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Incredible Study: Here’s Why You Should Never Eat Raw Dough

A study has now determined why you should never eat raw dough and how dangerous it can be.

Raw dough causes nausea and stomach ache? – The flour may be the culprit

The risk of salmonella infection is well known, but this is not the case with E. coli from raw dough. According to an American study, flour can trigger a life-threatening intestinal infection. E. coli can cause severe diarrhea, vomiting and stomach cramps. These bacteria get into grain, for example, via fertilizer or animal excrement.
The so-called E. coli bacteria (Escherichia coli)
According to the Federal Institute for Risk Assessment (BfR), if floury dough and other dishes are baked at these high temperatures for at least two minutes, consumption is already safe.

With these tips, you can snack on dough without hesitation

Our tips:
If you bake with children, you cannot prevent one or two snacks. Therefore, it is best to bake a dough
If you use nut flour
Make sure your ingredients are organic
However, if you are pregnant or generally have a sensitive stomach, you should stick to the baked cookies.
If you want to snack on the dough without hesitation, then the “Cookie Dough” food trend is also suitable. This dough is without eggs and often also without flour. In addition, it does not contain any leavening agents. This cookie dough is deliberately intended for raw consumption and tastes just as good.

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Make Your Own Raw Blueberry Cheesecake

These cake minis not only look good enough to eat, but they also taste super delicious! And best of all: The blueberry cheesecake is complete without refined sugar – only blueberries, dates, and agave syrup provide the wonderful sweetness of the purple cake cubes. Get the Raw Blueberry Cheesecake recipe here!

Healthy cake minis with blueberries

Hardly anyone with a sweet tooth says no to cheesecake – and certainly not with this smart variant! Because the Raw Blueberry Cheesecake contains no industrial sugar, is vegan, and is full of healthy nuts.

The cake base made of almonds and dates is spread with an alternative made of cashew nuts instead of the usual cream cheese cream – also super creamy! Blueberries in the fresh and frozen version provide the beautiful summery purple. Of course, all other seasonal berries can also be used for this raw cheesecake.

And best of all: This recipe is also great for those who don’t like baking because the blueberry cheesecake is “finished” in the icy freezer instead of the hot oven. If guests come spontaneously, you are well prepared.

The Raw Blueberry Cheesecake is so healthy!

With only 42 grams of fat per 100 grams, cashew nuts are among the relatively low-fat nuts. They are rich in vegetable protein and magnesium. The latter makes them the perfect nerve food for vegetarians and vegans.

Blueberries contain plenty of myrtillin, a natural coloring agent that is not only responsible for the deep blue color: it primarily neutralizes free radicals, which play a key role in the development of chronic diseases and premature aging processes. It also promotes the elasticity of the blood vessels and thus has a preventive effect against heart and circulatory diseases.

Make your own raw blueberry cheesecake

The ingredients:

  • 300 g almonds (unpeeled)
  • 200 g dates (pitted)
  • 450 g cashew nuts (soaked overnight)
  • 50 ml agave syrup
  • 150 g coconut oil
  • 1 tsp vanilla pulp
  • 1 lemon (juice)
  • 5 tbsp grated coconut
  • 50 g blueberries (frozen)
  • 50 g blueberries (fresh)

The preparation:

  1. For the base of the Raw Blueberry Cheesecake, place the almonds and dates in a high-speed food processor and blend to form a “crust pastry”. Depending on how sticky the mixture is, add water or plant-based milk.
  2. Place the finished dough base in a freezer-proof form (e.g. 26 x 20 centimeters) and press firmly. Put in the freezer.
  3. Now put the cashew nuts, which have been soaked overnight, together with the agave syrup, melted coconut oil, vanilla pulp, and the juice of one lemon in a food processor and mix to a creamy mass.
  4. Halve the cashew mass. Mix one half with 3 tablespoons grated coconut, but the other half back into a food processor, and mix with the frozen blueberries.
  5. Take the dough base out of the freezer and first spread it with the light cashew coconut mixture. Then spread a few fresh blueberries on top and cover with the cashew-blueberry mixture. Garnish with more blueberries as you like or add them to the serving.
  6. Now put the Raw Blueberry Cheesecake in the freezer for about 30 minutes. About 10 minutes before serving, take the blueberry cheesecake out of the freezer and top with the remaining 2 tablespoons grated coconut and remaining blueberries.
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These Foods Are Not Good For You in Their Raw State

Many foods that most of us have at home are actually toxic – especially when raw. Here are seven toxic foods we still eat regularly.

bitter almonds

Almonds are a popular baking ingredient that packs a punch: Even five to ten raw bitter almonds can lead to fatal poisoning in children. This is because the amygdalin contained in the almonds is converted into toxic hydrocyanic acid in our body. Bitter almonds are usually only available in pharmacies, but it can happen that one of them is accidentally mixed with sweet almonds* in the supermarket. The problem: the almonds are visually indistinguishable.

But the all-clear is sound, because the poisonous bitter almonds don’t get their name by accident. And their bitter taste usually prevents you from eating more than one of them.

potatoes

Potatoes are actually a poisonous food. The reason for this is the solanine contained in the tubers. Solanine serves to kill rotting pathogens and thus protect the plant. The good thing is that most of the solanine is destroyed when the potatoes are cooked, making them safe for us. However, potatoes with green spots or sprouts should no longer be eaten, as this is where a particularly large amount of solanine is formed
Symptoms of poisoning with solanine range from headaches, vomiting, diarrhea or sore throats to severe poisoning that can be fatal. Older potatoes should therefore always be peeled.

cashew nuts

Cashew nuts are a popular and particularly healthy snack. But they are also poisonous in their original – uncooked – form, because they contain urushiol, a poison that can trigger strong reactions just by touching them. Fortunately, the poison is destroyed by heating, so the mostly roasted cashew nuts* from the supermarket are harmless.

By the way: The cashew nuts are often counted among the nuts. From a botanical point of view, however, they are not nuts at all, but the kernels of the cashew apple.

rhubarb

Rhubarb can also be poisonous. Because rhubarb contains the toxic oxalic acid, most of it in the leaves. If these are removed, the danger is manageable. In general, the more acidic the rhubarb, the more poisonous it is.

Green beans

Green beans actually sound very harmless and healthy. However, these are raw (just like almonds) only very limited edible. They also contain a toxin that is destroyed by heat: lectin phaseolin. In children, eating more than six green beans, for example from the garden, can lead to severe poisoning and even death. So be sure to enjoy the protein bombs cooked!

kidney beans

Kidney beans are also poisonous when raw. They contain the toxin phytohaemagglutinin, which is only destroyed by cooking. Caution: When cooking kidney beans, make sure that the water is really boiling and not just heated, otherwise there is a risk of poisoning and gastrointestinal problems.

manioc

When raw, manioc contains cyanide – i.e. hydrocyanic acid! And it’s highly toxic. That’s why you should never eat cassava raw. The cassava root comes from South America, but is now eaten all over the world. They can be peeled and chopped up, boiled in salted water and mashed – the result is a slightly sweet mashed potato. Manioc (also called “yuca”) also scores with many nutrients and vitamins, such as vitamin K. At the same time, the tuber is rich in starch – and calories.
Externally, cassava resembles a sweet potato, but has absolutely nothing to do with it.

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Dangerous Raw Vegetables: You Should Always Cook These Types of Vegetables

Vegetables are essential for a healthy diet. However, some varieties contain toxins when raw, so you should always cook these foods before eating them. In addition to vomiting, diarrhea, stomach ache and headaches, consumption in the uncooked state can even lead to death in the worst case.

Poison in raw food: You should never eat these varieties raw

In addition to potatoes, beans, aubergines, mushrooms, cassava, elderberries and rhubarb, you should never eat zucchini raw. Because there is a risk of dangerous poisoning. In the worst case, there is even a risk of death.

1. Potatoes

You should never eat potatoes raw. The reason: the solanine contained in raw potatoes is toxic. The solanine is a glycoalkaloid and serves as a natural toxin meant to protect the potato. This substance is primarily found in the skin and in new shoots. If a potato was supposedly stored incorrectly and is already sprouting many new shoots, it is better to throw it away. Simply cutting away the shoots is not always advisable, because the more young shoots the potato has, the more solanine there is in the tuber.

The consumption of toxic solanine is reflected in nausea, diarrhea and abdominal pain. Most of the solanine evaporates through cooking. Interesting: You can eat sweet potatoes raw without any problems, as they are not related to the potato.

2. Eggplants

It is similar to the potatoes with the aubergines. They also contain the poisonous bitter substance solanine, which can be rendered harmless by cooking. Aubergines are nightshade plants, which usually all form solanine. In some modern breeds there is hardly any evidence of this toxic substance, so these aubergines can also be eaten raw. However, hardly anyone will do that, since aubergines taste inedible raw.

In the past, it was common practice to salt the aubergine before cooking so that it loses the bitterness. Nowadays, however, this is no longer necessary as the new breeds contain very few. However, salting the eggplant makes it softer and gives it a more pleasant consistency.

3. Beans

The Bavarian Consumer Center advises against consuming raw beans. Because the consumption of phasin contained in uncooked beans can lead to symptoms of poisoning. Phasin is a toxic protein compound that can be rendered harmless by cooking. If you throw the beans in boiling water for at least ten minutes, you no longer have to worry. However, the bean water should then also be thrown away, because the solanine is now in it.

The consequences of eating raw beans are headache, diarrhea, nausea and vomiting. However, too many raw beans can be deadly. Children are particularly at risk because they weigh little.

4. Mushrooms

Some mushrooms are edible raw, while others are not. As a rule, cultivated mushrooms, such as button mushrooms or shiitake, can also be eaten raw. Mushrooms that grow wild in the forest usually have to be prepared to make them non-toxic. Honey fungus in particular is responsible for many mushroom poisonings in Germany. By cooking the mushrooms* you also render the fox tapeworm harmless. Mushrooms that should only be eaten cooked include:
witch bolete
chestnut mushroom
pearl fungus
redcaps
morels
milk patty
honey fungus

5. Rhubarb

Rhubarb is especially toxic to those suffering from gout or kidney disease. The toxicity is due to the oxalic acid it contains, but it is harmless to healthy people – at least in the amounts normally found in rhubarb. When harvesting, the later in the year the rhubarb is harvested, the more oxalic acid it contains. And the more toxic it is for people who are already ill. Good to know: There is more oxalic acid in the leaves than in the sticks.

6. Elderberry

Even the elderberry is said to be poisonous? Yes, it contains the poison sambunigrin. This can lead to vomiting, diarrhea and nausea. The sambunigrin only loses its toxicity when the berries are heated, which is why you should never eat elderberries raw. The berries follow the elderberry blossom, which can be admired between May and June. Just like the berries, you can also use the blossoms – for example to make a delicious syrup.

7. Cassava

In many parts of the world, for example in South America, Africa and Asia, the cassava tuber is one of the staple foods, similar to the potato in our country. For this reason, the tuber is also called “tropical potato”. It is one of the spurge plants and has its origins in Brazil.

You should never eat the cassava tuber raw because it contains hydrocyanic acid. Specifically, linamarin, a hydrocyanic glycoside that fuses with the enzyme linase to produce hydrocyanic acid. However, the poison is rendered harmless during cooking, but the cooking water should be thrown away.

Special case zucchini

Zucchinis are a special case: raw zucchini are particularly healthy. This is because the raw squash contains more vitamins and nutrients than the cooked version. The shell contains a particularly large amount of healthy substances, which is why eating untreated organic zucchini is recommended.

However, if the raw zucchini tastes bitter, it is better to keep your hands off it. The bitter taste comes from cucurbitacins, which are poisonous bitter substances. These serve to protect the zucchini, which nowadays has been almost completely bred away. However, if the zucchini plant is exposed to severe drought, the cucurbitacins can still develop. Even small amounts lead to nausea, diarrhea or stomach upset. In extreme cases, however, even to death.

Important: If the zucchini tastes bitter, you should dispose of it immediately, because even if you cook the vegetable, it does not lose its toxicity.

Conclusion: That’s how dangerous the toxic raw food is

Many people already know that potatoes should not be eaten raw. But the same goes for beans, cassava, eggplant, elderberries, mushrooms, rhubarb, and even some zucchini. These vegetables all contain toxins that can cause nausea, vomiting, and diarrhea, and in the worst cases even death.

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Ginger: Can You Eat The Tuber Raw?

Ginger is trendy – whether in dishes, as a refreshing drink or tea: the yellow tuber is considered healthy. But can you eat them raw?

Healthy root: ginger

Ginger is considered very healthy. It contains, for example, essential oils, potassium and vitamin C. Ginger is said to strengthen the immune system and have a positive effect on blood circulation and digestion. You can also take it for nausea or pain.

Consume ginger properly

Ginger is often found in dishes or as a tea. But you can also eat it raw. If the tuber comes from conventional cultivation, the skin can be contaminated with pesticides; therefore, it makes sense to peel the ginger before eating it. However, you can buy organic ginger and usually eat it unpeeled after washing it thoroughly.

Caution: Raw ginger is very spicy. Some of the spiciness is lost during cooking; if you eat ginger raw, this is not the case and more positive ingredients are retained. If you don’t like spicy food or can’t, you should be careful. Also, you shouldn’t eat raw ginger for long periods of time; the daily amount should not exceed about fifty grams. Otherwise you can get flatulence, diarrhea or heartburn.

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Eating Spinach Raw: When it’s Healthy and When It’s Dangerous

Many people know spinach primarily as a warm, creamy vegetable, but it is also delicious raw in a salad. Here you can find out when you can eat spinach raw and when you should be careful.

In addition to many healthy nutrients, spinach also contains oxalic acid. This binds calcium, iron and magnesium. Your body can therefore absorb less of the substances you eat if you have consumed oxalic acid. If you suffer from a deficiency of the substances mentioned or suffer from kidney stones, you should be careful with raw spinach.

Eat spinach raw to avoid oxalic acid

In particular, long-ripened, strong spinach leaves with a wavy structure contain a lot of oxalic acid. When cooking, some of the acid is released into the cooking water. If you drain the cooking water, the amount of acid will be reduced. However, nutrients also dissolve in the water, which are then also lost.

Young spinach leaves contain less oxalic acid. You can use them raw in salads or in smoothies. So no nutrients are lost. In addition, the consistency of the delicate, smooth leaves is more pleasant than that of the somewhat coarser, long-ripened leaves.

Nitrate in raw spinach

Spinach can be high in nitrates, especially during the darker months. This substance reacts in the body to form nitrite. Nitrite can turn into carcinogenic nitrosamines. In addition, nitrite inhibits oxygen uptake. The intake of nitrite can therefore be life-threatening, especially for children.

Nitrate is primarily contained in the stems and larger leaf veins as well as the outer leaves. When you remove these plant parts, you remove some of the nitrates. You should also eat spinach when it is still very fresh. This not only tastes better, but also ensures that microorganisms have less time to form nitrite.

Be sure to buy organic spinach, as organic farming doesn’t use nitrate fertilizer. Therefore, organic spinach usually contains less nitrate.

Healthy combinations with spinach

Since oxalic acid binds calcium, among other things, it is worth combining spinach with foods containing calcium. How about a delicious yoghurt dressing for the spinach salad? This not only tastes good, but also ensures that you don’t lose too much calcium.

To mitigate the risks of nitrate, for example, add lemon juice to the dressing and drink freshly squeezed orange juice. This is how you absorb vitamin C, which limits the formation of nitrosamines.

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Eating Chard Raw: Advantages and When You Shouldn’t Eat it

Can you eat chard raw so as not to destroy the heat-sensitive nutrients? Here’s why raw Swiss chard isn’t the healthiest choice for everyone.

Eating chard raw: these are the advantages

Swiss chard is a particularly nutritious vegetable, but many important nutrients are heat-sensitive. Although the minerals and vitamins are not completely destroyed during cooking or roasting, their proportion is lower than with raw vegetables. This applies to vitamin C, for example.

It is therefore advisable to also include raw food in your diet. The benefits of raw Swiss chard are:
The nutrients are largely retained.
You can prepare or refine delicious salads with chard.
You can use large chard leaves creatively, for example as wraps instead of classic wheat flour wraps.
Raw Swiss chard gives green smoothies an aromatic taste.

Eating chard raw: You should pay attention to this

However, raw chard is only suitable for consumption to a limited extent. In addition to all the health-promoting nutrients, the plant also contains oxalic acid.

Oxalic acid is a naturally occurring fruit acid that is not inherently harmful or toxic.
The body produces them itself and we ingest them daily through many plant-based foods such as rhubarb and spinach.
But too much oxalic acid can also be harmful: it promotes the formation of kidney stones and inhibits the absorption of iron.
In its raw state, Swiss chard contains the most oxalic acid – when it is boiled or roasted, the proportion is reduced. Raw chard should therefore only be eaten in moderation so as not to take in too much oxalic acid. People with kidney disease or iron deficiency should not eat chard raw at all.

It’s a good thing that chard also tastes great when cooked, is healthy and can be used in a variety of ways: leaf chard can be used like spinach, for example, while stem chard is a suitable alternative to asparagus.

Chard: Healthy and aromatic leafy greens

Only recently has chard been found more frequently at the weekly markets and on our plates. For a long time it was overtaken by spinach. Both vegetables can be used in a similar way, but the spinach won out with its milder taste. Botanically speaking, Swiss chard is more closely related to beetroot and sugar beets, but we don’t eat the tubers, but the leaves and stalks. Depending on the characteristics of these parts of the plant, a distinction is made between leaf and stem chard.

Some appreciate the chard because of its strong, slightly tart and aromatic taste, others because it has a considerable repertoire of nutrients. These include, for example:
Vitamins: Swiss chard is a real vitamin bomb and contains vitamins C, E and K, among other things. 100 grams of Swiss chard contain 39 milligrams of vitamin C, which is one of the antioxidants and is essential for protecting cells from free radicals.
Iron: Green leafy vegetables are the most important plant source of iron and sometimes even beat meat in terms of iron content. Swiss chard, for example, has 2.7 milligrams of iron per 100 grams, while the iron content of meat is 1 to 2.5 milligrams of iron per 100 grams. Iron is responsible for oxygen transport and energy metabolism in the body. The trace element ensures that we remain efficient and active.
Beta carotene: is a secondary plant substance from the carotenoid family and a precursor of vitamin A. Beta carotene takes on important functions in cell metabolism and cell protection and we need it for healthy skin, eyes and hair.
Chlorophyll: the plant pigment allows plants to photosynthesize and helps us stay healthy. Because the leafy green helps with oxygen transport, the formation of new blood cells and the purification of the blood.

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Eating Celery Raw: What Speaks For it

Eating celery raw has many health benefits. We’ll tell you why and what else you should know about the healthy plant.

Celery belongs to the umbelliferae and originally comes from the Mediterranean region. The wild form did not yet have a tuber or stalk, but the leaves of the plant were already being used in ancient times. In the meantime, around 30 different varieties have been bred. The most common are:
celery root
celery stalks or stalks (white celery)
celery leaves

Important nutrients in celery

Celery has a long tradition, particularly as a soup vegetable. However, the plant can do much more than flavor our soup. The tuber, stem, leaves and seeds contain many healthy nutrients. The most important include:
Antioxidant Flavonoids
essential oils
Vitamins A, C, K, D, B1, B2, B6
Potassium, calcium, sodium, magnesium, folic acid and iron.

Why you should eat a lot of celery

Already in ancient Egypt, celery with its numerous ingredients was recognized as a medicinal plant and used, for example, against gout, rheumatism, digestive problems, inflammation and depression.
In traditional Chinese medicine, celery is still used today, among other things, as a remedy for high blood pressure and in Ayuvedic medicine, for example, against dementia.
Studies have shown that celery can actually be so beneficial to health. The anti-inflammatory ingredients and antioxidants also benefit the cardiovascular and immune systems, and the apigenin found in celery may even prevent and treat cancer.
Due to the high potassium content, the plant has a detoxifying effect and can help with bladder and kidney problems.
Celery also contains a lot of fiber and is very low in calories, which is why the vegetable is also popular for weight loss.

Eat celery raw – that’s why it’s worth it

It is therefore worth adding celery to your diet regularly. The tuber, stalks and leaves can be steamed, baked, fried or boiled. However, you should bear in mind when preparing it that many of the valuable ingredients are lost when it is heated. Up to 41 percent of heat-sensitive vitamins and minerals can volatilize.

In order to be able to absorb all nutrients, it is therefore healthiest to eat celery raw. Peeled celery sticks are best for this. For example, raw celery tastes delicious in salads, as a snack between meals or with delicious dips.

A freshly prepared juice is also a delicious way to eat celery raw. It helps to detoxify the body, balances the water balance and brings new energy and electrolytes after exercise or a hard day.

Thanks to the high magnesium content, the juice also has a calming effect on the nervous system and can help you fall asleep.

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Eating Broccoli Raw: What Speaks For it – and What Speaks Against it

Broccoli is a true power food that you can eat wonderfully raw. What “power” is in it and when should you not eat raw broccoli?

Eat broccoli raw – power food with lots of vitamins, minerals and glucosinolates

Raw broccoli contains many important vitamins and minerals that can break down during cooking. So in order to absorb as many nutrients as possible, you can eat broccoli raw. Organic broccoli is the healthiest for you and the environment.

Broccoli contains, among other things:
The minerals calcium, magnesium, sulfur and potassium,
Beta carotene – the precursor of vitamin A, as well
Vitamin C, Vitamin K and Vitamin B5.
As in other types of cabbage, glucosinolates (mustard oil glycosides) can be found in broccoli. These secondary plant substances have a positive effect on health. Anticarcinogenic and antibacterial properties are ascribed to them.

It is therefore worth trying the broccoli raw, whether in a smoothie or in a salad. Before eating, you should wash the broccoli thoroughly.
Note: For maximum vitamin and mineral retention, it is best to store broccoli in the vegetable drawer of your refrigerator. You should consume it promptly (one to two days) after purchase.

Raw broccoli can cause stomach pain and bloating

Because broccoli is a cabbage, some people with sensitive digestive tracts may experience abdominal pain and/or bloating when eating broccoli raw.

If you are prone to the above side effects, you can try the following:
Chew the broccoli very well.
only eat small amounts raw at first,
rather eat the florets as they are more digestible than the stalk.

If you don’t like the florets raw even after following these tips, you can blanch or steam the broccoli – possibly with the addition of a little caraway or fennel (depending on your taste). In this way, most of the valuable nutrients remain available and flatulence should be reduced.

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Eating Mushrooms Raw: What You Should Consider

Mushrooms taste delicious in light salads and are very healthy. But can you really eat the popular mushrooms raw? On this page we will show you what you should consider.

Eat mushrooms raw – is that possible?

Mushrooms are one of the few types of mushrooms that you can safely eat raw. In nature, you will usually only find mushrooms in late summer and autumn, when the mushrooms are in season.

You can enjoy cultivated mushrooms all year round. You should definitely pay attention to organic quality. This way you can ensure that no pesticides were used and that the cultivation was gentle.

Before you start eating the raw mushrooms, there are a few things you should keep in mind:
In any case, clean the mushrooms thoroughly before eating.
Chew the mushrooms carefully. They are difficult to digest and otherwise remain in the stomach for a long time.
Not everyone can tolerate raw mushrooms. If you are not sure, test smaller amounts beforehand. Bowel sounds or bloating can be a normal reaction of the body at first if you eat mushrooms infrequently.
Mushrooms are very healthy and provide many valuable nutrients. Nevertheless, you should consume them in moderation so as not to strain your digestion too much.
Did you know: White and brown mushrooms hardly differ from each other. The white mushrooms taste a bit nuttier, while the brown variety has a stronger flavor.

Mushrooms are so healthy

Mushrooms are also tasty and edible raw. Since they are not exposed to heat during preparation, they retain their valuable nutrients and vitamins. The mushrooms provide many important dietary fibers. They stimulate intestinal activity and thus get the digestion going. In this way, toxins are quickly flushed out of the body.

Mushrooms are rich in minerals such as potassium, iron and zinc. The mushrooms are also rich in biotin, folic acid and other B vitamins. These active ingredients are said to have a positive effect on the complexion and hair.

At the same time, 100g of mushrooms contain only 20 calories. This makes them – cut into thin slices and refined with balsamic cream and garlic – also very suitable as a healthy snack.

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