Yes, you can be allergic to raw flour, though it's more commonly associated with inhalation than ingestion.
Here's a breakdown of the potential allergy:
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Baker's Asthma: People who work extensively with raw flour, such as bakers, can develop what's known as "baker's asthma." This is an allergic reaction that occurs due to inhaling wheat flour particles.
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Mechanism: The allergic reaction typically involves a wheat protein or sometimes a fungus present in the flour. It primarily affects the respiratory system.
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Symptoms: Baker's asthma manifests as breathing difficulties, wheezing, coughing, and other asthma-like symptoms.
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Ingestion vs. Inhalation: While less common, some individuals might experience allergic reactions upon ingesting raw flour, although this is often related to wheat allergies in general rather than a specific reaction exclusive to the raw state. Ingestion of raw flour can expose you to bacteria, such as E. Coli, but it is usually killed during the baking process.
In summary, while most commonly associated with inhalation causing respiratory issues (Baker's Asthma), reactions upon ingestion of raw flour are also possible.
