Expert reveals three vegetables you should never eat raw

A senior gastroenterologist from Delhi is challenging the popular raw food movement by highlighting the hidden dangers of certain unbaked greens and nightshades.

Dr Shubham Vatsya, based at Fortis Hospital, Vasant Kunj, issued a health advisory on Thursday identifying three specific vegetables that must always be cooked to avoid severe illness.

The dangerous three

Spinach: Often a salad favourite, raw spinach can carry E. coli and tapeworm eggs that survive washing. Dr Vatsya noted, “Raw spinach also contains oxalates, which increase the risk of kidney stones.”

Cabbage: This vegetable is a known gateway for parasites. If tapeworm larvae enter the bloodstream, they can migrate to the brain, causing neurocysticercosis. He warned: “If tapeworm eggs enter the bloodstream, they can reach your brain and cause serious diseases.”

Eggplant: Also known as brinjal, it contains solanine, a natural toxin. “Brinjal (eggplant) contains solanine toxins that can cause nausea and digestive problems. Cooking neutralises solanine,” the doctor explained.

The solution is simple: heat. Steaming or boiling these vegetables kills bacteria and parasites while breaking down harmful chemical compounds.

Dr Vatsya emphasised that "Healthy eating isn’t just about what you eat, it’s about how you prepare it."

By avoiding the raw versions of these three items, diners can enjoy the nutritional benefits without the risk of an emergency hospital visit.

Digestion is made easier, and the dangerous threat of brain parasites or painful kidney stones is effectively neutralised through basic culinary heat.

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.