Given how much nutritionists have buggered up diet advice (see fat), I have little confidence that this advice is of much value. But I still find it interesting, even intriguing, in part because these are food-safety experts and not necessarily Victorian/Puritan/moralistic nutritionists.
Eating healthy doesn't just mean chowing down on things that might affect your waistline—it also encompasses making sure the food you're eating won't send you running to the porcelain throne, thanks to vicious bacteria. Check out the items food-safety experts don't let pass their lips...
- Alfalfa, radish, and other raw sprouts. [EE: I like sprouts, so I'll take my chances.]
- Buffet food. [EE: especially if there are no sneeze shields]
- Raw or undercooked beef. [EE: I'll take my chances with medium rare for steak and roasts]
- Raw eggs. [EE: the article seems more concerned about raw eggs in tropical developing countries. I'm not that keen on them myself, but I think I like them in raw cookie dough or milkshakes, etc.]
- Cantaloup. [EE: huh? again, I'll take my chances]
- Raw oysters. [Ms Eclectic loves 'em. Not me.]
- Raw milk. [EE: on the farm, I loved it. But in the city, bring on the preservatives and pasteurization.]
- Edamame. [EE: I had no idea what this is. I've probably had it and not known what I was eating. Cooked it'd probably be alright. The explanation sounds more xenophobic than helpful.]
To be honest, my own risk-reward trade-off assessment has led me to decide I don't much care about this advice. I tend to like my ground meats cooked up to medium well, and I don't eat plain raw eggs or raw oysters.
Otherwise, phhhttt.