19. Raw Eggs
Raw eggs are popular with athletes and have been eaten for centuries in Japan, but though they’re loaded with Vitamin D and omega-3’s, they carry one major drawback – the risk of salmonella poisoning.
Research has shown that there’s a serious possibility for raw eggs to be contaminated with the hazardous bacteria, Salmonella Enteritidis, which causes food poisoning and a range of symptoms similar to gastroenteritis. The condition can be treated with a potent dose of probiotics but as it can be severe, particularly in immunocompromised and elderly people, it’s best to give raw eggs a miss. The symptoms of salmonella poisoning are pretty unpleasant even if you don’t get a severe case and are young and healthy – we’re betting you don’t really want to suffer from chronic diarrhoea, cramping, nausea, and vomiting!
While it’s true the likelihood of raw eggs being contaminated is small – around 1 in every 30,000 eggs or 0.003% according to a study conducted by the U.S. Department of Agriculture, to remain salmonella free, it’s best to avoid eating eggs raw and enjoy them scrambled, poached, or boiled instead.