Munching on raw cookie dough while baking sounds like a tasty treat. But there are hidden dangers lurking in those sweet morsels. Nutrition Diva explains
Q: "Is it safe to eat small bits of raw bread dough, biscuit dough, or cookie dough when baking? Calories aside (especially for the cookie dough!), is eating raw flour dangerous?"
A. There are several reasons why it's not a good idea to eat raw dough.
First, there is always a danger of salmonella from raw eggs in cookie dough. And just a couple of years ago, an E. coli outbreak was traced to raw flour in cookie dough. Admittedly, the risk of salmonella and/or E. coli contamination in raw dough is relatively low -- which is why people eat raw dough all the time without getting sick. Still, it is a known risk.
Finally, although you'd have to eat an awful lot of it to cause a problem, it's perhaps worth mentioning that raw flour (especially whole wheat flour) contains phytic acid, which can interfere with mineral absorption. When the flour is moistened and cooked, much of the phytic acid is broken down.
Want More Nutrition Diva?
Image courtesy of Shutterstock