5 vegetables you should never eat raw — they may hide worm nests that turn into parasites in your stomach
Parasites remain a significant global health issue, infecting billions annually. Though modern sanitation has reduced their prevalence, everyday exposure persists, particularly through food.
Vegetables grown in wet, muddy conditions are a common but overlooked source. These environments allow parasite eggs and larvae to thrive, posing a risk when produce is consumed raw or undercooked.
High-risk vegetables include water chestnut, which grows in swamps and can cause intestinal issues if eaten raw. Similarly, water celery, found in damp soils, may carry liver flukes from animals.
Arrowhead has a rough surface that easily traps parasites, potentially leading to abdominal pain and weakness. Water caltrop, often enjoyed raw, can host intestinal worms that cause cramps and diarrhea.
Lotus root grows deep in muddy water where parasites like schistosomes live, risking digestive disorders if not properly prepared.
Prevention starts with thorough cleaning. Rinse vegetables under running water and soak them, ideally in lightly salted water, to remove contaminants. Scrubbing and peeling are crucial, especially for root vegetables.
Cooking is the most effective step, as heat destroys parasites. For salads, select the freshest produce and clean meticulously. Ultimately, proper food preparation is key to enjoying vegetables safely and protecting your health.
