Stop Eating Raw Veggies in Monsoon Without This Step

Rainy season may feel refreshing, but it also brings along a hidden health risk—contaminated vegetables. According to nutritionist Kiran Kukreja, many vegetables, especially leafy greens, capsicum, and cruciferous types like cabbage and cauliflower, are more likely to be exposed to invisible bacteria during this time. The surprising part? Most of us eat these raw in salads without a second thought.

Salt Water Isn't Just an Old Trick

Before you even think about cooking or eating your veggies, give them a soak in salt water for about five to seven minutes. This helps dislodge dirt and some of the nastier stuff you can't see. After that, rinse them properly with clean water. You don't need fancy cleaners; just this basic method does the job well.

Light Steam = Fewer Germs, Same Nutrients

Here's the real game-changer: a light steam. Boil water, place the veggies in a steamer or colander over the pot, and let them steam for 2–3 minutes. That's it. It kills off most bacteria without turning your food to mush or stripping away all the good stuff.

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Quick Tip Worth Sharing

A lot of people still eat raw veggies during monsoon, unaware of the risks. If someone in your home handles cooking, it's worth mentioning this. A little effort goes a long way in avoiding food poisoning or stomach trouble, especially when it only takes a few extra minutes.