DANGER

Everyday Foods that can be dangerous

Apple seeds: The fruit that actually keeps the doctor away has poisonous seeds that contain cyanide. However, the level of cyanide is low and does not cause extreme reactions. But health experts do not recommend eating apple seeds.

Cherries: The tiny little red fruit is enjoyed by most people and used in a number of ways. However, the seed of the cherry is poisonous in nature. It releases hydrogen cyanide in your body. You might feel uneasy, dizzy or even vomit. Extreme reactions include convulsions, kidney failure and heart related problems.

Rhubarb: Rhubarb is a plant with edible and flavorsome stems which are used as a part of a number of desserts. However the leaves of this plant contain an acid which is very harmful in nature. 
Being observant about the quality and nature of food you consume is particularly imperative. Having complete knowledge and information about unusual foods is another important point to be taken care of.

Mushrooms: Toadstools are poisonous mushrooms that must not be eaten. Mushrooms that are found in the wild are the harmful ones and can cause grave damage to the body. However, you must take note of the fact that not all mushrooms are poisonous.

Potatoes: One of the most commonly eaten vegetable across the world, a potato plant is actually poisonous. Everything except the bulbs, that we consume, is extremely harmful. If you consume the leaves of the potato plant in surfeit quantities it can prove to be fatal.

Cashew: Raw cashews contain urushiol, which is a poisonous chemical that can lead to death of a person. The ones that are available in the market are not in their raw form as they are steamed before being packed for consumption.

Almonds: Just like cashew nuts, almonds too are considered to be extremely poisonous if not treated before consumption. In the crude form these nuts are exposed to heat in order to make them edible.

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PINOYS grocery LIST

Whether Pinoys step inside a supermarket or knock on the neighborhood sari-sari store, they are likely to go home with a bottle of softdrinks, maybe even two.

This, as results of a recent survey showed that carbonated softdrinks is the top category in terms of market value locally, with about P79.6 billion worth of products moving out of shelves during a 12-month period ending in June.

The Nielsen survey, which identifies the 50 "strongest selling categories in retail outlets," further showed that demand for the category "remains stable" even as advertising spending posted an increase of 41 percent.

Next to softdrinks, wines and spirits are the next highest-moving products in the local market, data culled from the global market research firm's "Retail Index, Advertising Information Services, and Homepanel" survey.

Sales in the category reached P43.1 billion in the one-year period, with the report noting that it "expanded with successful new products" and spent 20 percent more in ads.

After the two beverage categories, which Pinoys call "pantulak," come food products served with snacks.

The biscuits category took the third spot in the list with a market value of P31 billion amid "wider product availability and strong performing new launches seen across biscuit segments."

Dietetic products such as multivitamins are the next bestsellers, reaching P30.9 billion in sales despite maintaining media spending from last year.

thanks yahoo

Ten Of the Worlds Strangest FRUIT

10. Physalis
The physalis is more or less a gooseberry that grows enclosed in a long, papery husk. Like tomatoes and some berries, the physalis has a tangy, refreshing flavor and may be used in salads or to make jams and jellies. Plus, it’s pretty.

9. Cherimoya
Grown worldwide and resembling a misshapen artichoke, the cherimoya actually has a sweet/sour taste that has been compared to a pineapple/banana/strawberry mix. Its seeds are poisonous when crushed and its bark can induce paralysis when injected, so you may find the cherimoya to be more trouble than its unique flavor is worth.

8. Ugly Fruit
The aptly (if somewhat cruelly) named ugly (or “ugli”) fruit is a tangelo of Jamaican origin. It is available in grocery stores worldwide and has a sweet, citrusy flavor.

7. Synsepalum Dulcificum (Miracle Fruit)
The so-called “miracle fruit” may look normal, but it has one very unusual property: it has the ability to make sour foods taste sweet. If you chew one miracle berry before a meal, you’ll notice that vinegar begins to taste as sweet as apple cider, and lemons become candy-like. This seemingly drug-like effect has given rise to “flavor-tripping parties,” in which groups of people chew miracle fruit and then marvel at the sweet flavors of “sour” foods.

6. Custard Apple
Closely related to the cherimoya and also known as “bull’s heart,” the custard apple has long been used for its medicinal properties. The sweet-tasting fruit is not the only useful part of this plant–the leaves can be used to make stains or dyes and the bark and the fruit can be used for healing purposes

5. Kiwano (African Horned Melon)
The African horned melon is native to–you guessed it–Africa, though it is currently grown in some California orchards as well. The fruit grows on a vine. The flesh has been described as tasting of banana, cucumber, and lemon; some people also eat the rind, which is rich in vitamin C and fiber.

4. Rambutan
These pom-pom like fruits are native to Asia, where they are popular garden fruits. Their flesh is a translucent white or pink and tastes sweet. Each rambutan also contains a single soft, crunchy seed, which is mildly poisonous when raw (but is supposedly a-okay when cooked).

3. Carambola (Starfruit)
Always a crowd-pleaser (due to the fact that cross-sections of the fruit resemble stars), the starfruit grows in tropical climates and has a unique flavor that has been described as a papaya/orange/grapefruit mix.

2. Durian
The durian is widely referred to as the “king of fruits,” but try to open one and you’ll be more likely to call it the “booby trap of fruits.” Once you’ve cracked through its spiky shell, the durian’s strange smell might make you wave your white flag. If you do decide to brave the spikes and the scent, you may be pleased to find that the fruit’s flesh is creamy and tastes of almonds.

1. Pitaya (Dragon Fruit)

Known for its unusual color and laxative properties, the dragon fruit grows in Central and South America, as well as some countries in Southeast Asia. Dragon fruits have a bright pink skin and sweet, creamy white flesh full of small black seeds.



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Top TEN Strangest FOOD Around the world by moolf.com

10. Fried - brain sandwiches

Long before the era of Mad-Cow Disease, a sandwich made from fried calves' brain, thinly sliced on white bread was a common item on the menus in St. Louis, Missouri, USA. The sandwich is still available in the Ohio River Valley, where the brains are now heavily battered and served on hamburger buns. In El Salvador and Mexico beef brains, lovingly called sesos in Spanish, are used in tacos and burritos. The brains have a mushy texture and very little flavor on their own so the addition of copious amounts of hot sauce definitely helps.

9. Haggis

A traditional Scottish dish, haggis is made with the minced heart, liver and lung of a sheep mixed with onion, spices, oatmeal, salt and stock, and boiled in the sheep's stomach for a few hours. Larousse Gastronomique, a popular encyclopedia of gastronomic delights, claims that haggis has "an excellent nutty texture and delicious savory flavor." Haggis is available year-round in Scottish supermarkets and made with an artificial casing rather than a sheep’s stomach. In fact some are sold in cans to be heated in a microwave before eating. Similar dishes can be found in other European countries with goat, pork or beef used instead of sheep.

8. Bugs

The practice of eating insects for food is called entomophagy and is fairly common in many parts of the world, with the exceptions of Europe and North America (though bugs are apparently a favorite with the television show "Fear Factor"). It is not uncommon to find vendors selling fried grasshoppers, crickets, scorpions, spiders and worms on the streets of Bangkok, Thailand. Insects are high in protein and apparently consist of important fatty acids and vitamins. In fact flour from drying and grinding up mealworm can be and is often used to make chocolate chip cookies. So next time you think there is a fly in your soup, it may actually just be part of the presentation.

7. Rocky Mountain Oysters

What is so strange about oysters? Probably the fact that they're not the kind you find at the bottom of the ocean, but rather a fancy name given to deep-fried testicles of a buffalo, bull or boar. Rocky Mountain oysters (also called Prairie Oysters) are well-known and regularly enjoyed, in certain parts of the United States and Canada, generally where cattle ranching is prevalent. The testicles are peeled, boiled, rolled in a flour mixture, and fried, then generally served with a nice cocktail sauce.

6. Stuffed Camel

The recipe for a whole stuffed camel kind of reads like a bad joke, with ingredients that include one whole camel, one whole lamb and 20 whole chickens. The Guinness Book of World Records lists the recipe as the largest item on any menu in the world, conveniently leaving out any concrete examples of this dish actually being eaten. Legend has it that that a whole stuffed camel is a traditional Bedouin dish seemingly prepared like a Russian Stacking Doll, where a camel is stuffed with a whole lamb, the lamb stuffed with the chickens and the chickens stuffed with eggs and rice. The entire concoction is then barbecued until cooked and served. Fact or fiction, the shear amount of food created by this dish makes it deserving of a place on the list.

5. Hakarl

Anthony Bourdain, known for eating some of the strangest foods in the world, claims that hakarl is the most disgusting thing he has ever eaten. Made by gutting a Greenland or Basking shark and then fermenting it for two to four months, hakarl is an Icelandic food that reeks with the smell of ammonia. It is available all year round in Icelandic stores and often served in cubes on toothpicks.

4. Fugu

Fugu is the Japanese word for the poisonous puffer fish, filled with enough of the poison tetrodotoxin to be lethal. Only specially-trained chefs, who undergo two to three years of training and have passed an official test, can prepare the fish. Some chefs will choose to leave a minute amount of poison in the fish to cause a tingling sensation on the tongue and lips as fugu can be quite bland. Perhaps the fuss of fugu is more in surviving the experience than the actual taste of the deadly fish.

3. Casu Marzu

Found in the city of Sardinia in Italy, casu marzu is a cheese that is home to live insect larvae. These larvae are deliberately added to the cheese to promote a level of fermentation that is close to decomposition, at which point the cheese’s fats are broken down. The tiny, translucent worms can jump up to half a foot if disturbed, which explains why some people prefer to brush off the insects before enjoying a spoonful of the pungent cheese.

2. Sannakji

With sashimi and sushi readily available the world over, eating raw seafood is no longer considered a dining adventure. The Korean delicacy sannakji however, is something quite different, as the seafood isn't quite dead. Live baby octopus are sliced up and seasoned with sesame oil. The tentacles are still squirming when this dish is served and, if not chewed carefully, the tiny suction cups can stick to the mouth and throat. This is not a dish for the fainthearted.

1. Balut

Balut seems to be on every "strange food" list, usually at the top, and for good reason. Though no longer wriggling on the plate like the live octopus in Korea, the fertilized duck or chicken egg with a nearly-developed embryo that is boiled and eaten in the shell is easily one of the strangest foods in the world. Balut is very common in the Philippines, Cambodia and Vietnam and usually sold by street vendors. It is said balut tastes like egg and duck (or chicken), which is essentially what it is. It is surprising to many that a food that appears so bizarre—often the with the bird's features clearly developed--can taste so banal. In the end, apparently everything does indeed, just taste like chicken.

SUGAR loaded

Ten Surprising Uses Of Sugar

Clean Greasy Hands

Sometimes soap and water just won't cut it, like when you're trying to clean grimy hands from grease. The solution: Add a mixture of olive oil and sugar (equal amounts of each will suffice) to the sink. Rub your hands together and watch the filth disappear. 

Clean Your Grinder

Are you grinding coffee beans? If so, sugar makes cleaning your grinder a cinch! The sweet ingredient can actually absorb those flavor and smell residues from coffee and other spices you put through the grinder. Just pour sugar into the grinder the way you would beans and grind for a couple of minutes. 

Get Rid of Grass Stains

Grass stains are so easy to get yet so hard to get out! If you're fearful of bleaching (like if the fabric is a mix of colors), then a paste of sugar and water can do the trick. Apply on the stain, let it sit for an hour, then wash as you normally do. Prepare to be amazed. 

Make Your Lipstick Last

Who knew? You can also use sugar to extend the wear of your favorite lipstick. Simply sprinkle sugar on your lips (after you apply lipstick, that is). Wait a moment, then lick it off.

Smooth Your Lips

To nourish dry lips, simply mix equal amounts of sugar and olive oil to form a paste. Apply the mixture on your lips and let it sit for 30 seconds. Wipe it off with a damp cloth, and voila! You're ready for some silky smooth smooches. 

Exfoliate Your Body

Simply mix sugar with oil (like almond oil or even olive oil). To make it smell nice, add the essential oil of your choice. Rub onto skin and rinse off in the shower. You'll remove all those dead skin cells and reveal soft, supple skin as smooth as a baby's bottom. 

Treat a Wound

The old wives' tale is true. You can use sugar to treat wounds and cure painful infections. Researchers at Selly Oak Hospital in Birmingham put the traditional African remedy to the test by pouring granulated sugar on bed sores, leg ulcers, and amputations before dressing and found that it can kill the bacteria that prevents healing and causes chronic pain. How it works: Bacteria need water to survive but sugar draws water from the wound into the dressing. 

Soothe Burns from Spices

Yes, dairy works too. But if you don't want to drink milk with lunch or dinner, you can use sugar to soothe a mouth burn from eating spicy foods. A dash of the sweet stuff should do the trick. You don't even have to swallow if you're really counting calories. 

Soothe a Burned Tongue

Just like sugar can help with a mouth ailing from spicy food, it can do the same for a tongue that's been scorched with a hot beverage. Sprinkle some sugar on the affected area, and the pain should subside instantly. 

Keep Flowers Fresh

Just add three teaspoons of sugar and two tablespoons of white vinegar to the water in your vase to keep those flowers uber-fresh. The sugar is good for the stems, while the vinegar can stop the growth of bacteria.

 Thanks Yahoo

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