I’m a Gut Health Scientist. These Are the 5 Foods I Never Eat
A gut health scientist avoids these five foods to lower his food poisoning risk. The most surprising one? A healthy lunch staple.
Jordan Haworth, a gut health scientist at the Functional Gut Clinic in the U.K., has identified five foods he never eats. The first on his list is raw oysters. As filter feeders, oysters absorb everything in the surrounding water, including harmful bacteria and pathogens. While he occasionally consumes them when cooked or treated through a depuration process, he recommends cooking or depuration when eating oysters to reduce the risk of foodborne illness.
Another food Haworth avoids is sushi. While sushi-grade fish undergoes freezing to kill parasites, it does not eliminate bacterial risks. Haworth advises caution when purchasing heavily discounted sushi that has been sitting on shelves for extended periods. Sprouts, although nutritious, pose a significant food safety risk due to the warm and wet conditions in which they are grown and their raw consumption.
Haworth also recommends steering clear of pre-packaged salads, as they can be contaminated during various stages of harvesting, processing, packaging, and transportation. The CDC has documented numerous food poisoning outbreaks linked to leafy greens, making them a potential source of bacterial contamination. Haworth suggests purchasing individual greens and washing them thoroughly to minimize the risk of foodborne illness.
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