Now let’s talk about food. There’s a school of thought that says eating raw is always best. Fresh berries are delicious straight off the plant. Crunchy salad greens taste absolutely amazing when eaten raw. There’s something so pure about eating food that comes from nature. It looks vibrant and incredibly healthy, doesn’t it? There’s something absolutely appealing about this uncontaminated state.
However, nature also brings potential problems to food. These problems can occur if the food isn’t cooked correctly. It sounds smart to avoid high temperatures to maximize nutrients. However, this approach ignores some factors. Some foods contain natural chemicals. Other foods are high-risk areas for tiny harmful substances. Things like bacteria or viruses can hide in them. Eating these foods raw isn’t just a bad idea. In fact, it can be very dangerous. Sometimes, serious health problems are caused by this.
So, before you jump on the raw food bandwagon, or before you carelessly eat some uncooked food, think twice. Let’s first look at which foods need to be heated or processed a little before you can enjoy them.
Let’s start with a staple in your kitchen. You’ve probably bit into a raw potato, perhaps while preparing dinner in the past. You probably immediately decided that you would never eat it again, and that was a really smart instinct. Raw potatoes are unpleasant to the mouth, they’re hard, and the taste is just not very satisfying. But there’s a real reason besides the taste.
Raw potatoes contain some compounds that are harmful to the human body. For example, they are called glycoalkaloids. Solanine and solanine are specific ingredients in them. Raw potatoes also contain lectins. Dr. Jeanne Ting has mentioned these compounds. They can seriously mess with your digestive system, causing discomfort, headaches, and symptoms of poisoning. Eating large amounts may cause hallucinations or paralysis. In addition, it’s difficult for the human body to break down these foods, which is due to the resistant starch in potatoes.
Registered dietitian Beth Conlon adds another step. She advises that you always wash the potatoes. Washing removes dirt and potential bacteria. Even if you peel them first, washing can help. Cooking is the key to safety. High temperatures effectively break down the complex compounds in them, making the potatoes safe to eat. Not only are they delicious, but they’re also easy to digest. Roasting, mashing or frying are all good options. But eating it raw? Definitely not raw.
2We’ve all seen movies where people gobble up raw eggs. Rocky famously ate raw eggs for energy. It seems like a good idea to get the most nutrition. Uncooking eggs carries a lot of risks, and it’s not just about taste. Raw egg whites are not a tasty treat in and of themselves. The main concern is the possible presence of bacteria, known as Salmonella Enteritidis. It can sometimes cause serious foodborne illness. Dr. Jennie Ding explains the dangers. Raw egg whites also contain avidin. Avidin binds to biotin, a B vitamin. This can cause a deficiency. This can happen if you consume large amounts of raw eggs over a long period of time.
Raw eggs are not meant to be swallowed straight away, they can sneak into your diet in different ways. Homemade mayonnaise may contain raw eggs. Eggnog sometimes uses raw eggs. So does irresistible raw cookie dough. Brownie batter often uses raw eggs, too. The FDA gives sage advice in this regard. Cook eggs thoroughly until they are both set. The white and yolk must be completely set. It’s safer this way, and it tastes better.
Okay, listen to me carefully. You absolutely must avoid eating raw red kidney beans. Take them off your menu completely unless they are cooked just right. Undercooked kidney beans are terrible. They contain high levels of a toxic lectin. It’s called phytohemagglutinin, and it’s a serious toxin.
Beth Conlon tells us about this toxin. It causes severe nausea and vomiting. Diarrhea and severe stomach pains come quickly. Symptoms can appear within one to three hours. Here’s the key part you should know. You don’t need to eat a whole bowl. Just four or five raw kidney beans are enough. That’s enough to cause serious toxicity. That’s a lot of information, isn’t it?
How to eat kidney beans safely? Soaking them overnight can help a little. The key step is to boil them over high heat. Make sure the water reaches 212 degrees Fahrenheit or higher. Cook for at least 10 minutes. High heat effectively destroys most of the toxins. Avoid slow cookers. Slow cookers usually can’t heat them safely. Canned kidney beans are your friend. They are pre-cooked and very safe. They are so convenient to eat right out of the can. They are a safe pantry staple you can trust.
Most people think honey is natural and inherently good for health. This is generally true in most cases. But there is a distinction to be made. There is raw honey, which is straight from the hive, and there is pasteurized honey. This honey is heated to potentially kill bacteria. Raw honey retains more antioxidants. The pasteurization heating serves an important purpose. It can protect certain populations from harm.
Beth Conlon explains the main concern here. The concern with raw honey is the risk of botulism, which is different from the more common types of food poisoning. It is caused by ingesting trace amounts of a toxin. A specific bacteria produces this toxin, called Clostridium botulinum. A healthy adult can tolerate a certain amount of the toxin. But even exposure to a certain amount can be fatal. It can severely weaken or paralyze muscles, including those needed for breathing.
The key is who is at greatest risk. Babies under one year old are very fragile and their digestive systems are not fully developed. Older people are also at greater risk, as are people with compromised immune systems. For these specific populations, raw honey should be avoided. They are strongly advised to do so. For healthy adults, the risk is lower. Still, it is a reminder for everyone. Even pure foods can be potentially dangerous to some people.
Raw oysters on the half shell are the ultimate summer treat. But the experience comes with potential problems and even serious side effects. Oysters and other shellfish constantly filter water and absorb all sorts of substances from it, which can include bacteria and viruses.
Dr. Jenny Ting highlights some specific risks. Raw oysters carry Vibrio vulnificus, and norovirus is another risk they carry. Both viruses often cause serious illness and sometimes even death. This affects people with weakened immune systems the most. The risk is higher in warmer months, especially.
It’s not just oysters that are problematic. Raw shellfish like mussels are also risky. Clams and shrimp are also at a higher risk. They can be contaminated with hepatitis A. This can lead to serious health problems. Experts agree that cooking is the only truly safe way to eat it. So, a raw seafood tower always looks impressive. Maybe opt for grilled oysters. Or, cooked shrimp works just as well. Play it safe, especially for those in high-risk groups.
Most milk in stores today is pasteurized, which is common in places like the United States. This process carefully heats the milk to kill any harmful bacteria that may be present. There is also a movement to promote raw milk. Some people promote unpasteurized milk, claiming that it has health benefits. But health authorities like the FDA completely disagree. They say that scientific evidence is lacking. Choosing raw milk can indeed be quite dangerous.
Raw milk can harbor dangerous bacteria. E. coli, salmonella, and listeria are all lurking there. These pathogens can cause serious illness in many people. This especially affects vulnerable groups. Children, pregnant women, the elderly are included. So is anyone with a weakened immune system, and these groups are of particular concern.
Beth Conlon adds another risk factor. Raw milk can transmit pathogenic avian influenza viruses. Highly pathogenic avian influenza virus (HPAI) H5N1 is one of the viruses involved. This can happen if the milk comes from infected cows. The threat of contamination extends beyond the milk itself to fresh, soft, raw cheeses. For most people, choose pasteurized milk. Milk and dairy products should be heated. This is the safer option and a wise way to avoid these potential health hazards.
You may have heard about the benefits of elderberries. They are generally good for the immune system and are often found in syrups or supplements. But did you know that eating elderberries raw can be dangerous? It’s not just the elderberries you see. The leaves, bark, and roots are harmful. The entire elderberry plant contains harmful compounds.
Dr. Jenny Ting points out the toxins here. Uncooked elderberries contain lectins and other substances. The most important of these are cyanogenic glycosides. The scary thing about cyanogenic glycosides? When you eat them, they release cyanide. This can quickly lead to unpleasant symptoms. Nausea, vomiting, and diarrhea are common. That’s what these toxins are responsible for. That’s why you don’t see fresh, raw elderberries for sale.
But don’t be completely afraid of elderberries. You don’t have to avoid them completely. The key is to properly prepare them first. Dr. Ting confirms that cooking is magical. It safely removes these toxins. This makes elderberries completely safe. They are also beneficial to eat in other forms. That’s why they show up in prepared foods. Jams, syrups, and baked goods all contain these toxins. So, enjoy your elderberry products. Just stick to the cooked variety.
We looked at some of the risks you might not know about eating raw, not to scare you away from fresh foods. Rather, be informed and make smart choices about how to cook your food. Knowing why foods need to be heated will help you choose healthy meals instead of snacks you don’t want to eat.
Related posts:
Common foods you should avoid eating raw if you have fatty liver
Is It Safe To Eat Raw Oysters? Experts Reveal The Risks
Raw Onion Benefits: 5 Reasons Why You Should Eat It Daily for Immunity
