When trying to maintain a healthy diet, it’s essential to stay away from certain foods. Nutritionists usually advise against certain items due to their high calorie count, salt content and saturated fat content.
Processed deli meats, which tend to be high in sodium, should also be avoided. Instead, opt for lower-sodium options like turkey or chicken instead.
Unpasteurized Milk
Unpasteurized milk has many benefits, but it can also be hazardous if left unsanitary. Unsanitary milk may lead to illness and even death in certain individuals due to microorganisms that thrive there.
The United States Department of Agriculture and Centers for Disease Control advise against drinking raw milk due to its potential danger. Microorganisms found in raw milk have been known to cause serious illnesses, including death in pregnant women.
It is critical to only purchase milk and products made with milk that have been pasteurized. There are various methods for pasteurization, including boiling for a short time then cooling to temperatures which destroy harmful microorganisms. In some cases, heat the milk up to 280 degrees Fahrenheit within two seconds, making it shelf-stable and enabling storage at room temperature without refrigeration.
Another way to make milk safe is homogenization – a process which helps prevent the creamy part from separating and rising to the top of the milk. This process is usually used on most commercially sold milk and yogurt, although some brands of dairy product may not have been homogenized.
It’s essential to remember that raw milk from farmer’s markets or farm stands may not have been pasteurized. According to the FDA, 47 outbreaks associated with raw milk occurred between 2016 and 2020, leading to 435 illnesses, 69 hospitalizations, and two deaths.
Some raw milk advocates contend that it contains more nutrients than pasteurized milk, however this has yet to be proven and there is no proof that raw milk is healthier for your body.
Finally, it’s worth remembering that some people are more vulnerable to certain diseases or conditions than others, so speaking with your doctor before beginning raw milk consumption is recommended. This is especially important if you have an underlying health issue like asthma or eczema.
Thankfully, it is easy to steer clear of raw milk and its dangers by following a few simple guidelines. The most essential is only purchasing pasteurized milk and dairy products from reliable sources like grocery stores or other trusted outlets – this will help keep you and your family healthy!
Raw Fruits and Vegetables
Raw fruits and vegetables can be an excellent way to increase your nutritional intake, as they tend to be more nutritious than their cooked counterparts. Eating raw produce also offers greater absorption of beneficial compounds like beta-carotene and lycopene when eaten in their natural state.
Raw fruits and vegetables offer numerous health benefits, but the health advantages are magnified if they are organically grown or purchased from local farmers. Furthermore, these items tend to be sustainably produced which reduces your environmental footprint.
However, there are certain foods to avoid if you are on a raw food diet. Vegetables like cassava and lima beans contain cyanogenic glycosides which can be lethal if consumed raw.
If you are concerned about eating vegetables raw, roasting, steaming or grilling them instead may help break down harmful toxins in some produce and boost their nutritional content. Other fruits and veggies can also benefit from this treatment as well.
Some raw vegetables can be poisonous if not thoroughly rinsed and peeled before consumption. Other items to avoid when eaten raw include:
Raw berries like raspberries, strawberries and blackberries can be highly toxic when eaten raw in their natural state. This is because they contain solanine, which has the potential to be toxic when consumed uncooked.
Other vegetables to avoid are Brussels sprouts, kale, cabbage and parsnips; eating these raw can cause liver damage due to a bacterium that can mutate and kill human cells when consumed raw.
Other vegetables like broccoli and cauliflower may also be at risk of contamination with fungus or other pathogens that could lead to foodborne illnesses.
Despite these risks, many people opt to eat fresh produce as it is an integral part of their diet. Unfortunately, outbreaks of foodborne diseases have caused widespread illness and financial losses for growers and retailers.
Raw Sprouts
Sprouts are the uncooked young shoots of various plants. They make a nutritious addition to salads, sandwiches and stir-fries as they contain protein, iron, calcium and vitamin C.
Raw sprouts offer numerous health benefits, but they may also be a potential source of foodborne illness – commonly referred to as “food poisoning”.
People should be aware of the potential hazards associated with eating raw sprouts and avoid them at all costs. Especially children, pregnant women and the elderly should refrain from consuming them.
Although the sprout industry and government regulators have intensified their efforts to address these outbreaks, they remain a cause for concern. According to the Centers for Disease Control and Prevention (CDC), sprouts can become contaminated at any point along their journey from seed to stomach by pathogens such as Salmonella, E. coli or Listeria.
These bacteria can cause diarrhea, fever, abdominal cramps, vomiting and kidney failure in some people. Generally these symptoms begin within 12-72 hours after consumption and generally resolve themselves on their own; however those with compromised immunity such as infants and the elderly are more vulnerable to these infections.
Due to this, it is essential to wash your hands thoroughly before and after handling sprouts. Furthermore, make sure they have been rinsed in cool water prior to consumption.
To reduce the risk of contamination, purchase organic sprouts and look for the International Sprout Growers Association seal. Furthermore, double-check that your sprouts haven’t expired yet!
Most sprouts are generally safe to consume, though you should never eat raw or lightly cooked ones without first cooking them thoroughly. Cooked sprouts have more of a chance of killing germs which could help avoid food poisoning.
In some cases, sprouts may be contaminated with bacteria that has been lurking in the soil for months. Therefore, when purchasing raw sprouts at the grocery store, make sure to take them out of their bag promptly and thoroughly wash them before using.
Sprouts are commonly grown under warm and humid conditions – ideal conditions for germs to flourish. They can be purchased in stores or farmers markets and added to a variety of foods like sandwiches or salads.
Seafood
Many people steer clear of seafood due to concerns about contaminants like mercury or pesticide residues. However, fish is packed with essential nutrients that can benefit your health and help ward off disease.
Seafood can be a healthy addition to your diet when purchased fresh and prepared correctly. Not only that, but it may help reduce the risk of heart disease and certain cancers as well.
Eating seafood is an excellent way to increase your protein, omega-3 fatty acid and vitamin D intake. It also provides selenium, zinc and other essential minerals which support a healthy immune system.
Seafood may contain harmful bacteria, but most are safe to eat when raw and properly cooked. To minimize the risk of foodborne illness, store seafood at cold temperatures and use only well-washed surfaces and cutlery when preparing it.
Be mindful when selecting seafood harvested from clean waters. Doing so can reduce the likelihood of you contracting bacteria and other germs from unsanitary or polluted areas.
When purchasing seafood, there are a few ways to reduce the risk of contamination: Only buy it from markets with either the Maritime Sustainable Certification (MSC) or Aquaculture Stewardship Council (ASC) logos, and make sure the seafood is fresh and firm to touch.
When purchasing shellfish, it is wise to check if it was harvested in a dead zone – an area where water pollution has killed off marine life. If the seafood isn’t from such an area, steer clear as it could contain harmful marine organisms like parasites or microplastics which pose serious health risks for you and your family.
Another way to guarantee your seafood safety is by choosing it from fish farms certified by either Monterey Bay Aquarium Seafood Watch program or Environmental Defense Fund. These programs utilize science and provide recommendations regarding which fish species have achieved the highest sustainability ratings, so you can easily identify those which benefit both your health and the environment.