Don’t Let a Parasite Scare You Away From Your Greens

Aug 19

You've probably seen the headlines: roughly 5,000 cases of cyclosporiasis have been reported across at least 31 states this summer, with numbers running ahead of last year. It's a real outbreak worth taking seriously — but it's not a reason to cut fruits and vegetables out of your diet.

Five Ways to Keep Eating Produce Safely

1. Wash everything, including "pre-washed" bags. Rinse under running water and rub the surface, using a brush for firmer items like apples.

2. Cut away bruised or damaged spots. Washing reduces risk but can't guarantee removal, since the parasite can cling tightly to produce surfaces. So damaged areas are worth trimming off before eating.

3. Cook produce when you can. Heating food to 158°F or higher kills the parasite so roasted, sautéed, grilled, or steamed veggies are a safer bet than raw when you're unsure.

4. Go easy on the highest-risk items. Fresh cilantro, basil, leafy greens, raspberries, and salad mixes have the strongest track record in past outbreaks, largely because they're eaten raw. Try prepping your own salad from whole heads of lettuce instead of bagged mixes, or use frozen raspberries in smoothies.

Why Fruits and Vegetables are Worth the Potential Risk

Fruits and vegetables are where you get the vitamins, antioxidants, and fiber your body needs to recover and reduce inflammation. Nothing else in your diet fills that role as well. Cyclospora infections show up every year in the U.S., especially in spring and summer. This means the risk is real but manageable, not a reason for panic.

The nutrition gap you'd create by avoiding produce entirely is a much bigger, more certain hit to your training and recovery than your realistic odds of getting sick — especially if you're washing, trimming, and cooking when it makes sense. A few smart habits in the kitchen let you keep fueling well without living in fear of your salad.