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Health Hit-Or-Miss Video

Woman Mistakenly Eats Poisonous Plant On Livestream

A recent practice in China encourages consuming raw aloe vera for a multitude of health benefits. These include aiding in digestion, immune boost, soothing irritations, and providing antioxidants.

One wellness vlogger did a livestream where she ate, what she thought was raw aloe vera on camera. Unfortunately, she grabbed the wrong plant.

Mashable reports the 26-year-old woman actually bit into Agave americana, a poisonous plant that can cause your throat to burn and swell up. At first everything seemed to go well during the woman’s vlog, until she noticed the plant tasted bitter. Fortunately, she caught the mistake almost immediately and went to the hospital before the toxic plant could do more damage.

Now we’re not ones to judge about eating things we don’t know much about on camera, but this was definitely a hard life lesson for the young health personality. Hopefully she’s more careful on her next livestream.

Categories
Cravings Culture Video

We Need To Talk About How The Wasabi You’re Eating Is Most Likely Fake

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Foreigners who are into Japanese food but haven’t actually been to Japan may want to check this short video that reveals a shocking secret about imported wasabi. While the clip simply explains why real wasabi is quite rare and difficult to find, it also points out one surprising fact in its title: “The Wasabi You Eat Probably Isn’t Wasabi”

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The video, produced by All Nippon Airways in partnership with video network Great Big Story, explores the delicate art of wasabi cultivation, according to RocketNews24.

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Filmed in the Hotaka countryside in Nagano Prefecture, the production showed farmers from the Daio Wasabi Farm explaining how to cultivate a plant dubbed as the “hardest to grow”. Its delicate cultivation process makes the plant very expensive and rare to find outside Japan.

Overseas, it is usually substituted with horseradish dyed with green food coloring.

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One can always visit Japan and buy the Wasabia Japonica plant. To release its flavor, however, requires grinding the plant on a shark-skin grater. Its complex, sweet flavor combined with its unique spicy twist is not hard to miss.

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The plant also requires 13-18 degrees Celsius (55 – 64 degrees Fahrenheit) spring water, a particular amount of shade and sunlight, and a year-and-a-half in the soil to grow perfectly.

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This means that unless you are in Japan or are provided with authentic Japanese cuisine, it’s highly unlikely you have eaten actual wasabi at all. Many people have actually missed out on the true flavor of the rare plant and have been eating horseradish all along.

Written By Ryan General | NextShark

Categories
Hit-Or-Miss News Technology

DoorDash Wants To Plant A Tree In Your Honor For Earth Day

Earth Day is upon us today, and with it, an overwhelming sense of responsibility to take care of our big, blue/green ball.  Door Dash has made this a little bit easier for us with their one-day promotion.

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Only for today, anybody that orders a salad or generally leafy meal using the Door Dash app will have a tree planted (still waiting to hear back from Door Dash to find out when and where) as a thank you. Using the Arbor Day Foundation, Door Dash is looking to virtually recycle these trees by planting a new one to replace the one you just ate.

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Although this offer seemingly makes more sense on Arbor Day (which falls on April 29th this year, the last Friday in April), it still provides a fun and interactive way for cubicle-dwelling Earth-lovers like myself to thank Mother Earth for all the dope shit she’s done for us since, well, the dawn of time really.

I can’t think of a time that helping the planet has ever been made more convenient for average Joes like me. Can you?

 

 

 

 

 

Photo Source: Talented Idea, Multiwood

Categories
Hit-Or-Miss

City Sues Sriracha, Complains the Factory’s Glorious Odor is Irritating Residents

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A Sriracha factory in Irwindale, California may be forced to shut down due to nearby residents complaining of burning eyes, irritated throats and headaches caused by the pungent chili odor emanating from the plant. 

The city filed a lawsuit in Los Angeles Superior Court Monday, requesting a halt to production at the Huy Fong Foods factory, as the smell forced some people to evacuate their homes. Although Huy Fong initially made moves to find a solution, plans fell through when the company refused to acknowledge the odor problem, pointing out that their employees worked in similar olfactory settings without an issue, Irwindale City Attorney Fred Galante told the LA Times.

“If they fix it and the odor problems stop, we don’t need this order; but so far the odor complaints continue,” said Galante, who further stated that more than 30 residents have filed or submitted a complaint to the city. Until Huy Fong is able to submit a plan of action to minimize the smell, the city is seeking temporary closure of the factory.

Ok, now that you know what’s up, is it awful that we think air contaminated with tantalizing Rooster Sauce sounds like a wet, delicious dream? I know, we’re awful, hungry people.

H/T LA Times + PicThx Sriracha

Categories
Hit-Or-Miss

Amazing Plant Grows Both Tomatoes and Potatoes, AKA Ketchup and Fries

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Imagine a world where your favorite food combos could grow on one plant. A chicken and waffle tree, perhaps? Or maybe a Nutella crepe bush? Well, science is getting it all started with the TomTato plant — a vine of cherry tomatoes attached to potato roots. Or, as I like to see it, the ketchup and fries plant.

So maybe it’s not as indulgent as the former suggestions, but I think we can all agree this is one cool creation by horticultural company Thompson & Morgan. Apparently, tomatoes and potatoes are in the same plant family (and they call the former a fruit, bah!), so the combination actually makes sense.

The science behind it goes something like this: the fruit and vegetable are initally planted and grown separately, but after a few weeks, the tomatoes are cut off the stem. Then they’re matched up to potato stems, eventually fusing together to create nutritional pathways. Both foods remain just as they would solo, the only difference being shared energy sources. Thus, the TomTato is born!

Check it out in action below:

Now that we’ve had our daily dose of science, where the ketchup and fries at?!

H/T NBC News