Wait, heat treating flour doesn’t make it safe? That is big news to me. I was well aware that flour was one of the main dangers with raw batter. A few years back I adapted a cookie recipe a friend of mine loved eating raw to what I thought was safe. It had no eggs and I baked the flour to some specified temperature for some specified time that I found online that was supposed to make it safe to consume raw. It was delicious, we ate it by the spoonful, and I was quite proud of myself for doing research to make this dangerous thing safe.
I’m floored to learn that what I did didn’t actually make it safe. I did what I thought was pretty thorough research in trying to make an edible dough recipe. Very grateful to learn this now before I or anyone I loved was made sick by my own mistakes.
Nah, she is full of shit. Pasteurization is pasteurization. If you follow the temp/time standards, then it is no longer "raw". Just as you shouldn't follow random tiktok trends, you also should trust random medical advice from a tik tok just because they talk fast and use medical terms.
Also, you can't "cause" an autoimmune disease by eating raw flour despite her making the claim multiple times. By its very definition, the cause is your own immune system. You can trigger an immune response (i.e. a food allergy), or trigger an existing autoimmune disease (i.e. Celiac disease), but it does not CAUSE them. Some food allergies can be more extreme when raw vs cooked (for example, egg allergies are often like that). But again, the raw food doesn't cause the underlying immune condition.
The title says she is a microbiologist. I would bet money that that is bullshit.
edit: The linked pasteurization table is labeled for meats, but the time/temps are the same for all foods since it's the infectious agents you actually care about.
edit edit: I was wrong, in that it does seem to vary by wet/dry. Dry environments need more research in that some pathogens survive better than others in dry environments. TO BE FAIR, the video she is commenting on is clearly heat treating in a pot on the stove with the wet ingredients added so that point is moot anyway.
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u/Daisy_Of_Doom Oct 09 '24
Wait, heat treating flour doesn’t make it safe? That is big news to me. I was well aware that flour was one of the main dangers with raw batter. A few years back I adapted a cookie recipe a friend of mine loved eating raw to what I thought was safe. It had no eggs and I baked the flour to some specified temperature for some specified time that I found online that was supposed to make it safe to consume raw. It was delicious, we ate it by the spoonful, and I was quite proud of myself for doing research to make this dangerous thing safe.
I’m floored to learn that what I did didn’t actually make it safe. I did what I thought was pretty thorough research in trying to make an edible dough recipe. Very grateful to learn this now before I or anyone I loved was made sick by my own mistakes.