Parasites are often seen as dangerous organisms that steal nutrients and cause disease, a reputation that is largely justified. For thousands of years they have threatened human health, and today nearly two billion people are infected each year, with hundreds of thousands of deaths reported worldwide.

Better sanitation has helped many countries, including Vietnam, reduce the spread of several parasitic diseases. However, infection risks still exist in daily life, especially through contaminated food. Some common vegetables can become “parasite hotspots,” particularly when eaten raw or undercooked.

Water chestnut grows in swamps and rice paddies, environments where worms and harmful bacteria thrive. Consuming it raw can lead to digestive illness, especially in people with sensitive stomachs.

Water celery also grows in damp, muddy areas, making it a possible carrier of liver flukes. Eating it raw increases the risk of diseases that can be transmitted from livestock to humans.

Arrowhead and water caltrop can also harbor parasites. Arrowhead’s surface allows parasites to attach easily, and if undercooked they may enter the body and cause infections. Water caltrop, often eaten raw for its sweet taste, may contain worms that can cause stomach pain, diarrhea, and even anemia.

Lotus root grows in muddy ponds where parasite eggs may be present. Eating it raw can allow these organisms to reach the intestines and cause digestive problems. Proper washing, peeling, and thorough cooking of vegetables, along with good kitchen hygiene, greatly reduces infection risk and is far more effective than treating parasites after infection occurs.