When people think of parasites, they often picture frightening organisms that steal nutrients and cause serious disease. In truth, parasites have been a threat to human health for thousands of years. Even today, nearly 2 billion people worldwide are infected annually, with hundreds of thousands of deaths reported. Thanks to improved sanitation, many countries — including Vietnam — have controlled the spread of several parasitic diseases. Still, the risk of infection in everyday life remains. Surprisingly, some of the vegetables we commonly eat are considered “parasite hotspots”, especially when eaten raw or undercooked. 5 Vegetables That Commonly Harbor Parasites 1. Water Chestnut Because it grows in swamps and paddy fields, water chestnut is highly susceptible to worms and harmful bacteria. Eating it raw can cause digestive illness, especially in people with weaker stomachs. 2. Water Celery This plant thrives in damp, muddy environments, which makes it a potential carrier of liver flukes. Consuming it raw increases the risk of diseases that can spread from livestock to humans. Continued on next page: For complete cooking times, go to the next page or click the Open button (>), and don’t forget to SHARE with your Facebook friends.