What Mexican foods are harmful?

Gastrointestinal diseases, as well as other types of disorders and allergies, are some of the complications that arise from the consumption of certain types of toxic foods, due to certain conditions of consumption or properties thereof. We will discuss whether Mexican foods actually do harm. In particular, there are some toxic foods in the diet of Mexicans that trigger diseases such as salmonellosis, gastroenteritis and botulism, which are due to various forms of contamination, whether in their sale, consumption or production. In addition to the properties of a food, whose consumption in itself can mean a risk of disease, certain factors can increase said danger, such as contamination by contact, irrigation or use of chemicals; the lack of hygiene in their preparation (dirty hands, loose hair, exposing them to ideal temperatures for their degradation), as well as the conditions of their ingestion (eating on the street, consuming them raw, etc.). The culprits The main toxic foods that have been identified in our diet, as causing diseases and digestive disorders, are:

1. Shellfish, meats (beef, pork) and organ meats. Contaminated from their upbringing, treatment and consumption conditions. Due to their high water content, they are more prone to the formation of bacteria and harmful microorganisms.
2. Dairy and eggs. They can become contaminated and transmit streptococcus and salmonella, among other diseases; Furthermore, if they are not kept at adequate temperatures, they form breeding grounds for bacteria.
3. Potatoes and almonds. When potatoes are kept in cans for a long time, they can develop fungi and cyanide radicals in the c as almonds, so both can be very toxic.
4. Cereals. Due to the presence of fungi and yeast, its color, aroma, flavor and shape are modified, which can wreak havoc on intestinal health.
5. Canned and processed. In addition to botulism, eating expired foods can cause serious poisoning and digestive disorders. Not all Mexican foods are harmful. In addition to good hygiene, to prevent damage from the consumption of toxic foods, it is vital to pay attention to the senses, which are the first alarm we have, since the mere fact of perceiving differences in their flavor, texture and aroma, the mere fact of trying them once does not imply a serious risk, but it is a way to prevent further consequences.