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Aug 13, 2025
Leafy greens like spinach, cabbage, and lettuce are prone to bacterial contamination during monsoon due to stagnant water and damp storage conditions. Opt for well-cooked greens instead of raw salads to avoid infections.
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Avoid seafood in monsoon as fish and prawns are more likely to be contaminated during breeding season. Consumption during this time can cause food poisoning and severe stomach upsets.
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Popular snacks like chaat, pakoras, and golgappas sold by street vendors may carry water-borne bacteria. The damp, humid weather makes them a breeding ground for harmful germs.
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Though nutritious, mushrooms spoil quickly in the humid monsoon climate. If stored poorly, they can develop toxins leading to stomach issues. Consume only freshly sourced and well-cooked mushrooms.
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Pre-cut fruits from vendors are often exposed to flies and rainwater, increasing the risk of typhoid and cholera. Always wash and cut fruits fresh at home.
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Deep-fried snacks like samosas and bhajiyas may be tempting, but excess oil combined with the season’s high humidity can slow digestion and trigger acidity or bloating.
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Aerated drinks can lower mineral levels in the body, weakening digestion and immunity. Replace them with warm herbal teas or boiled water during rainy days.
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Milk, paneer, and curd from unhygienic sources spoil faster in monsoon. Always ensure your dairy is pasteurized and refrigerated properly to avoid gastrointestinal infections.
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Raw sprouts can harbor bacteria like E. coli and salmonella, especially in moist weather. If you want to consume them, lightly steam or sauté them before eating.
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