raw food experiment

Whole Foods Renegade Vows To Eat Raw Meat Daily Until He "Dies From Bacteria"

The raw meat experiment has gathered quite the following..

You sit down for a first date. The dude's reasonably good-looking, funny, smart. All goes well—until he hoists up a raw chicken breast with both hands and takes a wet, viscera-filled bite. That's the Raw Meat Experiment experience. On Instagram , one carnivore who goes by "John" has dedicated himself to eating raw meat every day "until I die from bacteria." As of today, he's more than two months into the protocol, which he calls the Raw Meat Experiment.

John's  first post dates back to November 22, 2021; now, he posts pictures of himself gnawing on half-pound ribeyes, slurping up raw ground beef, and hacking off fish heads nearly every day. According to my calculations, he's been doing this for 83 days, regularly stopping into Whole Foods to chow down on a raw, meaty meal.

That part's important—John eats much of his meat at his local Whole Foods, writing in an Instagram story highlight that he thinks "it's funny to do it in front of people." He also notes that he gets some of his meat from Amish suppliers and local farms, and refuses to eat factory-farmed animals raw.

John writes on Instagram that the experiment started for health reasons, citing chronic fatigue, cystic acne, dizziness, and fatigue. "When I started eating steak and eggs for breakfast, instead of bagels and smoothies, I felt full for most of the day, and stable, instead of getting dizzy from a carb crash, my pain started to go away," he writes, claiming that the health benefits of his raw meat habit have only increased since beginning the experiment.

Health goals aside, it's worth nothing that John's Instagram is full of memes and quippy posts—like this one in which his mother asks if he's eating the meat for health or clout. The dude is certainly gaining clout; he's got nearly 90,000 followers on Instagram, an underwear sponsorship deal , and multiple appearances on popular podcasts like Mark Bell's Power Project . Whether it's the memes, the shock value, or the purported health benefits, something about John's experiment resonates with people.

I'll say this: I've seen worse. Last year, I reported on consumers of " high meat ," or rotten meat that produces a psychedelic high because IT IS SO ROTTEN. Given the choice between rotten raw meat and fresh raw meat, I'll take the fresh raw meat. There's also this woman who eats raw meat for breakfast, lunch, and dinner, forgoing most other nutrient sources. John's approach seems a bit more holistic, and I appreciate his commitment to eating ethically sourced meat. That could be part of the reason that he's avoided severe food poisoning. But if he dies, at least he'll go out doing what he loves: devouring slabs of meat for the internet.

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When the Menu Turns Raw, Your Gut Microbes Know What to Do

Before scientists tested the effects of some dietary changes on the microbiome, they ordered a special menu from a chef-turned-chemist.

By Veronique Greenwood

It was a challenge unlike any other the chef-turned-graduate student had faced: Vayu Maini Rekdal had to create a menu where every ingredient could be eaten either raw or cooked. No pickling was allowed, nor fermented toppings like soy sauce or miso. Nothing could be processed in any way, so things like tofu were out. And the more sweet potatoes he could serve up, the better.

“It was extremely challenging,” said Mr. Rekdal, a chemistry graduate student at Harvard.

Rising to the occasion, Mr. Rekdal concocted chia seed breakfast puddings that could be cooked or chilled. He made raw and cooked pea-sweet potato-tahini patties. And for three days, eight volunteers dined on the unusual menu, providing stool samples to assist in research that could eventually help illuminate the evolution of the human microbiome.

The work was led by Rachel Carmody, a professor of human evolution at Harvard, and Peter Turnbaugh, a professor of microbiology at the University of California, San Francisco. They were studying the gut microbiome, the collection of microbes that live in our intestines and influence our immune system and various other parts of our biology, as well as help us digest food.

They had discovered that mice, eating a diet of starchy foods like sweet potatoes, developed vastly different microbiomes, depending on whether their food had been cooked or served raw. A switch from one to the other provoked a rapid shift in their guts’ microbial inhabitants.

Now, they wanted to see if the same was true with humans.

The results of the experiment appear in a paper published last month in Nature Microbiology. Although the sample size was small, and the effect was not as strong as in mice, people’s microbiomes do seem to shift on a raw diet, and very rapidly. While the human study was very short, it raises intriguing questions about whether starting to eat cooked food, eons ago, shaped the evolution of the organisms that live inside us, and whether our bugs may have helped us survive times of scarcity.

[ Like the Science Times page on Facebook. | Sign up for the Science Times newsletter. ]

As a graduate student, Dr. Carmody found that mice fed cooked diets quickly grew plump. Cooking alters the structure of many molecules, making more energy available to the mice. But she was also interested in the microbial community living in the mouse gut, which helps digest food and interacts with its host’s biology in a variety of ways.

What Does Your Microbiome Say About You?

There are many, many microbial species living in or on your body. What secrets can they tell?

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• Food Trends

Man Details Why He Is 'Eating Raw Chicken Every Day' Until He Gets a 'Tummy Ache' (Exclusive)

The individual is going viral for devouring raw chicken every day since Jan. 19

 Raw Chicken Experiment / Instagram ; Getty 

One man is proving that he's not chicken by making it his duty to eat raw meat from the animal for as long as he can until he gets sick. The individual, who simply goes by John on social media, has gone viral over the past several days for devouring raw chicken every day since Jan. 19, until he gets a "tummy ache."

His mission, documented each day for followers of his Raw Chicken Experiment Instagram page, is simple enough — he films himself eating chunks of raw chicken, which he then pairs with various sides and seasonings, and uploads a daily video.

And, as John tells PEOPLE, he has yet to get sick during his " science experiment ."

"Whenever someone tells me not to do something, it always makes me a little interested more," he says. "... This time was with chicken."

The poultry performance all started last month when John figured he'd "try it and see how long I could go."

The chicken often includes different ingredients, such as blended oranges, ranch dressing and pasta sauce, as John attempts to recreate popular chicken dishes without an oven or stove.

"I am getting organic local farm stuff which may give me a better shot," he says. "I decided to make the [Instagram] page and do it in a sort of funny way, because that’s the type of content I would want to see myself. I had to step up to the plate."

But John — who has previously documented a similar " raw meat experiment " on YouTube, before now being cheered on by his "chicken gang" fan base — still incorporates foods that are actually cooked into his diet.

 Raw Chicken Experiment / Instagram 

And while it's been over two weeks with no sign of sickness, John does admit that "there is a possibility of getting sick."

According to the Centers for Disease Control and Prevention , raw chicken can be "contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs" and can cause "foodborne illnesses." An estimated 1 million people get sick every year from eating "contaminated poultry," per the CDC.

Never miss a story — sign up for PEOPLE's free daily newsletter to stay up-to-date on the best of what PEOPLE has to offer, from celebrity news to compelling human interest stories.

"If I do get sick, I’m hoping it’s just some liquid bowel movements and a minor tummy ache," John tells PEOPLE.

"But," he adds, "I’ve had tens of thousands of comments warning me that it can and will be worse. Only time will tell." 

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These 33 Edible Science Projects Are Educational and Yummy, Too

Have your science experiments, and eat them too!

Kitchen and food science are very popular these days, but not every experiment is fit to eat when you’re done. Fortunately, we’ve put together a menu of edible science activities you’ll be happy to snack on! Most of them are easy enough for anyone to tackle and can be completed with items you already have on hand. Bon appétit!

1. DIY Gummy Bears

Students will be so excited to learn how much edible science they can do with one of their favorite candies! First, explore chemical change and protein chains by making your own gummy bears. Then, use the sweet treats for an osmosis experiment.

Learn more: Gummy Bears/Little Bins for Little Hands

2. Layered Lemonade

Use the Fibonacci Sequence to layer different proportions of simple syrup and lemon juice (tinted with food coloring) to create a rainbow-colored drink. The varying densities of the solutions create the layers. Don’t forget to drink the delectable results!

 Learn more: Andrea Hawksley

3. Glow In The Dark Jell-O

Add quinine to Jell-O, and you get a totally cool fluorescent snack! Learn about light wavelengths and UV light.

Learn more: Instructables

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4. Candy Crystals

This is the classic edible science candy experiment! Make a supersaturated sugar solution and then allow it to crystallize around wooden sticks pre-seeded with granulated sugar. The process takes about a week.

Learn more:  The Kitchen Pantry Scientist

5. Grape Molecules

We’ve seen this edible science activity done with gumdrops, but we really like the healthy twist of using grapes instead. Use other round fruits for more color.

Learn more: Parties With a Cause

6. Fizzy Lemonade

Mix acidic lemon juice with basic baking soda and watch the chemical reaction, which produces carbonation. Add a little sugar, and students can drink the chemical reaction!

Learn more:  Learn with Play at Home

7. Cupcake Core Samples

Kids will feel like real scientists when they use a drinking straw to take a core sample from a cupcake. Bake the cake in layers to represent Earth’s layers to tie this into a geology lesson.

Learn more: 123Homeschool4Me

8. Edible Mars Rover

Learn about the conditions on Mars and the tasks the Mars Rover will need to complete. Then, give kids supplies to build their own. (Add to the challenge by making them “buy” the supplies and stick to a budget, just like NASA!).

Learn more: Library Makers

9. Curds and Whey

Little Miss Muffet sat on her tuffet, eating an edible science experiment! Use the science behind PH, proteins, and colloids to separate milk into curds and whey. Then turn the curds into cheese for a snack.

Learn more: Curds and Whey/Go Science Kids

10. Oreo Moon Phases

Use the chart (click below for the full image in a printable PDF) to create and discuss the different moon phases using Oreo cookies. Of course, you’ll have to eat some of that delicious filling to make some phases!

Learn more:  Optics Central

11. Candy DNA Model

Use toothpicks and candy (or fruit, for a healthier option) to build a DNA model. Color code the candies to represent the four chemicals that make up DNA code and snack on them as you discuss the purpose of each.

Learn more:  WikiHow

12. Starburst Rock Science

Use Starburst candies to explore the ways pressure and heat form different types of rock. (You’ll need a heat source, like a toaster oven.) Who knew geology could be so sweet?

Learn more:  Lemon Lime Adventures

13. Edible Water Bottle

You’ll need some special chemicals, which are readily available online, for this edible science experiment. Follow the directions at the link below to create waste-free water “bottles,” and learn all about spherification.

Learn more:  Inhabit

14. Butter Emulsification

Want a delicious way to learn about emulsification? Shake heavy cream in a mason jar until the butter fats separate from the liquids. It’s really that easy—and yummy!

Learn more: Butter Emulsification/Science Buddies

15. Baked Potato Science

This edible science project is a nutritious way to explore the scientific method in action. Experiment with a variety of methods for baking potatoes—microwaving, using a traditional oven, wrapping them in foil, using baking pins, etc.—testing hypotheses to discover which works best.

Learn more: Potato Science/Left Brain Craft Brain

16. Edible Soil Layers

Layer a variety of foods to represent the soil layers, from bedrock on up. If candy doesn’t fit your school’s nutritional guidelines, use fruits, yogurt, granola, and other healthy options. Either way, the results are scrumptious!

Learn more:  Super Teacher Blog

17. Jell-O and Enzymes

Make Jell-O using raw pineapple, cooked pineapple, and strawberries to see whether the Jell-O sets properly. (You’ll need a heat source and a refrigerator for this edible science experiment.) Students can eat the results as you talk about the ways different enzymes affect chemical reactions.

Learn more:  The Chaos and the Clutter

18. Taste vs. Smell

Have students taste a slice of apple and then again while sniffing a cotton ball soaked in vanilla. Did the smell of vanilla overpower the taste of the apple? Students can finish their apples as you discuss how taste and smell work together.

Learn more:  Education.com

19. Edible Cell Model

Use candies or fruits and nuts to represent the different parts of a cell. Kids can nibble as you discuss each item’s purpose and functions. You can also try this with pizza.

Learn more:  Lessons With Laughter/Instagram

20. Solar Oven S’mores

This edible science project is a science fair classic! Follow the instructions at the link below to turn a pizza box, aluminum foil, and other basic supplies into a solar-powered oven to cook s’mores or other yummy treats.

Learn more:  Desert Chica

21. Sink or Swim Oranges

Place peeled and unpeeled oranges in a container of water to see which ones float and which ones sink. After you discuss the principles of buoyancy, have a healthy snack with your students.

Learn more:  Playdough to Plato

22. Jell-O Turbulence

Suspend a (well-cleaned) toy plane in Jell-O (instructions at the link below), then poke and jiggle it to simulate air turbulence. Discuss how layers of air can support a plane, even though you can’t see them.

Learn more:  Kids Activities Blog

23. Apple Reactions

Slice an apple and note how it turns brown over time. Experiment with a variety of liquid solutions, including lemon juice, to see which, if any, slow the process. Discuss why or why not, exploring the concept of chemical reactions.

Learn more: Apple Reactions/Teach Beside Me

24. Bread Biology

Bake a simple loaf of bread from scratch, using yeast. Watch the reaction of the yeast with water and sugar, then knead the dough to create the gluten the bread needs to support the rise. (You’ll need an oven to bake the bread to finish this edible science experiment.)

Learn more: Bread Biology/Left Brain Craft Brain

25. Sourdough Science

Yeast makes bread rise, but you don’t have to buy it at the store. Make a sourdough starter using flour and water and watch wild yeast grow and multiply before your eyes. After a week or so, use the sourdough starter to make a savory loaf of bread.

Learn more:  King Arthur Flour

26. Sugar Glass

Simulate the way silicon dioxide (sand) is turned into glass but at much more manageable temperatures. Heat sugar until it melts, then cool it to form “glass.” Students can snack on the creation while discussing how amorphous solids are formed.

Learn more: Sugar Glass/Go Science Kids

27. Edible Atoms

Get the free printable worksheet at the link below, then use two colors of mini marshmallows to represent protons and neutrons and chocolate chips for electrons. (Need a healthier option? Try red and green grapes for protons and pumpkin seeds for electrons.)

Learn more:  Preschool Powol Packets

28. Cake Reactions

Discover the purpose of various baking ingredients by leaving them out of each recipe. Have students predict what might happen and taste the results! (You’ll need an oven for this edible science experiment.)

Learn more: Cake Reactions/Teach Beside Me

29. Centripetal Force Jell-O

Create test force chambers using a plastic cup, Jell-O, and marbles (get full instructions at the link below). Spin the cup to see how centripetal force moves the marble inside the Jell-O.

Learn more: Centripetal Force Jell-O/Science Buddies

30. Raisin Dehydration

Have students dry grapes in the sun over a period of days to see them turn into raisins! Talk about the process of dehydration as a method of preserving food.

Learn more:  Learn Play Imagine

31. Gumdrop Bridges

Use toothpicks and gumdrops to construct a bridge. Test it to see if it will bear weight, then challenge students to build the strongest bridge with the fewest materials. (Let them eat the gumdrops they don’t use!)

Learn more:  Little Bins for Little Hands

32. Popcorn Pressure

Calculate the internal pressure needed for popcorn to pop (see the link below for formulas). Then pop the carefully measured corn using the procedure at the link, and check your calculations.

Learn more: Carolina Biological

33. Edible Petri Dishes

Create models in Petri dishes using Jell-O and candies to represent a variety of bacteria, as seen under a microscope. (Get examples at the link below.) Disgustingly delicious!

Learn more: STEAMsational

Love these edible science activities? Here are more Easy Science Experiments Using Materials You Already Have On Hand .

Plus, get all the latest teaching tips and ideas when you sign up for our free newsletters .

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Benefits of Raw Food

Raw food diet how to begin.

Table of Contents

Key Takeaways

• Gradually transition into a raw food lifestyle to prevent digestive issues and allow the body to adapt.
• Stock up on raw food essentials like fruits, vegetables, nuts, and seeds.
• Meal planning is essential for a successful raw food diet.
• Educate yourself on raw food nutrition to ensure long-term success.

Understanding the Concept of a Raw Food Diet

Educate Yourself on Raw Food Nutrition

• Improved digestion: Raw foods are rich in enzymes that aid in digestion, leading to better nutrient absorption and reduced bloating.
• Increased energy levels: Raw foods are packed with vitamins, minerals, and antioxidants that provide sustained energy throughout the day.
• Weight management: A raw food diet is naturally low in calories and high in fiber, which can help with weight loss or maintenance.
• Lack of protein: Raw plant-based foods can provide all the essential amino acids needed for protein synthesis.
• Nutrient deficiencies: A well-planned raw food diet can meet all your nutritional needs, including vitamins, minerals, and omega-3 fatty acids.
• Tasteless and boring: Raw food recipes can be creative and delicious, incorporating a variety of fruits, vegetables, nuts, and seeds.

Start Slow and Gradually Transition

Stocking Up on Raw Food Essentials

Planning and Preparing Raw Food Meals

Overcoming Challenges and Obstacles

Listening to your body and making adjustments.

Staying Motivated and Inspired

Finding inspiration from success stories and community support, exploring new raw food recipes and techniques to keep the diet exciting.

Incorporating Exercise and Self-Care into Your Raw Food Lifestyle

Celebrating your progress and enjoying the benefits, frequently asked questions, can i still eat cooked foods occasionally while following a raw food diet, what are the potential health risks associated with a raw food diet, how can i ensure i am getting all the necessary nutrients on a raw food diet, are there any specific kitchen tools or equipment that are essential for preparing raw food meals, can i eat out at restaurants while following a raw food diet, and if so, what are some tips for navigating the menu, can i use raw meat in a raw food diet.

Remember to incorporate exercise and self-care, celebrate your progress, and enjoy the incredible benefits of a raw food lifestyle.

Related Posts:

Penelope, a talented writer for rachaelsrawfood.com, brings a unique perspective and a wealth of knowledge to the platform. With her exceptional writing skills and deep understanding of nutrition, she plays an integral role in conveying the benefits of raw food to a wide audience.

One of Penelope’s strengths lies in her ability to simplify complex concepts and make them accessible to a wide audience. She understands that not everyone has prior knowledge of raw food or nutrition, so she breaks down information in a way that is easy to understand without sacrificing accuracy. Her writing perfectly balances educational and engaging, allowing readers to grasp the concepts while enjoying the reading experience.

In addition to her writing contributions, Penelope actively collaborates with Rachael, the Editor in Chief, and the rest of the team at rachaelsrawfood.com. She participates in brainstorming sessions, offering creative ideas for new articles, recipes, and projects. Her passion for research ensures that the website’s content is current and evidence-based, providing readers with reliable information to support their raw food journey.

The Minimum Internal Temperature For Food In Which Raw Chicken Is

The Process Of Answer Is How Your Body Obtains Raw Materials From Food

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Is raw food better for dogs.

• Raw food diets for dogs are rooted in their evolutionary diet and can provide numerous health benefits such as improved digestion, increased energy levels, healthier skin and coat, and reduced allergies.
• Raw food diets may contain harmful bacteria like Salmonella or E. coli, which can cause serious illness in both dogs and humans.
• A raw food diet may not provide all necessary nutrients, so supplementation may be required to ensure a balanced diet.
• Consultation with a veterinarian is essential before switching to a raw food diet to ensure the best nutrition and address any specific dietary needs of the dog.

The Evolutionary Diet of Dogs

The Benefits of a Raw Food Diet

Improved digestion and nutrient absorption, healthier skin and coat, increased energy and vitality.

Addressing Concerns about Raw Food

The role of commercial dog food, regulation and quality control.

Balanced Nutrition and Convenience

Varied options for dietary needs, scientific studies and research, considerations for individual dogs, age, weight, and activity level, specific health conditions and dietary restrictions, personal preference and feeding practices, transitioning to a raw food diet, personal testimonials and experiences, success stories and positive results, challenges and adjustments made, finding the right balance for each dog, the importance of consultation and vet guidance, regular check-ups and health monitoring, professional advice for dietary choices, addressing individual dog’s needs and concerns.

Making an Informed Decision

Can i feed my dog a raw food diet without consulting a veterinarian, are there any risks or potential drawbacks to feeding my dog a raw food diet, do all dogs benefit equally from a raw food diet, how can i ensure that my dog is receiving all the necessary nutrients on a raw food diet, are there any specific health conditions or situations in which a raw food diet may not be suitable for a dog, is a raw food diet safe and beneficial for dogs.

However, it’s important to consult with a veterinarian to ensure a smooth transition and tailor the diet to meet the specific needs of each individual dog. Making an informed decision based on research and professional guidance will ultimately lead to the best outcome for our beloved canine companions.

All-In-One Coffee Maker: Keurig K-Cafe Review

• The Keurig K-Cafe is an all-in-one coffee machine with a built-in frother for making lattes and cappuccinos.
• It offers a strong brew option and a shot button for a stronger coffee.
• The machine is easy to clean with removable and dishwasher safe parts.
• The K-Cafe has custom brewing features including a milk frother that works with different types of milk and can froth hot or cold.

Features and Custom Brewing

Cleaning and Maintenance

Comparison and recommendations.

How long does it take for the Keurig K-Cafe to froth milk?

Can the keurig k-cafe make iced coffee or cold brew, is the keurig k-cafe compatible with non-dairy milk alternatives, does the keurig k-cafe have a built-in grinder for fresh coffee beans, can the keurig k-cafe be used to make hot chocolate or other non-coffee beverages, is the keurig k-cafe all-in-one coffee maker suitable for prosumer espresso enthusiasts.

The machine is easy to clean with removable and dishwasher safe parts, and it is compatible with various K-Cups. While it may not be suitable for those who prefer smaller machines or making carafes of filter coffee, the Keurig K-Cafe is a top choice for single-serve coffee with a steamer.

Give Two Different Food Safety Rules When Cooking Raw Chicken

• Proper hand hygiene, including washing hands thoroughly with soap and water, is essential to prevent the spread of bacteria when handling raw chicken.
• Using separate cutting boards and utensils for raw chicken can prevent cross-contamination with other ingredients.
• Raw chicken should be stored in the refrigerator at a temperature below 40°F to inhibit bacterial growth.
• Cooking chicken to an internal temperature of 165°F is necessary to ensure that harmful bacteria are killed.

Always wash your hands before and after handling raw chicken

Use separate cutting boards and utensils for raw chicken to avoid cross-contamination

Cook the chicken to the proper internal temperature of 165°f (74°c) to ensure it is fully cooked and safe to eat.

Avoid thawing raw chicken at room temperature, instead thaw it in the refrigerator or using the defrost function on your microwave

Store raw chicken in a sealed container on the bottom shelf of the refrigerator to prevent any drips or leaks from contaminating other foods.

Do not wash raw chicken before cooking as it can spread bacteria through splashing water

Marinate raw chicken in the refrigerator, not on the counter, to prevent bacteria growth, do not leave cooked chicken at room temperature for more than 2 hours, refrigerate any leftovers promptly, clean and sanitize all surfaces, utensils, and equipment that come into contact with raw chicken to prevent cross-contamination, educate yourself about safe food handling practices and stay updated on any food safety recalls or advisories related to chicken products, what is the proper internal temperature for cooking raw chicken, why should you avoid thawing raw chicken at room temperature, what is the recommended storage method for raw chicken in the refrigerator, why should you not wash raw chicken before cooking, what should you do if you have leftover cooked chicken, can you give two food safety rules for cooking raw chicken.

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As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

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Science project, bacteria in raw vs. cooked meat.

Grade Level: 9th -10th; Type: Microbiology

In this experiment, we will see if cooking destroys all bacteria that is present in raw meats such as salmonella.

Research Questions:

How can you spot bacteria under a microscope? Is it difficult to do?

We cook meat to eliminate harmful bacteria. Eating raw meat can be very risky as it contains contaminants such as salmonella, which causes severe upset stomach, diarrhea, vomiting, and fever. Students will learn to identify bacteria under a microscope by shape and structure. If they want to go further to identify the type of bacteria, then additional tests are required with stains.

• Cooking range
• Skillet/ saute pan
• Raw meat samples (raw pork, meat, chicken, etc)
• Rubber gloves
• Pen and paper for notes

Experimental Procedure:

• Prepare the well slide: place a small chunk of raw meat inside the slide.
• Observe the raw meat under a microscope. Look for bacteria. Bacteria is recognizeable because of its stringy shape and one-celled structure without a true nucleus. Read this guide for details.
• Approximate how many bacteria are in the sample. Are they a lot?
• Take one of your raw meat samples and place it in a prepared, heated skillet to cook it for about 10-14 minutes on each side. Add water if necessary, do not burn the meat.
• Remove from heat and let it cool down for 10 minutes. Take a small chunk of meat and put inside the well slide.
• Observe the cooked meat under a microscope. Search for any bacteria. If bacteria is present, approximate on the number.

Terms/Concepts: Bacterial formation; Cooking; Destruction of heat; Dangers of bacteria

References:

• http://www.disknet.com/indiana_biolab/b038.htm

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Bookmark this to easily find it later. Then send your curated collection to your children, or put together your own custom lesson plan.

Top 50 Fun Food Science Experiments

Welcome to our carefully curated compilation of the top 50 food science experiments especially created for curious students and budding young scientists.

Are you ready to embark on a mouth-watering journey where science meets deliciousness? We’ve handpicked a collection of fascinating experiments that will tickle your taste buds and ignite your curiosity.

Edible Food Science Experiments

Edible food science experiments offer a delicious and engaging way for students and teachers to explore scientific principles in a hands-on and memorable manner.

By combining the fascinating world of food with the principles of chemistry, biology, and physics, these experiments provide a unique avenue for learning.

1. Magical Color Changing Unicorn Noodles

Get ready to enter a world of whimsy and enchantment with this captivating food science experiment: “Magical Color Changing Unicorn Noodles!”.

Learn more: Magical Color-Changing Unicorn Noodles

2. Glow in the Dark Jello

Prepare to be amazed and mesmerized by the enchanting world of “Glow in the Dark Jello!” Calling all curious minds and lovers of luminescence, this food science experiment will take you on a journey into the realm of bioluminescence and chemistry.

Learn more: Glow in the Dark Jello

3. DIY Soil Layers

Get ready to dig deep into the fascinating world of soil science with this captivating food science experiment: “DIY Soil Layers.”

This hands-on project will take you on a journey of exploration as you unravel the intricate layers that make up the foundation of our planet’s biodiversity.

4. Solar Oven

By building and using a solar oven, students will unlock the secrets of heat transfer, insulation, and sustainability. Witness the incredible transformation of sunlight into cooking power as you prepare delicious snacks with the sun’s energy.

Learn more: Solar Oven ]

5. Oreo Moon phase

This experiment not only offers a delightful treat for your taste buds but also introduces you to the fascinating study of astronomy and celestial phenomena.

6. Lava Toffee

Get ready to ignite your taste buds and witness a molten spectacle with this thrilling food science experiment: “Lava Toffee!”.

Calling all daring confectionery explorers and lovers of sweet surprises, this hands-on experience offers a fusion of culinary creativity and scientific discovery.

7. Fizzy Lemonade

This experiment is your ticket to becoming a beverage alchemist as you explore the science behind creating the ultimate fizzy lemonade.

8. DIY Home-made Ice Cream in a Bag

“Homemade DIY Ice Cream in a Bag!” Calling all students with a passion for dessert and a curiosity for science, this is an experiment you won’t want to miss.

9. Turn Milk into Cheese

“Turn Milk into Cheese!” If you’ve ever wondered how that creamy goodness makes its way from the farm to your plate, this is your chance to unlock the secrets of cheese making.

Learn more: Turn Milk into Cheese

10. Bread in a Bag

This experiment not only allows you to explore the science behind bread fermentation and yeast activation but also provides an opportunity to develop essential kitchen skills and creativity.

11. Edible Water Bottle

This experiment not only provides a practical solution to the global plastic pollution problem but also introduces you to the principles of food science and sustainable packaging.

12. Home-made Butter

Prepare to be amazed as you transform a simple ingredient into a creamy, spreadable delight right in the comfort of your own kitchen.

By participating in this experiment, students will not only discover the mesmerizing process of butter making, but also gain a deeper understanding of the science behind it.

13. Rock Candy Geodes

This experiment offers a delectable treat for your taste buds and introduces you to the fascinating world of minerals and crystal formation.

14. Make a Fizzy Sherbet

Get ready for a fizzy and flavorful explosion with this exciting food science experiment: “Fizzy Sherbet!” Calling all taste adventurers and fizz enthusiasts, this experiment is sure to tickle your taste buds and ignite your curiosity.

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15. Meringue Towers

This experiment not only allows you to explore the science behind meringue’s unique texture and stability but also provides an opportunity to develop your creativity and precision in the kitchen.

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16. Mug Cake

Students, this is your chance to dive into the fascinating world of culinary chemistry as you explore the principles of ingredient ratios, microwave heat transfer, and the science behind cake rising.

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17. Apple Experiment

This experiment not only stimulates your senses but also encourages critical thinking, data analysis, and creativity. So, grab your lab coats, sharpen your taste buds, and let the apple experiment take you on a journey of scientific discovery.

18. Grape Molecule

This hands-on experience not only allows you to engage with the principles of chemistry and molecular structure but also stimulates your creativity as you craft your own grape molecule masterpiece.

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19. Kitchen Chemistry

Get ready to mix, bake, and discover the magic of chemistry in the kitchen with this exciting The Kitchen Chemistry Cake Experiment!.

Calling all aspiring bakers and science enthusiasts, this hands-on experience offers a delectable blend of culinary art and scientific exploration.

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20. Sugar on Snow

This experiment not only offers a delicious sensory experience but also teaches you about the principles of heat transfer and phase changes.

21. Fibonacci Lemonade

As you pour and observe the layers of the Fibonacci Lemonade forming, you’ll gain a deeper appreciation for the harmonious relationship between science and art.

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22. Edible Glass

By combining simple ingredients and a touch of creativity, you’ll transform ordinary kitchen materials into a stunning and edible glass-like creation.

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23. Edible Igneous Rocks Experiment

As you shape and mold the ingredients into rock-like structures, you’ll gain a deeper understanding of the volcanic processes that shape our planet. So, grab your materials, don your lab coat, and let’s embark on this delectable geological adventure.

Non-Edible Food Science Experiments

Prepare for a non-edible food science adventure that will ignite your curiosity and challenge your scientific prowess! These experiments will unlock the secrets of chemical reactions, physical properties, and the wonders of scientific exploration.

24. Magnetic Cereal

Prepare to be magnetized by the captivating world of “Magnetic Cereal!” This fascinating food science experiment will take you on a journey of discovery as you explore the hidden magnetic properties of your favorite breakfast cereal.

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25. Lemon and Battery

As you observe the lemon-powered circuit in action, you’ll gain a deeper understanding of the science behind electrical conductivity and the role of acids in generating power.

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26. Milk Swirl Experiment

Prepare to be mesmerized by the enchanting “Milk Swirl Experiment.” This captivating food science exploration will take you on a journey through the mysterious world of surface tension and molecular movement.

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27. Bouncy Egg

Get ready for an egg-citing and egg-ceptional food science experiment: “Bouncy Egg!” Prepare to witness the incredible transformation of a fragile egg into a resilient and bouncy marvel.

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28. Extracting Strawberry DNA

Through this hands-on exploration, you’ll develop a deeper understanding of the structure and function of DNA, as well as the importance of DNA in all living organisms.

29. Lemon Volcano Experiment

Calling all budding scientists and lovers of all things sour, this lemon volcano experiment is sure to leave you awestruck.

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30. Electric Cornstarch

As you observe the cornstarch mixture respond to the electric current, you’ll gain a deeper understanding of the properties of matter and the interactions between electricity and materials.

31. Pop Rock Science

This hands-on experience not only offers a delightful sensory experience but also allows you to explore the principles of gas production, pressure, and the science of effervescence.

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32. Frost in a Can

By using simple household materials, you’ll create your very own mini frost chamber that will transform warm air into a breathtaking display of frost.

33. Hopping Corn

Get ready to witness a popping and colorful spectacle with this captivating Hopping Corn experiment. This hands-on experience combines the excitement of popcorn popping with a twist of chemical reaction.

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34. Digestive System Experiment

Using a plastic bag filled with water, bread, and calamansi juice, you’ll witness firsthand how our bodies break down and extract nutrients from our food.

This experiment visually represents the digestive process and introduces you to our digestive system’s intricate workings.

Candy Science Experiments

Sweeten your curiosity and unleash your inner scientist with the thrilling world of Candy Science! Brace yourself for an explosion of flavors, colors, and mind-bending experiments that will leave you craving for more.

35. Skittles Rainbow

Prepare to unlock the secrets behind the mesmerizing phenomenon of color diffusion as you witness the magic of Skittles turning water into a vibrant rainbow.

Learn more: Skittles Science Fair Project

36. Home-made Fruit Gummies

By combining fresh fruit juices, gelatin, and a touch of sweetness, you’ll create your mouthwatering gummy treats bursting with fruity flavors.

This experiment not only allows you to customize your gummies with your favorite fruits but also allows you to understand the principles of gelatinization, texture formation, and the chemistry behind gummy candies.

Learn more: Home-made Fruit Gummies

37. Candy DNA Model

Get ready to unlock the sweet secrets of life with this fascinating Candy DNA Model food science experiment. This experiment offers a delicious and hands-on approach to understanding the fundamental structure of DNA.

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38. Gummy Bear Science

This experiment is a sweet and chewy opportunity to uncover the fascinating world of polymer chemistry and osmosis.

By immersing these beloved gummy treats in different solutions, you’ll witness the mesmerizing process of gummy bear growth and shrinkage as they absorb or release water.

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39. Candy Camouflage

In this exciting activity, your favorite M&M candy colors represent different predators in a simulated ecosystem. Your task is to pick the right candy color that will allow you to survive and thrive.

40. How to Make Sedimentary Rocks

This experiment not only provides a creative outlet for your imagination but also introduces you to the fundamental principles of geology and rock formation.

41. Home-made Fluffy Marshmallow

Grab your mixing bowls, roll up your sleeves, and let’s dive into the world of homemade fluffy marshmallows. Join us on this marshmallow-filled adventure and let your taste buds soar to sugary heights

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42. Making Lollipops

This experiment not only allows you to explore the principles of sugar crystallization, temperature control, and the art of candy making but also encourages imagination and sensory exploration.

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43. Candy Chromatography

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44. Dancing Worms

As you observe the worms twist, turn, and wiggle in response to their environment, you’ll gain a deeper understanding of how living organisms interact with their surroundings.

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45. Candy Atom Models

This hands-on experience offers a unique opportunity to explore the building blocks of matter in a fun and tasty way.

By using a variety of candies as representations of atoms, you’ll construct colorful and edible models that bring chemistry to life.

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46. Kool Aid Rock Candy

Join us on this delicious and educational adventure, and let your taste buds and curiosity be delighted by the crystalline wonders of science. Get ready to taste the magic and witness the sweet transformation of sugar into dazzling rock candy crystals!

47. Starburst Rock Cycle

This hands-on experience offers a unique and mouthwatering way to explore the processes that shape our planet.

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48. Toothpick Bridge

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49. Candy Potions

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50. Dissolving Candy Canes

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This Influencer Is Eating Raw Chicken Every Single Day Until He Gets A 'Tummy Ache'

Doctors are horrified by the potentially deadly stunt.

The Instagrammer in question, known only as John, has garnered over eight million views on the social media platform while consuming raw poultry in a variety of odd recipes. He's made raw chicken pizza, raw chicken with tomato and cheese, and he even blends raw chicken breast with orange to into a smoothie-like substance.

Here's the thing, though: it doesn't seem like this is some bizarre flavor obsession. According to the burgeoning social media star, he plans to continue the experiment until he gets "a tummy ache."

John is documenting the stunt on a page called @rawmeatexperiment, and this actually isn't the first time he's attempted the challenge. In fact, two years ago he shared a similar journey on YouTube titled "Eating raw meat at Whole Foods every day till I die from bacteria." He eventually gave up on the challenge out of boredom after a whopping 200 days. He's even pretty used to the flavor, which he describes as "barely there."

"It's like scallop or shrimp; sort of tastes like sashimi," he told VICE . "I used to have to gear myself up to eat it but not anymore."

Despite the fact that he lived to tell the tale before, John's experiment could have actual deadly consequences, according to Dr. Indrees Mughal, a UK-based surgeon who posted a warning online, according to The Daily Mail . "For the love of all things sane, do NOT attempt what this man is doing," Dr. Mughal wrote on one video. "This is so stupid."

An amateur chef posted a similar warning, writing, "I'm just gonna say you are playing Russian Roulette with your life ... two of the biggest killers, Campylobacter and salmonella are a high risk here—especially from undercooked/raw chicken."

According to the outlet, the influencer is attempting to relieve symptoms of "back pain, dizziness, and cystic acne" with a raw chicken diet—and not actually looking for attention at all (allegedly).

"People are trying to say I'm doing it for clout, but I've had meme pages with millions of followers before I ever started doing this," he told VICE. "Honestly, eating raw meat on the internet is not good for attention anyway."

Everyone's horror isn't unwarranted. The Centers for Disease Control and Prevention (CDC) strongly warns against eating raw meat. "Eating raw and undercooked meat and poultry can make you sick," the CDC warns. "Poultry includes chicken and turkey. Some germs commonly found in poultry include salmonella and campylobacter."

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Man eats raw chicken for 25 days – why isn’t he sick?

Senior Lecturer in Clinical Microbiology, University of Leicester

Disclosure statement

Primrose Freestone does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.

University of Leicester provides funding as a member of The Conversation UK.

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John (surname withheld) is an influencer from Florida who has gained notoriety by eating raw chicken for at least 25 days .

He uses a blender to grind up the uncooked chicken (wing and breast) with flavourings, raw eggs and lettuce before drinking this chicken smoothie. Raw chicken and eggs have a significant infection risk from harmful bacteria such as salmonella and campylobacter , which can cause severe illness.

Symptoms of food poisoning include fever, nausea, vomiting, diarrhoea and blood infections that, even in healthy people, can lead to hospitalisation and death. So why has John not fallen sick with food poisoning from such an unconventional and potentially deadly diet?

John says that he has contacted doctors about the safety aspects of his raw chicken diet, which makes one wonder if prophylactic antibiotics were advised to protect him from infection. Even if not, John, like all humans, has innate protective mechanisms against food poisoning. The stomach has highly acidic fluids with a pH of 1.5 to 2 .

Food poisoning germs are sensitive to acid, which damages their DNA, and stomach acid can even kill them. In the stomach, germs also have to overcome other barriers such as digestive enzymes, entrapping mucus and immune system defences.

The stomach empties after about four hours so there is a good amount of time for the stomach acid to sanitise John’s blended raw chicken, making chicken germs less able to establish an infection.

You can’t always rely on innate defences

However, even in healthy adults, if the number of bacteria is high, stomach acid and immune defences may not be enough to reduce their numbers to a safe level.

Our innate food poisoning defences may work less effectively in young children, the elderly, pregnant women and those with an underlying health condition or a weakened immune system.

Taking antacids regularly also increases food poisoning risk by neutralising stomach acid.

John unusually blends his chicken, creating a wide surface area for stomach acid to attack. Also, the source of his chicken and food seasonings might help to protect him from infection.

John says that he gets his chicken from a particular farm, so it’s probably safe to assume the chicken is very fresh and from a flock that might have a lower incidence of salmonella and campylobacter than birds from a larger commercial source.

Freshness is important, as the number of harmful germs increases the older the meat is. If the chicken John is eating is very fresh and he’s not consuming a lot of it, the number of germs may be too low to reach an infectious dose.

However, whatever the pedigree of the chicken, the safety of raw meat is not possible to guarantee, and what looks and smells fresh can still be dangerously germ-laden.

John told his followers that he uses seasonings such as soy sauce and herbs to improve the lack of flavour of the raw chicken. It is known that soy sauce promotes digestion by enhancing stomach acid secretion in humans, which would help to kill any germs in the food. Soy sauce also possesses direct antimicrobial activity against bacteria such as Shigella flexneri , Staphylococcus aureus , Vibrio cholera , Salmonella enteritidis and Escherichia coli .

Chilli sauces also inhibit food-poisoning bacteria , and many herbs contain antimicrobial compounds and have been used as preservatives for centuries.

Aromatic herbs, such as thyme, are potent inhibitors of germ growth, especially the kinds of germ found on poultry.

How you should eat chicken

We do not know what John is doing to protect his health while eating the raw chicken, but what is clear is that he is playing a game of food-poisoning roulette.

You cannot remove the bacteria in raw chicken or indeed any raw meat. The only way to make the meat safe to eat is by cooking it. Heat effectively kills harmful germs, and salmonella and campylobacter are neutralised at temperatures above 75°C.

Cooking chicken correctly is the only way you can safely eat chicken and not risk potentially deadly food poisoning.

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All About Raw Food

What is raw food.

The raw food movement originated during the Natural Hygiene movement of the 1800s .

This movement defines “raw food” as food that is not heated/cooked at temperatures greater than 115 to 118 degrees F. This is thought to preserve nutrients, enzymes, diminish the energy used for cooking, and keep food in its most natural form.

A raw food diet is generally based on fresh fruits, vegetables, nuts, seeds, and sprouted/soaked grains and legumes. Typically, raw foodists are vegan (100% plant-based). However, some raw foodists also consume raw fish, meat and dairy.

Why is eating raw so important?

Some experts feel that a raw food diet is our “natural” diet because it represents what we would have eaten in the wild, before developing agriculture, domesticating animals, and creating processed foods.

Adherents claim that raw food diets enhance health. Based on anecdotal reports, the benefits of raw eating include:

• Improved bowel movements
• Improved sleep
• Improved energy
• Body fat loss

Digesting raw vs cooked foods

It’s been reported that raw foods elicit a minimal response from the immune system after we eat them. Conversely, after consuming cooked food, white blood cell levels can increase, which may indicate a mild stress response in the body.

Raw food is costly, metabolically speaking, to eat and digest. We need to chew a lot, and the body needs to do more work to break down what we consume. We tend to obtain less energy from raw foods.

Today, some might view this as beneficial. Yet, in times of scarcity, the idea of getting less energy from food while expending more energy to eat and digest it wasn’t very appealing.

Many argue that other animals get big, strong and healthy when eating 100% raw plant-based diets, so why should humans be any different?

First, think about stomach size.

Gut capacity tends to increase when lots of raw plant foods are consumed. Animals such as ruminants (cows and sheep) have multi-chambered stomachs in order to digest the cellulose they consume from grass. Their GI tracts also contain bacteria that break down the cellulose and allow them to digest it.

Second, consider chewing time.

Chimpanzees in Tanzania spend more than 6 hours per day chewing and they aren’t even as big as most humans. If we lived on the same diet of these apes, we could expect to be chewing for about 5 hours each day (more than 40% of the day). When we eat cooked food, we can save ourselves about 4 hours of mastication per day.

Third, while other animals (particularly primates) have many important genetic similarities, there are also key differences.

Consider that:

• Genetic differences between humans are perhaps only 0.1% of our DNA — and yet those differences can separate a Michael Jordan from a Leonardo da Vinci .
• Our closest primate relatives may share 97-98% of our DNA .

In other words, tiny differences can add up to a lot. Looking at other animals can be helpful, but also misleading.

Fourth, it’s only through domestication that many “natural” foods are so palatable or nutrient-dense.

Wild-growing plants are often smaller and may offer fewer nutrients (relative to their undigestible component) than their domesticated cousins.

For example, early tomatoes were the size of croutons, and sour. Early apples looked (and tasted) much more like rose hips (to which they are related). Dig up the plant known as Queen Anne’s lace and you’ll find an early carrot — bitter, white (i.e. none of the beta-carotene-containing orange pigment), and about the size of a pencil.

Some proclaim that the reason a 100% raw diet is even feasible today is due to the abundant supply of fresh food year round.

Until the development of agriculture, it was likely that one would experience regular periods of hunger, relying on stored body fat for survival. Being able to store body fat for these periods of famine would be less likely to occur on a raw diet.

Indeed, some experts have suggested that pre-agricultural humans confined to raw food would have starved.

Some anthropologists believe that cooking was one of the great transitions in the history of life, leading to increased food value, a bigger brain and a larger body.

Charles Darwin considered “building fire” the greatest discovery outside of language by humans. Humans learned that hard and stringy roots can be rendered digestible and poisonous roots or herbs harmless after cooking them over fire. Darwin did admit that humans could survive without cooking if we had to.

Cooking is an important aspect for those who eat meat. After cooking became known, meat consumption likely became more attractive and valuable, as the human body doesn’t digest and absorb high amounts of raw flesh efficiently.

What does cooking do to food?

• It can make food safer
• It can concentrate tastes and flavors
• It can reduce spoilage
• It can soften tough foods
• It increases the amount of energy our bodies can attain from food
• It breaks starch molecules into more digestible fragments
• It denatures protein molecules

Many of these outcomes mean that the body works less to benefit from the food. It’s been acknowledged that “fattening up” animals is easier to do with lots of cooked grains.

Gaining more energy from food is thought to have been a major biological advantage.

Those who cooked food likely survived and had a better chance at reproduction. Cooking food is widespread among humans and no civilization has been reported to flourish without it.

Still, health-degrading compounds can form when foods are cooked. These include acrylamide, heterocyclic amines and Maillard compounds. It’s possible to avoid these when consuming a raw diet.

The enzyme theory

The “enzyme theory” is still used today when proclaiming the benefits of raw eating. Some will declare that the “live” enzymes in uncooked food are health promoting and disease preventing.

To be honest, I’ve always had trouble understanding this interpretation. As far as I know, the enzymes in raw plants are specific to plants.

Moreover, enzymes are proteins, and when we eat proteins, they are denatured, rendering their biological function useless.

That’s why a diabetic doesn’t swallow a dose of insulin. Insulin is a protein hormone and when ingested, it’s denatured and loses biological function.

Other food preparation methods

Raw food adherents often produce creative interpretations of traditionally cooked foods.

For example:

• nut pastes and purees can substitute for cheese and other dairy
• dehydrating vegetables can boost flavour (think sun-dried tomatoes) but also create food textures such as “chips”
• sprouting, then grinding seeds and grains can create a “flour” that can be used to make “baked goods” such as flatbreads

What you should know about eating raw

Health improvements on a raw diet.

Some evidence suggests that switching to a raw diet from a standard Western diet (which includes a low fruit/vegetable intake combined with a high intake of sugar, chemicals, and refined carbohydrates) results in health improvements.

One experiment with a small group who were overweight and unhealthy demonstrated that 12 days of eating a raw diet lowered bodyweight, cholesterol and blood pressure. Average weight loss was nearly one pound per day, even while eating up to 10 pounds of food per day (the average for most humans is about 4 pounds of food per day).

While rapid weight loss like this sounds appealing in today’s obese society, it’s not so desirable from a survival perspective. For someone with a lean body and no weight to lose, a raw diet might be dangerous and decrease chances of survival.

The Giessen Raw Food study was conducted in Germany and evaluated the diets of over 500 raw foodists. These study participants consumed between 70 and 100 percent of their diet raw. The more raw food these people ate, the lower their body mass index (BMI).

Health concerns on exclusively raw diet

While plant-based raw diets have many advantages — such as a high consumption of fruits and vegetables, nuts, seeds, coconut, etc. — there are drawbacks.

The major concern is that people may not get enough important nutrients.

Another concern is that with a lower energy intake, key processes in the body (such as hormone synthesis) may be suppressed.

The low amount of energy in a raw diet seems to be directly related to the “rawness” and not the high amount of plants, since we know that a cooked plant-based diet can provide adequate energy.

• The absorption of certain phytochemicals might be enhanced in some raw foods (like sulforaphane from broccoli) while in others it might be diminished (like lycopene from tomatoes and carotenoids in carrots, which convert to a more digestible molecular form when cooked).
• Still, blood levels of antioxidants seem to be adequate in raw eaters.
• Low levels of vitamin B12, HDL (aka “good cholesterol”), and bone mass have been reported in some eating raw plant-based diets.
• Increased homocysteine (which is linked to increased cardiovascular disease) might also result.
• The more raw food that the women eat, the more likely they are to have partial or total amenorrhea. Males eating a raw diet might also notice a change in reproductive hormones, primarily a decrease in testosterone production.

Mixed outcomes

Scientists conclude that a strict raw food diet cannot guarantee an adequate energy supply, but may improve some factors of health.

When people have been forced to eat raw diets in wild habitats (like castaways or isolated adventurers), outcomes are diverse. Some survive only a few weeks. Others survive longer, like a woman who escaped from Indian capture and survived mainly on bananas for nearly seven months.

A 100% raw plant-based diet might be effective for those with extra body fat simply because the volume of food consumed is so high in relation to the low calorie density. In some ways, it’s virtually impossible to overconsume calories and gain weight on a plant-based raw diet.

On the other hand, many raw dishes are high in sugar and carbohydrates. While sweetners such as honey and agave nectar may be naturally occurring, they nevertheless act just like other sugars in the body .

Raw cuisine uses a lot of nuts, dried fruit, avocado, seeds, coconut and fresh-pressed oils. All of these are calorie-dense and easy to overconsume. ( See my comparison of “good” vs “too good” foods , which includes dried fruits in the “too good” category.)

Thus, “raw” doesn’t mean “calorie free” or “eat with impunity”.

A sample day of raw eating

So what would a day of raw eating be like for someone?

Example day for a woman

Example day for a man

Summary and recommendations

Most will agree that eating raw food is nutritious. Raw plant foods are tasty, full of nutrients, have lots of water, and have a low calorie density.

Still, many people in North America build their diet upon highly processed and refined foods. Over-cooked vegetables can lose many of their vitamins, especially if they’re boiled and the cooking water thrown away, or if they’re consumed long after cooking.

This can lead to nutrient deficiencies, gastrointestinal disturbances and obesity.

On the other hand, simply cooked foods, like steamed rice or boiled lentils, or lightly steamed veggies consumed immediately, seem to be fine for health.

Thus, consuming more raw plant foods is probably a good idea for most people.

Energy balance and fat loss

With the abundant raw food options in the world today, eating a 100% raw diet would likely be fine for health.

For those with extra body fat, incorporating more raw foods could be helpful for fat loss.

For those with an existing lean body, consuming a 100% raw diet likely won’t provide enough energy for long-term sustained health. With that being said, there are raw foodists who have been following the diet for decades; obviously they’ve adapted.

Experience as evidence

In the end, you can judge the success of a plant-based raw diet based on your own experience and objective indicators.

Experiential indicators can include:

• How do you feel after eating primarily raw foods?
• What about after eating primarily cooked foods?
• Do you have more energy?
• How is your digestion?
• What about your propensity to overeat? Does that occur more with cooked or raw food?

Objective indicators can include:

• Your blood chemistry (e.g. blood glucose, triglycerides)
• Your athletic/gym performance
• Your hormone levels
• Your body fat levels, lean body mass, and body weight

Extra credit

Warriors in the thirteenth century would drink raw blood from horses. The traditional diet of the Maasai in Kenya includes fresh blood and raw milk.

When eating more raw foods with lots of water, you can drink less water.

You don’t need to go 100% raw plant-based to see the benefits. For example, eating more raw plant foods might decrease the development of cancer.

Indigenous northern people such as the Inuit survived traditionally on a high raw meat/fish diet.

Some say a raw food diet should be referred to as “sun-cooked” instead of “un-cooked.”

On a raw food diet, you save money on gas and electricity because you don’t run your stove or microwave.

Often, the diet for patients with compromised immune systems is made up of highly cooked foods in an effort to eliminate microbes from raw foods. Data has indicated that eating this high amount of cooked food doesn’t seem to be very protective from a food safety standpoint.

Click here to view the information sources referenced in this article.

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Peltonen R, et al. An uncooked vegan diet shifts the profile of human fecal microflora: computerized analysis of direct stool sample gas-liquid chromatography profiles of bacterial cellular fatty acids. Appl Environ Microbiol 1992;58:3660-3666.

Wrangham R. How cooking made us human. Catching fire. 2009. Perseus Books Group.

Tang L, et al. Consumption of raw cruciferous vegetables is inversely associated with bladder cancer risk. Cancer Epidemiol Biomerkers Prev 2008;17:938-944.

Wrangham R & Conklin-Brittain N. Cooking as a biological trait. Comp Biochem Physiol A Mol Integr Physiol 2003;136:35-46.

Wobber V, et al. Great apes prefer cooked food. J Hum Evol 2008;55:340-348.

Ulijaszek SJ. Human eating behavior in an evolutionary ecological context. Proc Nutr Soc 2002;61:517-526.

Donaldson MS. Metabolic vitamin B12 status on mostly raw vegan diet with follow-up using tablets, nutritional yeast, or probiotic supplements. Ann Nutr Metab 2000;44:229-234.

Rauma AL, et al. Vitamin B-12 status of long-term adherents of a strict uncooked vegan diet (“living food diet”) is compromised. J Nutr 1995;125:2511-2515.

Rauma AL, et al. Antioxidant status in long-term adherents to a strict uncooked vegan diet. Am J Clin Nutr 1995;62:1221-1227.

Gardner A, et al. Randomized comparison of cooked and noncooked diets in patients undergoing remission induction therapy for acute myeloid leukemia. J Clin Oncol 2008;26:5684-5688.

Pouillart P, et al. Strategy for the study of the health impact of dietary Maillard products in clinical studies: the example of the ICARE clinical study on healthy adults. Ann NY Acad Sci 2008;1126:173-176.

Bessaoud F, et al. Dietary factors and breast cancer risk: a case control study among a population in Southern France. Nutr Cancer 2008;60:177-187.

Igbal R, et al. Dietary patterns and the risk of acute myocardial infarction in 52 countries: results of the INTERHEART study. Circulation 2008;118:1929-1937.

Garcia AL, et al. Long-term strict raw food diet is associated with favorable plasma beta-carotene and low plasma lycopene concentrations in Germans. Br J Nutr 2008;99:1293-1300.

What’s Cooking? http://www.economist.com/sciencetechnology/displayStory.cfm?story_id=13139619

Koebnick C, et al. Long-term consumption of a raw food diet is associated with favorable serum LDL cholesterol and triglycerides but also with elevated plasma homocysteine and low serum HDL cholesterol in humans. J Nutr 2005;135:2372-2378.

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Scientists study effect of cooked vs raw food on gut microbiome

New research by scientists at UC San Francisco and Harvard University has revealed our microbiome dynamically responds in different ways to the same foods, depending on whether they are consumed cooked or raw. This novel study is the first to investigate how cooking food changes our gut bacterial diversity.

“Our lab and others have studied how different kinds of diet – such as vegetarian versus meat-based diets – impact the microbiome,” explains Peter Turnbaugh, senior author on the new research. “We were surprised to discover that no one had studied the fundamental question of how cooking itself alters the composition of the microbial ecosystems in our guts.”

The new research began by studying the effect of cooked vs raw foods on the microbiome of mice. Lean beef and sweet potatoes were the initial foods of focus and interestingly, little effect was seen on the animal’s microbiome between cooked and raw meat. Sweet potatoes, on the other hand, provided dramatically different results, with significant changes noted in microbiome responses comparing cooked and raw food.

Cooked sweet potato unsurprisingly offered the animals greater carbohydrate metabolism, primarily due to the way starch becomes more digestible when heated. However, an unexpected observation was the way uncooked sweet potato seemed to be actively damaging certain gut microbes. It was discovered that certain antimicrobial compounds, generally destroyed by the act of cooking, reached the stomach intact when eaten raw.

“We were surprised to see that the differences were not only due to changing carbohydrate metabolism but also may be driven by the chemicals found in plants,” says Turnbaugh. “To me, this really highlights the importance of considering the other components of our diet and how they impact gut bacteria.”

The experiments were repeated with white potato, corn, peas, carrots, and beets. The microbiome effects were different from food to food, with the most notable changes between cooked and raw seen in the most starchy vegetables. Beets and carrots, for example, did not seem to cause as many cooked vs raw microbiome differences compared to sweet potato.

The researchers also conducted a small human study to examine if this raw vs cooked effect could be detected in the human microbiome. A small group of subjects ate comparable raw or cooked menus for three days, offering fecal samples along the way. The human experiment was obviously too short to examine any effect on factors such as weight, but noticeable changes were noted in gut bacteria diversity.

“It was exciting to see that the impact of cooking we see in rodents is also relevant to humans, although interestingly, the specifics of how the microbiome was affected differed between the two species,” says Turnbaugh.

The research certainly raises a whole host of unanswered questions, such as which foods should be avoided in raw forms and which offer specific nutritional benefits when cooked. From a microbiome perspective it seems our gut bacteria population has evolved to adapt to a diet of cooked food, suggesting solely eating raw food isn’t necessarily a healthier option.

“We’re very interested in doing larger and longer intervention and observational studies in humans to understand the impact of longer-term dietary changes,” adds Turnbaugh.

The new study was published in the journal Nature Microbiology .

Source: UC San Francisco

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Florida man eats raw chicken every day for 100 days to “see what happens”

A man named John has gone viral on Instagram and TikTok after documenting his journey of eating raw chicken every day for 100 days or until he gets sick, just to see what happens.

A Florida man by the name of John has decided to go against everything we learned about chicken growing up by eating raw chicken every day for 100 days to see what really happens, and he’s documenting the whole journey on social media.

In the first video of the series, which was published on January 19, John sits in front of the camera with a raw chicken breast in his hand and a glass of raw eggs on the table.

“Day one of eating raw chicken for a hundred days, or until I get a tummy ache. Do not try this at home. Follow me to see what happens,” he said before taking a bite of the chicken in his hand. He continued to eat the rest of the chicken breast on the video before downing the glass of eggs at the end.

Although the series started on TikTok , John decided to move over to Instagram after claiming that the platform kept deleting his videos. He’s now gained over 400,000 followers on the platform who are interested to see what might happen next.

As of February 14, John has published 27 days’ worth of content and is seemingly continuing to do well despite the amount of raw chicken he has consumed.

He also varies the type of chicken he eats, such as having raw chicken wings for the Super Bowl and mixing chicken breast with salad leaves, parmesan cheese, croutons, and Caesar dressing to make a liquid version of a chicken Caesar salad.

This is not his first “raw meat” diet

This is not the first time John has indulged in raw meat. In 2022, he posted a series of  YouTube videos  titled “Eating raw meat at Whole Foods every day till I die from bacteria” until he got bored after 200 days. He never ended up getting sick, which is why he now wanted to take the experiment one step further with raw chicken.

He plans to keep up his raw poultry diet for 100 days — or until he gets sick. According to John, it’s all in the name of science: He firmly believes that eating raw meat is not as horrifying as we have been led to believe.

“What’s the worst thing that’s gonna happen? I’ll s**t myself for a week or something, but I’ve probably done worse things than that before in my life,” John told Vice .

“I try to put disclaimers up all the time that I don’t think anyone else should do this,” he added. “Even in my nutritional research, there are better raw foods to be eating, like beef. This is just a personal experiment for me.”

Despite John’s results in the raw poultry diet, it is not recommended to eat raw poultry. The Centers for Disease Control and Prevention estimates  that about 1 million people get sick from eating contaminated poultry every year in the US.

They also report that raw chicken can be contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs, but that these germs disappear when the meat is cooked.

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Gandhi’s Vision for Equality Involved Raw Food

The activist sought to bring independence to every Indian—including by freeing up the time that might be spent in the kitchen.

For 11 days in the summer of 1893, Gandhi ate nothing but raw food. This was not his first experiment with what he called “vital food,” nor would it be his last. Later in life, he would go months without cooking his food. What makes those 11 days in 1893 remarkable is that he kept a food diary in which he carefully recorded everything he ate and everything he felt. He had arrived in South Africa only a few months earlier, a 24-year-old lawyer from India thrown into a profoundly stratified society. He had been kicked off a train for daring to ride first class, and had been physically abused by a racist stagecoach driver. Perhaps the shock of his new world and its inequalities inspired the young Gandhi to focus on something he could control: his diet.

The first entry of Gandhi’s raw-food diary, dated August 22, 1893: “Began the vital food experiment … Had two tablespoonfuls of wheat, one of peas, one of rice, two of sultanas, about twenty small nuts, two oranges, and a cup of cocoa for breakfast.” He soaked the wheat, peas, and rice overnight, but did not cook them. He took 45 minutes to eat the meal, which left him feeling “very bright in the morning.” By evening, however, he experienced “depression” and “a slight headache.” The next day brought more unpleasant symptoms: “Feeling hungry, had some peas last evening. Owing to that I did not sleep well, and woke up with a bad taste in the mouth in the morning.” On the third day, he “woke up uneasy, with a heavy stomach.” The heaviness lingered, as he suffered a persistent indigestion that lasted into the fifth day of his trial. “The vital food,” he concluded, “does not seem to agree well.”

On September 2, Gandhi returned to his usual diet. He delighted in “porridge, bread, butter, jam and cocoa.” Eating “the old food” left him feeling “ever so much better.” He did not, however, reject raw food categorically. Like a scientist, he never saw a particular experiment as the last word on a subject. Although his trial had failed, he declared in an 1894 article for The Vegetarian magazine, “Vital food may have its grand possibilities in store.” Gandhi would continue to experiment with raw food throughout his life. While he never permanently abandoned cooked food, his experiments with uncooked food grew more successful over time.

Read more: The Atlantic’s profile of Gandhi from 1922

Raw food appealed to him for many reasons. Chief among them was its simplicity. “That I could dispense with cooking, that I could carry about my own food wherever I went, that I should not have to put up with any uncleanness of the landlady or those who supplied me with food”—all of these reasons led Gandhi to praise the “extreme simplicity” of a raw diet. He also offered nutritional justifications. Like many advocates of a raw diet, he believed that nutrients could be lost in the process of cooking.  He expressed special concern for the vitamin A “in leafy vegetables and germinated grains of cereals,” believing that “vitamin A is destroyed by the mere applying of heat.” In order to boost vitamin intake, he noted, “many people take raw vegetables, pulses, wheat, etc., which have sprouted after being soaked in water.”

Gandhi saw uncooked food as a way to cleanse the body and the world of impurities. His belief in the social power of raw food places him in opposition to the many philosophers and scientists who have asserted that cooking distinguishes human beings from other animals. The British writer Samuel Johnson put it succinctly: “My definition of man is a cooking animal.” The French anthropologist Claude Lévi-Strauss used the dichotomy between “the raw and the cooked” to distinguish between nature and culture. More recently, the British primatologist Richard Wrangham has argued that cooking played a decisive role in human evolution. Raw-food enthusiasts tend to reject the divide between humans and other animals. Gandhi’s turn toward the raw reflected his ecological awareness that people cannot be separated from nature. But his raw diet was not a repudiation of civilization. Instead of equating cooking with civilization, he believed that raw food could make humanity more civilized.

Gandhi saw his raw-food experiments as “very important,” not just for himself but for all of Indian society. By reducing the need for cooking oil and fuel, a raw diet promised economic savings. “There is no need to eat food fried in ghee or oil,” he wrote in 1942. Eating raw also involved less time in the kitchen. Today advocates of “slow food” argue for a return to traditional methods of cooking and eating that prioritize flavor and quality over expediency. By contrast, Gandhi’s desire to liberate India’s poor led him to seek his own version of fast food. To the poor, a little extra money or an hour to spare every day could open up a path to a better life. The liberating potential of a raw diet inspired Gandhi to opine in a 1929 issue of his Young India journal that raw food has “a value not merely sanitary but also economic and moral or spiritual.”

Read more: The harder, better, faster, stronger language of dieting

Gandhi’s raw utopia would emancipate not only India’s poor but also its women. If cooking could be avoided, he suggested in a 1913 article, “much of the time of our womenfolk … would then be saved.” Once India had gone raw, he predicted, “women will be set free from the prison-house of the kitchen.” Importantly, Gandhi did not equate cooking with oppression. Anyone who loved to cook should be free to do so. What he opposed was a system in which women were forced to cook. By reducing the time necessary to prepare meals, he hoped, a raw diet could liberate women and return the kitchen to its rightful status as a place of joyful creation.

Gandhi strove to use his diet to bring swaraj, or self-rule, to every Indian. He failed. Poverty and injustice survived the end of British rule. There is good evidence that Gandhi helped reduce poverty and strengthen Indian democracy. Yet many of his endeavors, including his dietary experiments, proved dramatically less successful than he had hoped. He inspired some people to try eating raw food—but despite his efforts, a mass movement failed to materialize.

Today raw food is undergoing a renaissance : Restaurants specializing in raw food have sprouted in cities throughout Europe and the United States, and in many other parts of the world. Gandhi would likely have had mixed feelings about the recent surge of interest in eating raw. Raw food often attracts affluent foodies; in ironic contrast to Gandhi’s vision, the poor are the least likely to eat large amounts of raw food, largely because poor neighborhoods lack access to fresh fruits and vegetables. Such food deserts are common in American cities. In India, the poor often struggle to gain access to sufficient food of any kind. Gandhi hoped that raw food would undo the inequalities that have prevented poor people from having access to healthy food. His dietary utopia remains to be achieved.

This article has been adapted from Nico Slate’s book, Gandhi's Search for the Perfect Diet: Eating With the World in Mind.

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Watch: This Influencer Has Been Eating Raw Chicken Every Day In Viral Food Experiment

He has been filming himself eating chunks of raw chicken, paired with various sides and seasonings..

He firmly believes that eating raw meat is not as horrifying as we have been led to believe.

With people growing more and more health conscious, different types of diets are making their way into our lives. In one such food experiment, a man has been eating raw chicken for 17 days now, aiming to continue it until he gets a 'tummy ache.' The man identified as John has been sharing videos of his consuming raw poultry on his Instagram page, aptly named 'Raw Chicken Experiment'.

He started this experiment on January 19 and has been filming himself eating chunks of raw chicken, paired with various sides and seasonings. He firmly believes that eating raw meat is not as horrifying as we have been led to believe.

Watch a few videos here:

View this post on Instagram A post shared by Raw Meat Experiment (@rawmeatexperiment)

He claimed that he had not fallen sick since starting the experiment. “Whenever someone tells me not to do something, it always makes me a little more interested. This time was with chicken,” John told People.

"If I do get sick, I'm hoping it's just some liquid bowel movements and a minor tummy ache. But I've had tens of thousands of comments warning me that it can and will be worse. Only time will tell,'' he added. 

This is not the first time he has attempted something like this. He has previously documented a similar experiment on YouTube titled, ''Eating raw meat at Whole Foods every day till I die from bacteria'' until he got bored after 200 days.

Many doctors and experts have said that his experiments could have actual deadly consequences. ''For the love of all things sanity, do NOT attempt what this man is doing, this is so stupid,” a doctor wrote in the comment section. 

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The  Centers for Disease Control and Prevention (CDC)  states that raw chicken is usually contaminated with bacteria such as Salmonella, Campylobacter, and Clostridium perfringens.

''Raw poultry and meat may contain harmful bacteria including salmonella, listeria, campylobacter, and E. coli that can cause food poisoning. Make sure minced meat and poultry is cooked thoroughly. Cook poultry, minced meats, and sausages until well done, right through to the center. No pink should be visible,'' the New South Wales,  Australia Food Authority warns.

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