Foods You Should Never Eat Raw

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Potatoes

Stick to cooked potatoes. These starchy things contain toxic compounds called glycoalkaloids that can mess up your digestive system. 📷

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Rhubarb leaves

There's a reason why we eat the stalks and not the leaves. Rhubarb leaves contain oxalic acid, which makes then toxic, so always discard them. Though you can eat the stalks raw, they will not taste great,

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Lima beans

These legumes contain a compound called linamarin, which turns into cyanide. Fortunately, cooking lima beans makes them safe to eat.

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Red kidney beans

Eating just four or five of these raw can really hurt you. Red kidney beans contain lectins, which can cause severe gastrointestinal distress. These are destroyed during the cooking process.

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Wild mushrooms

While most mushrooms you will find in the supermarket are safe to eat raw, it's not advisable to eat wild mushrooms without cooking them. Also, mushrooms taste a lot better when cooked!

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Eggs

Eating raw eggs can make you really sick. This is because they may be contaminated with salmonella bacteria. The only way to ensure they're safe to eat is by cooking them thoroughly.

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Chicken, pork, and beef

Poultry, pork, and ground beef in particular should always be safely cooked, otherwise you risk food poisoning caused by bacteria such as campylobacter, clostridium perfringens, and salmonella.

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Elderberries

Not every edible berry should be consumed raw. This is the case of elderberries, which should be boiled before consumption. These contain glycoside, which converts into cyanite and is therefore poisonous.

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Eggplant

Like potatoes, eggplant also contains solanine, which is a glycoalkaloid poison. For this reason, you shouldn't eat it raw.

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Pufferfish

Eating pufferfish is a bit of a gamble, even when cooked. It contains a toxic compound called tetrodotoxin. This poison is not destroyed via cooking, so the parts of the fish that contain the toxin must actually be removed.

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Sprouts

Green tea is known to be one of the healthiest drinks out there. It contains an antioxidant that fights inflammation and breaks down fatty acids in our cells.

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