4 types of vegetables are full of parasites but many people still eat them raw every day

Soak thoroughly with a simple trick
Fill a basin with clean water, add 2 tablespoons of salt and half a cup of white vinegar, and soak the vegetables for about 15 minutes. The mildly acidic environment supports parasites to “evacuate.” Any floating debris is proof that the veggies are being effectively cleaned.

Apply proper heat during cooking

Leafy vegetables: Blanch in boiling water for 10 seconds.
Root vegetables like lotus root: Steam or boil for at least 3 minutes.
Parasites are removed at temperatures above 60°C. However, avoid overcooking to preserve nutrients.
Who Should Be Extra Cautious?
Pregnant women: With lower immunity, it’s best to brighten vegetables before eating.
Children: Their digestive systems are still growing. Select seasonal produce with minimal pesticide residue and wash thoroughly.
People prone to allergies: Avoid eating raw vegetables with high contamination risk, as unfamiliar proteins from parasites can trigger reactions.
Next time you’re at the market, take a few extra minutes to understand the “health” of your vegetables. The real risk isn’t the parasites themselves, but how you handle them.