Eating raw foods is popular because many people believe they are healthier and retain more nutrients. But not all products are safe to eat raw. Some uncooked ingredients contain toxic substances, dangerous germs or other substances that can cause minor gastrointestinal upset or life-threatening illness. Cooking is essential to food safety since it neutralizes dangerous compounds and eliminates microorganisms, although it can decrease some nutrients.
Certain foods, such as raw meat and eggs, as well as various fruits and vegetables, must be prepared properly to minimize risks. It’s important to understand the possible health risks associated with a number of common foods that you should never eat raw. To protect yourself and have a healthy, balanced diet, you must be aware of these risks.

1. Eggs:

According to Simrat Kathuria, chief dietitian and CEO of The Diet Xperts, “Salmonella, a bacteria that can cause serious food poisoning, can be present in raw or undercooked eggs. Fever, abdominal cramps, diarrhea and vomiting are some of the symptoms. Using pasteurized eggs in recipes that call for raw eggs, such as homemade mayonnaise or certain treats, is essential to reduce risks.

2. Mushrooms (certain types):

Although some types of mushrooms, such as button mushrooms, are safe to eat raw, many wild or cultivated types contain toxins that can lead to organ damage, nausea, and vomiting. Amanita and other wild mushrooms, for example, can be deadly. Cooking mushrooms increases their digestibility and helps neutralize toxic chemicals.

3. Cashews:

The same toxic substance found in poison ivy, urushiol, is also found in raw cashews. Eating raw cashews can cause serious allergic reactions, including skin rashes and respiratory distress. Commercial cashews, on the other hand, are usually roasted to remove the toxin and make them safe for consumption.

4. Potatoes:

Solanine, a toxic substance that can cause nausea, vomiting and neurological problems, is present in raw potatoes, especially the green portions and sprouts. This toxin is completely removed when the potatoes are cooked, making them safe for consumption.

5. Beans:

According to Dr Preeti Nagar, dietician at Noida International Institute of Medical Sciences College and Hospital, “Lectins, a type of protein found in raw kidney beans, can cause nausea and severe stomach upset. When the beans are cooked, the lectins are completely neutralized and they are safe to eat.

6. Pumpkin (Kaddu):

Although the flesh can be eaten raw in small quantities, it is usually cooked to improve its softness and digestibility.

7. Bottle gourd (Lauki):

This vegetable is often used in curries and soups. Eating it raw can cause digestive problems, so it’s best to cook it.

8. Cabbage (Patta Gobhi):

Although some people enjoy raw cabbage in salads, cooking it can help reduce its gassy properties.

9. Eggplant (Baingan):

Raw eggplant can be bitter and contains solanine. Cooking makes it safe and enhances its flavor.

10. Cauliflower (Gobi):

Although it can be eaten raw, cooking it in dishes like curries or stir-fries can make it more flavorful and easier to digest.