Last month, the Centers for Disease Control and Prevention in the US issued an important warning ahead of the holiday season. The warning contains a prohibition on tasting or eating raw cookie dough.
One reason is that the raw egg which is usually mixed in the cake mixture can contain salmonella bacteria. Flour can also contain harmful types of bacteria such as E coli. This contamination is probably due to exposure to animal waste in and around the wheat fields.
Potato
Raw potatoes, especially green or sprout ones, produce solanine. Toxic alkaloids can cause diarrhea, nausea, cramps, and headaches. In rare cases, even causing life-threatening effects, you are not recommended to eat potatoes that are still green even if cooked.
"In addition to solanine, raw potatoes contain starch that is digestible," said nutrition chief at Terra’s Kitchen, Lisa Davis. The risk is that you can get serious digestive problems.
Cassava
Cassava is dangerous if consumed raw or half-cooked because it contains compounds that are converted to hydrogen cyanide in the body. This can cause extreme symptoms, such as rapid breathing, decreased blood pressure, dizziness, vomiting, diarrhea, confusion, and convulsions.
The Australian and New Zealand Food Standards recommend peeling and slicing cassava and then cooking it. The method can be by grilling, frying, and boiling.
Red beans
"Eating raw red beans can cause extreme nausea, severe vomiting, and naturally occurring diarrhea from lectins, phytohaemagglutinin," said the company's dietitian at Medifast, Jennifer Christman.
To get rid of the toxin, he explained that beans need to be soaked for five hours. Next, you have to drain the water and boil the beans soaked in fresh water for at least 30 minutes. Keep in mind, this does not apply to canned red beans that only need to be heated.
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