abdominal pain, diarrhea and vomiting are some of its symptoms. Using pasteurized eggs in recipes that require raw eggs, such as homemade mayonnaise or some sweets, is important to reduce the risk.
2. Mushrooms (some types)
Although some types of mushrooms, such as button mushrooms, are safe to eat raw, many wild or some cultivated varieties contain toxins that can cause organ damage, nausea, and vomiting. For example, amanita and other wild mushrooms can be deadly. Cooking mushrooms increases their digestion and helps neutralize toxic chemicals.
3. Cashews
The same toxic substance found in poison ivy, urushiol, is also found in raw cashews. Eating raw cashews can cause severe allergic reactions, including skin rashes and respiratory problems. Commercial cashews, on the other hand, are usually roasted to remove toxins and make them safe for consumption.
4. Potatoes:
Solanine, a toxic substance that can cause nausea, vomiting and neurological problems, is found in raw potatoes, especially the green parts and sprouts. Cooking potatoes completely destroys this toxin, making them safe to use.
5. Beans
Lectins, a type of protein found in raw kidney beans, can cause nausea and severe stomach upset. When beans are cooked, the lectins are completely neutralized, and they are safe to eat.
6. Pumpkin
Although the meat can be eaten raw in small quantities, it is usually cooked to increase its sweetness and digestibility.
7. Bottle gourd
This vegetable is often used in curries and soups. Eating it raw can cause digestive problems, so it is best cooked.
8. Cabbage
Although some people enjoy raw cabbage in salads, cooking it can help reduce its gas-producing properties. Cabbage can occasionally harbor pests or insects. So it is advised to blanch it lightly in hot water with salt.
9. Eggplant
Raw eggplant can be bitter and contains solanine. High solanine intake can cause neurological and gastrointestinal symptoms, such as headache, abdominal pain, diarrhea, and nausea and vomiting. Cooking eggplant preserves it and enhances its flavor.
10. Cabbage
Although it can be eaten raw more than other vegetables, the compact form of cabbage can harbor more bugs or insects. To preserve crunch and texture, it should be cooked or lightly blanched before use. Cooking it in dishes like curries or stir-fries can make it more flavorful and easier to digest.