Monday, September 16, 2013

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five weird facts about food - part two

Here is more weird facts about food that will shocking your mind :- 

FACT number one : Most wines are made from grapes harvested by machines that scythe through everything in their path, including sticks, insects, rodents, and even larger mammals, which can make their way into the end product. This is known to wine growers as MOG, or “material other than grapes.” MOG also stands for “Mother of God, I think that was a hoof.” Thor Iverson, “Ladybug Marmalade,” Stuff Boston, January 12, 2009, Ronald S. Jackson, Wine Science: Principles and
Applications, 3rd ed. (Academic Press, 2008), 335. John Smith, “Grapes: MOG,” Oakstone Winery,

FACT number two : In 2001, the Ontario, Canada wine region was hit by an infestation of ladybugs, which infiltrated many area wineries. When agitated, ladybugs secrete a strong, foul liquid containing pyrazine, a flavor similar to rancid peanuts—and one that was perceptible in numerous wines
of that vintage. Rancid Pinot Noir and Bugjolais, for example.Thor Iverson, “Ladybug Marmalade,” Stuff Boston, January 12, 2009,
“Ladybug, Ladybug, Get Outta My Wine,” Canadian Broadcasting Centre News, January 28, 2003,
five weird facts about food - part two
FACT number three : Molds are tiny organisms with thread-like roots that burrow deep into the foods where they grow. While some molds are safe, like those used to make certain kinds of cheeses—Roquefort, Gorgonzola, Brie—most molds are unsafe for consumption, as they can contain listeria, brucella, salmonella and E. coli. Mold is also used to make Frumunda, a briny, piquant cheese from the Nether
regions of Crackoslovokia. Katherine Zeratsky, “Moldy cheese: Is it unsafe to eat?” Nutrition and Healthy Eating, Expert Answers, Mayo Clinic,

FACT number four : Bacteria multiply between temperatures of 40° and 140°F, so be careful when
reheating food in slow-cookers or chafing dishes. This is good news for those who like fast-food
drive-through—the French fries there are usually around 34°F. Katherine Zeratsky, “Food Poisoning: How long can you safely keep leftovers?” Nutrition and Healthy Eating, Expert Answers, Mayo Clinic,

FACT number five : Parasitic round worms such as Anisakis simplex, frequently found in fish, can lead to anisakiasis in humans, a condition marked by severe abdominal and gastric pain, nausea, vomiting and abdominal distention, which can last for months. I think my wife’s been cooking with those.
R. Wootten and D. C. Cann, “Round Worms in Fish,” Food and Agriculture Association of the United Nations, Ministry of Agriculture Fisheries and Food, Torry Research Station,
Sari Edelstein and others, Food and Nutrition at Risk in America: Food Insecurity, Biotechnology,
Food Safety, and Bioterrorism (Jones & Bartlett, 2008), 28.

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