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6 extremely toxic foods when eaten raw even though they are very nutritious

1. Potatoes

Potatoes are one of the foods that can be prepared with many delicious dishes. However, raw or undercooked potatoes can contain toxic compounds called glycoalkaloids that can adversely affect your digestive system.

2. Toxins in raw red beans


Do not eat raw red beans. Illustration.

Although red beans have a lot of fiber and reasonable nutrition, you absolutely should not eat red beans raw. Just 4-5 raw red beans contain a high amount of lectin, which can cause digestive disorders and reduce the body’s ability to absorb nutrients.

When preparing red beans and other legumes, you should soak them in water for about half an hour and drain the water to remove the lectin toxins. Then it should be stewed or cooked thoroughly.

3. Raw eggs

Eating raw or undercooked eggs puts you at risk for Salmonella. In addition, raw egg white contains trypsin inhibitors, which inhibit digestive enzymes in the intestinal tract, hindering the digestion process. Therefore, eating raw eggs is easy to suffer from indigestion, bloating, diarrhea, etc.

4. Eggplant


Eggplant should be sauteed with olive oil for more health benefits. Illustration.

Raw eggplant contains glycoalkaloid compounds similar to raw potatoes, which are harmful to the digestive system. Although this poison is not deadly, it should still not be eaten raw. Cook eggplants with olive oil for double the benefits.Fry eggplants with olive oil for double the benefits.

Plus, one study found that eggplants have additional antioxidant benefits when sautéed in olive oil, so saute them in olive oil to get double the benefits.

5. Bitter almonds


Almonds need to be cooked when eaten.

Bitter almonds grow as a cyanide-containing plant. This means that its stems, seeds and leaves contain cyanide. This is a very toxic substance for the body. Therefore, it is best to only eat almonds that have been cooked or roasted.

6. Raw Wheat Flour

Raw wheat flour contains higher amounts of compounds called phytates or phytic acids. Phytates bind to certain minerals – such as iron, zinc and calcium – preventing them from being absorbed by the body.

Some phytates can be destroyed to some extent by fermentation, which occurs when yeast is present in bread and so the flour needs to be left to ferment before cooking.

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