These 7 foods you shouldn’t eat raw

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There are some vegetables and meats that can be toxic in certain amounts if we eat them raw. The following foods are safe and healthy when cooked or cooked long enough. Heating kills germs.

The oxalic acid contained in rhubarb, which is mainly found in the leaves or late harvest vegetables, is not easily digested for humans and can cause serious gastrointestinal problems. The following applies: the more acidic the taste, the higher the oxalic acid content.

But don’t worry: This acid is also found in other fruits and vegetables, such as spinach, and in very small amounts is not harmful to healthy adults.

Raw potatoes contain the alkaloid solanine, a poisonous compound found primarily under the skin. The taste is very bitter and raw vegetables are difficult to digest. Intoxication can cause nausea, respiratory problems, circulatory disorders and diarrhea.

After cooking, the potato is not only easily digestible, but also sweeter in taste due to the converted starch.

Like fish, raw meat carries a risk of bacterial contamination. In particular, chicken should never be eaten raw, as this meat contains not only salmonella but also campylobacter microbes. These cause abdominal pain, fever and bacterial intestinal inflammation.

It is recommended to heat chicken meat at 70 degrees for at least two minutes before eating.

Unlike cultivated mushrooms, other wild mushrooms are not suitable for raw consumption. Many species, such as chanterelle, chestnut boletus, and honey musk, are still poisonous in raw form and can only be eaten after heating. Additionally, wild mushrooms can infect the dangerous fox tapeworm and must be thoroughly cleaned or peeled before preparation.

Caution: Anyone who eats raw green beans may experience nausea, headaches, diarrhea, and vomiting. Large amounts of uncooked green beans can even be fatal. The phasen they contain glues the red blood cells together.

However, cooked green beans are very healthy and low in calories due to the amino acids, vitamins (B2, B6, C, E), calcium, potassium, folic acid and iron they contain.

Chard, also known as cabbage, has a high nitrate and oxalic acid content, so it should never be eaten raw. Otherwise, symptoms such as abdominal cramps and diarrhea will appear quickly.

It is also important not to reheat chard after cooking – as with spinach – otherwise the nitrate will turn into nitrite and trigger severe stomach pains.

Because of the plant toxins lectins and cyanogenic glycosides, raw black elderberry is toxic to humans. Consumption can cause vomiting, nausea, diarrhea and headaches.

Fruits should be heated to at least 80 degrees before they can be safely consumed.

If you have questions about poisoning and protection, you can get information from Tox Info Suisse. If poisoning is suspected, the service can be reached 24 hours by calling 145.

Source : Blick