4. Wild Frogs and Snakes:
Wild frogs and snakes can carry parasites, particularly frog tapeworm larvae. These parasites can attach to the human intestine and migrate to the brain through the bloodstream.
Prevention: Cook these foods at 100°C for at least 2 minutes to kill parasites.
5. Raw Fish:
Raw fish may harbor parasites such as liver flukes. Infection leads to liver damage, abscesses, cirrhosis, bile duct obstruction, and other serious complications.
6. Raw Shrimp and Crab:
Raw shrimp and crab can contain lung flukes that infect the lungs, causing coughing up blood.
Many people enjoy raw or marinated shrimp and crab, but vinegar, soy sauce, or alcohol used in marination cannot completely kill parasites.
7. Water Chestnuts:
Water chestnuts are nutritious and tasty but are grown in muddy, bacteria-rich environments, making them susceptible to contamination. Boiling water chestnuts briefly (about 15 seconds) can remove oxalic acid and reduce parasite risk.
8. Water Caltrop (Trapa):
Water caltrop, also known as water chestnut, is nutritious and loved for its crunchy, sweet taste. However, it grows in muddy, wet fields prone to bacterial and parasitic contamination. Many people mistakenly eat it raw without peeling, risking ingestion of worm larvae.
Prevention: Peel thoroughly before eating. It can also be boiled or cooked in soups and salads.
Conclusion:
To avoid parasitic infections, always ensure thorough cleaning and cooking of these high-risk foods. Eating safely protects your digestive system, internal organs, and overall health.
