Poisoning Risk: Never Eat These Things Fresh

Nature warns with toxic green. Most people know not to eat uncooked green beans. Phasin is only killed after ten minutes of cooking.

1. Green beans

Eggplants should never be eaten uncooked. They contain the neurotoxic solanine, which causes headaches, nausea, and gastrointestinal discomfort in excessive amounts.

2. Eggplant

Like eggplants, potatoes are nightshade plants that generate solanine. Raw tubers have a lot of starch, which is hard to digest. Therefore, eat it fried!

3. Potatoes

Not just black elderberries, but also less well-known red elderberries, should not be consumed uncooked. They shed the poisonous sambunigrin only when cooked to 80 degrees.

4. Elderberry

If you're not a mushroom specialist, be cautious. Except for mushrooms used as salad garnishes, you should never consume mushrooms raw.

5. Mushrooms

Salads and smoothies contain raw spinach. Young leaves have less oxalic acid, so use them for this. Reheating spinach after cooking creates nitrite.

6. Spinach

Unlike spinach, chard contains oxalic acid. The stems are not dangerous, but the fibers make them unsafe to eat uncooked.

7. Chard

Despite widespread perception, rhubarb is a vegetable. As such, it includes oxalic acid in its raw form, like spinach and chard, which can also damage teeth.

8. Rhubarb

Some athletes start the day with a raw egg. Raw animal products can carry salmonella, thus they shouldn't be eaten.

9. Egg yolk

Nearly raw beef is an issue of taste, not health. However, chicken and other meats should be handled with caution. Avoid germs by roasting here.

10. Chicken meat

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