foodstuffs you don't trust

[spanglechick]

Umm, I ddidn't realise I would be so alone in this but: MILK.... euwww.

It's the smell, mostly. Fresh milk has some of the same smells as off milk, you know. I live in dread of off milk. Writing this is making my skin crawl. If I have milk it has to be skimmed (sometimes UHT treated and skimmed - i go through phases) and it has to be opened that day. Otherwise I can smell it. Not that it smells off, just that it smells of milk. *shudder*

So milk you get in breakfast buffets is a no go (it's been getting warm, it might be old, it's going to have milk fat and that might mean those snotty particles that gather round the top of a bottle of fat milk and used to freak me out properly as a kid).

And then there's the smell of hot milk (and rice pudding, custard etc) oh god - I may be sick.

 

[Mrs Magpie]

Custard creams.

 

[Mrs Magpie]

Fresh milk has some of the same smells as off milk, you know.

I'm not wild about milk myself, but fresh and off milk smell entirely different to me.

 

[mr steev]

It's the smell, mostly. Fresh milk has some of the same smells as off milk

I know what you mean. I think it smells the same, just stronger if its off (to a point!)
When I was a kid I used to drink pints of it. It would've been full fat in them days too. If I drink milk now (which is rare) it has to be semi-skimmed and very cold, as soon as it gets luke warm it makes me wretch (as does the thought that it may be off).
I take my coffee black too because white doesn't settle very well first thing in the morning. Eating cheese first thing does the same unless it's cooked (on toast) but even then sometimes it's too much. I'm fine with yoghurt though

 

[fractionMan]

Kiodney beans that aren't in a tin. Snails.

 

[wtfftw]

one word - Tabbouleh

a North African salad made with bulgar wheat, tomatoes, spring onions, flat leaf parsley and mint with a garlic, lemon and olive oil dressing spiced up with a bit of cinnamon and allspice - most people make it with too much bulgar and not enough parsley and mint - it should be green with flecks of bulgar rather than the other way round

I dont think my mouth would cope with that much mint and parsley.

I dont trust Barley.

 

[sam/phallocrat]

baked beans

tinned pasta-based products (ravioli, spag bol etc)

margarine

corned beef

homepride cook-in sauces

offal (tho I like haggis)

cheap pate

etc . . .

 

[aqua]

this thread really has made me laugh a lot

 

[Poi E]

cheap pate

etc . . .

But it's all guts and whatnot, cheap or not.

 

[lizzieloo]

But it's all guts and whatnot, cheap or not.

liver often

but if you have a trusted source for your meat there's no probs.

 

[Poi E]

liver often

but if you have a trusted source for your meat there's no probs.

Problems, like CJS or hydatids?

 

[lizzieloo]

Problems, like CJS or hydatids?

OK, AS YOU WERE

 

[Poi E]

OK, AS YOU WERE

What problems?

 

[Mrs Miggins]

tinned pasta-based products (ravioli, spag bol etc)

Ooh ooh that's just reminded me.....tinned stewing steak! Ewww!

 

[kea]

Ooh ooh that's just reminded me.....tinned stewing steak! Ewww!

at the supermarket on saturday, i saw a tin labelled 'ye olde oak chicken korma'
i DEFINITELY did not trust it.

 

[MysteryGuest]

Ever since I found some green olives plotting to overthrow me I've had issues with trust. I stick to black ones now - as it is, they're a more appropriate colour for this sombre age.

 

[aqua]

LOL

sorry kea,

 

[kea]

sorry kea,

s'ok, it started as a semi-funny thread anyway
i'm just surprised it's gone on so long, tbh. obviously more people have 'issues' with food than i thought

 

[aqua]

it has provided me with much needed laughter

 

[parallelepipete]

Wise! A scientist I once worked with was researching one of the main additives used to give non-dairy ice cream its texture & to help it stay soft. Direct quote - "I'd rather my girl smoked 20 a day than eat that stuff". Needless to say, the manufacturer pulled the funding when the results began to look bad. It still gets-in though, due to it being processed from a more acceptable natural source.

What the hell was it??

Carigeenan - Highly processed seaweed extract. An increasingly common additive/texturiser in all sorts of foods, especially dairy, sweet & chilled/frozen.

Erm... [the toxicologist puts his oar in] ... carrageenan is simply a group of polysaccharides (as are starch and cellulose) extracted from red seaweed, which are polymers of D-galactapyranose sulphate (D-galactopyranose = galactose).

The human digestive tract cannot digest carrageenan, so that it should pass intact through the body (again, like cellulose). It may cause bloating, but that is simply due to it drawing water into the intestine (osmotic pressure), as does any other soluble fibre.

The main concern with carrageenan was 'degraded' form, produced by acid hydrolysis, which isn't used in foodstuffs. Bacterial desulphation of carrageenan in the intestines, potentially releasing hydrogen sulphide is certainly harmful in principle, but you'd never find any natural food which doesn't also contain sulphate groups - so carrageenan is hardly worthy of special mention.

Sorry, humourless boffiny moment there

*slopes off to Science forum*

 

[parallelepipete]

Anyway, back on topic

My own wary glances are mostly aimed at:

sausage rolls, shop-bought pasties, corned beef (reason: unidentifiable meat)

those bright blue soft drinks (reason: the colour is just so wrong for food)

oysters (reason: still alive - but if I chew 'em up quick and swallow 'em, then they're not a threat anymore! )

 

[WouldBe]

Snails
Raw fish
Curry makes me heave but growing out of it.!!!

 

[kea]

FRUIT-FLAVOURED CHEESE!!!
<glares at rednblack>

 

[starfish]

Fish, peas, Spotted Dick, corned beef & roast peppers.

 

[curly]

polenta - yuk

I don't trust Quorn.

I love artichokes and the grilled cheese i can't spell.

Pine nuts are ok, I wouldn't be without pesto, such an easy dinner.