Many people get diarrhea when they take antibiotics for long durations. Additionally, the dry weight of human feces is about 25-50 percent gut bacteria.
if you don’t need penicillin does it actually help you at all?
No, it has virtually no chance to help you, and most probably can only hurt you.
First, it kills indiscriminately. If you're not sick, what are you killing? Your own healthy gut flora. That's what.
Second, what if you are slightly ill? Guess what? It still probably won't help. Doctors don't just throw penicillin at you in random amounts. They prescribe a specific dose that has been shown to be effective. Having one untested dose of unknown quantity isn't going to help.
Third, when you're given antibiotics, you are told to take it over a number of days, and to take the entire amount, even if you feel better. They do this for several reasons, but one of the reasons is that, if you only kill some of the bacteria, but not enough of them, the remaining bacteria have a small chance to evolve to become resistant to antibiotics. By taking antibiotics without the guidance of a doctor, you have a small chance of making yourself even more ill with antibiotic-resistant bacteria. I want to emphasize that this is a very small chance, but unlikely things will happen when given enough chances.
The resistance myth from not taking the full regimen of antibiotics was disproven years ago. Doctors still quote this because they would rather read Mercedes brochures than manuscripts.
This bullshit is the reason we can't have nice things, and the reason staph infections are becoming antibiotic resistant. Well this dumb shit and industrial meat farming and literally spraying antibiotics on plants but I digress.
I ate moldy bread by accident once. Didn't see the side with the mold until after I made the sandwich, I was also high. That one time and tiny amount was one of the most horrible things I've put in my mouth. Spit it out immediately and had PTSD about moldy bread ever since. If I see a tiny bit forming that shit is not going near my mouth, the whole bag is gone.
Really don't understand how anyone could "eat around it" or even eat other slices in the pack. Bread is really cheap, just throw it away. Don't play Russian roulette with foods.
Well, that's how it's supposed to be done. Since mold is a fungus, what shows up on the surface is the reproductive parts that spawn spores, meaning the rest of the bread probably has mold too.
@MeatPilot@panda_abyss bread isn't really cheap if you have dietary restrictions, but "mold-free" should be one of them regardless 😂 it sucks when I have to throw away gluten free bread, but that shit being expensive is no excuse for deliberately poisoning myself--if it was, I'd just have the wheat 🤷
Tasted kind of limey with a subtle hint of grandma dustiness to me when I ate a slice without looking at it, I now thoroughly check the entire surface.
I bit bread like this once and I can still vividly taste it.
I’ve accidentally eaten various kinds of mold several dozen times in my life, and in some cases I could barely tell. Slightly dirt flavor. That’s the dangerous mold.
I was also in my 30s when I found out some people don’t know what mildew smells like. They know the sour smell in clothes, but don’t realize it’s mildew. My partner was one such person, and they -still- don’t care but that smell drives me bonkers.
Unrelated because I didn’t eat them, but it reminded me of the time I made cookies (specifically Russian tea cookies, aka snowballs) and put them directly in the freezer without letting them dry out, and it was humid enough in the container that months later when I went to eat one, they had tiny adorable mushrooms on them.
Well below freezing, best I can tell. That was the only time I’ve ever seen anything like that. But it was way back when I was living in a shitty apartment (14 years ago) with whatever shitty appliances they had. Really hard to say.
Reminder that, per Wikipedia, aflatoxins - the poisons in molds - "are among the most carcinogenic substances known."
Furthermore, aflatoxin B1 can permeate through the skin and its LD50 can be as low as 300 µg/kg.
I assume your comment is very tongue-in-cheek, in which case it was a fun read. What follows is my response if it isn't.
Well, the top-level comment said μg, which was the basis of my questioning the second-level comment. Not sure where your millicentigrams came from.
Also, your math is weird. You wouldn't multiply your exponents like that, you'd add them. As noted at the top, though, I suspect your whole comment is in jest and the math is meant to be the giveaway aimed at the literal-minded like me.
I know you wouldn't multiply exponents that way unless it's an exponent of an exponent. In any case, it's the only way I can make the term "mcg" actually make sense.
Think of it as giving someone the benefit of the doubt to the point of absurdity.
Food is so weird. Bread becomes toxic waste after 8 minutes of being opened, but there's probably some cheese species that gets fermented up the asshole of a mountain llama for 6 months, being stuffed back in after every bowel movement, and is still edible (if you're into that sort of thing) after 400 years of being left in a dank cave amongst the frothing remains of a rotting gerbil cemetery.
Cheese is weird because someone had to be like, well let's go ahead and store some milk in the stomach of an animal, but also they forgot about it under a chair for 3 months and then, upon finding it, thought, "well let's have a go anyway, despite it changing forms." And then eventually someone realized if you stuck it in certain caves it became delicious. So much human history just in that one food product there.
I think one theory is that it was central Asian horse-riding societies who started carrying milk on horseback, in saddlebags made out of animal bladders. The motion of the riding and the rennet left in the bladders churned the milk and turned it into cheese.
I remember also reading on a science magazine's site this possibility that the first cheese made by humans was more of yeast-based preparation, without animal milk, but i can't find the article mentioning that anymore.
It is but adding renet causes the milk fat to coagulate. Once that is done 90 degrees abpit the right temp for most cheese. The action of it moving it will cause tue curds to be broken down. The problem with this theory is the whey. Part of cheesemaking is removing the curd from the whey to allow the moisture to be removed. In a sealed vessel it cant go anywhere.
There's a reindeersheep cheese that is considered a delicacy that has actual maggots in it. Another orange cheese that has fucking mites! I don't mind my stinky cheese, but I'm not eating anything moving.
Partly because the famous example is from WW2 not WW1. We did not have planes like that in WW1, unless you exist in the world of Yojou Senki but at that point you have other problems like Niche god, Megalomanic Jesus, and Tanya Von Degurechaff ranting about the Chicago school of economics.
So I can't actually find anything from a quick search that tells me what "bread poisoning" is. Searches show results for both moldy bread as well as ergotism. Just about every source on the Internet tells me that eating a bunch of moldy bread should just give you a bad case of shits or vomits. But if someone is immunocompromised or has gut issues it could be worse.
But if this was ergot poisoning that's different and doesn't have much to do with ordinary bread mold.
I have read that mold can be dangerous because it can cause cumulative damage in the body over time.
I don't have a source, hopefully I'm not regurgitating some bs.
Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
I didn’t realize. I was definitely thinking of the cheese product. I would make my kids incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
Let me put it this way: when I get american cheese at my local deli (I like the white) it is delicious and much like eating any other deli cheese. When I get Kraft slices, they are like eating solidified vegetable oil, with weird bubbles and texture, individually wrapped in plastic. Theres a difference.
See if you can find sharp American cheese at your deli. Cooper and Schrieber make a sharp American. Land O' Lakes makes a sharp cheddar American blend. I've had the latter, it was fantastic.
As a labeling requirement under U.S. law, anything labeled "American Cheese" must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).
American cheese is allowed to have some optional ingredients and still be labeled American Cheese:
Food safe acid (as long as pH stays above 5.3)
Cream or milkfat, such that this added fat can account for up to 5% of the weight of the finished product.
Water (but the total moisture content of the resulting product must still be within the other limits in the regulation)
Salt
Artificial coloring
Spices or flavoring that do not simulate the flavors of cheeses
Mold inhibitors from sorbate up to 0.2%, or from proprionate up to 0.3%
Lechitin, if sold in slices
You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you'd have to call it "Pasteurized American Process Cheese Food" instead of just American Cheese.
American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they're even trying to be American Cheese (or whether they're some kind of lesser "cheese food" or even lesser "cheese spread" or even lesser "cheese product")
Regular Kraft singles aren't American Cheese. Look at the label. They're "cheese product." Even the Deli Deluxe line has taken a hit in quality in recent years, even if they are labeled Cheese.
Go with other brands that actually put together a decent tasting American Cheese, and check the label to make sure it's made with 100% cheese instead of 51% cheese (or less).
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
I'm talking the cheddar that's been in the fridge too long and has some spots on one end. I just cut off a generous portion and still eat it anyway unless the cheese itself tastes badly of mold
And how mouldy was it, sounds like this guy was just eating the entire thing. Not just cutting the visible bit off. Dosage is an important factor in poisoning. Small quantities of cyanide are completely fine to consume.
If you can see mold on part of bread that's wrapped up, that means there's probably microscopic growth that's already spread past the part you see to other sections. Cutting the big part won't help you. The whole thing needs to go, it's contaminated.
The rule is that if its soft food as bread or jelly, its all compromised and should be thrown. If its hard like cheese, you can cut the mold and consume since the mold probably didn't get that far inside
If there is visible mold on a part of a surface, then it's reasonable to assume that a much larger part of that surface already has mold, it's just not visible yet. Bread is basically a sponge, the surface of a sponge is the entire sponge, so that mold can have spread everywhere in the bread.
Should you be dead from eating mold? I suspect that it's a lottery with many factors: which types of molds that you have eaten, the quantities, your immune system, ... But keep at it and eventually you might win a price.
For marmelade / jam / jelly it depends on the sugar contents. I don't know how much it has to be but if it has high enough sugar contents, you can indeed take off the mould generously and eat what is under it.
That said - gross! Just don't let foods spoil. Buy what you need and plan ahead a bit.
The key part is that your immune system is used to various mold and parasite infections and you're fine, but if you become immune compromised or old then the same thing you did before can kill you. That's why people who actually get infected with things like water born parasites are usually very old or sick.
That's life living with a human garbage disposal. They will eat anything. They'll acknowledge the five second rule only in so much as it's their inside joke when they eat a chunk of cake that fell on the floor at least 20 minutes earlier and miraculously escaped the canine detection system. It's bizarre having to justify throwing away 30 cents worth of cookies that were molded because "I would have still eaten them just not the moldy parts." but that and similar conversations are being had regularly.
Whilst I don't eat mouldy bread intentionally (as in, it will have happened without me noticing on occasion) what's the actual potentially bad thing that happens if one does? Specifically?
There are more types of fungus than any other type of life. Lots of them are mostly harmless. Some of them are a little toxic. Some others are very much toxic. Some others will cause allergies, fungal infection, rare metabolic disorders or all together.
It's the worst kind of lottery, most likely nothing will happen but if something happens it will be pretty uncomfortable. IT IS NOT WORTH IT!
I used to be the same way, following the same thought process. Just cutting off the visible mold and a small area around it. I stopped after I got food poisoning from a restaurant and had to eat hospital food for a week. Then I started up again immediately after getting back home to my moldy food. Still no repercussions, that I can tell
This past summer I hadn't been to the cottage for over a month but I had some food left in the fridge. I brought home a can of opened berry jam I had there and I didn't want it to go to waste. I ate from it three or four times before I noticed the large patch of mold that was growing on the lid and the underside of the top of the inside of the jar. I like saving food because I grew up poor but at the same time, I'm not going to send myself to the hospital to save a bit of jam ... I threw the jar away after that.
I started up a compost to help cover my conscience about food waste. Worst case scenario, my food is reborn as tomatoes, kale, and herbs. Or as a raccoon because I forgot to secure the lid.
Not at all, food spoilage caused by mold and bacteria can have waste produced by the mold/bacteria that doesn’t break down even at high temperatures. Ex: botulism. Your grandma got lucky!
i agree with what you said with this exception :
Clostridium botulinum https://en.wikipedia.org/wiki/Clostridium_botulinum
→ Microbiology
→→ Serotypes
(...)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (... )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn't necessarily means bacteria is also destroyed.
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I'm reheating soup I generally pull it from the stove as soon as it simmers, so that's probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I'm adding with less than 10 minutes of simmer time, so that wouldn't be enough to destroy the toxin reliably.
Cut away a generous part around a mould spot, inspect crossection. Looks good? Smells good? Then it's edible. Mould is everywhere all the time. If you can see it or smell it, don't eat.
If you are worried about the mould and microorganisms you can't see, then you will have to eat everything right out of the oven, made with freshly ground flour.
Fun story about that. I was harvesting one of my first cannabis grows and one plant was too dense and definitely got moldy. I spent hours and hours going through the fresh flower with a scope and at one point thought I was going to have to throw everything out: there was mold everywhere!! Which was of course true, there is mold everywhere. I went a little crazy that day, but eventually chose an acceptable amount of fungus and moved on with my life. There was no issues drying and curing except in the one jar I put the black stuff just to see what would happen. It got gross.
I'm not a scientist. Is there any reason not to just eat it if its only a little bit of mould? I see so many people freak out. Bro just eat it you won't even taste the mould over the peanut butter. Or if you're really worried you can toast it which kills all the mould probably.
I'm not a scientist. Is there any reason not to just have unprotected sex if its only a little bit of HIV? I see so many people freak out. Bro just fuck it you won't even feel the HIV over the lube. Or if you're really worried you can wash with IPA which kills all the HIV probably.
Hiv can fuck you up or require you to take drugs the rest of your life. Mold tastes a bit like dirt and might make you feel sick. The stakes are lower I think.
Mold can fuck you up or require you to take drugs the rest of your life. HIV feels a bit like the flu and might make you feel sick. The stakes are lower I think.
HIV isn't a death sentence anymore. in-fact, I would say it's probably an apt analogy to pit HIV against eating moldy bread.
HIV doesn't kill you, it's the compromised immune system that attacks the body that turns into AIDS.
kind of the same thing with mold. the mold doesn't kill you. it's the toxins the mold contains that shuts down your kidneys, liver, and pancreas. you can survive for a short time without any of those, but it's going to be a long painful death.
some people are fungus chasers and just want to rawdog bread to feel alive. who am I to judge that? you do you. just remember, when it feels like someone is twisting you inside out as you slowly lose consciousness, you chose this because you wanted that bread more than you wanted to live.
just remember, when it feels like someone is twisting you inside out as you slowly lose consciousness, you chose this because you wanted that bread more than you wanted to live.
I once left pasta out on the bench all day and night then the next day I ate it and moved the rest to the fridge. I then spend a 16 hours in the feral position in so much pain I thought i was gonna die. Then the next day I was really hungry and the pasta tasted pretty good so I ate it again and spent another day curled up in immense pain. My stupidity knows no bounds.
154 Comments
panda_abyss@lemmy.ca · 160 pts · 252d
Even if penicillin, it tastes awful, and if you don’t need penicillin does it actually help you at all?
I bit bread like this once and I can still vividly taste it.
bjoern_tantau@swg-empire.de · 98 pts · 252d
I guess it could help kill your gut bacteria.
panda_abyss@lemmy.ca · 85 pts · 252d
Hurray, diarrhea!
FlowerFan@piefed.blahaj.zone · 1 pts · 252d
Doesnt your gut bacteria actually help you break down food? That would make it constipation, no?
This2ShallPass@lemmy.world · 9 pts · 252d
Many people get diarrhea when they take antibiotics for long durations. Additionally, the dry weight of human feces is about 25-50 percent gut bacteria.
caseyweederman@lemmy.ca · 10 pts · 252d
Very handy for when you're carrying something that would kill one hemisphere and blind the other
logicbomb@lemmy.world · 90 pts · 252d
No, it has virtually no chance to help you, and most probably can only hurt you.
First, it kills indiscriminately. If you're not sick, what are you killing? Your own healthy gut flora. That's what.
Second, what if you are slightly ill? Guess what? It still probably won't help. Doctors don't just throw penicillin at you in random amounts. They prescribe a specific dose that has been shown to be effective. Having one untested dose of unknown quantity isn't going to help.
Third, when you're given antibiotics, you are told to take it over a number of days, and to take the entire amount, even if you feel better. They do this for several reasons, but one of the reasons is that, if you only kill some of the bacteria, but not enough of them, the remaining bacteria have a small chance to evolve to become resistant to antibiotics. By taking antibiotics without the guidance of a doctor, you have a small chance of making yourself even more ill with antibiotic-resistant bacteria. I want to emphasize that this is a very small chance, but unlikely things will happen when given enough chances.
SaveTheTuaHawk@lemmy.ca · -11 pts · 252d
track_stick_baboon@lemmy.world · 4 pts · 251d
If only you were as right as you are confident...
ButtermilkBiscuit@feddit.nl · 3 pts · 251d
This bullshit is the reason we can't have nice things, and the reason staph infections are becoming antibiotic resistant. Well this dumb shit and industrial meat farming and literally spraying antibiotics on plants but I digress.
MeatPilot@sh.itjust.works · 33 pts · 252d
I ate moldy bread by accident once. Didn't see the side with the mold until after I made the sandwich, I was also high. That one time and tiny amount was one of the most horrible things I've put in my mouth. Spit it out immediately and had PTSD about moldy bread ever since. If I see a tiny bit forming that shit is not going near my mouth, the whole bag is gone.
Really don't understand how anyone could "eat around it" or even eat other slices in the pack. Bread is really cheap, just throw it away. Don't play Russian roulette with foods.
SlurpingPus@lemmy.world · 21 pts · 252d
Well, that's how it's supposed to be done. Since mold is a fungus, what shows up on the surface is the reproductive parts that spawn spores, meaning the rest of the bread probably has mold too.
raphaelmorgan@disabled.social · 6 pts · 252d
@MeatPilot @panda_abyss bread isn't really cheap if you have dietary restrictions, but "mold-free" should be one of them regardless 😂 it sucks when I have to throw away gluten free bread, but that shit being expensive is no excuse for deliberately poisoning myself--if it was, I'd just have the wheat 🤷
MunkyNutts@lemmy.world · 24 pts · 252d
Tasted kind of limey with a subtle hint of grandma dustiness to me when I ate a slice without looking at it, I now thoroughly check the entire surface.
SolarMonkey@slrpnk.net · 5 pts · 252d
I’ve accidentally eaten various kinds of mold several dozen times in my life, and in some cases I could barely tell. Slightly dirt flavor. That’s the dangerous mold.
I was also in my 30s when I found out some people don’t know what mildew smells like. They know the sour smell in clothes, but don’t realize it’s mildew. My partner was one such person, and they -still- don’t care but that smell drives me bonkers.
Unrelated because I didn’t eat them, but it reminded me of the time I made cookies (specifically Russian tea cookies, aka snowballs) and put them directly in the freezer without letting them dry out, and it was humid enough in the container that months later when I went to eat one, they had tiny adorable mushrooms on them.
raphaelmorgan@disabled.social · 4 pts · 252d
@SolarMonkey @panda_abyss h... How was the temperature in that freezer? 😰
SolarMonkey@slrpnk.net · 2 pts · 252d
Well below freezing, best I can tell. That was the only time I’ve ever seen anything like that. But it was way back when I was living in a shitty apartment (14 years ago) with whatever shitty appliances they had. Really hard to say.
SaveTheTuaHawk@lemmy.ca · -5 pts · 252d
Penicillin is pretty useless these days, all bacteria are resistant l
PrimeMinisterKeyes@leminal.space · 123 pts · 252d
Reminder that, per Wikipedia, aflatoxins - the poisons in molds - "are among the most carcinogenic substances known."
Furthermore, aflatoxin B
1can permeate through the skin and its LD50can be as low as 300 µg/kg.fishsayhelo@lemmy.ml · 43 pts · 252d
not all moulds though, it should be noted
zedgeist@lemmy.world · 53 pts · 252d
What is this, some mycologistic hate speech?
SeductiveTortoise@piefed.social · 13 pts · 252d
We're an international organization of cheese lovers. Please do not "all molds are harmful" our Brie. Thanks.
I really could go for some Brie now...
SpongyAneurysm@feddit.org · 10 pts · 252d
#notallmoulds
Tabula_stercore@lemmy.world · 1 pts · 251d
The only thing stopping a bad mold is a good mold
verdi@feddit.org · 13 pts · 252d
300 migs per kig? Shit, I'll roll the dice on that old manchego slice, I'm a fat cunt.
MajorasTerribleFate@lemmy.zip · 15 pts · 252d
Are you using "mig" as milligram or microgram? For that to be a term you'd use, I assume you recognize you're responding to a quantity in micrograms.
yannic@lemmy.ca · 2 pts · 251d
Micrograms? You mean millicentigrams, commonly abbreviated as mcg by people who avoid proper SI- symbols?
Since milli means 1/10^3 and centi means 1/10^2, I propose millicenti means 1/10^(3*2) or 1/10^6.
Or the extended keycode-averse could just use ug.
MajorasTerribleFate@lemmy.zip · 2 pts · 251d
I assume your comment is very tongue-in-cheek, in which case it was a fun read. What follows is my response if it isn't.
Well, the top-level comment said μg, which was the basis of my questioning the second-level comment. Not sure where your millicentigrams came from.
Also, your math is weird. You wouldn't multiply your exponents like that, you'd add them. As noted at the top, though, I suspect your whole comment is in jest and the math is meant to be the giveaway aimed at the literal-minded like me.
yannic@lemmy.ca · 1 pts · 251d
I know you wouldn't multiply exponents that way unless it's an exponent of an exponent. In any case, it's the only way I can make the term "mcg" actually make sense.
Think of it as giving someone the benefit of the doubt to the point of absurdity.
nibbler@discuss.tchncs.de · 5 pts · 252d
What are you talking about 300 Russian fighter jets per 1024 gram? I'm lost!
SaveTheTuaHawk@lemmy.ca · 0 pts · 252d
Which would mean 30 mg of aflatoxin, which would mean eating only out of a bakery dumpster for a year.
Nothing will happen if you eat moldy bread.
58008@lemmy.world · 93 pts · 252d
Food is so weird. Bread becomes toxic waste after 8 minutes of being opened, but there's probably some cheese species that gets fermented up the asshole of a mountain llama for 6 months, being stuffed back in after every bowel movement, and is still edible (if you're into that sort of thing) after 400 years of being left in a dank cave amongst the frothing remains of a rotting gerbil cemetery.
BanMe@lemmy.world · 40 pts · 252d
Cheese is weird because someone had to be like, well let's go ahead and store some milk in the stomach of an animal, but also they forgot about it under a chair for 3 months and then, upon finding it, thought, "well let's have a go anyway, despite it changing forms." And then eventually someone realized if you stuck it in certain caves it became delicious. So much human history just in that one food product there.
axx@slrpnk.net · 21 pts · 252d
I think one theory is that it was central Asian horse-riding societies who started carrying milk on horseback, in saddlebags made out of animal bladders. The motion of the riding and the rennet left in the bladders churned the milk and turned it into cheese.
I remember also reading on a science magazine's site this possibility that the first cheese made by humans was more of yeast-based preparation, without animal milk, but i can't find the article mentioning that anymore.
deHaga@feddit.uk · 5 pts · 252d
Isn't it butter if it's churned?
jhdeval@lemmy.world · 7 pts · 252d
It is but adding renet causes the milk fat to coagulate. Once that is done 90 degrees abpit the right temp for most cheese. The action of it moving it will cause tue curds to be broken down. The problem with this theory is the whey. Part of cheesemaking is removing the curd from the whey to allow the moisture to be removed. In a sealed vessel it cant go anywhere.
Quibblekrust@thelemmy.club · 2 pts · 251d
Starvation is a great motivator!
YiddishMcSquidish@lemmy.today · 35 pts · 252d
There's a
reindeersheep cheese that is considered a delicacy that has actual maggots in it. Another orange cheese that has fucking mites! I don't mind my stinky cheese, but I'm not eating anything moving.WeirdyTrip@lemmy.blahaj.zone · 23 pts · 252d
Casu marzu, "rotten cheese", NSFL. This is sheep's milk, not reindeer, but still. Horrifying.
sem@lemmy.blahaj.zone · 19 pts · 252d
Thank you for warning me not to click this.
ameancow@lemmy.world · 5 pts · 251d
flambonkscious@sh.itjust.works · 14 pts · 252d
You beautiful bastard that was wonderful!
marcos@lemmy.world · 89 pts · 252d
That's a conversation I've had more than once with my parents:
-- Doing X is fine! Everybody did it in my time and we grew up just fine!
-- Didn't that friend of yours die because of it?
-- Yeah, but he's only a single person, and everybody did X...
Psythik@lemmy.world · 41 pts · 252d
Anytime I hear this argument from someone, I tell them to go look up the term, "survivorship bias".
I mean we figured this shit out during WWII, FFS. People need to keep up.
ICastFist@programming.dev · 10 pts · 252d
I guess they forgot to teach that in classes since then
vaultdweller013@sh.itjust.works · 3 pts · 251d
Partly because the famous example is from WW2 not WW1. We did not have planes like that in WW1, unless you exist in the world of Yojou Senki but at that point you have other problems like Niche god, Megalomanic Jesus, and Tanya Von Degurechaff ranting about the Chicago school of economics.
greedytacothief@lemmy.dbzer0.com · 69 pts · 252d
So I can't actually find anything from a quick search that tells me what "bread poisoning" is. Searches show results for both moldy bread as well as ergotism. Just about every source on the Internet tells me that eating a bunch of moldy bread should just give you a bad case of shits or vomits. But if someone is immunocompromised or has gut issues it could be worse.
But if this was ergot poisoning that's different and doesn't have much to do with ordinary bread mold.
filcuk@lemmy.zip · 7 pts · 252d
I have read that mold can be dangerous because it can cause cumulative damage in the body over time.
I don't have a source, hopefully I'm not regurgitating some bs.
sem@lemmy.blahaj.zone · 6 pts · 252d
Maybe he keeled over to vom
Korhaka@sopuli.xyz · 4 pts · 252d
Saint Anthony's fire, causes hallucinations!
ameancow@lemmy.world · 4 pts · 251d
Sam_Bass@lemmy.world · 60 pts · 252d
But grampa was such a fungi
kandoh@reddthat.com · 25 pts · 252d
Only if you saw him spore-adically
YiddishMcSquidish@lemmy.today · 11 pts · 252d
I'll never forget him and his pet mole "dee"
unphazed@lemmy.world · 5 pts · 252d
The breadth of his jokes were astounding.
SaveTheTuaHawk@lemmy.ca · 6 pts · 252d
God really broke the mold when he made him.
tetris11@feddit.uk · 3 pts · 252d
he was somewhat un-bear-able
theunknownmuncher@lemmy.world · 56 pts · 252d
But cutting around the mold on cheese is fine, right? Right???
Triumph@fedia.io · 96 pts · 252d
Hard cheeses, yes, if you cut well around it. Soft cheeses, not so much. This, of course, only applies to mold that the cheese grew after you bought it, and not any from its curing. How do you tell the difference? Devilish rhinoceros.
MBech@feddit.dk · 8 pts · 252d
From experience. I once ate a big bite of Roquefort with the wrong mold....
SeductiveTortoise@piefed.social · 1 pts · 252d
Good luck finding the wrong type on Taleggio.
danc4498@lemmy.world · 64 pts · 252d
Just eat American cheese. That doesn’t mold cause it’s plastic.
dontsayaword@piefed.social · 69 pts · 252d
American Cheese is a processed mix of cheeses like Colby and Cheddar, and is great.
Kraft American "Cheese Product" is the square sliced "plastic" one people think of.
danc4498@lemmy.world · 21 pts · 252d
I didn’t realize. I was definitely thinking of the cheese product. I would make my kids incredible grilled cheese sandwiches with shredded cheese where it falls off the edge and crisps up on the grill. My kids told me they just wanted kraft cheese slices.
jupiter_jazz@lemmy.dbzer0.com · 2 pts · 252d
Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?
danc4498@lemmy.world · 2 pts · 252d
Yes, it’s exhausting! Though I have thought about getting a cheese shredder.
homesweethomeMrL@lemmy.world · 6 pts · 252d
All cheese is processed. Technically.
sudo@programming.dev · -16 pts · 252d
Kraft American Singles is normal american cheese. All american cheese is "cheese product" because its solidified cheese sauce, not a cheese itself.
dontsayaword@piefed.social · 27 pts · 252d
Let me put it this way: when I get american cheese at my local deli (I like the white) it is delicious and much like eating any other deli cheese. When I get Kraft slices, they are like eating solidified vegetable oil, with weird bubbles and texture, individually wrapped in plastic. Theres a difference.
Triumph@fedia.io · 5 pts · 252d
See if you can find sharp American cheese at your deli. Cooper and Schrieber make a sharp American. Land O' Lakes makes a sharp cheddar American blend. I've had the latter, it was fantastic.
JoeBigelow@lemmy.ca · 1 pts · 252d
Cooper Sharp slaps
exasperation@lemmy.dbzer0.com · 17 pts · 252d
You're getting the labels mixed up.
As a labeling requirement under U.S. law, anything labeled "American Cheese" must be pasteurized process cheese made from some combination of cheddar, colby, washed curd cheese, or granular cheese, which the law also defines pretty strictly. It must be made from these cheeses, heated and emulsified with an emulsifying salt (usually sodium citrate).
American cheese is allowed to have some optional ingredients and still be labeled American Cheese:
You can add milk, cream, buttermilk, whey, or certain other dairy products up to 49% of the finished product, but then you'd have to call it "Pasteurized American Process Cheese Food" instead of just American Cheese.
American cheese is made from almost entirely cheese ingredients. The individual slices being sold at the store, though, vary by brand on whether they're even trying to be American Cheese (or whether they're some kind of lesser "cheese food" or even lesser "cheese spread" or even lesser "cheese product")
Regular Kraft singles aren't American Cheese. Look at the label. They're "cheese product." Even the Deli Deluxe line has taken a hit in quality in recent years, even if they are labeled Cheese.
Go with other brands that actually put together a decent tasting American Cheese, and check the label to make sure it's made with 100% cheese instead of 51% cheese (or less).
foo@feddit.uk · 8 pts · 252d
I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.
danc4498@lemmy.world · 3 pts · 252d
Doritos dipping cheese? Is this a thing?
foo@feddit.uk · 2 pts · 252d
Yep! https://www.asda.com/groceries/product/7416088
danc4498@lemmy.world · 2 pts · 252d
So weird. They don’t have this in America. I wonder if this is anything like Tostitos cheese dip.
https://www.tostitos.com/products/tostitos-salsa-con-queso-2
tyler@programming.dev · 1 pts · 252d
They did sell it in America at one point, I remember it at the grocery store. Target still has a listing for it. https://www.target.com/p/doritos-spicy-nacho-dips-10oz/-/A-87562774, but it's 'out of stock'
slothrop@lemmy.ca · 7 pts · 252d
The fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)
dohpaz42@lemmy.world · 23 pts · 252d
Everything beats this. Even an old leathery shoe.
rbos@lemmy.ca · 7 pts · 252d
It's the taste of childhood, really. I still get cravings for the worst fake cheese on the whitest of bleached bread.
danc4498@lemmy.world · 5 pts · 252d
As a kid I used to put plastic cheese in between 2 slices of bologna and microwave for like 30 seconds. Then eat on a sandwich. I was thriving.
ArcaneSlime@lemmy.dbzer0.com · 3 pts · 252d
The real trick is the bologna grilled cheese. Brown the bologna in your skillet, then (wipe out skillet if need be, and) make a grilled cheese as usual, but put the bologna in the middle before you close it.
danc4498@lemmy.world · 2 pts · 252d
This sounds delicious
FoxyFerengi@startrek.website · 0 pts · 252d
I have an ex that did this well into his 20s,and convinced me to try it one night. I did not understand the appeal lol
Balaquina@lemmy.ca · 4 pts · 252d
I hate myself so much for agreeing with you, but here I am.
Valmond@lemmy.world · 4 pts · 252d
And it comes in tube!
danc4498@lemmy.world · 3 pts · 252d
Spray!
MDCCCLV@lemmy.ca · 3 pts · 252d
The sodium citrate is a good preservative and is responsible for some of that sour flavor
YiddishMcSquidish@lemmy.today · 1 pts · 252d
Norbert from angry beavers begs to differ.
bjoern_tantau@swg-empire.de · 36 pts · 252d
bert_brause@lemmy.world · 14 pts · 252d
Username checks out!
BastingChemina@slrpnk.net · 2 pts · 252d
It depends on the cheese, sometime the mold is the cheese.
Like Roquefort, it literally use moldy bread as a starter.
The process of making Roquefort starts by adding mold on rye bread, let the mold develop before blending the bread and mixing it into the raw milk.
theunknownmuncher@lemmy.world · 3 pts · 252d
I'm talking the cheddar that's been in the fridge too long and has some spots on one end. I just cut off a generous portion and still eat it anyway unless the cheese itself tastes badly of mold
lightnsfw@reddthat.com · 50 pts · 252d
Okay, but how many times did he not keel over?
Korhaka@sopuli.xyz · 12 pts · 252d
And how mouldy was it, sounds like this guy was just eating the entire thing. Not just cutting the visible bit off. Dosage is an important factor in poisoning. Small quantities of cyanide are completely fine to consume.
ivanafterall@lemmy.world · 8 pts · 251d
Nice! Brb.
AllNewTypeFace@leminal.space · 11 pts · 252d
Some of those times, he probably ingested enough ergot alkaloids to see God.
Rhoeri@lemmy.world · 8 pts · 252d
This person maths.
Avicenna@programming.dev · 4 pts · 252d
how do we even know it was the bread? maybe it was vaccine poisoning
Blackmist@feddit.uk · 10 pts · 252d
Wait, I had three vaccines for breakfast? Should I be worried?
Rhaedas@fedia.io · 37 pts · 252d
If you can see mold on part of bread that's wrapped up, that means there's probably microscopic growth that's already spread past the part you see to other sections. Cutting the big part won't help you. The whole thing needs to go, it's contaminated.
nfamwap@feddit.uk · 33 pts · 252d
Oh, I've been cutting the visible mold off for years. Same applies to things like jam (jelly). Spoon out the mouldy bit, then crack on.
Should I be ded?
gnutrino@programming.dev · 60 pts · 252d
You actually died 6 years ago, this is purgatory.
jballs@sh.itjust.works · 40 pts · 252d
Shit that actually makes a lot of sense
HumanOnEarth@lemmy.ca · 9 pts · 252d
Does it?
The world I'm in, I can practically see the flames licking at my feet......
ryannathans@aussie.zone · 13 pts · 252d
Do not talk about feet licking here
DragonTypeWyvern@midwest.social · 2 pts · 252d
Shut your whore mouth.
Continue, OP.
AppearanceBoring9229@sh.itjust.works · 25 pts · 252d
The rule is that if its soft food as bread or jelly, its all compromised and should be thrown. If its hard like cheese, you can cut the mold and consume since the mold probably didn't get that far inside
sartalon@lemmy.world · 9 pts · 252d
I eat moldy cheese all the time!
But I imagine bleu cheese mold doesn't have the toxins these other types do.
Nighed@feddit.uk · 2 pts · 252d
I thought that jams were so sugary it was probably fine?
Hagdos@lemmy.world · 1 pts · 251d
Then why is it growing mold?
Nighed@feddit.uk · 1 pts · 251d
Often because there are breadcrumbs etc in there, or other contaminants.
If it's gone fully mouldy, bin it obviously.
RunawayFixer@lemmy.world · 19 pts · 252d
If there is visible mold on a part of a surface, then it's reasonable to assume that a much larger part of that surface already has mold, it's just not visible yet. Bread is basically a sponge, the surface of a sponge is the entire sponge, so that mold can have spread everywhere in the bread.
I found this overview which looks right to me: https://www.eatingwell.com/article/91553/4-moldy-foods-you-can-eat-plus-which-foods-to-toss/
Should you be dead from eating mold? I suspect that it's a lottery with many factors: which types of molds that you have eaten, the quantities, your immune system, ... But keep at it and eventually you might win a price.
kameecoding@lemmy.world · 5 pts · 252d
For bread, you can smell it getting moldy before it's even visible at all.
raspberriesareyummy@lemmy.world · 7 pts · 252d
For marmelade / jam / jelly it depends on the sugar contents. I don't know how much it has to be but if it has high enough sugar contents, you can indeed take off the mould generously and eat what is under it. That said - gross! Just don't let foods spoil. Buy what you need and plan ahead a bit.
FishFace@piefed.social · 10 pts · 252d
But jam comes in jars of a minimum size and sometimes it goes mouldy before finishing.
myotheraccount@lemmy.world · 20 pts · 252d
-> rarely ever any mold. I keep my jams fresh for months this way.
MDCCCLV@lemmy.ca · 1 pts · 252d
The key part is that your immune system is used to various mold and parasite infections and you're fine, but if you become immune compromised or old then the same thing you did before can kill you. That's why people who actually get infected with things like water born parasites are usually very old or sick.
GreenKnight23@lemmy.world · 1 pts · 252d
immunology does not make you impervious to mycological toxins.
bluegreenpurplepink@lemmy.world · 0 pts · 252d
In with you and I'm still alive. Food is too expensive to throw out.
There are worst ways to die than keeling over after eating. I'll take it.
InvalidName2@lemmy.zip · 33 pts · 252d
That's life living with a human garbage disposal. They will eat anything. They'll acknowledge the five second rule only in so much as it's their inside joke when they eat a chunk of cake that fell on the floor at least 20 minutes earlier and miraculously escaped the canine detection system. It's bizarre having to justify throwing away 30 cents worth of cookies that were molded because "I would have still eaten them just not the moldy parts." but that and similar conversations are being had regularly.
Flamekebab@piefed.social · 31 pts · 252d
Whilst I don't eat mouldy bread intentionally (as in, it will have happened without me noticing on occasion) what's the actual potentially bad thing that happens if one does? Specifically?
barbedbeard@lemmy.ml · 30 pts · 252d
There are more types of fungus than any other type of life. Lots of them are mostly harmless. Some of them are a little toxic. Some others are very much toxic. Some others will cause allergies, fungal infection, rare metabolic disorders or all together.
It's the worst kind of lottery, most likely nothing will happen but if something happens it will be pretty uncomfortable. IT IS NOT WORTH IT!
ameancow@lemmy.world · 1 pts · 251d
bluebadoo@lemmy.world · 25 pts · 252d
Penicillin is one of many types of bread mould.
I too will probably die from bread mould poisoning given my stingy habits with food waste. It’s fine if it’s only the white/blue type, right?
Gullible@sh.itjust.works · 18 pts · 252d
I used to be the same way, following the same thought process. Just cutting off the visible mold and a small area around it. I stopped after I got food poisoning from a restaurant and had to eat hospital food for a week. Then I started up again immediately after getting back home to my moldy food. Still no repercussions, that I can tell
ininewcrow@lemmy.ca · 11 pts · 252d
This past summer I hadn't been to the cottage for over a month but I had some food left in the fridge. I brought home a can of opened berry jam I had there and I didn't want it to go to waste. I ate from it three or four times before I noticed the large patch of mold that was growing on the lid and the underside of the top of the inside of the jar. I like saving food because I grew up poor but at the same time, I'm not going to send myself to the hospital to save a bit of jam ... I threw the jar away after that.
Gullible@sh.itjust.works · 20 pts · 252d
I started up a compost to help cover my conscience about food waste. Worst case scenario, my food is reborn as tomatoes, kale, and herbs. Or as a raccoon because I forgot to secure the lid.
massive_bereavement@fedia.io · 4 pts · 252d
Just mix it with the bologna mold and let them fight to the death.
prettybunnys@piefed.social · 11 pts · 252d
Grandpa was just hoping for some psychoactive mold
YiddishMcSquidish@lemmy.today · 1 pts · 252d
Wrong grain, he's looking for rye bread.
tfed@infosec.exchange · 11 pts · 252d
Gammelfisch@lemmy.world · 5 pts · 251d
I believe the French have cheese with maggots in it. Would this balance the bread mold?
m0stlyharmless@lemmy.zip · 3 pts · 251d
I’m pretty sure that cheese is from Italy.
Edit: it’s apparently also from parts of France.
Tiger666@lemmy.ca · 3 pts · 251d
Sardinia is nasty for that cheese. Its also illegal in the EU and is traded on the black market in Europe (The cheese not Sardinia).
MrErr@lemmy.zip · 3 pts · 252d
Glad to still be alive .... Yes, i was one of those who ate around it!
brap@lemmy.world · 3 pts · 252d
Well shit, that guy at work was right.
MDCCCLV@lemmy.ca · 2 pts · 252d
I'm just sad because no one will get my santaroga barrier reference, it's just something you have to feel.
moonshadow@slrpnk.net · 1 pts · 252d
The nose knows, I'm pretty sure this is what it's for
DragonTypeWyvern@midwest.social · 1 pts · 252d
gets a sinus infection that immediately crosses the blood brain barrier
moonshadow@slrpnk.net · 2 pts · 251d
When my time comes I will pass from this world with a light heart and full belly
justaman123@lemmy.world · 1 pts · 247d
The bread poisoning line gets me every time
panda_abyss@lemmy.ca · -2 pts · 252d
Actually… if you put moldy bread into soup, does it become safe?
My grandma used to throw all for moldy food into soup and she lived into her 80s completely healthy.
Catoblepas@piefed.blahaj.zone · 55 pts · 252d
Not at all, food spoilage caused by mold and bacteria can have waste produced by the mold/bacteria that doesn’t break down even at high temperatures. Ex: botulism. Your grandma got lucky!
A_A@lemmy.world · 7 pts · 252d
i agree with what you said with this exception :
Clostridium botulinum
https://en.wikipedia.org/wiki/Clostridium_botulinum → Microbiology →→ Serotypes (...)However, all types of botulinum toxin are rapidly destroyed by heating to 100 °C for 15 minutes (... )
(Heating to) 80 °C for 30 minutes also destroys BoNT.
Also : toxin is destroyed doesn't necessarily means bacteria is also destroyed.
exasperation@lemmy.dbzer0.com · 6 pts · 252d
15 minutes and 30 minutes are a pretty long time to have to heat food up for.
When I'm reheating soup I generally pull it from the stove as soon as it simmers, so that's probably around 2 minutes above 95°C and like 5 minutes above 80°C.
Actually making the soup the first time, I may simmer for hours, but some of the vegetable/herb ingredients I'm adding with less than 10 minutes of simmer time, so that wouldn't be enough to destroy the toxin reliably.
Catoblepas@piefed.blahaj.zone · 5 pts · 252d
Thanks, I was always taught the toxin survived heating, but apparently it’s the spores that can survive and reproduce.
GreenKnight23@lemmy.world · -2 pts · 252d
some assholes say that we're risk averse.
dumb fuck assholes who think the risk of dying from food poisoning is worth it just to look tough.
RedGreenBlue@lemmy.zip · -5 pts · 252d
Cut away a generous part around a mould spot, inspect crossection. Looks good? Smells good? Then it's edible. Mould is everywhere all the time. If you can see it or smell it, don't eat.
If you are worried about the mould and microorganisms you can't see, then you will have to eat everything right out of the oven, made with freshly ground flour.
Psythik@lemmy.world · 29 pts · 252d
You can do this with harder foods that aren't filled with moisture and air like bread is. Please don't eat around moldy bread ever.
buttnugget@lemmy.world · 4 pts · 252d
I won’t.
sem@lemmy.blahaj.zone · 3 pts · 252d
Me either
nullroot@lemmy.world · 8 pts · 252d
Fun story about that. I was harvesting one of my first cannabis grows and one plant was too dense and definitely got moldy. I spent hours and hours going through the fresh flower with a scope and at one point thought I was going to have to throw everything out: there was mold everywhere!! Which was of course true, there is mold everywhere. I went a little crazy that day, but eventually chose an acceptable amount of fungus and moved on with my life. There was no issues drying and curing except in the one jar I put the black stuff just to see what would happen. It got gross.
Fizz@lemmy.nz · -7 pts · 252d
I'm not a scientist. Is there any reason not to just eat it if its only a little bit of mould? I see so many people freak out. Bro just eat it you won't even taste the mould over the peanut butter. Or if you're really worried you can toast it which kills all the mould probably.
GreenKnight23@lemmy.world · 2 pts · 252d
would you?
Fizz@lemmy.nz · 0 pts · 252d
Hiv can fuck you up or require you to take drugs the rest of your life. Mold tastes a bit like dirt and might make you feel sick. The stakes are lower I think.
GreenKnight23@lemmy.world · 2 pts · 252d
HIV isn't a death sentence anymore. in-fact, I would say it's probably an apt analogy to pit HIV against eating moldy bread.
HIV doesn't kill you, it's the compromised immune system that attacks the body that turns into AIDS.
kind of the same thing with mold. the mold doesn't kill you. it's the toxins the mold contains that shuts down your kidneys, liver, and pancreas. you can survive for a short time without any of those, but it's going to be a long painful death.
some people are fungus chasers and just want to rawdog bread to feel alive. who am I to judge that? you do you. just remember, when it feels like someone is twisting you inside out as you slowly lose consciousness, you chose this because you wanted that bread more than you wanted to live.
Fizz@lemmy.nz · 1 pts · 252d
I once left pasta out on the bench all day and night then the next day I ate it and moved the rest to the fridge. I then spend a 16 hours in the feral position in so much pain I thought i was gonna die. Then the next day I was really hungry and the pasta tasted pretty good so I ate it again and spent another day curled up in immense pain. My stupidity knows no bounds.