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.
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.
Continue Reading This Article
