Tag: Uncooked grains

According to the Centers for Disease Control and Prevention (CDC), several outbreaks of foodborne illness have been linked to raw flour in recent years. This stark reminder raises a crucial question for many: is it possible to eat raw wheat safely? In short, it is not recommended due to significant health risks, including bacterial contamination and poor digestibility.

While soaking grains is a beneficial step in food preparation, simply drinking the water from uncooked, overnight-soaked barley is not recommended. The traditional and safest method involves boiling the grains to properly extract nutrients and eliminate potential risks associated with raw grains.

Studies comparing cooked and uncooked quinoa show that the cooked version has a higher digestibility yield, making its nutrients more readily available to the body. Given this, the common question remains: is uncooked quinoa ok to eat, or is cooking a non-negotiable step in preparation?

According to the U.S. Food and Drug Administration (FDA), raw flour is a raw food that has not undergone a 'kill step' to eliminate harmful bacteria. This means consuming uncooked wheat products, including flour and dough, poses significant health risks due to potential bacterial contamination.

Over 60% of raw food enthusiasts report their diet consists of at least 70% raw food, but the question remains: Can I eat bread on a raw diet? The answer is generally no, if you're thinking of traditional loaves, but there are safe, raw bread alternatives made with sprouted grains and a dehydrator.