5 vegetables you should never eat raw — they may hide worm nests that turn into parasites in your stomach

Parasites are often associated with severe illness and fear, yet they have affected humans for thousands of years and remain a major global health issue. Nearly two billion people are infected annually, with many deaths linked to parasitic diseases. Although better sanitation and healthcare have reduced cases in some countries, everyday exposure risks still exist.

Food is one of the most underestimated transmission routes, especially vegetables grown in wet and muddy environments. Such conditions allow parasite eggs and larvae to thrive. Consuming these vegetables raw or insufficiently cooked greatly increases the chance of infection, making awareness and proper preparation essential.

Water chestnut, popular for its crunch and sweetness, grows in flooded areas rich in worms and bacteria. Eating it raw can lead to digestive problems such as nausea, abdominal pain, and intestinal infections.

Water celery thrives near rivers and wetlands, where parasites like liver flukes are common due to nearby livestock and wildlife. If not cooked thoroughly, it may cause infections affecting the liver and digestive system.

Arrowhead and water caltrop are also risky. Arrowhead’s uneven surface allows parasites to attach easily, while water caltrop, often eaten raw, may carry intestinal worms that cause diarrhea, cramps, and even anemia.

Lotus root grows deep in muddy ponds where parasite eggs are widespread. Poor washing or eating it raw can result in ulcers, chronic diarrhea, and long-term digestive issues.

Preventing infection starts with careful washing, scrubbing, peeling, and thorough cooking. Using clean water and proper heat effectively kills parasites, helping ensure vegetables remain a safe and healthy part of the diet.