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Six foods you should never eat raw and why

By Musa Adekunle

05 November 2024   |   12:02 pm

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Eating fuels our bodies, keeping us energised and ready for life's daily grind. Food is not just essential; it’s a lifeline. But it’s not just about eating anything; it’s about making smart choices that support a healthy life. Picking the right foods is important, yet it’s hard to know what’s truly safe if you’re not…

Eating fuels our bodies, keeping us energised and ready for life’s daily grind. Food is not just essential; it’s a lifeline. But it’s not just about eating anything; it’s about making smart choices that support a healthy life.

Picking the right foods is important, yet it’s hard to know what’s truly safe if you’re not familiar with the risks.

Though we often hear that raw foods like salads, fruits, and sushi are great for our health, not every food is safe to eat raw.

READ ALSO: 5 Raw Foods That Are Good For Your Skin

Some foods, in fact, can make you gravely ill, or worse. Knowing which foods must be cooked thoroughly is crucial to avoid food poisoning or allergic reactions that can easily be prevented.

Here are six foods that you should never eat raw:

1. Cassava

Cassava, a popular starchy root in many tropical regions, is packed with nutrients but also contains a hidden danger. When eaten raw, cassava has natural chemicals that can turn into cyanide, a deadly poison. To make it safe, cassava needs proper soaking and thorough cooking. So, if cassava’s on your menu, remember these steps—they’re life-saving.

“It contains cyanide which may lead to acute toxicity or chronically may be an aetiological factor in tropical nutritional amblyopia, tropical neuropathy, endemic goitre, cretinism and tropical diabetes,” the study titled, ‘The Dangers of Cassava (Tapioca) Consumption’ explains.

READ ALSO: Lagos to sanction traders using Sniper to preserve raw foods

2. Poultry

Raw poultry is a food risk you don’t want to mess with. Chicken, turkey, and other birds need to be cooked.

“Raw chicken can be contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs,” Centers for Disease Control and Prevention (CDC) said on their website.

3. Kidney Beans

Kidney beans, raw or even slightly undercooked, contain a toxin called phytohaemagglutinin that can lead to intense stomach pain, vomiting, and nausea. Just a few uncooked beans can knock you out.

To safely prepare kidney beans, soak them well and boil for at least 10 minutes. Canned kidney beans, on the other hand, are already cooked and safe to use instantly.

According to Food Network, four or five raw kidney beans can trigger the symptoms of toxicity. Within one to three hours of consumption of the raw beans you can experience extreme nausea and vomiting, with diarrhea and abdominal pain developing afterwards.

‘The toxicity does not result in death and recovery is usually rather quick within three to four hours after onset of the symptoms. Some cases have required hospitalization,” the website added.

4. Flour

Raw cookie dough or cake batter might look tasty, but raw flour is a big no-no. It can be tainted with harmful bacteria like E. coli, which can bring about serious illness. Cooking flour during baking kills these bacteria, making the final treat safe to eat. So as tempting as that spoonful of raw batter may be, it’s best to hold back.
5. Milk
The New York State Department of Health strongly warns that people should not consume any raw milk or raw milk products.

Healthcare professionals believe that there are a number of bacteria strains, such as E. coli, salmonella, Listeria, and Campylobacter, that have been found in and connected to raw milk consumption. And any of these could result in hospitalisation or even worse.

6. Potatoes

Potatoes might seem innocent, but raw potatoes contain solanine, a compound that can mess with your digestion and even be toxic in high amounts.

Green or sprouted potatoes are especially risky, as they hold more solanine. Always cook potatoes until soft—whether you’re boiling, baking, or frying. Cooking makes them easier to digest and reduces the solanine content.

“Potatoes contain glycoalkaloids, which are formed through sunlight exposure and can be toxic to health in high amounts. Cooking, peeling and properly storing potatoes can help minimize glycoalkaloid content,” Healthline reports.