I know, I know...you've eaten raw cookie-dough all this time and nothing has happened to you, so you're going to keep eating cookie dough. But I'm here to tell you...no...things have changed. For cryin' out loud, stahhhhp! And here's why...

You're far more likely to get sick now than in the past.  You'll risk it? Everyone says that until the abdominal cramping, sudden, severe watery diarrhea that may change to bloody stools, and other icky stuff.

Why? This.

Flour, regardless of the brand, can contain bacteria that cause disease...

Flour is derived from a grain that comes directly from the field and typically is not treated to kill bacteria,” says Leslie Smoot, Ph.D., a senior advisor in FDA’s Office of Food Safety and a specialist in the microbiological safety of processed foods.

So if an animal heeds the call of nature in the field, bacteria from the animal waste could contaminate the grain, which is then harvested and milled into flour.

Common “kill steps” applied during food preparation and/or processing (so-called because they kill bacteria that cause infections) include boiling, baking, roasting, microwaving, and frying. But with raw dough, no kill step has been used.

The flour. Not the eggs. The flour. Or really, the cow that couldn't hold it 'til they got to the rest area.