COMPENDIUM ON FUNCTIONAL MEDICINE - Flipbook - Page 272
Asian Cuisine and Bean Sprout Considerations
Asian cuisine frequently incorporates bean sprouts and other raw
vegetables that may present increased parasite risk:
1. Bean sprouts (mung bean, soybean, alfalfa):
○ Warm, moist growing conditions ideal for parasite
proliferation
○ Often consumed raw or lightly cooked
○ Multiple outbreaks of foodborne illness linked to
commercial sprouts
2. Raw herbs and garnishes:
○ Cilantro, basil, mint commonly served fresh
○ May be washed in untreated water in some regions
○ Surface texture can harbor parasites despite washing
3. Street food preparation:
○ Variable hygiene standards
○ Possible cross-contamination
○ Limited refrigeration in some settings
A 2019 study examining Asian vegetables in North American
markets found that approximately 3.5% of samples contained
potentially pathogenic parasites, with bean sprouts and herbs
having the highest contamination rates [22].
Water-Related Sources
● Recreational waters: Lakes, rivers, swimming pools, and water
parks can harbor Cryptosporidium and Giardia.
● Unfiltered drinking water: May contain various protozoan
parasites, particularly in rural or wilderness settings.
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