Is moldy food really that dangerous? (We're not sure, but don't risk it.)
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- Опубліковано 20 тра 2024
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Thanks to Dr. Megan Biango-Daniels! / mnd24
2019 literature review on the migration of mycotoxins within moldy food: www.sciencedirect.com/science...
2020 literature review on workplace mycotoxin exposure, particularly mill workers: www.tandfonline.com/doi/10.10...
WHO fact sheet on mycotoxins: www.who.int/news-room/fact-sh...
2015 WHO book on mycotoxin exposure in the food supplies of poor countries: pubmed.ncbi.nlm.nih.gov/27030... - Навчання та стиль
Everything seems to cause cancer over a long period of time.
Fair.
It's been proved that oxygen, also does indeed cause cancer in some cases
For real
Cancer is DNA in cells getting mutated. Contact with ANYTHING will have a chance of physically changing your DNA on some level.
@@UnableToucan well I mean if you stop breathing you significantly decrease your likelihood of dying from cancer.
"eat your food before something else does" is definitely one of life's core tenets.
That’s called defensive eating, and a skill learned when growing up with many siblings
‘Eat your food before something else does.’ - Sun Tzu, The Art of War
And the funny thing is...We eat our food, then the microbiome in our gut eats it again, making it easier for us to absorb the end product. Kind of amazing.
There's actually a third option here: just freeze it!
Ross: "I grew up with Monica. If you didn't eat fast, you didn't eat"
I have a fear of mold, and I thought maybe learning more about it would help with that, but apparently the more you learn about mold, the scarier it gets.
at least its a good thing to have a fear of
Ignorance is bliss I found out that once it has mold the entire thing is basically fxcked not just part you can see
Worry not. I've eaten moldy bread a handful of times, A couple times by accident and a couple times on purpose and I have never gotten sick. It tasted disgusting but other than that it did nothing.
I came here cause I got mold poisoning, now I’m interested in fungi 🍄
Well it's a good fear to have and is what fear is supposed to do keep ya safe
thank u science markiplier
Ayo you're not wrong though.
I laughed out loud
Haha, I also immediately recognize the resemblance! He’s a variant 😅
Wow it's a mix appearance of Markiplier and Barış Özcan
I really admire Adam's patience and forethought here. Imagine buying those berries fresh then having to wait a whole hr before filming them covered in mold.
😂
ok but fr WHY DO RASPBERRIES GET MOLDY SO QUICKLY?!?!
@@russianboss0378 They grow low to the ground in usually humid conditions and have a huge surface area. Not an expert, just some suggestions.
@@rasmusn.e.m1064 Thanks for your suggestions we'll take them into consideration
- experts probably
@@russianboss0378 produce in grocery stores has to sit for a long time with shipping and what not. I think it was bread but I think i remember hearing companies aim for there food to last around a week after you've bought it but yeah just another suggestion
My grandmother (born 1919) claimed that after penicillin was introduced in the 40s it became a fad to eat moldy food, since penicillin came from mold. It was a very short fad, for obvious reasons!
my grandfather did that shit in the 90s
@@jensboettiger5286 how's he doing lmao
Sounds like TikTok challenges are nothing new lol
Oh no lol
@@marktheshark8320 putting yourself in danger for clout is as old as the concept of clout, I've no doubt that whatever the first settlement to have a social structure was had someone die trying to prove they could kill a wild animal bare-handed somewhere in its history
A fun one to watch out for is rope spoilage. I've had it happen to some particularly moist cakes I've baked. It doesn't look like a regular mould, no white/green fur, but if you cut the cake you get all these thin slimy/mucosal strands between the crumbs. I ate one cake like that, thinking that it was just particularly moist cake/some kind of syrup seepage from the ingredients, and it gave me a stomach ache. And I'm someone whose stomach isn't easily upset, so if your cake starts doing weird thin ropy strand things in the middle, just chuck it :(
I’ve seen it too, it happens faster in cakes high in milk/coconut milk or butter.
Also it happens before you get to see this regular mold you said. Not sure if there is any correlation though
I see this often with rice, always throwing it asap
Getting sick like that is nature's way of getting rid of the toxins that you ate.
pls that happened to me once, but because the cake was chocolate it was really hard to see💀💀
it tasted like eating liquidy dirt or something, i threw up afterwords
@@geovannacampos6794 I believe I've seen it in actual milk, too--long strands of slimy something. Yuck.
Something that people don't talk about is mold's ability to digest containers and plastic. If you want to see something very scary, find a nonstick teflon style pan, put some bread on it, and let the bread sit there until it gets moldy. As the mold progresses, the mold will actually digest the pan itself and create permanent damage to the pan which results in the teflon no longer staying bound into the pan. If you clean the pan, there will be a "scar" where the mold was and if you bake bread the pan will stain the bread the color of the teflon showing how the mold enabled the teflon to transfer out of the pan into whatever you cook later.
Mold has the ability to disolve plastic, metal, and all sorts of crazy shit!
The DuPont pans also?
@@LiveLoveLifeShare I would imagine, mold can dissolve anything, even metal, given the right circumstance and time
any links to articles?📂📂📂📂
@@ZEELION Tragically I only know about this from personal experience. I used to bake bread frequently and once I left the bread in the nonstick pan and put it in the fridge and forgot about it. When I cleaned the pan the bread had become moldy and from that point on any bread cooked in the pan would get some of the nonstick silver material transferred onto the bread's crust. It would look like somebody had dusted the crust of the bread with silver.
Needless to say, I stopped baking bread that way.
@@JackPitmanNica very smart lol does anything else cause such to happen? you’d think that you could Google anything and their are answers but their are many things that don’t, for e.g I feed pigeons and am sure they can also recognise each other by the sound of the flap of their wings, never heard anyone report that but pretty sure it’s true lol
Never imagined that a food channel would be the one I watch no matter what’s the exact topic
Cause it's THAT good of a content
I personally consider it more of a (bio)chemistry channel =D
Adam could literally post anything and I’d watch.
Love the food science. Love Adam's academic approach. Love the concise editing.
I've never watched one of his vids and lost interest halfway through. This vid wasn't over 10min because it had to be, it was over 10min because it needed to be.
Came for dinner recipe
Ended up with a lot of knowledge i didn't know, and dinner recipe
As someone that always refused when my parents said "just pick the blue off and you're fine" when the bread was getting past its use by, this brings me so much peace. I always had the feeling it was more than surface deep but they always insisted I was wrong. I'm now considered a "fussy eater" because of stuff like this but now I can sit in silent smugness, knowing I'm right.
My parents are like that about some stuff too, it's so scary thinking they were where we got all of our information concerning food safety from sometimes
Same. I'm pretty sure eating food that risks making you sick is wasting even more resources.
same
like idfk why ppl think picking off the blue part is fine when it's a fungus
like that blue part is just the fruiting body
the roots are already everywhere by then
To be fair, if it's just a tiny spot, picking it and half inch or so inside off, I would expect it's mostly fine, but on the other hand there are people who will tell their kids it's ok to just leave food out for hours then eat it later and most of the time yeah you'll get away with it but of course you only have to get unlucky once to end up in the hospital.
@@vgamesx1 That's how people get food poisoning from pasta. Hard cheeses and the like you can usualy cut off the moldy part and you'll probably be fine. But, for soft cheeses and the like, you're definitely best just throwing it out as the spores can easily spread throughout..
Marine scientist here. BIG thank you for the destinction between algae and plants (including the debate aspects)
I was exposed to toxic levels of mold a couple of years ago. I was living at the same house for about 10 years. I lived in a sleepy little beach city so their was a lot of moisture all the time. The home I lived in had been constructed in a unique way. It was a 2 story house, but their was a the 1st floor which was level with the street, the 2nd was essentially a basement level. The home was built on a hill and so about 1/2 of the basement level had its walls In complete contact with the earth. For most of the time living their California was in a very long drought so very little rain however like I said because it was so close to the ocean their was constantly fog every morning and night so it kept everything generally wet. This home was built in the 1950’s and I lived their from 2009-2019. So because their was essentially no rain fall the mold which was present within the walls mainly infesting the bottom level. Because that bottom floor had a lot of contact with earth moisture would build up extremely fast down their. Anyways so for 9 of the 10 years the mold was present but was hidden behind the walls essentially however it was still contaminating the rest of our home and slowly poisoned us. Then it rained super hard and all the sudden mold was exploding through all of the walls and no matter what we did it would explode again as soon as more rain came. That extreme blooming basically gave us a serious overload of the toxins and in conjunction with all the slow build up from previous years we all became extremely ill. The contamination was so bad that we literally couldn’t keep any of our stuff from that house. I wanna clarify that we had been experiencing mild symptoms from the mold however we didn’t know what was causing the symptoms like brain fog, low energy levels etc… they were fairly mild so it wasn’t so severe that our life was derailed. However after the rain and multiple blooming happened the symptoms became absolutely severe. We gained a bunch of weight, our vision was distorted, we had almost no energy, it was difficult to think or be effective at doing anything. It was absolutely horrendous, also loosing all of our property just added to the devastation. Oh and we found out that we had a gene that basically made it so our bodies couldn’t purge the mold toxins from itself, so we had to go on a regimen of medications to get it out. By the grace of God we were able to get a lawyer who was able to force the landlord to put us up in a hotel until we could find a new place to live as well as a settlement for all the property we lost and the damage to our health. It certainly wasn’t as much as we should have gotten but we were able to take what we were awarded and start our life over. Mold is no joke! One of the things that I learned that more people should know is that when treating mold you should use hydrogen peroxide to remove it not bleach or any other household cleaner. The hydrogen peroxide actually kills the mold while the other stuff basically wipes away the visible mold and leaves behind live mold that is either going to grow back or is going to stay in a undetectable state while it spreads it’s micro toxins. I would also advise that if you run into a similar problem that I did, do not hesitate to get a lawyer immediately! Get someone to come out and do a test on the house to get levels of mold toxin levels so you have the hard proof take lots of pictures and immediately refuse to continue to live in the unit, demand that the landlord put you into a habitual living condition. Be prepared to lose all your possessions but it’s not worth your health trust me!
i really want to read your text but please consider using some paragraphs next time
Chill on the words bro...
>get a lawyer immediately
Can confirm this doesn't help in the UK because savvy criminal landlords lease via a Ltd company that files "micro company accounts", this means all liability is on the business entity and they can just close it then open another for £12 and ignore any outcome from the courts. Of course, still contact a lawyer for them to bill you just to tell you that same thing because at least it gives closure.
The risk for breathing in molds are not just having an allergic reaction. My brother in law recently had to put his dog down because of a nasty blastomycosis infection, the fungus was growing inside the dog's lungs restricting her breathing. Unfortunately by the time her symptoms were acute enough that the vet ordered an X-Ray it was too late, and the X-Ray just showed a solid mass of hyphae where there should have been plenty of open space. When they put her on a fungicide it killed the infection but the dead hyphae were still sitting deep within her lungs unable to be expelled. And it's not just dogs who can pick it up, any animal including humans can be infected usually in either the lungs or eyes.
My grandpa had to have surgery done to remove a fungal mass from his lungs. In his case, we suspect it wasn't due to food, but from things inhaled while helping to clear bat guano out of the Carlsbad Caverns. Mold inhalation is no joke.
@@Zuraneve okay, new anxiety unlocked
Okay, I think I’ll see a doctor about my chest infection now.
This is why it is so important to keep houses mold free. Some landlords don't give a horse ass about it and let families with children live in moldy houses
@@Zuraneve There's no mold in guano. His mass came from another source.
One of my friends in high school had a step dad that would eat moldy bread to 'boost his immune system' treating it like penicillin. I remember the last time I hung out with them his step dad was extremely sick. He missed a month of work, in bed all day, sick. He was probably lowering his immune system in small moldy increments.
It probably works, but would still inflict long term damage. I mean, it works the same with snake venom after all
People are stupid.
The mithridates method grindset
People say what doesnt kill you makes you stronger, but I dont think toxins do.
All bread mold is not penicillan. Mold is not good for your immune system, He was lowering his immune system in huge moldy increments.
I still have a distinct memory of being a kid and eating a moldy piece of bread. I still believed at that time that you could just "cut the bad parts off" of literally everything. So I cut the part of the mold I could see off of the bread and made a sandwich with it. Later threw up all over my bed and got incredibly sick.
😋
Great video, Markiplier
Same though 💀
"Eat your food, before something else does."
Now that's a good quote for food waste.
"Eat your food before someONE else does" is a good quote if you have siblings
Or just freeze it
Another "quote" for food waste: don't buy food in amounts you don't need.
My dog got into the trash after I cleaned out the refrigerator and ate some moldy food (pasta I think) and she got seriously sick from it. About 2-3 hours after she ingested it, she was having tremors all over her body and walking like she was drunk. It turned out it was caused by tremorgenic mycotoxins that come from some Penicillium species. I rushed her to the vet and luckily it didn’t damage any of her organs but was affecting her neurological system. She ended up being okay but it was very scary and, even after she had mostly recovered 36 hours later, she continued having facial and eye twitches for several days after.
Out of curiosity, what was the treatment?
I'm happy she recovered. Our boy has poisoned himself on a few occasions despite our best efforts to keep him out of trouble.
Men have been omnivorous for so much longer than dogs that we are both much better at finding out what we should eat not eat, and we are able to take in much more things. Although dogs can smell better, we can make much better use of our smell when it comes to selecting food.
Thanks for sharing
@@RalfAnodin Dogs can get a way with some pretty nasty stuff that is animal based, they are carnivores after all. Maybe their digestion isnt prepared for the microbes and toxins found in pasta.
really liked the video, you discussed all mayor points of interest. the only thing i have to disagree with is the tip at the end about wrapping your food tight to keep mold from growing. from my experience over the past 10 years working with mos and molds, you wont be able to wrap the bread tight enough to get all the air out, nor will you be able to get a decent seal to prevent any backflow of air. even very little air will be enough for mold to be able to grow. the only way to keep mold in check is to freeze everything until needed; even at 2-3°C many molds will be able to grow just fine.
Freezing certainly does the better job but sealing out most of the air will certainly slow the mold in my experience. Especially the plastic container called Bread Buddy - those things make bread last seemingly forever.
@@isaiahayers1550 nice ad, how much did they paid you
This has happened to me quite a lot, but I have had it where I eat like 4-5 sandwiches before realising the bag with bread has mold on it.
One time, the bread tasted extremely good, as in it tasted so much stronger and tastier and just a lot better. Initially I thought it had to be fresh bread, which prompted me to check the bag, as I knew that couldn’t be the case.
Turns out, it was mold!
I don’t know if this mold was bad for me, but the taste was so enjoyable! I honestly wish I still had the bread bag to see what mold would’ve caused it to taste so nice….
In our house we've started washing our produce in watered down vinegar when we get it home from the store/farmer's market. It has made a MASSIVE difference in how long it lasts before it starts molding. We read it's supposed to kill any spores on the surface. Berries have gone from lasting a few days in the fridge to over a week.
Don't your berries taste like vinegar then?
Vinegar rinses off pretty easily. Obviously, this only works for berries that can hold up to being washed. Don't try leaking raspberries in vinegar, but you can easily rinse vinegar off of blueberries.
@@razveck Usually, you would use only a small amount of vinegar in the solution.
For those that's fine, but never clean packaged produce that's been triple washed, you're just going to contaminate it for the stuff that isn't prepackaged, or hasn't been fully rinsed, absolutely wash it with dilute vinegar or an appropriate produce wash.
I do that too! Definitely makes a huge difference, especially for tomatoes and cucumbers.
The analogy of mushrooms are to mold what trees are to algae is actually a really good way of imagining it, I never thought of it like that lol it's kinda cool
Not only that, the way we have edible mushrooms (not the drugs) like white button, portobella and shitake, we have edible molds, as they're both fungi.
Except trees don't almost DIE when a bit of Algea is on them.
I don't know if you will ever see this but thank you so much for making this video. I didn't know this in relation to bread specifically and had always been taught to just discard the visible mold. I never even heard this from my doctors when I was receiving treatment for mycotoxin buildup in my body. Thank you so much for the vital health information.
Thank you markiplier
SOB… that kinda looks like Markiplier…
When I was a little kid I ate several powdered donuts for breakfast. Went to play some soccer and got sick. Told my mom what I ate. “I didn’t buy powdered donuts…”
Turns out they were plain donuts, just covered in mold. One of the worst experiences of my life. Now I am very cautious with mold on food.
How the hell did you not smell & taste it. What is the matter with you.
@@onenessseeker5683 I was thinking the same thing. It’s not like mold tastes like powdered sugar
@@gideonwiley8961 It blows my mind away when he says he ate several of them before he noticed. fook me , his taste buds must be shot & he must be a bit demented. I would have spat the first bite straight out cause I would have notice within seconds. Amazing isn't it, really. if you think about it.
Natural selection.
You managed to eat SEVERAL not one, not like, half, but SEVERAL moldy donuts and didn't notice??
Considering how evolution works, the level of revulsion we humans feel when we look at mold is probably a good indication that it would be a bad idea to eat it.
We are the descendants of people who were instinctively revolted by mold. It was probably a good trait to have.
We're also the descendants of people who can overcome our instincts when it's overly cautious.
Fair, but that's not always a reliable indicator as to whether something is safe for us. For example, humans generally have a huge liking of sugar and sweet foods because it provides us with the energy we need and it used to be not be as common, but nowadays we can have as much of it as we want and most people eat too much sugar in developed countries, making us really unhealthy, because our bodies didn't develop an ability to recognize that we have too much of it and shouldn't eat it anymore. This is true for many other nutrients as well.
@@Neme112 True, but I think that's besides the point.
You're right that we can't fully rely on our instinctive *preference* for foods, but I would argue that the instinctive revulsion we feel when looking at mold or smelling spoiled food products is a much more reliable thing.
Humans have an instinctive liking for sweet things, most likely as a result of sugar mostly being present in fruit and berries which - as part of otherwise balanced diet - are much better than the raw sucrose we now inundate our diets with. So I would hypothesize that for our ancestors, liking the sweet taste of sugar acted as a behavioural modifier to eat fruit. Those of our ancestors who didn't like to eat the fruit ended up malnourished and couldn't procreate as well as those that did like fruit.
The fact that we've chosen to satisfy our sugar cravings in the most idiotic way possible doesn't make the original reason to like sweet things invalid - even though pure sugar arguably does a lot of damage to our metabolism.
In other words, I fully agree that we can't completely rely on the idea that "what feels good is probably good for us". Another example people at some point started eating fermented fruit and learned that it's a good way to cheat our brain's reward system and feel good without having done anything to warrant it, and in the long term it turns out that's both addictive and directly harmful to us in many ways.
On the other hand, the reason why we don't like the thought of eating *moldy* fruit or rotten meat is very much still valid for the same reason it always was - it's something that could make us sick and quite possibly kill us. So our sense of "it feels bad, so it's probably bad for us" might be more accurately tuned to avoid acute case of death, so to speak.
@@Neme112 its not the same thing, if the food is rotten of course don't eat it, it will harm hoy, sugar harms you too but it gives you benefits too
Most humans are disgusted by bugs, despite it being a good part of our diet ten thousand years ago
Different funghi grow on different foods depending on the temperature and humidity and so on. Some funghi produce mykotoxins and are not safe to eat.
Thank you for your educational content you teach the subjects very well.
It would've been interesting to see a comparison between the moldy bread under a microscope and a fresh new loaf.
Yeah otherwise there's no real comparison
@@Dehalove there’s no comparison if there is no comparison
@@glitchon7151 yeah they need to make a comparison
I always keep my bread in the freezer. Lasts a lot longer without developing mold, and allows me to eat bread at a slower pace if need be. Haven't noticed a significant drop in quality after reheating in a toaster/toaster oven.
same it takes me well over a month to use a loaf of bread, and I just microwave it whenever I randomly crave a sandwich
Ha ha. Glad to see this post. I was going to mention that my ma freezes bread. It for sure has an effect on quality.
I am a foodie, and I have a certain brand of butter bread I like, I search thru that bread to see if there are any newer dates, and I squeeze it. If everything is not to my liking, I don't even buy the bread, I'll wait.
But my ma sees I like the certain bread, so she goes to the day-old bread store, buys several loafs, and freezes them. Then when they eventually eat old, frozen bread, they ridicule my brand because the old, frozen bread is crap.
But like you said, if you toast it, it is fairly good.
Same .. Especially things like Pitta bread which is excellent freezer fodder. Sliced bread is good too, but things like buns or Ciabatta bread is harder to manage since it is dense and doesn't have a large enough surface area for heating to get into the center before the outside is burned.
I wouldn't put all kinds of bread in the freezer, however I find that toast comes out of there just fine (and can even be toasted straight out of the freezer), and the local Finnish style rye bread also doesn't suffer from being in there. I would be suspicious of putting other kinds of bread in the freezer though...
same. living alone means there's no way i'd be able to finish a whole loaf of bread before it goes bad. all of my bread goes in the freezer
It’s funny I grew up in a house less concerned with food safety all my childhood and we were always sick but the rest of em seemed to bounce back quicker than me. Now that I have more issues with my health.. it’s sad I can never really go out and enjoy meals, always seeing doctors and dietary needs are always expensive. I sometimes risk the mold or expiration.. everything is just too much from the gas and food itself. Plus my body doesn’t even allow me to have normal meals so most things go bad unintentionally because I get a flare and can’t consume anything for weeks other than soup and meds.
I think smal careful quantities depending on what it is is ok if your immune system says so but I know chubbyemu has scared me enough to not risk it but yes I def have risked it even recently. It’d be nice if dietary needs weren’t so pricey and the stores weren’t so spread out around my area too. I think the only thing that helped has been probiotics and manuka or local honey daily.
I envy people with strong stomachs.. super spicy foods or red meat daily or coffee. Most with my disease just avoid eating altogether because almost everything you consume can be an issue. Then there’s others I know who eat around moldy food with zero health issues lol. Sigh thanks to whoever read my overshare on my 8th day of just soup and water -_-
There are also more people on this planet, which results in more pedestrians and drivers
i love these types of videos, just recently discovered you(Adam). not too interested in the podcasts but one day i might come around. i love learning so i’m very much interested in this type of your video.
Yesterday I ate mouldy bread, thinking it would be fine if I threw out the tiny rice grain sized portion that was green. Now I can go back to having major anxiety about this
Just watch any chubbyemu video and you'll never do it again
If you feel fine, you are fine
Just don't make a habit of it. When I was a broke college student I would occasionally eat a piecepf bread with a small spot of mold and I'd always regret it. If you haven't gotten sick yet, you probably won't by now. But yeah, stay away from unintentional molds.
@@dawnchesbro4189 damned
I was about to start to go to college next month
Imma think twice before get the bread
Same was a few days ago, picked off the mold and did not think twice. Now regretting as I knew fruit mold sent a lot of lines inside I had not though bread was the same.
Appreciate immensely how you spill the beans immediately instead of dragging it out to keep viewer watching past the 10 minute mark. I still do, but appreciate that there is TLDR version literally in the title.
The honest opposite of click bait
He's made a video in the past talking about this and approaching his videos in a similiar way as he would other forms of journalism. I can't remember the title of it though.
But it has been interesting seeing other content creators starting to do this as well.
Adam Neely was a big player in the "anti-clickbait" thumbnails game
I think it works even better than actual clickbait for me!
Havent notice but yeah that was quite nice,
There's no arbitrary 10 minute thing currently on UA-cam. But I don't work on the algorithms, so I don't know for sure.
I immediately sub'd you the moment i see that pattern of you involving research personnel in the topic that you choose,
thanks for doing this.
I once came home from work at night and in the darkness, I grabbed a cupcake from the kitchen and started eating, it was so good, that I wanted a second one, only this time I turned the kitchen light on only to see that the remaining cupcake was green and full of mold and I know the one I ate was the same since they were together. I unknowing ate an extremely moldy cupcake full of green spots and enjoyed it 🤡
That's how it gets you. You're probably a mold zombie now, like the ants.
First one could be good
I read a couple of academic papers on mold when I was living in a first floor apartment that had mold growing out of the walls (I was in grad school and couldn’t afford to move, and the landlord refused to fix it). Mycotoxins are absolutely horrifying. Don’t eat moldy food. And….don’t read papers on mold if you don’t have to.
Second floor here, but same 😔
Depending on the state you could have withheld rent if the mold problem was that bad iirc
If you have black mold growing on your walls, please consider treating the walls with antifungals, as mycotoxins from that kind of mold are linked to drowsiness and bad mood.
@Dilbot probably not unless your immune system is compromised, but it’s also probably not good for you. Tl;dr - many mold species, but not all, produce mycotoxins as a byproduct of metabolism or an outright defense mechanism. Which mycotoxin, and how it impacts the body, depends on the strain of mold. Human data on the health impacts of these toxins is very limited, but the data on animal studies varies. Some are mildly irritating, and some are downright toxic, leading to cancer or organ failure in animal studies. We don’t know how much of this information translates to humans because human data is limited. At the very least mold also is an irritant, particularly to those with allergies. They can also cause direct infection to the body, but typically only in those with massive exposure or preexisting health conditions.
@@cutecommie uwu
I rehydrated a pack of sundried tomatoes for a dish, and one single tomato grew the most beautiful turquoise blue fuzz. So I threw away that one and used the rest...
What followed was about 18 hours of the most hideous vomiting, stomach cramps, fever and general agony. I remember laying in the bed convinced that I had poisoned myself and I was going to die.
I don't play games with moldy food any more.
You plonker. even if I see just one tiny little bit of mould the whole pack would be straight in the bin. you better hope ya liver isn't fooked now son
@@onenessseeker5683 it was about 13 years ago, so I imagine I'm out of the woods now. Thanks for the genuine concern for my wellness.
That's because it's a very moist food, and in pieces - more surface area + air to help the mold grow and spread.
With things like really hard cheeses, in solid, large pieces, not shredded or sliced, it's far more resistant to mold penetration. Even a softer, but one solid block, like the Kraft processed cheese we used to often buy as a child, is fairly resistant if kept well wrapped in the fridge. Occasionally if mold appeared on the end, we'd cut it off and continue to eat from the block. We always shredded it as needed, by hand. The Kraft might have had preservatives though, to make it last - this was in the 70s and 80s, when the public weren't yet concerned about preservatives. But we later got other semi-hard non-processed cheese, in solid blocks, and didn't have much of a problem with mold. If any did appear, we'd cut that bit off and never had any issues after eating it. Whenever we got bags of shredded mozzarella for pizzas, we'd always keep it in the freezer. You could just put the frozen bits on homemade pizza and it melted perfectly fine, and less messy than using fresh shreds.
@@SY-ok2dq Well danish blue is a big old block of cheese at time & the mould still penetrates right through it don't it.
@@onenessseeker5683 I'm not familiar with Danish blue. Does it have small holes throughout and is it on the softer side?
We only got cheddar really, and the blocks were small enough for a family of four to get through fairly quickly. I've also gotten camembert and gouda, but in small sizes, enough for me to get through quickly, or for an occasion where it would be eaten by two or three in one sitting.
On the subject of molds releasing enzymes to digest food: Aspergillus oryzae mold is used in Japanese cooking as a source of amylase and protease enzymes. The mold is grown on steamed rice, and then that rice is used like diastatic malt or mixed with proteins to liberate amino acids. Aspergillus oryzae is a domestic mold that doesn't produce mycotoxins, so it's safe to use for this.
Thank you for putting the answer to the title question in the title, especially a health related question.
It's also important to mention that "Mycotoxins cannot be completely destroyed under normal cooking temperatures (100 to 210° C) and times (under 60 minutes)." So you can't just boil them and then eat them.
Cooking anything to 210C... Just no... Pressure cookers go to 120C in homes... Only thin I suppose you would heat to that temp and still eat is pure oil.
@@_Ekaros thats a common temperature for searing meats.
@@theKashConnoisseur Searing yes, cooking to no. You don't cook your entire steak to 210, just surface.
@@_Ekaros I never said you should cook a steak to 210, only that you can cook a steak at 210. You are the only one here insisting that we conflate cooking surface temperatures with the internal temps that result within the food product. Nobody else is confused by what "normal cooking temperatures" means, and nobody else is conflating it with internal food temperatures.
@@theKashConnoisseur Where was Ekaros conflating surface and internal temps? They were clarifying that one shouldn't conflate the two. Their first comment, the one you were first replying to, was talking about talking TO 210C, so when you replied about "common temperature for searing meats" anyone would think you meant cooking TO not cooking at.
I feel like Adam is just curious by nature and sees things around his house and researches them (at a scholarly level) and creates a lesson about what he’s learned for us to enjoy
man is brilliant
Honestly, I love the way you present your videos. I wish the news would do a similar task.
(To explain what I like about your videos) I like how you start the video by explaining what the general problem is, then you get an expert on the topic to explain what is physically occurring for the phenomenon. Then you explain in layman's terms what they said and the effects of this.
To compare this with the news, they start by bringing up the topic, then argue with the expert and finish by kicking out the expert so they can twist the words of the expert without them to refute this. Your video is incomprehensively better.
(I compared your videos with the news because you kind of present your videos like a source of news for chefs. [in a good way])
I actually love that seamless fetch showcase
Interesting that we domesticated so many fungi to our own benefit. I recently started making my own Miso, starting by growing my own Koji mold on rice. Koji (Aspergillus oryzae) was domesticated by the Japanese some 2,000 yrs ago, and blessed be Japan for that. Could you imagine a world without Miso, Shoyu/soy sauce, Tamari or Sake?!
Another very useful mold is Rhizopus oligosporus, which is used to grow tempeh (fermented beans, traditionally soy). I've been making my own for a year and learned a ton about fungal fermentation.
But regardless of the mold, always keep this in mind: "when in doubt, throw it out!"
yeast are my fav fungi we did this with!fermentation and stuff is so cool
Yes I could imagine a world without those lol most people would not miss them at all
@@MV-ri7zu wrong actually. Most people do eat soy products. You are in the minority
@@greenmachine5600 I wonder what the actual breakdown is there, I imagine most of Africa, the Americas, Europe and Western to Central Eurasia eat relatively little soy in comparison to Asia. I'd probably wager it's close to 50/50 in the world population.
@@xxportalxx. I imagine Green Machine's reference was to the US, where a lot of soy products are used by the average American household. Soy is used for things other than purely Asian cooking. Even soy sauce, the fermented wheat and soybean sauce is used a lot in non-Asian cooking. It's often a flavor enhancer. I make a chicken pot pie casserole that uses soy sauce and tomato paste while cooking the mushrooms, and you taste neither in the finished product or just tasting the mushrooms themselves. You just get a really savory mushroomy tasting dish.
I think it would be wise to add around 10:00 that you should definitely keep in mind whatever food you had that was moldy in case you do wind up in the hospital later. I've seen too many Chubbyemu videos about patients that didn't tell their doctors about their diets after coming down with some weird illness. It could be crucial in saving your life, so just keep it in the back of your mind what the moldy food was that you accidentally ate.
You watched those few-days-old pasta and rice videos!
Chubbyemu patients from his videos are not real.
@@alexaxy3328 source?
@@Obi-Wan_Kenobi62 They are only partly correct. The majority of his videos are based on some real case, but occasionally there are some (such as the nyquil chicken) that are fictionalized to serve as a warning and to educate people about what happens in general cases of that type of overdose. In addition, it's always important to remember he tends to take creative liberties with how he describes the case in question, throwing in memes and whatnot. But still, he does do his research and base his videos off of real life things, even if he exaggerates a bit; and he will explain this throughout the video and in the description.
Regardless it's still absolutely a good rule of thumb to tell your doctor all the information you have available. But it's also important to remember the prevalence of certain cases that chubbyemu describes in his video differ, and in all likelihood a lot of the shocking foodborbe illnesses tend to be the exception. After all, he usually makes a video about them because they *are* the rare exception. Keeping that bias in mind, I'll conclude by saying - don't worry too much about food, but don't be stupid, either.
Markiplier? Is that you?
Great title, great thumbnail and great content. Not many creators have this combo now!
I have cancer and I have to say that knowing exactly what caused it was such a massive help, both to me mentally and to my doctors. The fact that such a large amount of liver cancer can be caused by mycotoxins and we have no clue about it is scary.
That's why I have never eaten anything mouldy in my life.
what kind of mold was involved? house-wall mold? food mold?
@@projectsanctuary7944 Mine had nothing to do with mold, entirely genetic. I'm just saying it was assuring to know what it was.
Maybe try eating moldy bread so that the mold can kill the cancer?
@@pullingthestrings5233 How about eating explosive so it can kill the cancer?
That small percentage of toxigenic molds ruining it for everybody.
And the difference between toxic and toxigenic is what I learned that time I read the news article about a school cafeteria trying to pasteurize and repackage moldy applesauce.
Once the bad mold does its deed the deed is done.
this comment helped me actually internalize the point in the video that molds are like poison more than bacteria. you cannot just boil them away. (maybe you can with some, I don't know)
@@stellaluna6421 plenty of bacteria do this too- they'll secrete toxins in the food they inhabit, and the danger isn't purely from a living thing growing inside you.
@@LyonsTheMad That is good to know! My food safety skills are....poor. Which will either enable me to survive in the wilderness without thinking everything is icky or else land me dead very very quickly.
I work in the food industry. I use all sorts of food products waaaaaaay after their "end of" dates. I simply scrape th e mold off and if I'm in any doubt, I'll cook it before I eat it. Some folks say I'm reckless but I rely on my nose and common sense and I haven't had food poisoning since the late 70s - which was traced to a restaurant... oh yes. Happy Days...
I love the fact that the title just gives you a straight answer upon reading without needing to watch the video.
One time, I found mold in shredded cheese and I just thought I could remove the moldy parts and still use it just like you can do for blocks of cheese. It made me so so sick for about 36 hours with horrible diarrhea, stomach cramping, chills, body aches, and nausea. Definitely learned my lesson and will NEVER do that again😳
It's because the cheese was shredded, thereby increasing and exposing more surface area and providing air in between the pieces.
I remember we used to get solid blocks of processed Kraft cheddar cheese, when I was a kid, and we shredded it as needed. If any moldy bits appeared on the end, we'd simply cut if off, wrap the cheese again, and continue to use it. The Kraft cheese might have had more preservatives. We did the same for other harder non-processed cheeses, and again, it was apparently fine. Normally we'd try to keep it tightly wrapped, to keep mold at bay. The really hard cheeses though, are very resistant to mold.
Whenever we bought shredded mozzarella etc., we stored it in the freezer. Didn't affect the melting quality or taste, and we didn't have to worry about using it all up quickly.
Could be listeria, not a mold! Hard cheese you actually can remove the moldy parts safely! If you dare😉
@@zachm.3049 We dared. Didn't happen often though. We're all perfectly fine.
Yes it can be hard to tell which specific bacteria or mold is attacking the food amd causing illness. But I'd keep shredded cheese in the freezer.
If you microwave it, problem goes away, I had some tiny mold on my cheeses before, threw them to heat.
@@SY-ok2dq Kraft also isn’t cheese, it’s like 49% cheese at most
There are 2 solutions to prevent mold that I know, either dry your food or freeze it.
When I buy cheese and fear that it might start to rot in his plastic package I just dump it into fridge without it, it gets REALLY hard and dry, after some time it's too hard to cut and eat normally, but perfect to grate.
yeah i do that too! hard cheese is great for adding to sauces
👍 Or grate it finely and mix it with butter to make a delicious cheese spread. Old wisdom by Mrs Beeton.
i would be interested in more videos on edible molds - the ones in cheese but also ones like aspergillus orzae and others!
Fellow Food Chemist here Id like to throw in some points in addition to the video for those who are interested
1. in 9:52 it was mentioned that if you eat something with mold and doesnt make you sick etc it either wasn’t very toxic or you didn’t eat enough of it. In term of Aflatoxins (the common mycotoxin found in molded bread) you are coming in contact with a very toxic substance that can cause cancer. As suggested is that if you dont eat enough of it it could be the reason why you dont feel sick. This is true since for Alfatoxins themselves arent the actual harmful substance but rather a metabolite of it that CAN be formed in the liver. In order for it to be produced the liver has to ongo (if I remember correctly) 7 specific reactions AFTER another in order to form this specific metabolite. However each step has like 2-3 different paths that can also be formed and therefore stop the production of the harmful metabolize which means that your body does a great job at stopping toxins
2. in term of we are not sure how dangerous mold can be and the thing I mentioned in 1. you body MAY does a great job in protecting you from harmful but I still think I should give you the math on why you shouldn’t eat it and have a possible perspective on why experts dont suggest it. Lets put this into perspective
Assume you have 1kg of peanuts infected with Aflatoxins but its just barely infected (lets say ONLY 3.1 ng of Alfatoxins) this seems like it’s nothing. However we know that 1 Mol equals 1^23 molecules which means that if we have 3.1 ng we still have around 1 billion molecules of Aflatoxins that the body will have to deal with. As mentioned above there are 7 specific pathways that have to be passed in order to create the toxic metabolite but if you are good in statistics you know that with 1 billion tries the chance isn’t so unlikely anymore
The reason why you don’t instantly get cancer is because you body also has some measurements for potential cancer formations like apoptosis etc but still, why give it a risk if you can avoid it entirely?
Hey Adam, just wanted to clarify: It looks like we haven’t actually isolated pheromones in human. They’ve been found and studied in many animals, particularly insects. But whether humans have pheromones remains an open question. I left links to Scientific American and Wikipedia but my comment keeps being removed.
youtube thinks all links are scams :)
Right. Pheromones are attractive separate from any context. We haven't found anything like that in humans
Thank you, came here to say this
Could you name the articles so I could look them up?
@@einenglander3223 For sure! The two I tried to link were "Human Sex Pheromones" from Wikipedia, and "Are Human Pheromones Real?" from Scientific American.
This is probably one of the most underrated channels on UA-cam. The research, interviews, explanations, editing, conciseness, etc are TOP NOTCH. Well done, Adam. PS, have you thought of opening up a Patreon to really capitalize on those of us who recognize your great work?
The guy's already making bank from all of the sponsor placements (as well as youtube income) but sure, if you have money to spare, email him at his contact address and give it to him.
Patreon sucks, so big no, if he launches it, I'm probably going to unsub
"underrated" Has 2m subs
@@ReinKayomiWhy does Patreon suck?
Utterly fascinating!! Also, I didn't expect to see this, but thank you for donating to help Ukraine! Sending love from Kyiv
While the tissue analogy is fine, it should be notes that the mushroom is more like the flower and fruit of a plant, all in one, as it only exists to hold the reproductive cells of the fungi.
The actual "body" of any fungi is always the mycelia.
I appreciate that Adam poses a question in the video title but also provides the answer so you don't _have_ to watch the whole video. I definitely will though.
I definitely appreciate that
Fetch people: "How do we (without being google or facebook) get people to voluntarily give us their shopping data so that we can sell it to advertisers?"
Also Fetch people: "Oh! We toss them a penny for each purchase and tell them once they have ten thousand pennies they can get a dollar!"
I'm sure it's exactly the same with Honey
@@wgoode97 apparently honey makes money from retailers via affiliate links, according to their privacy policy at least they don't sell your data
Wait, people actually listen to the sponsor ad? I just find the thumbnail after it and skip to it.
Ryan: "Adam, stop trying to make fetch happen! It's not going to happen!"
@@m4nman I think it's hard generally for us to value our data because we've never had to before. But it IS valuable and by giving it away for peanuts we're letting ourselves be literally robbed.
it's kinda Nice of you to put the answer in the title. becasie of it, I'll watch it. with ads...
After moving to Honolulu I found the only way to keep bread is in the freezer, and then use the toaster to warm it up. The only problem with freezing the bread is if it stays too long and develops too much ice inside. Then the bread will generally be soggy when thawed.
Thank you for making a vid on this! I'm someone who struggled with mold related health issues for years and can say that you need to be seriously aware of it no matter what. Look out for water damage, watch what you eat, and just stay alert.
2:37 For those wondering, there are at least three commonly-used definitions of "plant" that include or exclude various types of algae. The strictest sense of the word "plant" (Plantae _sensu strictissimo_ ) applies only to the land plants (Embryophyta), which are what we all normally think of as plants, even the simple plants like mosses and ferns, but none of what we would call "algae." A slightly less-strict sense of "plant" (Plantae _sensu stricto_ ) applies not just to land plants but to all green algae (Viridiplantae), including stoneworts and a variety of (mostly single-celled) marine and freshwater algae. A broad sense of the word "plant" (Plantae _sensu lato_ ) applies to not only green algae but also red algae and possibly glaucophytes (Archaeplastida). It's hard to find a well-known red alga, but basically, they are red in color, either single- or multicellular, alternate generations like plants, mostly live in the ocean, and generally don't form lichens with fungi. But most algae isn't plants in any sense! For instance, kelp is a brown alga from the SAR supergroup, only very distantly related to plants. And cyanobacteria are sometimes called " blue-green algae" even though they are prokaryotes.
The undifferentiated plant tissue he is referring to is called a "thallus," or "thalloid tissue." Even some non-plants have thalli, like the kelp I just mentioned. But many simple plants do too, and even a a few ore complex plants like duckweeds have thalloid structure.
Isn't carrageenan a red algae? Or am I wrong?
Carrageenan is used in a lot of foods, in small amounts, to improve things like texture and to add stability etc. Often usef in ice-cream products. But it's come under a lot of suspicion regarding possible adverse effects on health in recent years.
@@SY-ok2dq Yes, carrageenan is extracted from red algae. Apparently the most popular sources today are _E. cottonii_ and _E. spinosum._
@@EebstertheGreat I think carrageenan is the Irish name for that particular type of algae. I don't know if the Irish ever used it as a food or for anything before. All I know is that somewhere along the line, in recent decades, food manufacturers found that extracts of carrageenan made a fantastic additive to many processed foods.
@@SY-ok2dq Wikipedia says _carraig_ is the Irish word for "rock" and _carraigín_ is the Irish word for what in English we call "Irish moss," species _Sagina subulata._ From _carraigin_ we get the rarely-used English common name "carrageen" for Irish moss, and from that, we get "carrageenan" to mean the particular red extract of that moss.
In practice though, in modern times, other red algae are usually used for carrageenan production.
I'm not reading that sorry
Amazing video! Can you do a video about food supplements like MultiVit, VitC, Zinc, B-complex, green tea extracts, etc. I think it would be an interesting topic. Thanks:)
Once I stopped of at a supermarket late in the evening to buy a few snacks for an overnight drive. Purchased a couple of blueberry bagels. About 3-4 hours later I decided to tuck into one of those bagels. It tasted kinda like an onion bagel. I thought maybe I had mistakenly grabbed a stray onion bagel. Several bites later I turned on the dome light. One side of the bagel was very moldy.....but it had been blueberry. Later I developed a lot of topical itching. Kinda always attributed the itchies to the bearded blueberry bagel I had munched on earlier.
Fungi are incredible network organisms, constantly exploring, assessing, and rearranging themselves. When one hyphae encounters something, the rest of the mycelium seems to know about it almost immediately and we have no idea how. It happens too fast to be chemical propagation and as far as we can tell they don't have a nervous system we recognise as such. It's like the whole thing is a disembodied brain living free in the soil.
I appreciate the lack of over-hype. Even handed treatment of the subject is so underrated.
I left a yogurt Quaker bar I work and I had to take A leave for a week due to dental surgery
When I had returned to work and consumed the Quaker bar it tasted moldy immediately I didn't think anything of it so I consume the bar
I have never done mushrooms before but I can say that the experience was quite psychedelic
I had a slice of honey cake from this bakery once and 3/4 of the way through it I realized the entire layer between the top and bottom was caked with blue green mold. It grossed me out and the bakery owners gave me a free box of desserts because of it, but I didn’t get sick at all from it. Hopefully it doesn’t give me cancer, but i think I should be fine
Props to Adam for deliberately letting a bunch of stuff get moldy just for this video!
it's a thousand times better to "sacrifice" food for education and scientific purposes than most tiktok/insta clips where there's no point but trying to grab some clicks
Maybe a related question: why are apples so robust, easily lasting a few weeks out in the open without molding or otherwise going bad, while other fruit like mangoes, grapes, or strawberries go bad in 2-3 weeks or less?
Not sure, but I think that surface moisture, sugar content/concentration and maybe a general robustness of the organism to fungal infections.
It depends on the apple variety hard apples with thicker peel that are very sour should last longer... in theory. I've had a granny smith apple by my desk for a few weeks and it still looks fine. I did rub it with hand sanitizer once though which might be cheating.
Apples have a protective layer of wax on them. If you wash them, they go bad a lot faster.
Is 2-3 weeks a shorter timeframe than "a few weeks"?
@@Castle3179 May I ask why you rubbed your Granny Smith with hand sanitizer?
when I worked in for a dairy company we used to take the cheese that had mold on it and cut the mold off and use the rest to grate and sell as Grated Cheese.
My uncle was always only cutting mold away or scraping it off (like on jems) and i dont think he cut or spooned away anywhere near enough
On top of that he only ate at resterants where u have no controll over food quality
Now he fights gut cancer and he had a stroke
He survived but he sounds old and tired
If u arent sure about bread heres a tip take a tiny crum enough to taste it if it tastes like cheep erth/ soil smells when its slightly wett/ moist
Its mold
A nice follow up video idea could be koji. The mold used to break down starch into sugars in sake, miso and soy sauce production. It's quite interesting how eastern countries found amylase from mold instead of malted barley. There's also Rhizopus oligosporus used to make tempeh which works better in the warmer Asian countries.
The fermentation community in reddit has gotten quite experimental with the fermentation of different foods with mold to see what their catabolized products taste like. Catabolism being the process in which large complex molecules are broken down into simple and common parts.
Didn't know Miss Claire Saffitz also specialises in moulds. Amazing.
If anyone is more interested in fungi and where they came from and what they are, I recommend What Was The First Fungi by History of the Earth 💕
You should try Hairy tofu. It’s covered with white mould and it’s also a Chinese delicacy. They have been eating it for hundreds of years. 👍🏻
Mold was my trigger for OCD when I was young. I opened a box of chocolates and found that it was completely covered in mold, and at the same time I felt a strong itch on my hands, which I suspect to be spores or something and my hands began to turn red with rashes.
I washed my hands for a really long time and developed OCD immediately after that, now I have very dry skin all the time, have inconvenient rituals and habits beyond just hygiene.
Mold has stolen so much bread from me, it could at least pay for it the freeloader
Mold and fungi and moss n lycan always intrested me they r cool i like learning about them
In southern Asia we have this food which is mold soya beans. That we called it Tempe. Usually people fried them.
Your episodes on beer and yeast were really fascinating, as was this one. You should take a look at other rotted/fermented foods and drinks and their proposed health benefits/risks! Kombucha or kefir come to mind, mostly because I brew the former, but something like yogurt or cultured butter also have a lot of pseudoscientific bunk floating around about what they can do. Keep it up!
Don’t eat mouldy rice. Even if your starving. Even if it’s only a little. DONT EAT RICE MOULD.
It always annoys me when people question me eating blue cheese, like as if mold is inherently gross. No. Mold is just a fungi. It is made of DNA, proteins and other organic matter. Like your beef. The food it is GROWING ON might be disgusting, or rotten. Sure, don't eat toxic fungi, just as you wouldn't eat a toxic mushroom. I loooove me some blue cheese.
*Me eating blue cheese*
I'm NOT supposed to risk it? Why did they sell me this then?
I think the message with this one is to try to only buy the food you are going to eat. Obviously some food is GOING to get thrown out, but I don't think you should eat food JUST because it's going bad. If something's about to go bad, prioritize it over other foods that will be ok for a bit. Learn what your/your family's consumption is, and try to avoid buying a lot more than that.
You could also do things like freeze old bananas that you didn't get to eat, and then make banana bread out of them later!
Actually, now seems like a good time to ask this. Some time ago I bought a loaf of bread, wrapped it really tight and put it in the fridge. Several months later it's almost like nothing changed at all; no visible mold, no nothing. I threw it out, but could I have eaten it? Did I miraculously save the bread from mold because the fridge was cold and dry enough or would I have gotten a nasty surprise upon making a sandwich?
[adam voice] the colder temperature in your refrigerator is less conducive to mould growth, but cold is also more conducive to the gradual crystallisation of the starch molecules in bread, which is the thing that causes it to go stale. Interestingly, freezers avoid both issues, because freezing temperatures slow down both processes. You would probably have ended up with a very stale PB&J.
Perhaps the mold just didn't reach a temperature required to spore, but hypae were still distributed throughout - it was exposed to air in non-sterile, domestic conditions at some point. Freezing bread upon purchase is a fine strategy though.
I've done that too, been quite surprised that three-week old bread in the fridge doesn't have any mold on it. I am suspicious though, because it might be growing inside and you just don't see it. Best to throw it out.
similar thing happened to me actually, my family has one of those big jars of the red milkshake cherries in our outside fridge(which happens to be so cold it freezes things) and its been in there for years! well i wanted to make myself a milkshake and got the jar, put a cherry on my milkshake, and then realized "these have been in my fridge for years, im not gonna eat that" and took them off my milkshake. i told my dad about it and he said that if they didnt look green, they were fine.. but i cant help but wonder if i could have gotten sick?
@@jeffthekillerisdead high concentrations of sugar exert osmotic pressure on any microbes within. To put it in plain English, sugar syrups basically pull all the water out of microbes, thereby preserving the food within. This is why honey can last for centuries at room temperature and still remain edible.
Well in my auchan when the pastry setion i worked in was out of fruit we used roten fruits with "mold" on it , that illegal but that free
Thank you for helping our neighbors :) Greetings from Poland!
Thank you Adam for making this kind of content. I love the effort that you put into your videos and always trying to bring in a scientific contest. It's what sets you apart from other UA-camrs. Thank you again.
Early mouldy bread is easy to detect, just smell the bread. If it smells like ethanol just throw it out. It has worked for me
it's still edible at that stage though
@@Pkmn20 Deat Cap is also edible. Once.
When bread starts smelling like ethanol, the mycellium has spread through most of the bread and has already started secreting toxins. At that point, you ARE exposing yourself to damaging compounds.
@@OzixiThrill HAHA oh dear im in danger
i have eaten so much bread that smelled vaguely like acetone because i would aways buy the bread on sale that was expiring 😂
@@Pkmn20 You should just freeze that bread, leaving out only the amount you know you will use up in a day or two. And keep that bread tightly wrapped and in a cool place or the fridge, for food safety.
@@SY-ok2dq lol i usually make bread pudding if it starts to smell like it's fermenting
I found some moldy pepperoni today
It was white n grey instead of red
-still ate it anyway. Tasted great 🔥
I am interested in this beause I live off food given away by grocery stores, that is beyond the best before date. This is part of an initiative that tries to reduce food waste. Aproximately 30% of produced food gets thrown away and could feed the world. I check it carefully and I make sure that these products were not recalled. But I probably get a little more mold, even if it only spread from neighbouring products
The first 4 seconds already killed me inside, because barely an hour ago I had to throw away half of the Raspberries, which I bought a mere 2 days ago, as they had already started growing mould.
Now here I am, watching these poor, beautiful Raspberries meet the same fate and I'm just heartbroken. ;-;
This is such a needed topic. Thanks Adam. I have a bad habit of eating around the mold then I read that yeah there is still the mold we cannot see. I lose so much cheese and bread and I hate wasting food.
Harder cheeses that you get in solid blocks (not shredded or sliced) are very resistant to mold growing throughout the cheese. It may grow on the ends, but you can cut it off and the rest should be fine.
If you get shredded cheese in bags, you'd better freeze it, or use in a very short time. You can also freeze bread, or store it tightly wrapped to exclude air, in the colder parts of the fridge (not the door shelves).
man....your segway into sponsors never ceases to amaze me 'where is this dude goin all of a sud...O'
Thank you for the knowledge