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Research shows that eating lofts of fresh fruits and vegetables reduces our risk of some cancers and other diseases, but we also hear of the risks associated with eating raw produce.
There have been cases of food-borne illnesses linked to melons, sprouts, spinach, tomatoes and several other items. The bacteria that cause these illnesses are destroyed by heating, but many fruits and vegetables, like lettuce, melons and strawberries, are never cooked, so you may wonder how to reduce the risk while getting the nutritional benefits.
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