10 common foods you should avoid eating raw

Blame it on lack of time, food choices or culinary preferences; eating raw food or partially cooked food is a common practice in several cultures; while some people love eating raw foods, health experts believe that there are certain foods that should not be consumed raw as they may increase the risk of foodborne infections, allergies and other underlying health conditions. Here are ten common foods that you should avoid eating.


Chicken
In several cuisines, consuming partially cooked meat is a common practice, but consuming raw chicken or slightly cured meat may be harmful for health as they have bacteria like Salmonella and Campylobacter. These pathogens can cause severe gastrointestinal illness, leading to symptoms such as diarrhea, fever, and abdominal cramps. Thus, it is advised to cook chicken properly to an internal temperature of 75°C that kills these bacteria, which makes it safe to eat.

Eggs
Much like chicken, eggs are often enjoyed raw as it is believed to be the best source of protein, but this practice may lead to several infections and foodborne ailments that can lead to severe food allergies and food poisoning. In fact, raw eggs can contain Salmonella bacteria, which can lead to food poisoning. While many people enjoy raw eggs in dishes like Caesar salad dressing or protein shakes, the risk of contamination is very common. It is advised to cook eggs until the yolks and whites are firm, which minimizes this risk, making them safe to consume.

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Potatoes
Consuming root veggies like raw potatoes must be avoided, especially the green ones or those that have sprouted, as they contain solanine, a toxic compound that can cause nausea, headaches, and even neurological issues in high doses. Cooking potatoes breaks down solanine, making them safe to eat.

Kidney Beans
Kidney beans, also known as Rajma, are another food you should avoid eating raw. This is because it contains phytohemagglutinin, a toxin that can cause severe nausea and vomiting. Even a small amount of raw or undercooked kidney beans can lead to toxicity. Boiling the beans for at least 10 minutes effectively neutralizes this toxin, ensuring safety.

Cauliflower and Broccoli
Do you love crunchy broccoli or cauliflower and often eat them partially boiled? Then you need to stop and pause as both these cruciferous veggies contain compounds called goitrogens, substances that can interfere with thyroid function. While these vegetables are nutritious and beneficial when cooked, consuming them raw in large quantities may negatively affect those with thyroid issues. Cooking helps inactivate these goiters.

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Spinach
Despite all the nutritious nutrients in raw spinach, consuming it raw may trigger discomfort as they contain oxalic acid, which can bind to calcium and iron, reducing their absorption. In large quantities, oxalic acid may contribute to kidney stone formation. Cooking spinach may reduce its oxalic acid content, making its nutrients more bioavailable.

Mushrooms
Certain types of raw mushrooms, especially common varieties like button mushrooms, contain agaritine, a carcinogenic compound. Cooking mushrooms reduces agaritine levels and enhances their flavor and digestibility. It’s best to always cook mushrooms before eating.


Fishes
While some fish, like tuna and salmon, are often consumed raw, partially cooked or cured, health experts believe that eating them raw can make them prone to pesticides, parasites and whatnot!

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Rhubarb Leaves
This rare herb is mostly used in cooking and baking. The leaves of this tree contain high levels of oxalic acid and anthraquinone glycosides, both of which can be toxic and may lead to serious health issues. Thus, it is advised to discard the leaves and cook only the stalks.


Peanuts
Yes, people with peanut sensitivity may experience several ailments as raw peanuts contain aflatoxins, toxic compounds produced by certain molds. These toxins are linked to serious health risks, including liver damage and cancer. Roasting peanuts not only enhances their flavor but also significantly reduces aflatoxin levels.