19- Raw Eggs
Raw eggs are popular among athletes and have been consumed for centuries in Japan, but while being high in Vitamin D and omega-3 fatty acids, they have one major drawback: the danger of salmonella illness.
According to research, raw eggs can be contaminated with the dangerous bacteria Salmonella Enteritidis, which causes food poisoning and a variety of symptoms comparable to gastroenteritis. The illness can be treated with a high dose of probiotics, but because it can be severe, especially in immunocompromised and elderly persons, raw eggs should be avoided. Even if you don’t have a severe case and are young and healthy, the symptoms of salmonella infection are unpleasant – we’re guessing you don’t want to suffer from continuous diarrhea, cramping, nausea, and vomiting!
While the likelihood of raw eggs being contaminated is low – around one in every 30,000 eggs or 0.003%, according to a study conducted by the United States Department of Agriculture – it’s best to avoid eating eggs raw and instead enjoy them scrambled, poached, or boiled.
