Following a healthy diet does not only mean eliminating fatty foods from your diet, it means also cooking them in the right way, so that they do not cause unpleasant health problems. In fact organism struggles to digest certain products, especially when they are raw and contain some substances that could be harmful. Here are all the foods that must be cooked before you can eat them.
Potatoes – When they are green or they have sprouted, potatoes should not be eaten raw. Why, do you ask? They contain solanine, a toxic alkaloid glycoside that can cause gastrointestinal and neurological disorders, such as nausea, diarrhea, vomit, stomach cramps, sore throat, headaches and dizziness. In severe cases, potatoes can also cause hallucinations and paralysis. Therefore, it’s better to boil , fry or bake them in the oven, before consuming them.
Pork – The pork must always be cooked over the medium level because you must eliminate the trichinosis and tapeworm parasites, which grow in the intestine of the animal. Even if the percentage of getting sick is quite low thanks to modern techniques of processing sausages, it would be better to avoid eating rare pork meat.
Apples cores and peaches, apricots and mango stones – Apples cores and peaches, apricots and mango stones must not be eaten or cooked, even if their inside is soft. In fact they contain amygdalin, a cyanogenic glycoside that could turn into cyanide, and as if that was not enough, their taste is not the best.
Eggs – Although raw eggs are rich in protein, they may also contain salmonella, a lethal toxin that can be found in the egg yolk. The risk is low, only one egg in 30,000 is infected, but it would be better not to risk it.
Red beans – Red beans must always be cooked before being eaten. Why, do you ask? If eaten raw their taste is horrible, but they also contain lectin, a toxin that causes nausea, vomiting and stomach pains. To avoid similar problems, it is advisable to let the beans soak in water for at least 5 hours before cooking them.
Chicken – Raw chicken attracts a very high amount of bacteria and it is necessary to cook it very accurately before eating it. First of all, wash and rinse it under running water, then put it in the oven at least at 165C degrees: only in this way you will not have unpleasant surprises.
Rhubarb leaves – The leaves of rhubarb are poisonous: they contain in fact oxalic acid, an anti-nutrient that limits the absorption of mineral salts. Taking it may cause damage to the kidneys and intestines.
Cassava – Cassava is a plant of South American origin that contains cyanide in its leaves. It is no coincidence that it is not eaten by animals and insects, even if the root is instead edible. Before eating it the best thing is to soak it in water and rinse it carefully, so that the traces of the poison disappear completely.