Okay, but how many times did he not keel over?
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.
Maybe he keeled over to vom
There are some highly toxic species of mold, although they are much rarer than ordinary mold.
aspergillus niger, hast the aflaxtoxin.
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.
There’s a reindeer 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.
Casu marzu, “rotten cheese”, NSFL. This is sheep’s milk, not reindeer, but still. Horrifying.
Thank you for warning me not to click this.
You beautiful bastard that was wonderful!
But grampa was such a fungi
Only if you saw him spore-adically
I’ll never forget him and his pet mole “dee”
The breadth of his jokes were astounding.
he was somewhat un-bear-able
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…
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 WWI, FFS. People need to keep up.
I mean we figured this shit out during WWI
I guess they forgot to teach that in classes since then
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.
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!
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.
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.
I won’t.
Me either
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.
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.300 migs per kig? Shit, I’ll roll the dice on that old manchego slice, I’m a fat cunt.
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.
not all moulds though, it should be noted
What is this, some mycologistic hate speech?
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…
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.
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.
the whole bag is gone
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 🤷
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.
I guess it could help kill your gut bacteria.
Hurray, diarrhea!
Very handy for when you’re carrying something that would kill one hemisphere and blind the other
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.
@SolarMonkey @panda_abyss h… How was the temperature in that freezer? 😰
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.
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.
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?
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.
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
I eat moldy cheese all the time!
But I imagine bleu cheese mold doesn’t have the toxins these other types do.
You actually died 6 years ago, this is purgatory.
Shit that actually makes a lot of sense
Does it?
The world I’m in, I can practically see the flames licking at my feet…
Do not talk about feet licking here
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.
For bread, you can smell it getting moldy before it’s even visible at all.
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.
immunology does not make you impervious to mycological toxins.
at this point you are probably more fungus than human
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.
But jam comes in jars of a minimum size and sometimes it goes mouldy before finishing.
- Keep it in the fridge
- Only use clean spoons (don’t let breadcrumbs, butter, saliva touch the jam in the jar)
- Immediately close the jar after taking something out.
-> rarely ever any mold. I keep my jams fresh for months this way.
But cutting around the mold on cheese is fine, right? Right???
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.
How do you tell the difference?
From experience. I once ate a big bite of Roquefort with the wrong mold…
Good luck finding the wrong type on Taleggio.
Just eat American cheese. That doesn’t mold cause it’s plastic.
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.
All cheese is processed. Technically.
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.
Shredded cheese has anti caking agent to make it not clump together, have you tried shredding brick cheese?
Yes, it’s exhausting! Though I have thought about getting a cheese shredder.
Kraft American Singles is normal american cheese. All american cheese is “cheese product” because its solidified cheese sauce, not a cheese itself.
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:
- 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).
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.
Cooper Sharp slaps
Norbert from angry beavers begs to differ.
I also suspect that Doritos dipping cheese is closer to a fossil fuel than a dairy product. I still eat it though.
Doritos dipping cheese? Is this a thing?
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
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’
The sodium citrate is a good preservative and is responsible for some of that sour flavor
The fact remains that nothing beats bologna and plastic cheese on wonder bread. (mustard/mayo/whatever)
Everything beats this. Even an old leathery shoe.
It’s the taste of childhood, really. I still get cravings for the worst fake cheese on the whitest of bleached bread.
I hate myself so much for agreeing with you, but here I am.
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.
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.
This sounds delicious
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
And it comes in tube!
Spray!
Username checks out!
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.
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
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.
I would have still eaten them just not the moldy parts
Do they know the hyphae extends past where it’s visibly moldy
Real mold enjoyers can tell by taste when they get to the moldy parts.
game recognizes game
touche
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.
Can’t I stab the mold to kill it and then eat it? If that worked for what’s in the sandwich then I fail to see why it wouldn’t work for the mold
You can stab it, but the problem is that you can’t kill it in a way that matters.
You could kill the mold but the problem is that the mold produces poisons
Why not stab the poisons then?
Stab a poison and you get lil poison molecules. Stab em and get smaller ones and so on down to atoms and you really shouldnt stab atoms in half
Maybe an experienced stabber could stab them in thirds?
It’s stabs all the way down
The nose knows, I’m pretty sure this is what it’s for
