Food Poisoning Expert Reveals Which Foods You Don't Consume

You don't have to make much effort to list a number of culinary programs, whether it's recipe, competition or healthy eating. Even though we are increasingly open to experimenting with new recipes and giving ingredients and preparations unprecedented a chance, we still don't know much about foods that, for some reason, can hurt us.

IFL Science spoke to attorney Bill Marler, who has been working on food issues for over 20 years and caring for people who have fallen ill after eating certain foods. With so many years of career, Marler has chosen some items that are simply out of her range of food choices and explained her reasons for this. Check it out below:

1 - Raw oysters

Yeah - bad news for those who like seafood. According to Marler, the past five years have been filled with cases of people who have actually fallen ill after eating this food, and according to him, it is his fault that global warming has increased the temperature of Earth's waters. This variation is ideal for the proliferation of microorganisms that end up contaminating oysters.

2 - Fruits and vegetables that are sold already washed and cut

Marler is categorical on this issue and says avoiding such foods as you would avoid a plague. He explains that, although they seem more practical and convenient, previously cut and washed food is handled by others and exposed to all kinds of contamination. For him, it is not worth the risk.

3 - Raw sprouts

The last two decades have been filled with cases of bacteria present in these types of foods, especially salmonella and E. coli . Marler says he simply can't eat these products, especially if they're raw.

4 - Rare meat

This will make many people - including many chefs - sad, but the truth is that, according to Marler, the meat must be cooked at 160 ° C for salmonella and E. coli to be killed and not hurt to those is eating. Unfortunately for some, this means not eating meat that is too red.

5 - Eggs with the raw yolk

Yeah, guys, this lawyer really came to cause controversy. If you are the type who likes that fried egg with the raw yolk, you can separate the handkerchief and cry in the corner of the kitchen. Unfortunately, when we eat the egg this way, or in any other way that it is not fully cooked, we significantly increase the chances of getting some food poisoning.

6 - Unpasteurized juices and milks

It is true that many lines of nutritional study support the idea that pasteurization of milk and some types of juice is a process capable of reducing the nutritional value of these products. However, Marler says that what really hurts is to consume these items in their natural state, since the risk of proliferation of bacteria, viruses and parasites is much higher in these cases. For him, there is no benefit that makes the risk of consuming these products worthwhile.

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Always remember, in these cases, that the above relationship was made by a person who works with the industry and, because of that, has their preferences and dietary requirements. You have every right to agree or disagree with them - by the way, if you care about the quality of the food you eat, it is best to always seek support from a nutrition specialist.

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