Evolutionists say that before man discovered fire, he had been eating foods raw; from plant foods, such as fruits and vegetables, to animal foods, like fish and rabbit meat.

Raw foods are described as unprocessed and uncooked foods. There are several foods that are good eaten raw. Most fruits are best eaten uncooked. Vegetables are more nutritious when they do not go through the heating process. Fresh garden salads are not just delicious, but also healthful, because its nutritional components are not broken down by heat. There are however foods that should be refrained from being eaten raw. Recently, scientists have discovered that these foods have high concentrations of microorganisms, especially when not handled safely. The microorganisms do not just stay in the outer surface; it has actually penetrated into the cellular structure of the cells of the food that makes it harmful to men, causing diseases and other dangerous illnesses. It is therefore suggested that these foods – six of them – should never be eaten raw and should undergo the process of cooking.

1. Eggs

   It used to be that eggs are safe when eaten raw. When cooking cakes and cookies, licking the dough at the surface of the bowl is delicious and enjoyable. Frying the eggs sunny-side is also best when the egg yolk still jiggles. Eggnogs, those that use raw egg as the main ingredient, are also entertaining during the cold months of December. But according to the Center for Science in Public Interest’s director of food safety, Caroline Smith deWaal, scientists have found out that people who are eating raw eggs are actually taking risks.

   About 20 years ago, researchers discovered that Salmonella enteretidis has entered the ovaries of the chicken and penetrated its eggs, particularly the egg yolks. An estimated 5 million eggs every year is infected with the enteretidis serotype. Eating eggs with these bacteria in the egg yolks can result to Salmonella food poisoning that is manifested by fever, nausea, vomiting, abdominal pain and diarrhea, which can complicate to meningitis, rheumatoid arthritis, kidney problems and heart disease. The historical statistics of the Center for Disease Control has pinpointed that Salmonella enteretidis could be the reason that sickens 200,000 to one million people annually, and kills 200 to 5,000 people every year. Government agencies in the US have implicated contaminated egg shells as the cause of the problem. In order to prevent such occurrences, it is suggested that eggs should not be eaten raw but must be cooked properly with the egg yolks firm.

2. Sprouts

   There are various kinds of sprouts, from alfalfa to mung bean sprouts to mustard, and they are widely available in the market, especially with the popularity of salad bars. Sprouts are the germinating forms of beans and seeds. According to research, sprouts are highly concentrated with vitamins, minerals, trace elements, enzymes and amino acids. They are best eaten cooked or uncooked.

   However, uncooked sprouts have been associated with several food-borne illnesses since the early 70’s. People who have weakened immune system, such as growing children and elderlies, are highly affected by the infection caused by Escherichia coli and Salmonella bacteria. Food poisoning due to E. coli and Salmonella results to fever, abdominal pain and diarrhea. A particular strain of E. coli that is common in various sprouts can damage the mucosal linings of the stomach and the intestines and will result to internal bleeding that causes the loss of blood that will eventually complicate to hemolytic uremic disease, kidney failure and death. Even if sprouts are cleaned thoroughly, the bacteria had already penetrated the internal parts of the plant because, according to the FDA, it is actually the seeds of the plants that are infested with bacteria. So it is suggested therefore to cook sprouts properly before eating.

3. Fish

   The citizens of Japan had been eating raw fish for centuries. But in the West, it has just grown popularity in magazines, chefs on television and in sushi bars. Fresh fish provides high amounts of nutrition than its cooked counterparts. However, studies have shown that improperly handled raw fish, such as the salmon, has the larva of the tapeworm called Diphyllobothrium latum lurking in its flesh. When this is ingested, it will take residence in the human intestines and will eventually grow to become one of the largest tapeworms in the world. These parasites have a special affinity to Vitamin B12 and will consume them. Early symptoms of infestation are related to depletion of this important vitamin. It is therefore recommended to cook the fish to kill all types of parasites living in the flesh. If planning to eat them raw, make sure that the fish is frozen at negative 31 degrees Fahrenheit for 15 hours to kill the larva.

4. Beef

   There had been several cases of food poisoning caused by eating beef, particularly ground beef, which is the main ingredient of the hamburger. Ground beef are exposed to more microorganisms than the whole beef. Microorganisms that invade include E. coli, Salmonella, Campylobacter jejuni, Staphylococcus aureus and Listeria monocytogenes; and these are all disease-causing microorganisms. Before eating beef, make sure to handle and cook them properly to kill all the bacteria. The USDA recommends freezing beef and ground beef at less than 40 degrees Fahrenheit. When cooking, make sure that the internal temperature of the meat has reached 160 degrees Fahrenheit for safer food quality.

5. Pork

   Pig’s meat, or pork, has always had bad reputation. For some religions, pork is thought to be unclean. In Germany, 150 years ago, the cause of death of a woman is identified to be a nematode called Trichinella spiralis. Trichinella’s host is pork. But aside from that, pork also harbors Campylobacter, Listeria monocytogenes, Salmonella and Yersinia enterocolitica. When eating pork, it is therefore important to cook them properly to kill the disease-causing microorganisms inside.

6. Potatoes

   Potatoes came from the tuber family, meaning they are roots that grow under the ground. There are several tubers, such as yams, carrots and beets, which are pleasant to eat raw – but not potatoes. Not only is it high in cellulose and starch, which makes it hard for the intestines to digest, but it also contains the toxic substance called glycoalkaloids, in the form of solanine and chaconine. The purpose of these compounds is to repulse predators of the fruit/tuber, such as humans. To lessen the effects of this identified poison, which comes in the form of headaches, abdominal cramps and diarrhea, potatoes must be peeled and cooked properly.

Sources
alternet.org
cspinet.org
hc-sc.gc.ca
anapsid.org
gourmet.com
madsci.org
fsis.usda.gov
raw-food-health.net