Many think that food, when eaten raw, will always be healthier. This statement is true for vegetables â€" vegetables, fruits or vegetables â€" but a horse of a different color as we're talking chicken, red beans, tuna and rhubarb leaves, according to my aggregator well-being. Learn why.
1. Friend
Americans eat more chicken than beef or pork per year. In 2013, each person ate about 83 pounds of chicken, against 56 kilos of meat and 47 pounds of pork, according to the u.s. Department of agriculture (USDA).
Sometimes, due to the way he is treated in the processing plants, the raw chicken contains Salmonella, a group of bacteria that is the most common cause of food poisoning. Four to seven days after consumption, the bacterium infects the intestinal tract, causing fever, diarrhea, abdominal cramping and vomiting. This, however, is the best-case scenario.
Last year, the two chicken processing units of Foster Farms caused an outbreak of Salmonella Heidelberg infection, a type of bacteria resistant to antibiotics. In total, 621 people in 29 States and Puerto Rico have been infected. Despite not having been recorded deaths, 38 percent of people who got sick were hospitalized, with many suffering septicemia, a blood infection that can cause death.
Try to avoid eating raw chicken, making sure the kitchen at a temperature of at least 165 degrees â€" in order to kill Salmonella. In addition, do not wash the chicken and use paper kitchen towels.
2. Beans-RedÂ
The red bean is nutritious, since they contain potassium, magnesium, fiber, iron and proteins. With all these nutrients, is able to reduce the bad cholesterol, fight cardiovascular disease and increase the feeling of satiety.
"Designated by its resemblance to the shape of one of our organs [kidney], the red color of this type of beans certify their high concentration of antioxidants that fight disease," said the Time Janet bond Brill, a specialist in nutrition and fitness.
But, believe it or not, the beans coming out of Tin are not raw. They are already cooked, fortunately, because if they were, many could get sick. The red beans have high concentrations of phyto-hemagglutinin, a lectin which is a natural toxin. According to the Food and Drug Administration (FDA), u.s. federal agency that regulates the use of medicines, this chemical can cause "nausea", vomiting, diarrhea and abdominal pain.
Despite the fito-hemagglutinin be more concentrated in the red beans, can also be found in beans, beans Chand and green beans. Opt for canned versions to avoid any bodily harm.
3 Tuna
The large fish accumulate in fatty tissues that absorb mercury from their prey, in its most toxic form (methylmercury). There are seas like the Mediterranean, which are too contaminated by metal, released by industry. But the risk cannot be excluded that represent the fish fished in other seas, as these tend to be migratory. Mercury can cause serious changes in the brain development of fetuses and babies.
Considering that the tuna can reach 4.5 m in length and weigh more than 740 pounds, this can mean high mercury content. It is common to find tuna in sushi and, especially, in children's lunchboxes, since it provides Omega-3 fatty acids are essential to the body which contribute to heart health.
Regardless of whether the canned tuna is or if it's in the raw state, it is important to know that contains mercury and that consume a lot of this food can cause mercury poisoning. Symptoms usually are high blood pressure, endometriosis and headaches, as well as muscle spasms, loss of coordination, weakness, muscle atrophy, and impaired cognitive function.
The u.s. Environmental Protection Agency (EPA, the acronym in English) suggests eating just 300 grams per week of a variety of fish and shellfish, such as shrimp, canned tuna, salmon and catfish, which contain lower levels of mercury. The tuna has a delicious flavor and is a very healthy food, but it is important to moderate their consumption to avoid poisoning seriously.
Rhubarb 4.Folhas
In the United States, many people grow rhubarb in their gardens because the stalks of the plant, when cooked with sugar become a delicious dessert or filling for pies or cakes. But the leaves of this plant can make us sick.
The leaves contain high levels of oxalic acid, which can also be found in bleach and pesticides. Symptoms of poisoning by ingestion of oxalic acid include nausea, vomiting, abdominal pain and bleeding and can lead to death, according to the National Institutes of Health.
Choose to remove the leaves and eat the rhubarb in a secure manner. But if the rhubarb has been subject to freezing temperatures, it is best to throw it away â€" the cold causes chemical reactions inside the plant, releasing toxins in the thallus.
Foto: dominik18s/Creative Commons
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