The “raw food” fad is still going strong. Three types of veggies that you should always cook before you eat them. Also read: vegetables you should never eat raw. Eating raw spinach, cabbage, and aubergine (brinjal) can cause digestion problems and neurological conditions.
1. Spinach: a hidden risk of infections and kidney stones
Raw spinach is a common salad ingredient, but it can also contain harmful germs. E. coli bacteria and tapeworm eggs typically stick to the leaves and can survive even a normal wash. He said that raw spinach is heavy in oxalates, which can greatly increase a person’s chance of getting painful kidney stones when eaten in large amounts without being heated to neutralise them.
Three vegetables that should never be eaten raw. The first thing is spinach. E. coli bacteria and tapeworm eggs can live on spinach even after it has been washed. These can cause stomach pain, diarrhoea, and very bad infections in your gut. Oxalates are also found in raw spinach, which makes kidney stones more likely.
2. Cabbage: a route for brain parasites to get in
The risk of eating raw cabbage is that it could contain tapeworm larvae. If these eggs get into the bloodstream through the digestive tract, they can go to the brain. He explained that this can progress to a very bad disorder called neurocysticercosis, which can cause seizures and other problems with the nervous system. He said, “Cabbage is second.” If tapeworm eggs get into your circulation, they can get to your brain and cause catastrophic disorders like neurocysticercosis.
3. Eggplant: poisons that come from nature
Solanine, a natural toxin that is also found in green potatoes, is in eggplant. When eaten raw, solanine can make you feel sick and throw up, create severe digestive difficulties, and make you feel bad all over: Third is brinjal (eggplant), which contains solanine toxins that can induce nausea and digestive problems. Cooking makes solanine less harmful.
What is the answer?
The doctor said that most of these dangers can be readily avoided by following simple cooking rules. Cooking or steaming food thoroughly serves two important purposes: heat breaks down solanine in eggplants and lowers oxalate levels in greens, and high temperatures destroy bacteria and parasite eggs that washing alone can’t get rid of.
Don’t eat these three vegetables raw; only eat them when they are cooked or steamed. Cooking removes germs and makes it easier for your body to digest food. “Be safe and eat well. Not all vegetables are safe to eat raw. Spinach has a lot of oxalates, which are naturally occurring compounds that can interfere with calcium absorption, and it can also transmit dangerous germs. If not washed and cooked properly, cabbage may have things on its surface that are not safe to eat. Brinjal has natural chemicals in it, like solanine, that break down when cooked. Washing and boiling food properly makes it safer and easier to digest. It’s not just what you eat that makes you healthy; it’s also how you cook it.
Consumers can make these vegetables easier to digest and make sure that their “healthy” lunch doesn’t send them to the emergency room by choosing prepared versions.
This study is based on content made by users on social media. HT.com has not checked the allegations on its own and does not support them.
Disclaimer:
The information contained in this article is for educational and informational purposes only and is not intended as a health advice. We would ask you to consult a qualified professional or medical expert to gain additional knowledge before you choose to consume any product or perform any exercise.
