….and that is why being separated from our food’s origins and not knowing anything about botany is what is wrong with the world today goddamnit.
I bet some people would eat castor beans too. Or yew. Or just fuckin’ snack on some hemlock because it’s natural, man.
Fucking incredible.
LIKE IT TAKES SOME FUCKING EFFORT TO GET A CHERRY PIT OPEN FUCKING W H Y
Question: Is it the same with plums? I used to do that occasionally when I ate dried and seasoned Asian plums as a kid.
Yes.
Plum pits do not contain as much as cherry, but they do.
Do not eat stone fruit pits, people. Or bitter almonds.
They all have cyanide in them.
Oh boy, apricot kernels. The amount of people I see lauding those as a “cure for cancer” is… demoralizing. I can’t find it right now but I believe there was a mother in the past few years who was taken to court for child endangerment/neglect for feeding those to her very young child as a cancer treatment.
I saw this horror last year, and yelled for an entire hour.
To be fair, I bet if you die of cyanide poisoning the cancer won’t kill you.
I have been wanting to use these photos for months.
The recommendation is to only eat 3 in one hour. because that is just the most filling snack and of course they will stop at three.
Just because it’s natural doesn’t mean it’s good for you.
Just because it’s food for another creature doesn’t mean it’s fine for you.
Best case scenario it’s like grass which is basically neutral- it’s generally not going to kill you but there’s no nutrition for humans in it, and enough will probably make you sick.
Worst case scenario it’s something like belladonna berries which taste sweet but will kill you stone cold dead.
Same for the wrong kind of mushrooms, other berries, leaves and barks. Before consuming, CHECK. If you can’t check, don’t put it in your mouth.
Just because it’s natural doesn’t mean it’s good for you.
Just because it’s natural doesn’t mean it’s good for you.
Just because it’s natural doesn’t mean it’s good for you.
I’ve been saying this for so long, oh my gosh.
^^As a toxicologist, I approve this message.
Friendly reminder that the laws on supplement labeling in the US are super lax and haven’t been updated since 1994. That’s nearly 25 years ago!
Oh hey, forgot to mention I tweeted @ apricotpower on twitter about how their product is poison and they blocked me. You should all tweet at them too.
Cooking show I desperately want: Professional chefs compete to wow and astound totally amateur food critics who don’t know dick about shit. Get eliminated on totally arbitrary grounds such as “I don’t like sour cream.”
“I present to you the finest escargot.” “Ew I’m not eating snails. Sorry you’re chopped.”
“I’ve made beef wellington, with pastry made from scratch, glazed in a port wine reduction.” “Got any ranch?”
an edible cracker with just one side. mathematically impossible and yet here I am monching on it.
‘scuit’ comes from the french word for ‘bake’, ‘cuire’ as bastardized by adoption by the brittish and a few hundred years
‘biscuit’ meant ‘twice-baked’, originally meaning items like hardtack which were double baked to dry them as a preservative measure long before things like sugar and butter were introduced. if you see a historical doccument use the word ‘biscuit’ do not be fooled to think ‘being a pirate mustve been pretty cool, they ate nothing but cookies’ – they were made of misery to last long enough to be used in museum displays or as paving stones
‘triscuit’ is toasted after the normal biscuit process, thrice baked
thus the monoscuit is a cookie thats soft and chewy because it was only baked once, not twice
behold the monoscuit/scuit
Why is this called a biscuit:
when brittish colonists settled in the americas they no longer had to preserve biscuits for storage or sea voyages so instead baked them once and left them soft, often with buttermilk or whey to convert cheap staples/byproducts into filling items to bulk out the meal to make a small amount of greasy meat feed a whole family. considering hardtack biscuits were typically eaten by dipping them in grease or gravy untill they became soft enough to eat without breaking a tooth this was a pretty short leap of ‘just dont make them rock hard if im not baking for the army’ but didnt drop the name because its been used for centuries and people forgot its french for ‘twice baked’ back in the tudor era, biscuit was just a lump of cooked dough that wasnt leavened bread as far as they cared
thus the buttermilk biscuit and the hardtack biscuit existed at the same time. ‘cookies’ then came to america via german and dutch immigrants as tiny cakes made with butter, sugar/molasses, and eggs before ‘tea biscuits’ as england knew them due to the new availability of cheap sugar- which is why ‘biscuit’ and ‘cookie’ are separate items in america but the same item in the UK
the evolution of the biscuit has forks on its family tree
I love it when a shitpost turns into an actually interesting post.
wupacing 