There are many food that people find disgusting or repulsive, especially if something that is strange to the kitchen of their culture is something strange.
Haggis – shaft parts that are filled and cooked in the stomach of a sheep – on the one hand, is a dish that not many outside Scotland. HmStomach. Lutefisk – stinker, aged fish that was laid out with lye – also collects many converts outside the Scandinavian countries. And that also applies to something like the regionally popular Southeast Asian delicacy of Balut, a fertilized duck, which was incubated for up to 21 days and then damped.
All of these foods are quite questionable for newcomers, with strange smells and alarming pictures for those who are not familiar with the fare. However, the hidden and disturbing origins, not realized potential dangers and strange properties of the food, which we take for granted in our everyday culinary reality.
That is why we have collected a list of interesting (and disturbing) facts about the food, which you will probably constantly encounter to help you do what you regularly put in your mouth.
1. Lemon slices can be covered with feces particles
Cut-up lemons are a staple food almost every restaurant. Shells of them are often scattered, sitting and waiting to be dipped in a glass of diet -cola or to be sprayed into a hot cup of tea. Not a big thing, isn’t it? It’s just a lemon disc, no plate raw chicken or something?
So, A study published in the published Journal of Environmental Health found that almost 70 percent of 25 different types of bacteria and yeast were covered of 76 lemons from 21 restaurants – including faeces and E. coli. – Note: “The microbes found in our examination in the lemon samples all have the potential to cause infectious diseases at different parts of the body.”
Although alarming and sufficient to give them the second overview of pressing a lemon wedge provided by restaurant in their next iced tea, the study also found that no outbreaks of diseases in connection with the use of lemons in drinks were reported in each restaurant. They partially attributed the number of high microbes to kitchen workers who did not properly meet sanitary measures – although the lemons could have been contaminated by someone who edited them before they even reached restaurants.
It does not help that citrus fruits have many pores that give bacteria and other insects many places to find a safe port.
2. Rough oysters are alive
There is hardly better for shellfish lovers than settling down in a chilled plate with raw oysters with a bottle of cold beer. The load treats via the esophagus with a satisfactory racket au naturally.
But many people may not know that the food of “raw” oysters doesn’t just mean that they are not cooked. It also shows that it is also the slimy little idiot still alive. And although some people mashes to turn around to believe that they fall a living being while treating them at their local oyster hut, the only kind of oysters they should eat is one that is alive.
Dead oysters can quickly be affected with bad bacteria. Therefore, sell and serve them as fresh as possible and send them to a cold, moist environment that you can keep alive and viable for a week or two.
So if you want to make sure that your oysters are still good when buying on your market, follow the following steps:
- When you see that a shell is slightly open, tap it. When it closes, it still lives in his mother -like prison.
- If you spy on some that are open and do not react to your tap, reject it because it has most likely died.
3. Most rubber sweets are made of pig’s skin
The guilty joys of the people occasionally include a few candy pieces with soft, sweet and mushy (and sometimes sharp!) Gums a popular choice. And although you may think that things like sweets are free of animal products, the worrying truth is that rubber (and jell-o) is mainly created gelatinWhat gives him this tough feeling and the tough texture. Gelatin comes from cast parts such as the boiled skin, the bones, ligaments and tendons of cows and pigs.
If this fact is safe to devour from Swedish fishing or to chew on many rubber worms. Bissinger’s And Sprout belong to the many places that now offer vegan rubbers that they don’t every time they dig into a bag in the cinema.
4 .. You can buy coffee from Civet Poop
It is a daily ritual for people in large parts of the world to take a fresh pot of coffee in the Breale and drink a cup of hot Joe. And at coffee outdoors, there is often a violent loyalty to your choice, be it from Dunkin ‘or Single Origin from Ethiopia.
But for those who love to experiment with their brewing type, you can buy coffee beans that have traveled through the digestive tract of an Asian Palm civilian and gathered out of the Poop. Called Luwak coffeeIt is a form of processing coffee beans to produce an exemplary drink.
The journey of the beans through the intestine of the cive begins a fermentation process that reduces bitterness and contributes to Kopi Luwak’s unique aroma and taste. And according to the local legend, civilians only eat the shortest coffee cherries.
However, be aware that the coffee houses up to $ 100 per kilogram, many civilians are kept in cages and the coffee cherries with the second anti-anti-their fat are kept to increase production.
5. Your favorite sweeties are covered with insect juice
The satisfactory crack and the crispy of biting into a hard candy, together with the sausage of sugar, keeps people back to return to their favorite companions, but they should know that the shiny shell that includes the sweets is most likely made from insectate secretions. Called glazeIt consists of Shellac, which even comes from insect secretions.
In particular, the insect is referred to as LAC insect and secretes a wax -like resin (which is considered a natural polymer) to protect its eggs after they have hit plant tissue. The resin is also used for a variety of products, from coating apples and Jelly Beans to painting wood and coating pills. The Food and Drug Administration (FDA) sees the glaze as “non -nutritious” addition and is “generally recognized as secure”.
6. Vanilla aroma can come from patch towels
Bringing a few drops of pure vanilla extract into confectioners or pastries is a great way to give a bit floral and woody taste. But real vanilla – obtained from vanilla beans – is expensive, the second for saffron in the price, so that food companies like to use a similarly tasting source derived from a beaver secretion.
It is called “Castoreum”, it is made from mixed Beaver Ribinus glands, which are located near your anus on the base of your tail and are used in the marking area. After processing, the macerated gland gives a pleasant vanilla-like smell, which makes it useful to season ice cream, pudding, sweets and baked goods and be used historically in perfumery. A 2007 study in the International Journal of Toxicology found that it “does not represent a health risk”.
7. Salami is unchored meat
Most of us do not want to eat a raw piece of pork or gnaw on an uncooked chicken, but we are ready to cut a few salami into slices and serve friends on an artfully relaxed sausage board. However, these long protocols made of processed pork could be viewed as raw meat because some types are not cooked, but only dry if you hang in the air.
However, this dry aging inhibits the growth of harmful bacteria: the sausage meat is mixed with salt and treated with lactic acid bacteria (which actually actually inhibits the pathogenic bacterial growth) and encouraged to ferment in a warm, damp room for a few days. Then it has dried and kept in a cooler area with low temperatures prevent more growth.
8. Ice machines can accommodate more bacteria than a toilet
The Americans love to add ice cream to their drinks, but most are not aware of the hidden dangers that can lurk in restaurants in restaurants. You would not believe that a cold, closed environment that was manufactured to store ice would contain any kind of bacteria, but the water that is used to create the ice cream can be filled with harmful microorganisms. And workers who immerse themselves in the ice maker with their bare hands may not practice adequate sanitary procedures.
Accordingly A 2017 studyIn the past three decades, a number of researchers and the centers for the control and prevention of diseases have been reported on contaminated iceouts and centers for disease control and the centers for disease control and the prevention of diseases. The study showed that of the 105 ice machines that were sampled, about 22 percent of them contained traces of E. coli – and even more other harmful bacteria.
9. Figs beams contain dead wasps (somehow)
It is not known, but some immature figs have to be questioned by small female wasps Feigen wasp. And in this process they crawl around in the fruit that dust the flowers until they die. However, the figs also produce moreA chemical that is really good at reducing an animal protein (e.g. bodies of the wasp).
But if Ficin does not give them enough soul peace, most of the figs they buy in the shop do not need wasps for pollination: some of them can mature without pollination, and others are “tricks” by spraying with plant hormones.
10. Mushrooms in cans may contain maggots
Nobody wants to find a lot of maggots near their food. The small white mops let most people fall back in disgust when they recognize them, but if they are a fan of mushrooms in cans, they should know that the With the FDA you can contain “Over 20 or more maggots from every size Per 100 grams “ – emphasis on mine. And that was shortly before they consider them as defective and not suitable for consumption.
