Which vegetables cannot be eaten raw

Gastroenterologist revealed who should absolutely not eat raw vegetables and fruits

Raw vegetables are a true treasure trove of fiber, water, vitamins, and minerals. However, as gastroenterologist and nutritionist Anastasia Chizhikova warns in an interview with Health Mail, there are categories of people for whom consuming unprocessed vegetables and fruits can cause serious harm.

Patients with chronic diseases of the gastrointestinal tract, those in the post-operative period, or those on a gentle diet should be especially careful. For peptic ulcer disease, gastritis, colitis, pancreatitis, irritable bowel syndrome, and diseases of the biliary tract during acute phases, specialists recommend limiting or completely excluding rough fiber. During acute intestinal infections, a complete avoidance of fresh vegetables and fruits is also necessary.

White cabbage, although a valuable source of fiber and vitamin C, can cause severe flatulence in its raw form, triggering painful spasms. At the same time, boiled or stewed cabbage irritates the digestive system significantly less while retaining most of its beneficial properties, despite some loss of vitamin C.

Beetroot demonstrates a surprising feature – after heat treatment, it completely preserves its entire complex of vitamins and minerals.

And some beneficial substances become available only after cooking.

Interestingly, carrots and tomatoes become enriched with antioxidants after boiling or stewing, including lycopene, which effectively reduces the risk of developing cardiovascular and oncological diseases.