Raw food diets have gained popularity in recent years due to their potential health benefits. Advocates argue that consuming raw foods can help improve digestion, boost enzyme intake, and preserve the nutrient content of foods.

While there are certain fruits, vegetables, and nuts that are safe to eat raw, there are others that can pose serious health risks when consumed in their raw form. In this article, we will discuss nine common foods that you should avoid eating raw.

1. Potatoes

While potatoes are versatile and delicious, they can be toxic when consumed raw. Raw potatoes contain toxic compounds called glycoalkaloids, which can cause nausea, headaches, and even coma in severe cases.

Cooking potatoes at high temperatures destroys these harmful compounds and makes them safe to consume.

2. Kidney beans

Kidney beans are a staple legume in many cuisines around the world, but they should never be eaten raw. Raw or undercooked kidney beans contain a toxin called lectin, which can cause extreme gastrointestinal distress, including vomiting and diarrhea.

To eliminate the lectin and make kidney beans safe for consumption, they must be soaked and cooked thoroughly.

3. Rhubarb leaves

Rhubarb stalks are commonly used in cooking and baking, but their leaves contain high levels of oxalic acid, a toxic compound. Ingesting rhubarb leaves can cause symptoms such as nausea, diarrhea, and even kidney damage.

It is crucial to avoid consuming raw rhubarb leaves and only use the stalks in recipes.

4. Green, unripe tomatoes

While ripe tomatoes are safe and healthy to eat raw, green and unripe tomatoes should be avoided. Unripe tomatoes contain a substance called solanine, which can be toxic in large amounts.

Symptoms of solanine poisoning include nausea, dizziness, and severe stomach discomfort. Ensure that the tomatoes you consume are fully ripened before eating them raw.

5. Cashews

Raw cashews are not actually “raw” as they undergo heat treatment during processing. The shells of cashews contain a toxic substance called urushiol, which is also found in poison ivy.

This toxin can cause severe skin rashes, blistering, and even allergic reactions. To enjoy cashews safely, make sure to purchase them from reputable sources that properly remove the toxic shells.

6. Eggs

While eggs are a common ingredient in many dishes, consuming raw eggs poses the risk of bacterial contamination, especially with Salmonella.

Raw eggs may contain harmful bacteria that can cause food poisoning, resulting in symptoms like nausea, vomiting, and diarrhea. To minimize the risk of infection, always cook eggs thoroughly before eating them.

7. Meat and poultry

Raw or undercooked meats, such as beef, pork, and poultry, carry a higher risk of bacterial contamination. Consuming raw meat may expose you to harmful bacteria like E. coli, Salmonella, and Campylobacter.

These bacteria can cause severe food poisoning with symptoms ranging from mild stomach upset to life-threatening complications. Ensure that all meats are cooked to proper internal temperatures to kill any potential pathogens.

8. Sprouts

Sprouts, including alfalfa, mung bean, and broccoli sprouts, have been associated with numerous foodborne illness outbreaks caused by bacteria like E. coli and Salmonella.

The warm and humid conditions during sprouting provide an ideal environment for bacterial growth. Cooking sprouts thoroughly can help reduce the risk of contamination and make them safer to consume.

9. Shellfish

Eating raw shellfish, such as oysters, clams, and mussels, can expose you to harmful bacteria and viruses. Shellfish filter large volumes of water to obtain nutrients, and any bacteria or viruses present in the water can accumulate in their tissues.

Consuming raw shellfish increases the risk of contracting food poisoning or viral infections like norovirus and hepatitis A. It is best to cook shellfish thoroughly to kill any potential pathogens.