If you're not experienced in cooking yet, then you might end up with undercooked grains regularly.
While they are generally not that delicious to eat, they can also be pretty harmful for your body - that's why in most cases it's better to overcook them than the opposite.
Here are a few reasons why nutritionists disapprove of eating undercooked grains regularly.
It's harder to digest them
Just as humans need food to be properly cooked to make it easier to digest, undercooked grains can be hard on our digestive system.
Proper cooking breaks down complex carbohydrates and makes nutrients more accessible for absorption.
Parasites and bacteria risks
Similar to how humans avoid raw meat due to the risk of foodborne illnesses, undercooked grains can carry similar risks.
Grains may harbor harmful bacteria, parasites, or contaminants that cooking helps kill or remove, reducing the chance of food poisoning.
You might not get all the essential nutrients
Cooking grains properly can enhance their nutritional value by making essential vitamins and minerals more bioavailable.
Undercooked grains may not release these nutrients effectively, potentially leading to nutrient deficiencies.
Raw parts can cause irritation
Undercooked grains might contain partially cooked or raw parts, which could be harder to break down in the digestive tract, potentially causing discomfort or irritation.
As you might see, it's way better to eat grains when they are too soft and overcooked than when they are undercooked. Be patient and cook them properly!
