Why should you avoid eating raw salads in monsoons?
This happens due to the humid weather, which makes it favorable for the bacteria and parasites to thrive and grow. This is why eating mindfully in this season is essential. While there's no denying that raw salads are usually a great option for health and nutrition, consuming them during the rainy season can do more harm than good. Here's why health experts advise limiting or avoiding raw salads in monsoons.
Higher Risk of Bacterial Contamination:
Raw vegetables used in salads—like lettuce, tomatoes, cucumbers, and spinach—are often contaminated with bacteria such as E.
coli, Salmonella, and Listeria during the monsoon due to muddy water and poor washing practices. These pathogens thrive in warm, moist environments and can cause severe stomach infections.
Washed But Not Safe
Even thorough washing may not remove all microbes, especially when water quality is poor. According to a study published in the International Journal of Food Microbiology, even clean-looking produce can carry harmful microorganisms if they were irrigated with contaminated water or handled without hygiene.
The monsoon season exacerbates this problem.
Risk of Parasitic Infections:
Many raw vegetables carry microscopic parasites like Giardia lamblia and Entamoeba histolytica, which are particularly active during monsoon. These can cause prolonged digestive issues, including diarrhea, bloating, and abdominal cramps. Cooking vegetables helps kill these organisms, but raw salads leave you exposed.
Weakening Digestive Fire (Agni)
According to Ayurveda, the monsoon season weakens digestive strength, or 'Agni.'
Raw salads, being fibrous and cooling in nature, are harder to digest during this time. This can result in indigestion, gas, and discomfort. Lightly sautéed or steamed vegetables are preferred to support the digestive system.
Food Spoilage Is Faster in Humidity
Monsoon humidity accelerates spoilage. Pre-cut salads sold outside or stored for long durations can become stale quickly and harbor mold or fungus. A study in the Journal of Food Protection revealed that pre-prepared salads had higher microbial loads in humid conditions, especially if stored at improper temperatures.
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