It is unlikely that any of us will dare to eat chicken or store-bought meat and eggs, raw. But there are other foods that are best not to experiment with.
Of course, no one serves raw potatoes on the table at all. But who of us is without sin and did not gnaw a slice or two, cutting potatoes for frying or into soup? It turns out that raw this popular root vegetable can cause bloating and other unpleasant reactions from the gastrointestinal tract. The thing is that potatoes contain starches that are resistant to digestion. And in the process of heat treatment, these starches are destroyed. Another additional danger: if the potatoes managed to turn green, it means that solanine, a very dangerous toxin, has begun to be synthesized in it. It is better not to eat such potatoes in any form at all.
Young beans just from the garden, milky ripeness – they can be eaten raw, they have not yet had time to become tough. It is possible, but not necessary. Red beans may be incredibly healthy, because they contain fiber, antioxidants, and high-quality vegetable protein. But it is also dangerous. Raw beans contain a toxin that causes indigestion and symptoms similar to poisoning. Therefore, the beans must be cooked for at least 10 minutes before serving.
Food is generally not the healthiest, but each of us in life has such situations that he is ready to eat even a flower from a pot, not like a sausage. But the main thing here is to still spend a couple of minutes and first cook, fry, or at least heat the sausages in the microwave. The fact is that these meat products can be infected with Listeria and Escherichia coli. Therefore, even though the packaging says that the product is completely ready for use, it is better to play it safe.
As well as peach kernels, apple and pear seeds. They all contain a substance that can be converted to cyanide. For seeds and kernels to become dangerous, you need to eat at least a cup, that is, about 200 grams. With apricot kernels this is possible, so be careful.
Steam, still lukewarm, just from under the cow, like in the village with my grandmother, mmm … But you don’t have to risk it, especially if you don’t know the cow personally. Milk can contain both salmonella and Escherichia coli. Pasteurized milk may not be as tasty, but definitely safer. And it’s better to boil the farm one after all. By the way, in America there are statistics according to which people are poisoned with raw milk 150 times more often than any other dairy product. And in some states, unpasteurized milk is generally prohibited.
It is simply impossible to resist and not try a piece of butter (or even dumplings) dough! After all, it is so fragrant, soft … But here it is also worth keeping yourself in hand. it’s not just that the dough contains raw eggs that can be contaminated with salmonella. There is also flour. On the way from the ear to the packaging with flour, the grain goes through many stages of processing. And on each of them there is a possibility that as a result, E. coli will also be in the flour.
Raw eggplant is not a very attractive dish. Bitter, the consistency is similar to cotton wool … And we will add that raw eggplants are also poisonous. They contain solanine, the same toxin that is synthesized in green potatoes. Most of this toxin is found in young eggplants. True, to feel really bad, you have to eat quite a lot of vegetables raw. However, there is one more thing: raw eggplants are very allergenic, unlike cooked ones.
Bear Grills, while filming his Wildlife Survival Guide, ate and other things. But if you do not need to save your life by any means, it is better not to try raw mushrooms. First, our digestion has a hard time digesting them. Secondly, mushrooms contain a large amount of agaritin toxin, which is easily and quickly destroyed during heat treatment. Well, in its raw form, it will accumulate in the body – this toxin has a carcinogenic effect.
It is unlikely that you will be able to eat so much rhubarb that the oxalic acid contained in it has time to cause significant harm to the body. However, if you have kidney disease, then rhubarb is best used in the form of fillings for pies, jam and compote, rather than raw. However, cases of rhubarb poisoning are still known: there have been deaths.