1. Raw cashews—not actually raw—and that’s a good thing.

Here’s the deal: Raw cashews you find in stores aren’t really raw. They contain urushiol, which is the same compound in poison ivy. Eating or touching them in their natural state can cause serious digestive and skin reactions. They should always be steamed or roasted before hitting the shelf. For this reason, you should leave raw cashew handling to the pros. You can still enjoy the safe version in moderation, as they are a good source of iron, magnesium, and plant-based protein.