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Discover the 9 foods you should never eat raw.
Foods that you should always cook before eating them
Although the raw food trend is booming, you have to be careful, since in some cases it can be dangerous, especially for certain groups such as pregnant women, children, or immunosuppressed people.
Sometimes because they contain bacteria and parasites that can affect our health, and sometimes because our digestive system cannot digest them properly or because they can be poisonous, there are some foods that you should never eat raw.
Some of them will surprise you.
It is not very common, but in some restaurants they serve it.
The dish is called torisashi or chicken sashimi.
Eating raw chicken increases your risk of infection with Salmonella and Campylobacter bacteria.
It is recommended to cook the chicken to an internal temperature of 165 degrees.
As in the case of chicken, it is not a frequent thing either, but some people follow a raw paleo diet do.
Eating raw meat increases the risk of suffering an infection by E.coli, a bacterium that is capable of surviving in refrigerators and freezers, and at cooking temperatures below 44ºC.
To eliminate it, it is necessary to cook it at a high enough temperature, higher than 160ºC is recommended.
Raw milk can contain harmful bacteria, viruses, and parasites that are removed after a pasteurization process.
Some people continue to drink raw milk for its purported health benefits, but it is important to note that pasteurization does not reduce the nutritional value of milk, nor does it cause lactose intolerance and or allergic reactions, as some belief.
Raw eggs are at risk of salmonella poisoning, so it is important to avoid eating them that way.
Many people think that eating raw eggs has many health benefits because they are getting all their protein pure and unadulterated.
Eggs are a great source of protein, but while 90% of that protein is absorbed when the egg is cooked, only 50% of these proteins are absorbed when it is raw.
And although the absorption of other nutrients might decrease slightly during the cooking process, the difference in protein absorption is something much more interesting.
Aside from the protein issue,
Eating raw potatoes can cause bloating and gastrointestinal problems as they contain starches that cannot be digested properly.
When you cook potatoes, all of these starches break down and are easier to digest.
Also, and even more problematic, is that raw potatoes contain solanine, a toxin that could cause food poisoning.
This tuber, which is widely used in South American cuisine, is full of vitamins and minerals.
But it also contains a potentially deadly ingredient.
The leaves and roots of raw cassava contain cyanogenic glycosides, chemicals that release cyanide when eaten. For this reason, it is so important never to eat it raw.
It is a fairly common mistake to think that since they are precooked, frankfurters can be eaten directly from the package without having to cook them beforehand.
That’s not true.
Packaged frankfurters can become contaminated with Listeria bacteria, which can only be removed by cooking.
Eating raw flour can be a danger to our health.
From wheat grains to when we buy them from the supermarket, the flour may have been in contact with pathogens like E. coli.
This possible contamination can only be removed by cooking it.
So next time you’re tempted to grab some of the cookie dough you’re about to bake, consider the potential health risks.
Raw eggplant contains solanine, the same toxin found in raw potatoes.
The earlier the aubergines are harvested, the more solanine they have.
For toxic effects to appear from eating raw eggplant, you would have to eat a large amount, but the problem is that many of us could be allergic without knowing it. For this reason, you should always cook it before eating it.
Pits or seeds of apples, mangoes, peaches, pears, or apricots
Although it would be necessary to take at least one cup of these ground seeds to poison us, the seeds of apples, mangoes, peaches, pears, and apricots contain a chemical that can turn into organic cyanide.