There is a lot of food there that people find disgusting or separated, especially if it is a foreign to the cuisine of your culture.
Haggis – parts of sheep filled in the stomach of the sheep and boiled – for one, is a dish that not too much outside of Scotland can, barestomach. Not even Lutefisk – clumsy, elderly fish shocked with lyya – doesn’t get much turned outside Scandinavian countries. And this also applies to something like the popular regional delicacy of Balut’s Southeast Asia, a fertilized duck egg that is incubated for up to 21 days and then evaporated.
All those foods are significantly controversial for Newbies, with strange and visual alarming for those who are not familiar with the fee. However, more alarming is the hidden and disturbing origin, the potential unrealized risks and the strange quirkiness of the food we take as good in our daily culinary reality.
So we collected a list of interesting (and some worrisome) facts about food you probably encounter all the time to help you make more aware of what you are putting in your mouth regularly.
1. Lemon slices can be covered in POO particles
Cut lemons are a staple of almost every restaurant. Their dishes are often scattered around, sitting and waiting to dive into a glass of dietary coke, or dull in a cup of hot tea. No big job, right? Jew is just a slice of lemon, not a raw chicken plaque or something else?
Well, a study published in Environmental health newspaper revealed that out of 76 lemons examined by 21 restaurants, almost 70 percent of them were covered in 25 different types of bacteria and yeast – including fecal matter and E. coli. – noting that: “The germs found in lemon samples in our investigation all have the potential to cause infectious diseases in different parts of the body.”
Although alarming, and enough to give you second thoughts on the squeezing of a lemon wedge supplied from the restaurant in your next icy tea, the study also noted that it has not reported outbursts of the disease related to the use of lemons in the drink at any dinner. They attributed the high count of germs in part with the kitchen workers who did not follow the appropriate sanitary measures – although lemons could have been polluted by anyone who treated them before they arrived at restaurants.
It does not help the citrus have many pores, which give bacteria and other mistakes many places to find a safe port.
2. Sea oysters are alive
For shellfish fans, there is a little better than putting on a cold dish with raw seafood with a bottle of cool beer. Bright treatments slide down your gills with a satisfactory dilution if you just sprinkle with lemon (see no. 1), discard them with cocktail sauce or go yow natural.
But many people may not understand that eating “raw” sea oysters does not mean that they are not cooked. It also shows that small small nipples are also alive. And though it can turn the stomach of some people to think that they are lowering a living being while gorging in their local sea cuffs, the only kind of seafood you need to eat is the one that is alive.
Dead osters can quickly become infected with bad bacteria, so stores sell and serve them as fresh as possible, sending them to a cold, humid environment that can keep them alive and applicable for a week or two.
So if you want to make sure that your sea oysters are still good when you buy them in your market, follow these steps:
- If you see one that is the shell is a little open, tap it. If he closes, he is still alive in his pearl prison.
- If you spy on some that are open and do not respond to your faucet, refuse it as it is most likely to disappear.
3. Most rubber cakes are made of pork leather
Many people’s guilty pleasures include the appearance of some caramel pieces every time, with soft, sweet and communated (and sometimes toasted!) Gummies a popular choice. And, though you may think that things like candy are free from animal products, the worrying truth is that Gummies (and Jell-O) are mainly made of gelatin, which is what gives it mild sensation and chewing quality. Gelatin is sourced from pieces of cast animals such as boiled skin, bones, ligaments and tendons of cows and pigs.
If this fact is sure that it will remove you from the fist of Swedish fish bumps or chewing to the burden of rubber worms, look for products made by agar agar, which is a source of substances similar to gelatin from seaweed. Bissinger and cabbage are among the many places that now offer Gummie Vegan that will not make you calm every time you dig into a bag at the movie theater.
4 You can buy sourced coffee from Civet Poop
Creating a fresh coffee pot in the morning and the pinge in a hot cup is a daily ritual for people in most of the world. And among the coffee drinks, there is often a harsh loyalty to their chosen bean, whether from Dunkin ‘or of the only origin etropolis from Ethiopia.
But for those who want to experiment with their type of creation, they can buy coffee beans that have traveled through the digestive tract of an Asian palm and collected from its pit. Called Kopi Luwak, it is a form of processing of coffee beans that are said to produce an exemplary drink.
Traveling beans through the intestines of civania begins a fermentation process that reduces grief and contributes to the unique aroma and taste of Kopi Luwak. And, according to local legend, Civets only eat the most chosen coffee cherries.
Be aware, as coffee can command up to $ 100 kilograms, many civerses are kept in cages and fed coffee cherries forcibly to increase production.
5. Your favorite candy is covered with insect juice
The satisfactory crack and bite cramp on a strong candy, along with the explosion of sugar, is what keeps people returning for more of their favorite treatments, but they should know that glossy shells that include caramel are likely to be done by insect secretions. It’s called the sweets of the sweets, it is made of shellac, which itself is sourced from insect secretions.
The insect in particular is called a lac insect, and secretes a wax resin (which is considered a natural polymer) to protect its eggs after the holiday in the plant tissue. Resin is also used in a variety of products, from apple coating and jelly beans to wood and coating pills. The Food and Drug Administration (FDA) considers the glaze an additional “non-nutritive” and “generally recognized as safe”.
6. Vanilla flavoring may come from beaver beaver
Putting some points of pure vanilla extract in confectionery or pastes is a great way to add a little flower and wood fragrance. But the real vanilla – extracted from the vanilla beans – is expensive, the second only for saffron in price, so food companies like to use a similar source derived from a beaver secretion.
Called “Castoreum”, it is made of mixed beaver glands, which are located near their anuses at the base of their tail and used in marking the territory. Once it has been processed, the make -up gland gives a pleasant smell of vanilla, making it useful in the flavoring of ice cream, pudding, caramel and ripe goods, along with historically use in perfumes. A 2007 study at International Toxicology Magazine found that “does not pose a health risk”.
7. Salami is roasted meat
Most of us would not want to eat a piece of raw pork or dig into some roasted chicken, but we are ready to make some sausages and serve friends on a artist -paved cartoon board. However, those long processed pork logs can be considered raw meat as some types are not cooked, but simply dry curated by hanging in the air.
However, that dry aging inhibits the growth of harmful bacteria: sausage meat is mixed with salt and treated with lactic acid bacteria (which actually inhibits bacterial pathogenic growth) and is encouraged to ferment in a warm and humid room for several days. Then it is dried and stored in a cooler area with quite low temperatures to prevent more growth.
8. Ice cars can hold more bacteria than a toilet
Americans like to add ice to their drinks, but most are unaware of the hidden dangers that may fall on the restaurant ice bins. You will not think that a cold and closed environment made to store ice would carry any type of bacteria, but the water used to make ice can be filled with harmful microorganisms. And workers who dive into the ice maker with bare hands may not practice proper sanitary procedures.
According to a 2017 study, in the last three decades, outbreaks of contaminated ice -related gastroenteritis have been reported worldwide by a number of researchers and disease control centers. The study found that out of the 105 ice cars that were examined, about 22 percent of them contain traces of E. coli – and even more contain other harmful bacteria.
9. Fig rods contain dead waters (type)
It is not well known, but some immature figs should be pollenized by small female waters called Fig Wasps. And in that process they crawl inside the fruits that pollinate the flowers until they die. However, figs also produce ficin, a chemical that is really good in decaying animal protein (eg water bodies).
But if Ficin does not give you enough mental peace, most of the figs you buy in the store do not require water for fertilization: some of them can be baked without pollination, and others are “cheated” in baking by sprinkling with plant hormones.
10. Canned fungi are allowed to contain Maggotes
No one wants to find any amount of magic somewhere near any of their food. Small white kidnappers make most people draw in disgust when noticing them, but if you are a fan of canned mushrooms, you should know that FDA allows them to contain “over 20 or more maggotes Any size for 100 grams ” – emphasize mine. And this is just before they consider them damaged and not suitable for consumption.
