The rainy season brings with it a wave of infections, allergies and season borne ailments that happen due to excessive humidity and moisture, which further acts as a catalyst for breeding of harmful bacteria and pathogens. This is why health experts suggest avoiding consumption of certain foods during this season and leafy greens are also on the list! Well, here are some greens that must be avoided in this season.
Spinach
Palak, spinach is highly perishable and tends to trap mud, grime, and insects in its stems. During monsoon, the damp weather makes it more susceptible to bacterial and fungal growth, increasing the chances of gastrointestinal infections. If consumed without thorough cleaning and cooking, spinach can cause stomach upsets or parasitic infections like giardiasis.
Fenugreek Leaves
Methi leaves, though rich in iron and fiber, can harbor invisible germs and insects during the rainy season. The high moisture content in the air encourages the growth of mold and mildew on these soft, absorbent leaves. If not handled properly, eating contaminated methi may lead to bloating, indigestion, or even food poisoning.
Amaranth
Amaranth leaves can become slimy and develop bacterial growth in humid weather. Even when refrigerated, their shelf life is shortened during monsoon. Because these leaves tend to wilt fast, they can also carry contaminants from rainwater if not washed meticulously. Consuming spoiled chaulai may irritate the stomach or trigger allergic reactions in sensitive individuals.
Mustard Greens
Mustard greens are coarse and can trap more dust, rain splatter, and pollutants, especially when grown near roadsides or open fields. During the rainy season, these greens are more vulnerable to fungal infections such as mildew. Improper cleaning or undercooking can lead to gut disturbances or microbial infections.
Coriander
Fresh herbs like coriander often look appealing but are one of the riskiest during monsoon. Because they are usually eaten raw in chutneys or as garnishes, they often escape thorough cooking, a step that kills harmful microbes. During the rainy season, dhania can carry E. coli and other bacteria that cause diarrhea and stomach infections.
Lettuce
Lettuce, rocket, and other salad greens are especially risky because they are eaten raw and are hard to clean thoroughly. Their creased surfaces and delicate texture make them ideal hosts for bacteria, especially if irrigated with contaminated rainwater. Eating these uncooked during monsoon can put you at risk of typhoid, cholera, or foodborne illness.
Spinach
Palak, spinach is highly perishable and tends to trap mud, grime, and insects in its stems. During monsoon, the damp weather makes it more susceptible to bacterial and fungal growth, increasing the chances of gastrointestinal infections. If consumed without thorough cleaning and cooking, spinach can cause stomach upsets or parasitic infections like giardiasis.
Fenugreek Leaves
Methi leaves, though rich in iron and fiber, can harbor invisible germs and insects during the rainy season. The high moisture content in the air encourages the growth of mold and mildew on these soft, absorbent leaves. If not handled properly, eating contaminated methi may lead to bloating, indigestion, or even food poisoning.
Amaranth
Amaranth leaves can become slimy and develop bacterial growth in humid weather. Even when refrigerated, their shelf life is shortened during monsoon. Because these leaves tend to wilt fast, they can also carry contaminants from rainwater if not washed meticulously. Consuming spoiled chaulai may irritate the stomach or trigger allergic reactions in sensitive individuals.
Mustard Greens
Mustard greens are coarse and can trap more dust, rain splatter, and pollutants, especially when grown near roadsides or open fields. During the rainy season, these greens are more vulnerable to fungal infections such as mildew. Improper cleaning or undercooking can lead to gut disturbances or microbial infections.
Coriander
Fresh herbs like coriander often look appealing but are one of the riskiest during monsoon. Because they are usually eaten raw in chutneys or as garnishes, they often escape thorough cooking, a step that kills harmful microbes. During the rainy season, dhania can carry E. coli and other bacteria that cause diarrhea and stomach infections.
Lettuce
Lettuce, rocket, and other salad greens are especially risky because they are eaten raw and are hard to clean thoroughly. Their creased surfaces and delicate texture make them ideal hosts for bacteria, especially if irrigated with contaminated rainwater. Eating these uncooked during monsoon can put you at risk of typhoid, cholera, or foodborne illness.
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