- 23 hours ago
- #brightside
- #brightsideglobal
Food is something we all need and enjoy, but how much do we really know about it? In this video, we'll share 25+ surprising facts about food that will keep you up all night. From the shocking origin of ketchup to the bizarre ingredient in some ice creams, you'll never look at food the same way again.
#brightside #brightsideglobal
TIMESTAMPS:
0:01 A list of foods to toss
08:17 The secret of chicken nuggets
16:29 Truth about a dangerous dish you eat regularly
This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
#brightside #brightsideglobal
TIMESTAMPS:
0:01 A list of foods to toss
08:17 The secret of chicken nuggets
16:29 Truth about a dangerous dish you eat regularly
This video is made for entertainment purposes. We do not make any warranties about the completeness, safety and reliability. Any action you take upon the information in this video is strictly at your own risk, and we will not be liable for any damages or losses. It is the viewer's responsibility to use judgement, care and precaution if you plan to replicate.
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FunTranscript
00:00Is this safe to eat?
00:02We sometimes see strange dots on our potatoes
00:04and wonder if we should just throw them away.
00:07Here are 10 eat or toss facts.
00:10Did you know that every year,
00:13119 billion pounds of food is wasted only in the United States?
00:18To put it in perspective,
00:20this number means nearly 40% of all food in America is wasted.
00:25People throw away food if they don't have confidence in the ingredients.
00:30They're being cautious and it makes sense.
00:32But what if the food is safe to eat and only looks weird?
00:36The first item on the list is beef.
00:38When it comes to meat, people naturally get extra cautious.
00:42Imagine you buy some raw beef in the store.
00:45Later on, you realize it's got some brown spots.
00:48If you toss it immediately, hear me out.
00:51This is normal.
00:52In fact, you can see brown layers also inside the beef.
00:56Bright red color equals fresh meat, huh?
00:58Not necessarily.
01:00When the meat is first cut, it's maroon.
01:03If the meat is quickly vacuum packaged, it will keep that shade.
01:07But if the meat is exposed to air for like 15 minutes,
01:11then oxygen will cause a change in the look to red.
01:14The redness can turn brown when the biochemical reaction starts.
01:18This can take a few hours.
01:20Workers at the grocery stores grind the meat several times a day
01:23to achieve that bright red color because they know consumers are cautious about maroon-looking beef.
01:29If the beef is wrapped in an oxygen-permeable plastic, it turns bright red after exposure to oxygen.
01:36As long as the meat smells and feels fresh, and if it's been stored properly, it should be safe to
01:42eat.
01:43Have you ever come across dark lines under a shrimp shell?
01:47This one has a similar story to beef.
01:50Black lines on your shrimp's flesh are related to a natural phenomenon.
01:54They gradually occur after shrimps are taken from the water.
01:57Meat is exposed to oxygen, and the blackness gets more visible over time.
02:02Here also, the pattern of the animal itself can be a factor.
02:06These black lines can be a naturally occurring discoloration on the shrimp.
02:11Think of cats.
02:12They also have different color patterns, but they're the same in terms of species.
02:17Next time, you can conduct a mini-experiment in your kitchen.
02:20Put a couple of shrimps side by side and observe the mild differences in the shrimp's color patterns.
02:26Shrimp will have a distinct bad odor when it's no longer edible,
02:29so if it smells and tastes fresh, don't toss it.
02:33Should you eat moldy yogurt?
02:36That green substance on the surface doesn't look appealing at all.
02:39But if you scoop it out, you seem to have clean yogurt underneath.
02:43The short answer is toss it.
02:45The mold could be seen on the top only, but it has probably gone deep.
02:50Not to mention that it'll taste bad.
02:52Many molds are harmless, but some produce toxic substances.
02:56Green mold is a type of penicillium.
02:59Does this word sound familiar?
03:01That's the same type of mold used in the antibiotic penicillin.
03:05Don't get too excited.
03:07Eating moldy yogurt won't magically cure bacterial infections.
03:10It only spoils your dairy product.
03:13In 2013, there was an outbreak related to one line of yogurts.
03:18The company handed the products to stores as usual.
03:21After some time, they received customer complaints.
03:24They said that the yogurt looked like yogurt soup and tasted really old.
03:29Turns out that a type of fungus probably released some carbon dioxide.
03:34It made the product fizzy and bloating.
03:37Blech!
03:37The company and another independent scientist both said that this fungus in question wasn't usually harmful to people.
03:45Yet, more than 200 people reported becoming affected by it.
03:48So, these sorts of things can still happen.
03:52You should trust your spidey sense.
03:54If you've ever been lucky enough to see some mold in a freshly opened package, reach out to the manufacturer.
04:00You'll potentially save others from facing the same scenery by notifying the company about a systemic issue.
04:06And preventing potential future product waste.
04:08Plus, the company probably wants to make amends and either reimburse your sad yogurt with a happy one.
04:15Or better, they'll give you coupons for free products.
04:18Why do avocados sometimes have brown dots inside?
04:23Technically, it's edible.
04:24But you might not want to eat it.
04:27Avocados are a source of many vitamins like C, E, K, and B6.
04:32As well as healthy stuff like magnesium, potassium, and more.
04:36The avocado works hard to become such a health storage.
04:40Nutrients, water, and sugars wander around this fruit.
04:43Yes, technically, avocado is classified as a fruit.
04:47Anyway, avocados have their own transport channels, like veins.
04:51These channels are normally invisible to us.
04:54Until something goes out of the ordinary,
04:57the avocado may be stored in too cold temperatures for a longer time than it should.
05:01As a result, the tissue cells might be weakened and start to deteriorate.
05:06Experts say that after the fruit is harvested,
05:09if it stays in the refrigerator for a few weeks before you buy it,
05:12vascular browning can occur.
05:14This phenomenon becomes visible after you keep the avocado at room temperature for a few days.
05:19Don't be hard on yourself.
05:21It's not because of you.
05:22So, should you eat it or toss it?
05:24You can eat the brown dotted avocados, but you may want to taste them first.
05:28They might not taste good compared to a regular one.
05:32What about the white area under the potato peel?
05:35Eat or toss.
05:36This area is also like dark bruise marks, but it's not black.
05:40If the outer layer of the potato looks normal,
05:43that odd-looking white knot is not mold.
05:46The moldy potatoes deteriorate.
05:48They'll get softer, wrinkled, or squishy.
05:51As long as the exterior of this potato appears clean and regular,
05:55there's probably no harmful microbial growth inside of it.
05:58These strikingly white areas can be shaped due to potatoes being bruised,
06:03possibly in the field during the harvesting period.
06:05To sum up, you can eat it.
06:08There's also an issue of white smears coming out when we slice potatoes.
06:12You see the marks on the cutting board?
06:14Experts say that some potatoes have a higher level of water and starch content.
06:18As a result, your cutting board gets a bit messier than usual.
06:22No need to worry about it.
06:24I'm going to carry on with another form of potato.
06:27Not because I love every version of potato and I can eat it in all meals from breakfast to dinner,
06:32but because I want to know.
06:34What are those brown spots on potato chips?
06:37Should we eat or toss them?
06:39Consider these as minor imperfections.
06:42They don't affect the safety of the chip.
06:44They're there again because of the bruises they get or as a result of frying.
06:50Sometimes you see that your garlic is trying to make more garlic out of itself.
06:54Yep, it has sprouted.
06:56The question is, is it okay to eat sprouted cloves or should you toss them?
07:00If the green sprout is in the center of the garlic clove, that's fine.
07:04Be aware that the taste of the garlic will be stronger than it usually is.
07:08It will still be perfectly okay in a cooked meal since it'll be alongside other ingredients.
07:13The taste shouldn't be that harsh.
07:16Can we eat an apple with worms?
07:19Most people can't even stand the idea of accidentally eating an apple with a worm,
07:24but that's a cultural thing.
07:25So the answer is yes, we can eat it.
07:29After all, worms add a little protein to the fruit.
07:33These animals don't carry any harmful parasites.
07:36They make their way into the apple.
07:38The entrance point of the fruit might have an off flavor since it got sort of rotten in time.
07:43Besides the taste, the rotten part is all safe to bite.
07:47What might not be so safe is eating the fallen apples though.
07:51Those have probably been hanging out on the ground for quite some time.
07:55This period might be enough for the harmful bacteria from the soil to sneak into the apple.
08:01There were some cases where people experienced health issues by drinking unpasteurized apple juice made from dropped apples.
08:08Yeah, the ones that interact with unhealthy bacteria.
08:16From the iconic golden fries to a broken ice cream machine,
08:20here are 10 fast food secrets that the fast food industry doesn't really want you to know.
08:25Ah, chicken nuggets.
08:26Those golden crispy bites you can get from fast food chains.
08:30They're even on the menu of school lunches.
08:32What if I tell you that they aren't actually made entirely out of chicken?
08:36Researchers took chicken nugget samples from unnamed fast food chains and analyzed them.
08:42They said that one sample, for instance, contained only 40% and another 50% of meat.
08:48The rest?
08:49Well, you're eating mouthfuls of things like fat, connective tissue, and bone spicules.
08:55Many fast food companies grind the meat with that stuff.
08:58They make mechanically formed orbs of chicken parts.
09:01Why?
09:02Perhaps it's because this method is cheaper and more profitable.
09:06Millions of restaurants worldwide have chicken nuggets on their menu.
09:09So, scientifically, it's not fair to say all nuggets are made this way.
09:13But a lot of studies imply so.
09:16The more the meat is processed, the more you lose the good stuff, like vitamin B6 and B12.
09:22The bitter truth is that companies add stuff, such as sodium, to the mixed paste.
09:28Sodium is added to get a better flavor.
09:30It's one of the ingredients that makes nuggets so yummy.
09:34Our bodies need sodium, but not too much of it.
09:37Unfortunately, most junk food contains more than our bodies can handle.
09:41So, it might be a safe option to avoid eating these sorts of foods frequently.
09:46Chains dip their nuggets into tempura batter and fry them in hydrogenated oil.
09:51That's also not a green light regarding health, but this is how they catch the golden tint.
09:57They put additional stuff in nuggets.
10:00What about grilled chicken?
10:01In recent years, we've seen brands highlighting grilled chicken as a healthier option.
10:06Research has been done about grilled chicken, too.
10:08And the same approach is applied here.
10:11Take chicken samples from iconic fast food companies and send those to labs for analysis.
10:16The results show that companies are misleading people by advertising these products by labeling
10:23them as healthy, natural, and 100% chicken breast.
10:27In reality, a couple of things are added to the meat to make it tender and juicy.
10:32Plus, these additives make it easier to cook the meat, freeze, and transport it, and reheat
10:37it later without losing too much moisture.
10:39The drawback of all these additives is that they affect the nutritional value of the chicken
10:45breast.
10:46These ingredients aren't the healthiest for us.
10:49We should especially watch out for three things.
10:51The first one is, again, sodium.
10:53Fast food samples had 7 to 10 times more sodium than home-cooked chicken breast.
10:59Imagine you have a cheeseburger, but you say no to yourself and try to pick a less harmful
11:04menu item.
11:04Yet, some chicken sandwiches have the same amount or even more sodium than a cheeseburger
11:10with medium fries.
11:11The second thing you need to watch out for is phosphate additives.
11:15These additives allow the protein to conjoin more water.
11:19This means the white meat in the sandwich will appear juicier to you.
11:23Any word you see in the ingredients section that contains phos is a phosphate additive.
11:28So, it's best to avoid them.
11:31The last thing you should avoid is sugars and starches.
11:34Not just in grilled chicken, but pretty much in all fast food products.
11:38Oh, that's hard to digest, I admit.
11:41Cornstarch, sugar, malt, they come with grilled chicken breast.
11:44Buns and even some fries have sugar too.
11:48Everywhere I look, it's sugar.
11:50You see, home-cooked chicken has 0 grams of carbs, but the study samples had added sugar
11:56and up to 10% of the calories in the chicken breast comes from there.
11:59So, what's the moral of this story?
12:01If you're a health-conscious diner, you should maybe go for other options.
12:06There are secret recipes from companies like KFC and Coca-Cola.
12:10No company wants to share the ingredients that make their food irresistible,
12:15but with a little research, you can decipher many things.
12:19You want to know the secret of McDonald's fries?
12:21It's written on their website.
12:23They add beef flavoring to the frying oil.
12:26This may sound weird, but apparently, that's a known practice amongst chefs and restaurants.
12:31Duck fat has also been used as a flavor, for example, in high-end restaurants.
12:37I'm a fries lover, so I added another fact about fries.
12:41Sadly, they're even saltier than you think.
12:44Experts suggest that a grown-up should consume at most 2,300 milligrams of sodium daily.
12:50Guess the McD's large fry sodium number?
12:53At least 400 milligrams.
12:56Classic fries from Burger King have 732 milligrams,
13:00and Five Guys take the level even higher with 962 milligrams of sodium.
13:06Next time, maybe you can ask workers to go easy on the salt as a solution.
13:12Picture this.
13:13You're in a hurry, but your tummy says,
13:15Feed me, or I'll affect your mood and make life miserable for you.
13:19For a quick snack, you enter a fast food chain restaurant.
13:22You order your favorite burger.
13:24It looks and smells as if it's just been taken from the grill and served.
13:28Nope.
13:29They have different types of grills designed for this that can cook meat super quickly.
13:33Sorry to bear the bad news, but those perfect grill marks on your burger aren't real tools.
13:39The factory adds them.
13:41If you want to know how clean an eatery is,
13:44look under the ice chute of the soda machine in places where you can get your own drink.
13:48There you go, inspector.
13:49You solved the case.
13:51Various studies say that if such machines aren't cleaned correctly,
13:55dirty, contaminated ice can lead to some health problems.
13:58There could be mold or bacteria there.
14:01Ew, the process of cleaning ice machines isn't easy.
14:05The same thing applies to ice cream machines too.
14:08Rumor has it that those ice cream machines aren't out of order.
14:11Employers just cannot find time to clean them properly.
14:14Now, what's the best time to get a good and fresh meal?
14:18Here are two opinions, and they both have solid reasonings.
14:21The first team recommends avoiding ordering grilled food in chains from 7 to after midnight.
14:27Many former employees say that sometimes they had taquitos or hot dogs prepared at around 4 or 5 a.m.,
14:34but kept waiting to serve them till around midnight.
14:37That's not healthy.
14:39The other team says you should order between 11 a.m. and 1 p.m.,
14:43or between 6 p.m. and 8 p.m. to get the freshest meal.
14:47Since it's going to be around lunch and dinner time, there'll be circulation, and you can get decent food.
14:54Fast food companies have marketing, design, and psychological tricks to lure you in and make you order.
15:00Yet, they don't want you to stay inside for too long.
15:03If you were dining in mood lighting, you know under dim lamps and candlelight you would take your time to
15:09eat.
15:09As the name suggests, you should be fast like your food in chain restaurants.
15:13They have fluorescence, and they're in full light.
15:17Similarly, the floors and tables have reflective surfaces that make food look nice and bright.
15:23Plus, music is usually fast and loud.
15:26It's done to prevent you from spending hours there.
15:29Yet, they want you to take advantage of the first 20 minutes after your purchase.
15:34The faster you eat, the longer it will take you to feel full.
15:38Scientists say it takes about 20 minutes for our stomachs to inform our brain,
15:42OK, now I'm full.
15:45It's a good idea to eat in a clean area,
15:48but most of these companies are using cleaning products that have super strong chemicals.
15:53Assume that the staff cleaned the place at the end of their shift.
15:56They wiped down the soda machine and grill surface, and then you showed up early the next day.
16:02You may get some of that chemical residue on your food
16:05compared to other customers visiting the place later in the day.
16:09The vegan patty may not be 100% vegan.
16:13I'm talking about the grill, not the meat itself.
16:15In most of the chains, vegan burgers are cooked on the same grill as meat burgers.
16:21Do you have fast food chain secrets you want to share?
16:24Tell them to fellow brightsiders in the comments.
16:29There's a dangerous dish that can poison you when prepared incorrectly.
16:33Everyday food like honey and cashew can be harmful too, in certain conditions.
16:38You should know these facts before you eat some products.
16:41Have you ever chewed the seeds when eating an apple?
16:44Then you know that unpleasant taste the seeds have.
16:47That's because of cyanide.
16:49Don't be alarmed yet.
16:50The seeds have a protective cloak covering them.
16:53That's why cyanide doesn't enter your system if you accidentally swallow the seeds.
16:58Better be cautious though.
17:00Even small doses of cyanide can result in rapid breathing and more extreme and unpleasant results.
17:07Another danger lurking in your kitchen is potatoes.
17:10The ones with sprouts and green spots.
17:12Cutting off the green parts or sprouts solves the problem only visibly.
17:16The toxic substance called glycoalkaloid may have already spread through the whole potato.
17:22This substance turns some parts of a potato green for some reason.
17:27It's a sign for you.
17:28Eating this kind of potato can cause nausea, headaches, and other consequences.
17:34Are you a bubble tea fan?
17:36Then maybe you're familiar with cassava, a.k.a. tapioca.
17:40This is a root veggie and it's cultivated in South America.
17:44It's also often used to make cakes and chips.
17:47It can be either sweet or bitter.
17:50It's common for root and tuber varieties of cassava to contain toxins.
17:55Tapioca must be prepared properly before you consume it.
17:59If it's served incorrectly or eaten raw, the consequences are pretty serious.
18:04But when it's processed correctly, it's delicious and safe to eat.
18:09Elderberries are known as a supplement to boost your immune system and help your body fight a cold or the
18:15flu.
18:15This medicinal plant needs to be handled and prepared with care, too.
18:20If you eat unripe berries, they can do more harm than good.
18:24Here comes lectin and cyanide.
18:26These chemicals can cause stomach problems, for instance.
18:30This one makes me sad more than any other thing on the list.
18:33And this list includes a lot of healthy products.
18:36Anyway, here I spell it out.
18:39Popcorn
18:39There are many studies saying that microwave popcorn is harmful for you.
18:45First, you consume the chemicals used in packaging.
18:48There are also flavoring additives that aren't healthy.
18:52Now, remember that moment when you open the bag and hot popcorn-smelling air goes up into your nose?
18:58It can lead to irreversible lung damage.
19:01For instance, there's a diagnosis named popcorn lung.
19:04A chemical used to provide microwave popcorn with its buttery flavor is related to that diagnosis.
19:11What can you do?
19:12Choose other packaging options or invest in an air popper.
19:16Air popped popcorn has only 90 calories and less than 1 gram of fat.
19:22Yay!
19:23Number 6 is honey.
19:26Honey is a sweet liquid made by…
19:28I'm joking.
19:29But do you know that natural honey is dangerous to eat if the amount is more than a teaspoon?
19:34It has a toxin with a hard-to-pronounce name.
19:37To get rid of this toxin, honey has to go through a pasteurization process.
19:41Let's move on to cherry pits.
19:43If you don't chew or crunch them, you'll probably be fine.
19:47Yet, keep in mind that these pits contain prusic acid, and this stuff is poisonous.
19:54What about ackee fruit?
19:55It's the national fruit of Jamaica, and it turns out unripe ackee contains a poison called hypoglycin.
20:02Ackee fruit must be fully ripe if you want to eat it.
20:05In other words, this fruit should open up by itself.
20:09Once it's ready to be picked up, it'll split wide open.
20:12No to the highly toxic pink flesh or black seeds, and yes to the delicious creamy pulp near the seeds.
20:19Eating this fruit incorrectly can cause Jamaican stomach sickness.
20:25Fugu is the Japanese word for puffer fish, and the dish prepared from it.
20:29What's interesting about this dish is that it can be the last dish in your life if you don't prepare
20:35it properly.
20:36This fish contains a very powerful toxin that's very dangerous to humans.
20:41A single fish has enough poison to harm 30 people.
20:45Because of this, Japanese chefs undergo years of training to get a special license.
20:50Despite all precautions and preparations, fugu still sometimes becomes the last meal for some people.
20:57Would you take that risk?
21:00Perfect ciders, cashews.
21:02They can also be very risky to eat when they're raw.
21:05You probably get cashews from stores with raw cashew labels, but they aren't 100% raw.
21:11Before they find their spots on the shelves, they're processed with steam to remove a toxin called urushiol.
21:18Cashew shells contain this toxin.
21:20What would happen to you if you ate these nuts raw?
21:23A dangerous allergic reaction if you have a tendency to allergies.
21:27This depends on your sensitivity to poison ivy.
21:32Speaking of raw food, raw kidney beans are risky too.
21:36They contain a toxin called lectin.
21:38This one can give you stomach aches and other digestion-related issues as a bonus.
21:43All you need is to swallow 4 to 5 raw beans to experience these side effects.
21:49Red beans are rich in plant-based protein, essential vitamins, and minerals.
21:54Cook them correctly to enjoy these goodies.
21:56For this, keep dried red beans on the stove for at least 10 minutes.
22:01Boiling them for a shorter time and at a lower temperature can actually increase their toxicity.
22:06Beans can become even more toxic than if they are consumed raw.
22:10So yeah, a minimum of 10 minutes at high temperatures.
22:14Eating too many untreated bitter almonds can cause many unpleasant symptoms and health issues.
22:21Rhubarb leaves are a bit tricky too.
22:23You can eat the stock, but don't munch on the leaves.
22:26The leaves contain oxalic acid, which ties to calcium.
22:31This makes it harder for the body to absorb the needed amounts of calcium.
22:35Mushrooms.
22:36For plenty of people, pizza and pasta wouldn't be so great without mushrooms.
22:41We all know that mushrooms are kind of unpredictable, especially if they grow in the wild.
22:46Here are two of the most dangerous ones.
22:49The death cap and the destroying angel.
22:53Starfruit is a risky choice for people with sensitive kidneys.
22:56If you're one of them, you might want to keep this fruit out of your meals.
23:00Regularly functioning kidneys can filter out the toxins starfruit contains.
23:05Otherwise, the toxin will hang around and cause some problems there.
23:09The next product on the list is nutmeg.
23:12If you find that nutty flavor super nice like me, hear me out before adding it everywhere.
23:17Small amounts of nutmeg are fine and healthy.
23:21But if you, let's say, eat spoonfuls of nutmeg, it can cause problems.
23:25Even with two teaspoons.
23:27Knock, knock.
23:28You get poisoned.
23:30Canned tuna can be a lifesaver.
23:33It's not pricey.
23:34It's a good source of protein.
23:35And with its help, you can prepare a delicious meal quickly.
23:39No cooking.
23:40Just lettuce, bread, and a few more ingredients.
23:43There you go.
23:44How about three to five times a week?
23:47And you might experience a side effect called mercury poisoning.
23:51Now, this is related to how much and what type of food you consume.
23:55Canned tuna contains mercury, and that's why eating too much of it can lead to mercury poisoning.
24:01Medical advisors say that every kind of fish has some level of mercury.
24:06But that level differs from one species to another.
24:09For example, canned tuna has relatively high levels of mercury.
24:14Obviously, seafood is a great source of omega-3 and other things that are essential to our brain and good
24:20health.
24:20To stay safe, experts advise people to choose low-mercury seafood.
24:25Here's an interesting fact related to this.
24:27To get the most omega-3 fats from your canned tuna, choose water-packed fish instead of oil-packed.
24:34In oil-packed cans, the oil mixes with some of the tuna's natural fat.
24:39You open the can and drain the oil, and some of the fish's omega-3 fatty acids also get drained.
24:45But water and oil don't mix.
24:48Water-packed tuna won't lose its omega-3 fats.
24:51You can add some oil and dressing after you open the can.
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