I’ve been looking to incorporate raw flour (in addition to oat flour) into my Soylent. However, the issue that everyone is wondering is whether digestion of raw flour is actually okay. Unfortunately, Google Scholar doesn’t reveal very much in this regard.
I want to bring up two points:
Everybody talks about GI. A lot of you point out that you have to stay away from high-GI carbs. However, I assume that none of you have actually factored in the effect that rawness can have on the process. This article talks about the digestion of raw starch, along with different digestion times for different starches. What do you know about GI of a raw flour vs of a cooked flour?
The only article that we have been able to find on the dangers of consuming raw flour is in regards to the E.Coli warning from cookie dough that was well reported. However, while the outbreak was covered well, this article explains that Nestle took 32,000 tests over its various factories and found only one incidence of E.Coli. That is a tiny rate. It’s hard to make sense of this number, but from looking at incidence rates of E.Coli here, my feeling is that the chance that you would catch EColi just from normal handling of say, meat (either cooking at home or at a restaurant) is so much statistically more significant than your chance of catching it via uncooked flour.
My feeling from this short Google search is that: nobody knows. We know that digestibility of raw flour is going to be worse than cooked flour—however, my feeling is that this is something that you can mostly judge for yourself (based on bad gas or bad diarrhea, etc.).
In terms of the dangers due to EColi and Salmonella, I’m happy with the numbers provided to go forwards. You can’t question everything you eat, and we certainly don’t cook in a clean room.
I am finally linking this very good article about phytic acid in brown wheat flour. The one thing that worries me slightly is that most of us have calcium supplements in our Soylent, and according to this, Calcium inhibits the breakdown of phytic acid.
For those of you who are precooking your flour beforehand, can I ask how you’re doing this? Are you just dumping it into boiling water and letting it stew for a bit? As with most people here, I make my Soylent in batches for 4-5 days, with at least overnight soaking for the first meal. I may want to pre-cook beforehand, which might not be so much trouble for 4 days worth.