Yeah, we do love to eat and some dishes are simply mouthwatering. But there are others that will make you think twice about trying them since the consequences could be fatal.

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Ackee
This fruit is native to Jamaica and tastes like nut-butter. In the beginning, a dish based on this fruit was slave-food, but over time Jamaicans claimed it as a national dish and today is a culinary icon of the country.

San-nakji
The key ingredient in this famous Korean dish is live small octopuses. That’s right, these animals are seasoned with sesame seeds and sesame oil, quite a delicacy!

Cassava
This edible root is also referred to as manioc and is native to South America, Africa, and Asia. It’s used to stuff cakes and other desserts.

African Bullfrog
It’s also known as pixie frog and it’s a usual meal for Namibia natives. This frog species distinguishes from those with edible legs in the fact that this frog can be eaten whole.

Feseekh
This traditional dish from thousands of years ago brings along a content warning. The Egyptian Ministry of Health warns every year about how dangerous eating feseekh is.

Fugu
We don’t let fish go yet, so get ready because this time I’m going to tell you about a very particular fish that is known for blowing up and doubling its real size because of its elastic stomach.

Smooth Clam
We keep sticking with sea dishes! the smooth clam is very common in Europe, especially in Italy and Spain. The characteristic red color in the smooth clam is because of the sea where the animal lives.

Wild Mushrooms
We come back to land! A mushroom ingredient is very common in many dishes and we easily find mushrooms in the supermarkets.

Monkey Brains
Sure, you can eat this Asian dish raw, cooked, or baked. The very idea of eating raw brains of any animal may seem disturbing to you…

Raw Cashew
You must’ve seen it in the stores and tried it in several get-togethers like it was a healthy snack without knowing about the deadly secret it hides.

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This video series talks about Food Safety for People with Weakened Immune Systems. In this video you will learn:
1. What the temperature danger zone is
2. How to protect food from the temperature danger zone

https://www.uhn.ca/PrincessMargaret/

The websites mentioned in this video series are listed below:
http://www.unlockfood.ca/en/Articles/Food-safety
https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety.html

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Food Dye Dangers

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The FDA has recalled 12 products from 8 brands as they try to figure out how such toxic amounts of vitamin D got into the dog food.
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Dog Food Recalled Over Dangerous Levels Of Vitamin D | NBC Nightly News
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Top 10 Disgusting Food Recalls
Subscribe: http://goo.gl/Q2kKrD and also Ring the Bell to get notified // Have a Top 10 idea? Submit it to us here! http://watchmojo.com/suggest
If you cannot trust your food, then what can you trust? From mac and cheese, to cookie dough, and farm eggs, don’t watch this if you’re eating! WatchMojo counts down Top 10 Disgusting Food Recalls.

Check out our other videos of Another Top 10 Insane Secret Menu Items: https://www.youtube.com/watch?v=dFOhYKyeEfE, the Top 10 Food Items You’re Probably Pronouncing Wrong: https://www.youtube.com/watch?v=Z1lL1ps73ug, and the Top 10 Unhealthy Foods You Probably Eat Every Day: https://www.youtube.com/watch?v=rLCy9i6QjME.

#10: Mac & Cheese
#9: Cookie Dough
#8: Farm Eggs
#7: Peanuts
#6: Organic Marketside Spring Mix
#5: Beef
#4: Spinach
#3, #2 & #1???

Watch on WatchMojo: http://www.WatchMojo.com

Special thanks to our user boxtroll for suggesting this idea! Check out the voting page at https://www.watchmojo.com/suggest/Top+10+Disgusting+Product+Recalls.

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A growing number of people are concerned about food safety after a series of recalls over food contamination. Pepperidge Farm voluntarily recalled more than three million packages of Goldfish crackers Tuesday over possible salmonella contamination. Mondelez International also issued a voluntary recall of 16 varieties of its Ritz cracker products because of the same concerns over salmonella. Michael Moss, an investigative journalist who won a Pulitzer Prize for reporting on contaminated food, joins “CBS This Morning” to discuss why food companies should be more diligent and what might be behind the rise in recalls.

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➜ Painted my food blue, black and silver and ate it!
➜ Welcome to Klunatik`s official COMPILATION channel!
Here we create compilations from videos from our MAIN channel and give more background information concerning the making of these videos (put on subtitles for background information)
➜ Check our MAIN channel for more context en to see our latest videos: https://www.youtube.com/user/klunatik (© all rights reserved)

Hi, I’m Kluna and together with my venus flytrap we eat funny/absurd meals like: mermaids, sand, slime and much more!
For more context please go to our main channel: https://www.youtube.com/user/klunatik

WARNING: Eating is NOT real, DON’T try this at home!

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WARNING: Eating is NOT real, DON’T try this at home!
These videos contain ASMR sounds like: drinking, swallowing, eating, chewing but no talking.
In the first video I painted my grilled chicken and broccoli blue with blue paint and ate it.
In the second video I painted my hand black but also an egg and ate the shells.
My toast got burned and turned black, I put some black cheese and butter on top.
In the third video we made all the food silver colored.
I made a lovely fast food hamburger out of tin foil and gold sauce!
ADVERTENCIA: comer NO es real, ¡NO lo intentes en casa!
Estos videos contienen sonidos ASMR como: beber, tragar, comer, masticar pero no hablar.
En el primer video pinté mi pollo asado y azul brócoli con pintura azul y lo comí.
En el segundo video pinté mi mano negra pero también un huevo y comí las conchas.
Mi tostada se quemó y se volvió negra, puse un poco de queso negro y mantequilla encima.
En el tercer video hicimos toda la comida de color plateado.
¡Hice una encantadora hamburguesa de comida rápida con papel de aluminio y salsa dorada!
AVERTISSEMENT: Manger n’est PAS réel, NE PAS l’essayer à la maison!
ASMR ressemble à ceci: boire, avaler, manger, mâcher mais pas parler.
Dans la première vidéo, j’ai peint mon poulet grillé et mon brocoli bleus avec de la peinture bleue et je les ai mangés.
Dans la deuxième vidéo, j’ai peint ma main noire mais aussi un œuf et mangé les coquillages.
Mon pain grillé a été brûlé et est devenu noir, j’ai mis du fromage noir et du beurre sur le dessus.
Dans la troisième vidéo, nous avons créé tous les aliments de couleur argentée.
J’ai fait un délicieux hamburger de fast food en papier d’aluminium et sauce dorée!
WARNUNG: Essen ist NICHT echt, probieren Sie es nicht zu Hause!
Diese Videos enthalten ASMR-Sounds wie: Trinken, Schlucken, Essen, Kauen, aber kein Sprechen.
Im ersten Video habe ich mein gegrilltes Hähnchen und Broccoli blau mit blauer Farbe bemalt und gegessen.
Im zweiten Video habe ich meine Hand schwarz lackiert, aber auch ein Ei und die Muscheln gegessen.
Mein Toast wurde verbrannt und schwarz, ich habe Schwarzkäse und Butter darauf gelegt.
Im dritten Video haben wir alle Lebensmittel silberfarben gemacht.
Ich habe einen schönen Fast-Food-Hamburger aus Alufolie und Goldsoße gemacht!
ВНИМАНИЕ: Еда не реальна, не пытайтесь делать это дома!
Эти видео содержат звуки ASMR: пить, глотать, есть, жевать, но не разговаривать.
В первом видео я покрасил свою курицу-гриль и брокколи в синий цвет синей краской и съел ее.
Во втором видео я покрасил свою руку в черный цвет, а также в яйцо и съел скорлупу.
Мой тост обгорел и почернел, я положил сверху черный сыр с маслом.
В третьем видео мы сделали всю пищу серебристой.
Я сделал прекрасный гамбургер быстрого приготовления из фольги и золотого соуса!

What is ASMR?
Autonomous sensory meridian response (ASMR) is an euphoric experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine, precipitating relaxation. It has been compared with auditory-tactile synesthesia.Autonomous sensory meridian response (ASMR) signifies the subjective experience of ‘low-grade euphoria’ characterized by ‘a combination of positie feelings, relaxation, and a distinct static-like tingling sensation on the skin’.It typically begins ‘on the scalp’ before moving ‘down the spine’ to the base of the neck, sometimes spreading ‘to the back, arms and legs as intensity increases’, most commonly triggered by specific acoustic and visual stimuli including the content of some digital videos, and less commonly by intentional attentional control.

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Douglas Baldwin — author of “Sous Vide for the Home Cook” http://www.amazon.com/product/dp/0984493603/ and “A Practical Guide to Sous Vide Cooking” http://www.douglasbaldwin.com/sous-vide.html — discusses food safety when cooking sous vide.

In this episode of Ask Jason, Cherry asked:”Your article talks about calculating pasteurization times for slabs, but what about ground meat? Can you go over how to read your timing ruler? I want to understand pasteurization better. Sometimes I just need to pasteurize the meat and not tenderize it, other times I want to do both. Is the pasteurization only without factoring in time for tenderizing that I don’t understand?

-Cherry Handzel”

You can view the full article here: **

Cooking Times by Thickness article: http://www.amazingfoodmadeeasy.com/info/modernist-cooking-blog/more/sous-vide-cooking-times-by-thickness

All Ask Jason videos are here: https://www.youtube.com/watch?v=9i1Ss5GTBU8&list=PLYWA8ILBwD16bUsTnSOVGH46c5vXMxMpB

And you can see future Ask Jason videos by subscribing to this channel or joining my Facebook group: https://www.facebook.com/groups/1735055260073124/

New to sous vide? Check out my best-selling sous vide cookbook: http://amzn.to/2yaTlJk or my FREE Sous Vide Quick Start Course: https://goo.gl/SwZQQd

Equipment Used:
https://www.amazingfoodmadeeasy.com/pages/sous-vide-timing-ruler
Lipavi Container: http://amzn.to/2ijkKC9
Anova Precision Circulator: https://amzn.to/2P21KLp
Cutting Board: https://amzn.to/2DdJcSo
Pig Shirt: https://bit.ly/2Jv8Zph

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There are more than 250 countries in the world, and each of them has very specific gastronomic traditions. Even within one country, food preferences can radically differ from state to state, from region to region, and from province to province.
And, of course, what is considered acceptable in one culture could seem like madness to a foreigner. It’s up to you, of course, whether to try some exotic food or not – it’s a matter of taste after all. But there are some exceptions.
Some products can be really dangerous for your health. And today we will tell you about these products. People eat them anyway, but one small mistake in the proportions or cooking method can be fatal.
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This presentation is in 6 parts. Visit our YouTube Channel Playlists for the complete series.

Next up is “Part 3: Temperature Control”
As we just learned, Health and Hygiene is the first defense a foodworker has for keeping their customers safe but there are other key Food Safety Defenses that must be understood in every restaurant and kitchen. In the next segment we will explain Temperature Control including: The Danger Zone, Hot and Cold Holding, Proper Cooking Temperatures,as well as Thawing
and Cooling Food.

Presented by eFoodHandlers Inc.

Get your basic food handler’s card online today at www.efoodhandlers.com

See video 6 for full credits and attribution.
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WPBF 25 News’ Tiffany Kenney explains how children’s behavioral problems can be exacerbated by certain food dyes.
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This video contains a review of an article that highlights the dangers of food dyes in our food supply which are in a variety of products. They have been noticed by other countries as harmful but the US has done nothing to make US citizens aware. The worst part of it all is that these big companies are targeting our children and not without ill effects. If you love your child you should watch this and try to get food dye products out of there daily routine.

Start your TRANSFORMATION today, learn about our complete system here: https://m.me/shiftbodytransformation?ref=w7228174

Link to Article:
https://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx

Link to a Mom’s/MD’s Real Life Experience:

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