A Food Poisoning Expert Reveals 6 Foods He Refuses To Eat!

For 20 years, Bill Marler is a lawyer specializing in trials concerning food poisoning.

Who is Bill Marler?
It is the lawyer who defended in court many customers who filed charges against the Chipotle chain of American fast food for being affected by E. coli, from their food. This intestinal bacteria is the cause of diseases such as urinary tract infections, gastroenteritis, meningitis, etc. Regarding this, Bill Marler stated in an article published by Health Insiders, Bottom Line all banned foods from your diet.

Having made profits of more than $600 millions in winning trials for foodborne illness, Marler said that the experience taught him that the game was not worth the candle, and he decided to avoid certain foods to prevent any risk.

What is food poisoning?
Food poisoning originates from the ingestion of water or food contaminated with pathogenic microorganisms or toxins. One cannot see, smell or taste these organisms. The worst part is that at a temperature between 39 and 140 °F, they can grow quickly to form millions of new bacteria in just hours. The risk of food poisoning increases particularly when it’s hot. Then people tend to organize picnics, buffets, beach days where the dishes are too long in the sun and the bacteria proliferate more rapidly in such conditions.

What are the early symptoms of food poisoning?
People usually suffer from cramps and stomach pains, strong diarrhea, repeated vomiting and possibly a throbbing headache.

What foods to avoid?
Foods to eat carefully are those that require strict control, in terms of time and temperature, to stay properly consumables. If they are not handled properly, harmful microorganisms can easily multiply there and cause relatively dangerous health problems.

1 – Raw oysters
This lawyer says he often witnessed seafood poisonings over the past five years than during the previous two decades. The main cause is global warming of the planet that has a direct impact on water and its temperature. Its increase promotes the growth of microbes and causes unpleasant indigestion. The Public Health Agency of Canada says the risk of illness is less if the oyster is cooked.


2 – Pre-cut or pre-washed fruits and vegetables

Of course, this practicality encourages consumers to buy, but think of all the hands through which these foods have passed before arriving in your kitchen, and risk of contamination.

3 – Raw Brussels sprouts
Epidemics due to the sprouts during the last decades have been incredibly frequent since this vegetable can cause intoxication due to thirty bacteria including salmonella (bacterial infection that causes fever, gastro enteritis …) and E. coli.

4 – Rare meat
Meat should be cooked to 320 degrees to kill any bacteria that can cause E. coli or salmonella.

5 – Uncooked eggs
A salmonella outbreak due to consumption of raw eggs had broken out in 80-90 years. Although the risk of poisoning due to uncooked eggs is lower than it was 20 years ago, our lawyer consumes them well cooked.

6 – Milk and unpasteurized juices
A common trend is encouraging people to drink milk and “raw” juices arguing that pasteurization impoverishes nutritional values of these liquids. According to Marler, pasteurization is not dangerous but raw drinks escape the stages of proper preparation and safe packaging, making them more inclined to give us bacteria, viruses and parasites.

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