Is moldy food really that dangerous? (We're not sure, but don't risk it.)

[@rjr7781]

"eat your food before something else does" is definitely one of life's core tenets.

[@WyattWinters]

That’s called defensive eating, and a skill learned when growing up with many siblings

[@_mystic_5653]

‘Eat your food before something else does.’ - Sun Tzu, The Art of War

[@phuturephunk]

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.

[@oneilmw]

There's actually a third option here: just freeze it!

[@nirmalsuki]

Ross: "I grew up with Monica. If you didn't eat fast, you didn't eat"

[@TylerMillhouse]

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.

[@katatat2030]

😂

[@russianboss0378]

ok but fr WHY DO RASPBERRIES GET MOLDY SO QUICKLY?!?!

[@rasmusn.e.m1064]

​@@russianboss0378 They grow low to the ground in usually humid conditions and have a huge surface area. Not an expert, just some suggestions.

[@z-beeblebrox]

@@rasmusn.e.m1064 Thanks for your suggestions we'll take them into consideration - experts probably

[@jackpearson8340]

​@@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

[@krystencabbage1032]

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.

[@miles1779]

at least its a good thing to have a fear of

[@Cuunke]

Ignorance is bliss I found out that once it has mold the entire thing is basically fxcked not just part you can see

[@GoodKong.BadKong]

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.

[@omarpride3021]

I came here cause I got mold poisoning, now I’m interested in fungi 🍄

[@bluegloriousgames]

Well it's a good fear to have and is what fear is supposed to do keep ya safe

[@chubbz4211]

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.

[@Alder232]

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

[@rosalie.e.morgan]

Same. I'm pretty sure eating food that risks making you sick is wasting even more resources.

[@sleepy_boi7552]

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

[@vgamesx1]

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.

[@SmallSpoonBrigade]

@@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..

[@fakjbf3129]

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.

[@Zuraneve]

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.

[@gmart225]

@@Zuraneve okay, new anxiety unlocked

[@oxybrightdark8765]

Okay, I think I’ll see a doctor about my chest infection now.

[@MissMoontree]

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

[@frequentlycynical642]

@@Zuraneve There's no mold in guano. His mass came from another source.

[@yohannzimmer8600]

thank u science markiplier

[@Darkregen9545]

Ayo you're not wrong though.

[@Caroline-pb8xx]

I laughed out loud

[@stickerhappy2291]

Haha, I also immediately recognize the resemblance! He’s a variant 😅

[@barsozuguler4300]

Wow it's a mix appearance of Markiplier and Barış Özcan

[@Zavier-fo5dg]

Yea that's what I thought too

[@pixelkatten]

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!

[@jensboettiger5286]

my grandfather did that shit in the 90s

[@caidynwastaken]

@@jensboettiger5286 how's he doing lmao

[@marktheshark8320]

Sounds like TikTok challenges are nothing new lol

[@sabresister]

Oh no lol

[@aldar8240]

@@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

[@CorvieClearmoon]

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.

[@hellothere-jq8zi]

It probably works, but would still inflict long term damage. I mean, it works the same with snake venom after all

[@mixtlillness9825]

People are stupid.

[@bobbyhill1110]

The mithridates method grindset

[@boese-i5g]

People say what doesnt kill you makes you stronger, but I dont think toxins do.

[@Ingrid922]

All bread mold is not penicillan. Mold is not good for your immune system, He was lowering his immune system in huge moldy increments.

[@nerdibranch]

Marine scientist here. BIG thank you for the destinction between algae and plants (including the debate aspects)

[@bigmike70]

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.

[@razveck]

Don't your berries taste like vinegar then?

[@ThoolooExpress]

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.

[@SmallSpoonBrigade]

@@razveck Usually, you would use only a small amount of vinegar in the solution.

[@SmallSpoonBrigade]

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.

[@akirak1871]

I do that too! Definitely makes a huge difference, especially for tomatoes and cucumbers.

[@Fash0da]

Everything seems to cause cancer over a long period of time.

[@aragusea]

Fair.

[@UnableToucan]

It's been proved that oxygen, also does indeed cause cancer in some cases

[@keekee300]

For real

[@Jaggedknife11]

Cancer is DNA in cells getting mutated. Contact with ANYTHING will have a chance of physically changing your DNA on some level.

[@PineappleLiar]

@@UnableToucan well I mean if you stop breathing you significantly decrease your likelihood of dying from cancer.

[@cabellocorto5586]

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.

[@sournois90]

😋

[@ivyrose779]

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.

[@salvatoreshiggerino6810]

Out of curiosity, what was the treatment?

[@rosalie.e.morgan]

I'm happy she recovered. Our boy has poisoned himself on a few occasions despite our best efforts to keep him out of trouble.

[@RalfAnodin]

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.

[@jxi5671]

Thanks for sharing

[@boese-i5g]

@@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.

[@johny16G]

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.

[@LucasGuillemette]

The honest opposite of click bait

[@Jaigarful]

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.

[@KalebPeters99]

Adam Neely was a big player in the "anti-clickbait" thumbnails game I think it works even better than actual clickbait for me!

[@DJ_POOP_IT_OUT_FEAT_LIL_WiiWii]

Havent notice but yeah that was quite nice,

[@cubicinfinity2]

There's no arbitrary 10 minute thing currently on KZbin. But I don't work on the algorithms, so I don't know for sure.

[@coryallen6818]

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!

[@sournois90]

i really want to read your text but please consider using some paragraphs next time

[@gaimnbro9337]

Chill on the words bro...

[@Bozebo]

>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.

[@Philadelphia_Eagles]

Happy for you ❤ or sorry it happened 💔

[@Laz3rCat95]

It would've been interesting to see a comparison between the moldy bread under a microscope and a fresh new loaf.

[@Dehalove]

Yeah otherwise there's no real comparison

[@watcherwlc53]

@glitchon yeah they need to make a comparison

[@rainbow_vader]

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

[@nahor88]

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.

[@RGC_animation]

Except trees don't almost DIE when a bit of Algea is on them.

[@elihersh2133]

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.

[@xXJAng3lXxx]

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

[@noahway13]

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.

[@jonjohns8145]

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.

[@vurpo7080]

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...

[@honor9458]

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

[@exploshaun]

"Eat your food, before something else does." Now that's a good quote for food waste.

[@ozival2664]

"Eat your food before someONE else does" is a good quote if you have siblings

[@greenmachine5600]

Or just freeze it

[@daviddebroux4708]

Another "quote" for food waste: don't buy food in amounts you don't need.

[@judith5187]

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.

[@thraxmador960]

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.

[@onenessseeker5683]

How the hell did you not smell & taste it. What is the matter with you.

[@gideonwiley8961]

@@onenessseeker5683 I was thinking the same thing. It’s not like mold tastes like powdered sugar

[@onenessseeker5683]

@@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.

[@orphangamer]

Natural selection.

[@totally_autistic]

You managed to eat SEVERAL not one, not like, half, but SEVERAL moldy donuts and didn't notice??

[@geo4305]

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

[@mbedj1974]

Just watch any chubbyemu video and you'll never do it again

[@budgetgitarr5351]

If you feel fine, you are fine

[@dawnchesbro4189]

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.

[@afdalridwan3813]

@@dawnchesbro4189 damned I was about to start to go to college next month Imma think twice before get the bread

[@shandrakor4686]

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.

[@sharky1583]

Great video, Markiplier

[@Flori511]

Same though 💀

[@MrBones105]

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.

[@cutecommie]

Second floor here, but same 😔

[@vappyreon1176]

Depending on the state you could have withheld rent if the mold problem was that bad iirc

[@SpaceCookie150]

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.

[@MrBones105]

@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.

[@shiby1860]

@@cutecommie uwu

[@pizzaofataco]

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

[@AlexEatsPlants]

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!"

[@efo19wire]

yeast are my fav fungi we did this with!fermentation and stuff is so cool

[@MV-ri7zu]

Yes I could imagine a world without those lol most people would not miss them at all

[@greenmachine5600]

@@MV-ri7zu wrong actually. Most people do eat soy products. You are in the minority

[@xxportalxx.]

@@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.

[@Craxin01]

@@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.

[@draculastraphouse7863]

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 🤡

[@quillaja]

That's how it gets you. You're probably a mold zombie now, like the ants.

[@FalconfromRF]

First one could be good

[@JanusKastin]

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.

[@onenessseeker5683]

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

[@JanusKastin]

@@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.

[@SY-ok2dq]

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.

[@onenessseeker5683]

@@SY-ok2dq Well danish blue is a big old block of cheese at time & the mould still penetrates right through it don't it.

[@SY-ok2dq]

@@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.

[@BonJoviBeatlesLedZep]

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.

[@onenessseeker5683]

That's why I have never eaten anything mouldy in my life.

[@projectsanctuary7944]

what kind of mold was involved? house-wall mold? food mold?

[@BonJoviBeatlesLedZep]

@@projectsanctuary7944 Mine had nothing to do with mold, entirely genetic. I'm just saying it was assuring to know what it was.

[@pullingthestrings5233]

Maybe try eating moldy bread so that the mold can kill the cancer?

[@iexist.imnotjoking5700]

@@pullingthestrings5233 How about eating explosive so it can kill the cancer?

[@blizzaricity7521]

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….

[@beemerwt4185]

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.

[@SY-ok2dq]

You watched those few-days-old pasta and rice videos!

[@alexaxy3328]

Chubbyemu patients from his videos are not real.

[@Obi-Wan_Kenobi62]

@@alexaxy3328 source?

[@sinthetale8354]

@@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.

[@danpro4519]

This is probably one of the most underrated channels on KZbin. 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?

[@Shaun.Stephens]

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.

[@ReinKayomi]

Patreon sucks, so big no, if he launches it, I'm probably going to unsub

[@tardwrangler1019]

"underrated" Has 2m subs

[@hamster2u396]

@@ReinKayomiWhy does Patreon suck?

[@warrior2364]

I love the fact that the title just gives you a straight answer upon reading without needing to watch the video.

[@thumbwarriordx]

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.

[@stellaluna6421]

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)

[@LyonsTheMad]

@@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.

[@stellaluna6421]

@@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.

[@avisternlieb449]

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.

[@padremochismusical]

youtube thinks all links are scams :)

[@VixieTSQ]

Right. Pheromones are attractive separate from any context. We haven't found anything like that in humans

[@caseybeck8072]

Thank you, came here to say this

[@einenglander3223]

Could you name the articles so I could look them up?

[@avisternlieb449]

@@einenglander3223 For sure! The two I tried to link were "Human Sex Pheromones" from Wikipedia, and "Are Human Pheromones Real?" from Scientific American.

[@diablominero]

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.

[@Luna.Corvus.Curiosities]

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😳

[@SY-ok2dq]

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.

[@zachm.3049]

Could be listeria, not a mold! Hard cheese you actually can remove the moldy parts safely! If you dare😉

[@SY-ok2dq]

@@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.

[@MichaelChiklisCares]

If you microwave it, problem goes away, I had some tiny mold on my cheeses before, threw them to heat.

[@colatf2]

@@SY-ok2dq Kraft also isn’t cheese, it’s like 49% cheese at most

[@Chodor101]

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.

[@MazHem]

yeah i do that too! hard cheese is great for adding to sauces

[@mquietsch6736]

👍 Or grate it finely and mix it with butter to make a delicious cheese spread. Old wisdom by Mrs Beeton.

[@watchf]

Just don’t fucking eating it

[@realhairy8378]

Fungi is life’s ultimate cleaning crew. It’s actually quite amazing and profound. Imagine how many dead animals, trees, leaves, plants bugs would be laying around, never disappearing if it weren’t for fungus breaking it down into the most simplest form. Returning it to dirt.

[@Matteomax]

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.

[@Cc07]

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 -_-

[@lime.2121]

There are also more people on this planet, which results in more pedestrians and drivers

[@EebstertheGreat]

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.

[@SY-ok2dq]

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.

[@EebstertheGreat]

@@SY-ok2dq Yes, carrageenan is extracted from red algae. Apparently the most popular sources today are _E. cottonii_ and _E. spinosum._

[@SY-ok2dq]

@@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.

[@EebstertheGreat]

@@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.

[@thumtak_]

I'm not reading that sorry

[@ahadmrauf]

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?

[@MeteorManP]

Not sure, but I think that surface moisture, sugar content/concentration and maybe a general robustness of the organism to fungal infections.

[@Castle3179]

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.

[@tiborklein5349]

Apples have a protective layer of wax on them. If you wash them, they go bad a lot faster.

[@Corrodias]

Is 2-3 weeks a shorter timeframe than "a few weeks"?

[@PurtyPurple]

@@Castle3179 May I ask why you rubbed your Granny Smith with hand sanitizer?

[@jem99b]

Thank you for your educational content you teach the subjects very well.

[@ajuicejemas]

Props to Adam for deliberately letting a bunch of stuff get moldy just for this video!

[@mreeeeeegf]

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

[@SansBalance]

I appreciate the lack of over-hype. Even handed treatment of the subject is so underrated.

[@oryo3822]

Thank you markiplier

[@hurryingglint23]

SOB… that kinda looks like Markiplier…

[@mortified776]

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.

[@duhdodoj]

I clicked on this video because you answer the question in the title. Thank you for that, I hate clickbait.

[@Patterrz]

Mold has stolen so much bread from me, it could at least pay for it the freeloader

[@alfredodlp7131]

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.

[@jayadtt]

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.

[@mariarohmer2374]

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.

[@SY-ok2dq]

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).

[@allenfernando6060]

Didn't know Miss Claire Saffitz also specialises in moulds. Amazing.

[@Wasyliyjef]

Baby don't hurt me, Don't hurt me, no mold~

[@magnumsmth]

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?

[@cerumen]

[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.

[@kiri101]

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.

[@jerrymiller2367]

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.

[@jeffthekillerisdead]

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?

[@theKashConnoisseur]

@@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.

[@Joghurtdrink7]

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.

[@C0SMICP0TAT0]

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!

[@JayfReal]

I am terrified of mold, ain't no way I'm just giving ONE INCH of leeway, I'm throwing that whole thing away

[@uniqueprogressive9908]

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

[@Pkmn20]

it's still edible at that stage though

[@OzixiThrill]

@@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.

[@Pkmn20]

@@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 😂

[@SY-ok2dq]

@@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.

[@Pkmn20]

@@SY-ok2dq lol i usually make bread pudding if it starts to smell like it's fermenting

[@TheSlavChef]

We have a joke here in Bulgaria, that everything with some mold on it is "roquefort" :D This comes from the fact that we have a ton of small groceries in each neighbourhood. As you may imagine, they don't sell a lot of their food, this it gets mold (especially fruits, vegetables and bread), they want to sell it of course thus advertising it as "roquefort"

[@jonathan1427]

Even the food I buy from Fantastico seems to go mouldy in a day or two :(

[@TheSlavChef]

@@jonathan1427 This is one of the worst shops btw.

[@The420033]

In our family it's the same, but we call it Dorblu😄

[@davecahyo]

Uniquely, in Indonesia we intentionally grow molds on soybeans to ferment it, we called it "tempe". It's the perfect vegetarian food for us. But again, some people who never ate it might allergic to it

[@nathaniel1069]

Might be allergic to it* you mean

[@egg3909]

​@@nathaniel1069mau di kasi emoji nerd tapi malas

[@beamshooter]

you can buy "tempeh" in stores here in america now

[@davecahyo]

@@beamshooter is it expensive?

[@gingermcgingin4106]

The Japanese do something similar, called natto I believe

[@siddharthghosh3963]

Adam, what about dry aged meat? Does cutting the pellicle remove all the mould?

[@danielcamara8647]

At about the 10 min. Mark he talks about it

[@xy5570]

Indian spotted! Glad that you're watching him.

[@smellypatel5272]

@@xy5570 is that really necessary? Do you call out white people every time you see a white boy name on KZbin?

[@Sridarsh]

@@xy5570 da fuk

[@jonjohns8145]

No, the mold isn't just on the outside, it has penetrated the meat too which is why it feels more tender when you eat it. That said, the kinds of molds used for dry aging are controlled and are basically harmless to eat.

[@driftertravelerman6893]

Mycologist here. DONT eat mold. Do not eat it. Not good. Bad.

[@shinjiikari5174]

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. ;-;

[@TLguitar]

If you're already on the note of food spoilage, I suggest making a video about the "warmed-over flavor" (that's the term I found for this phenomenon) that often makes some types of leftover food, mainly chicken, develop a disgusting aftertaste after being cooked, refrigerated and then reheated. I read it might be due to unsaturated fats oxidizing during this process of reheating, which could also explain why some foods are more susceptible to it.

[@domehammer]

Warming up chicken properly is simple but if you don't know it's not exactly obvious. What I do is 5-15 seconds in microwave then 5+ minutes in toaster oven. It's honestly surprising how absolutely garbage a microwave is at reheating food. The microwave has it's niche for what its good for but overall people really use it for too much. Lasagna? Pop that back in oven to reheat it properly even if it takes 30 minutes. Pizza? Oh no the toaster oven is go to if you don't want it soggy but microwave for 10-20 seconds first if its a thick pizza. Any breaded meat its a crime to use the microwave. Generally bread, meat, and cheese need to be reheated properly if you want best flavor. Properly is never the microwave.

[@JAR__]

Did you know, being alive increases your risk of cancer.

[@meyx0_0]

Damn kinda sux 😔

[@GuyWithAnAmazingHat]

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.

[@SmokeyChipOatley]

Back when I first moved out I was living with my two best friends and we all constantly cooked, individually but always enough for everyone. One night I had my gf-at-the-time over and we planned a quiet night in with dinner and a movie. I went to cook dinner but on the stove was a half full pot of steamed rice left and forgotten from one of my roomies from the day or two prior. The glass lid had covered with condensation on the inside which made it hard to see what was inside. My then-gf was standing nearby while I picked up the pot, opened it and to her absolute horror I took a big whiff of the moldy rice. I looked up and with a huge smile on my face I exclaimed that “it smells like popcorn!” Without a second thought I went to extend the pot up to her face and as I began to process her extremely negative reaction she smacked it away so hard I almost dropped it. Keep in mind she was an LVN nurse so she began to chastise me about the dangers of mold and it almost caused an early end to the evening. Lo and behold beginning the following day and for two weeks afterward I had the worst hacking cough in my life. I didn’t have insurance then so I just rode it out until I was better. Yeah so don’t eff with mold guys. Unless it’s bleu cheese… I love bleu cheese!

[@SY-ok2dq]

Inhaling mold spores is a bad thing. But there are several molds that are perfectly safe for humans to eat and are used to make many great food products such as miso, soy sauce, sake, tempeh - and bread and beer (we know it as yeast). These have been very time tested over many centuries, and domesticated, so we know that it's perfectly safe and even beneficial to our health.

[@jffrysith4365]

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])

[@theherk]

8:10 "in humans and other lab rats that we've studies," is such a funny way to put that.

[@CreativityCurve]

I gotta admit, on many an occasion I've seen some mold on one end of a loaf of bread, tossed that part away and eaten the rest without really thinking anything of it. Guess I won't be doing that anymore!

[@StarCandyyyy]

You were about to get some random diease

[@Gr3nadgr3gory]

*Me eating blue cheese* I'm NOT supposed to risk it? Why did they sell me this then?

[@General_Ictus]

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!

[@bolbans]

Now I know who is that "fun guy" everybody was talking about

[@pluspiping]

Very interesting video! Learning cheese molds are more or less "domesticated" makes me feel less awkward about eating blue cheese, which I love despite having an extreme aversion to mold... Like how some people get really freaked out by spiders? That's how I feel about mold. Eugh. And as you see in this video, it's entirely justified! (Had to watch this one while hand-sewing so I wouldn't look at the mold so much lmao)

[@jimscutt907]

These videos are great - they were a bit wishy washy at first, but you've turned them into an educational (can't really think of another youtuber in your position who actively engages with sources) and entertaining little bit to watch in the afternoon.

[@dijosto]

Check out smarter every day

[@loulou3676]

Tasting History is pretty good for educational + food

[@bristolfashion4421]

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...

[@DaniellaPostavsky]

So if you have a box of berries and one of them is moldy, does that mean the whole box is compromised? As someone who routinely throws out the one moldy one and eats the rest, I would really like to know! Thanks for the video!

[@jumptheskyjen]

Yeah I’d like to know this for sure ugh

[@Strangeness_coven]

Yes, it does. You should probably not be eating those raspberries, and it would throw out anything that was near said berries as well.

[@Undercooked_Linguine]

just wash them you'll be fine

[@RGC_animation]

@@Undercooked_Linguine Just wash them and you'll get tiny amounts of mytotoxins everytime you eat it!

[@Undercooked_Linguine]

@@RGC_animation man frozen raspberries gonna get me one day 😂😂😂 I eat them on a daily oh no

[@1NerdiNinja]

I like how Adam had to have the foresight and planning to let a loaf of bread sit long enough to go moldy to get the footage for this video.

[@plexha2242]

That ad was smooth asf icl

[@telegraphjames4542]

I know you said that if the food is really acidic that mold won't grow on it, but I've definitely seen mold growing on lemon wedges before. Could it perhaps be growing on a part of the lemon that's less acidic? Furthermore, what about vinegar? That's super acidic but also biologically active even if it's not mold. I would love a video about how acidity affects the type of mold that grows on a food!

[@Stoney3K]

The same with tomatoes, which were deliberately imported by Spanish and Italian sailors because of their high acidity and therefore the ability to remain edible on long ocean voyages.

[@harryw.174]

Acids breakdown over time, lowering the acidity to a level tolerant to the molds, same with vinegar, it evaporates into the air until the liquid isn't acidic enough to kill germs and molds.

[@muffinman3052]

The solution to throwing away moldy food: don't. Compost it. Mold, fungus, bacteria and other microbes are exactly what you need to break down organic material anyway. Lord knows we could use some more topsoil.

[@donquixote8462]

Very good point! Fungi in my garden always makes me happy. And I am always telling people to start a garden, compost and reduce waste!

[@void_creations8847]

I actually love that seamless fetch showcase

[@grubgobbler3917]

11:35 I totally don't think this was intentional, but saying "normal First-Worlders" might be considered a bit out-of-date, and maybe a little dismissive. Just wanted to point it out.

[@reidflemingworldstoughestm1394]

I got a question for you food science guy: how come English muffins don't ever get moldy? I've had opened packages of them sit for weeks without showing any fungal degradation.

[@wfettich]

They have no nutrition in them to be useful for molds.

[@Omgitssoup]

Don't know 100% know without knowing exactly what you got but generally If you follow the rules of FAT TOM, that is food, acidity time, temperature, Oxygen, moisture, it will give an idea of what will mold or not. If I had to guess, the English muffins that you are buying probably has a higher salinity and significantly lower moisture content making it nearly impossible for mold to grow. Your food likely just dried itself out

[@reidflemingworldstoughestm1394]

@@Omgitssoup It's just bread from any angle you can think of. It wasn't dried out at all. If there were something obvious like it being desiccated don't you think people would notice that and take it into account? No, the fact that it's normal bread in a normal state -- that there is no obvious explanation -- is what makes it so unusual. That is why it is noteworthy, why it's interesting, why I'm curious.

[@hopsiepike]

All sourdough breads mold much more slowly. The lactic acid produced by the bacteria is a natural preservative.

[@SY-ok2dq]

@@hopsiepike Lactic acid is also what preserves sauerkraut and kimchi, for many months unrefrigerated.

[@davysamir2289]

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?

[@WilliamLee-bv4tv]

Adam, you've come to be on the level of Smarter Every Day in my book in terms of consistently teaching me new, interesting things in an entertaining and memorable way. I hope to see a world where people like you are rewarded in magnitude equal to the amount of teaching they've brought to the masses

[@dwaynezilla]

I've been able to taste at least some kind of mold on bread even without it being visible. Like if I took a bite and try to taste the faint tastes, it's almost like an earthy flavour, maybe incense or patchouli? Kind of "musty" sort of flavour.

[@mildbill2554]

Interesting that mouldy apples usually contain the mycotoxin patulin and you used patchouli as an example to describe the earthy/musty taste. Wonder if the words are related at all or if I'm overthinking this and should go to sleep..

[@themostdiabolicalhater5986]

@@mildbill2554 I wonder if you could’ve googled this instead of pretending to wonder it aloud despite literally typing it out. It would’ve taken less time

[@theKashConnoisseur]

@@themostdiabolicalhater5986 But then the rest of us wouldn't be inspired to wonder!

[@MidnightTheKitten]

@@themostdiabolicalhater5986 You must be fun at parties.

[@WDMtea]

Who would’ve thought, throwing away moldy food extended human life expectancy

[@kennyholmes5196]

Fun fact: _Penicillium roqueforti_ (AKA the species of mold used in blue cheese and several other fermented foods) actually has a white variant developed by a culinary science department in a wisconsin university through means of irradiating a specimen of it! They sell the cheese made from it by the name of "nuworld cheese".

[@tz8785]

I wonder how many more cheese-named fungi are there, at least one with Penicillium camemberti.

[@SY-ok2dq]

@@tz8785 Thank you penicillium species, for your contributions to humans.

[@luke-kz2mv]

for once, maybe not an adam ragusea video ill be watching whilst eating dinner

[@CongressGamingINC]

Somebody said “science Markiplier” and I cannot unsee it now… Subscribed!!

[@fifski]

Really important is to keep your food in the fridge. We used to throw a lot of bread because we were storing them in room temp and exposed to other factors. Fridge environment is somewhat sheltered (to some degree) from the 'gusts' of wind from a person passing by, also the low temperature keeps mold from developing in the first place. No, the bread, doesn't taste weird coming from the fridge. It's a myth.

[@Corrodias]

It slows the growth of mold, at least, by a lot. It doesn't eliminate it entirely.

[@Corrodias]

@@baronvonslambert You have to open the box to get bread out, don't you?

[@Corrodias]

@@baronvonslambert Doesn't that let the mold spores in? How does a box help?

[@mandywinter8871]

I wonder if different health outcomes at varying income levels is related to this somehow (poorer people perhaps being less likely to throw out oldish food or more likely to just pinch off the one moldy-looking speck and eat the rest of the bread)

[@nonchiii4548]

That is quite probable. Poorer people also often live in worse housing which is also more often infested with mold

[@SmallSpoonBrigade]

Keep in mind that for poorer people, they're more likely to have shelf stable junk foods rather than foods that are healthier, but more prone to spoilage. Most of the cheaper foods have more preservatives in them.

[@SY-ok2dq]

@@SmallSpoonBrigade Very true in modern, developed and Westernized countries. But bread is also a staple. Mind you, they're probably likely to go for cheaper and easier to use sliced breads along the lines of Wonder Bread, and these white sandwich breads are treated with preservatives and enhancers, and baked differently, producing bread that stays soft and mold-free much longer. They do still get mold if not properly stored and left too long, and it's likely that people on very tight budgets will just discard moldy slices and eat the rest.

[@grizzlythresher7140]

Is it weird that "Eat your food before something else does" makes me feel just the slightest bit better about my food waste? Like, obviously it's bad to waste food and it definitely SHOULD be eaten before it gets moldy, but that line kind of reframed it for me from "This food is now useless" to "mold get tasty snack at my expense". A helpful reframing? Probably not, but it sure sounds nicer, imo!

[@ObjectsInMotion]

It's not, because your body can digest molds for nutrients as well. The problem is not the nutrients are no longer their, they are just inside another living thing. Most molds are harmless, it's a very small percentage that make mycotoxins. The problem is you can't expect every person to be a mycologist and know which molds you can eat and be just fine.

[@stellaluna6421]

At the end of the day, when the food is moldy, it is *already* moldy, and feeling bad about something we can't change isn't very helpful! We can make plans to avoid it in the future, but I see nothing wrong about being more at peace/less guilty because food is being used by other living things instead of our own digestive system. After all, we're all part of an ecosystem, and things don't exist only to serve us (the converse of that is that we need to learn how to better take care of each other and the non-human world as well, but respect for each other and even things like mold and bugs is important part of the process).

[@ObjectsInMotion]

@@stellaluna6421 Except you should feel guilty, because mold eating food prepared for by humans is not helping the environment, its hurting it. Mold could have easily decomposed the wheat the bread was made from. Instead many gallons of freshwater, tons of fertilizer and pesticides, and gallons of gasoline were spent to turn it into bread and get it to your table, all of it wasted energy that is a significant impact on our climate and cause of climate change.

[@stellaluna6421]

@@ObjectsInMotion Yet, when the bread is moldy, what more can you do? Feeling bad about things you cannot change doesn't help. Only moving forward matters. You can learn to buy less bread, or freeze it, or start composting and gardening, or tell your legislators to support climate change legislation, but retaining guilt from the past doesn't help that. In fact, you don't even need guilt to decide to make those changes! There's a kind of guilt that motivates you to change, and I assume that's what you're thinking about, but some kinds of guilt just add on to "I'm such a horrible person" in a paralyzing, anxious, or self-loathing way, which is bad for activism. I will admit that I'm speaking here from a disabled perspective, where my mental and physical capacity is more irregular than I would like and some degree of food waste is inevitable. Maintaining a calm or constructive attitude about it is more helpful at producing change, because "why did I let the lettuce go bad again? I'm so wasteful" is less helpful than "Hm, I let the lettuce go bad again. Maybe I need to move it to a place where I can see it, buy less lettuce, &/or purchase lettuce from my farmer's market instead of lettuce that's been shipped across countries."

[@ObjectsInMotion]

@@stellaluna6421 Guilt *is* a motivator. If you just move on from every bad thing and don't reflect on your mistakes you will just keep making the same mistakes and the same excuses to not have to feel bad about them over and over. Guilt is the minds way to hold on to and learn from mistakes.

[@boese-i5g]

Contrary to the last piece of advice, I try to unwrap most foods because its water content gets out onto the packaging, and thus molds pretty fast. Especially in the fridge.

[@agentp6621]

I was curious because I was snacking on some blackberries and shared with coworkers. Then I saw mold and was like “huh, I didn’t taste that. No one else did. Hope we’re ok.” Then saw more mold on yet another container of fruit when I got home. I chucked the moldy fruit and ate the nonmoldy fruit. Trusting my tastebuds if they were bad. Tasted amazing.

[@orz4050]

What about cooking the moldy food? Does heat make it safer to eat it? (e.g., a grilled cheese sandwich)

[@nobully9357]

heating doesn't neutralize toxins, thats why we also dont cook rotten meat,you will kill the bacteria,but the toxins made by the bacteria won't disappear

[@Ju-lz1ug]

It's not like a bacterial infection, the toxins stay afaik

[@ruroruro]

I am guessing, that the problem with trying to sterilize mouldy food with heat is that it's already too late. You might be able to kill the mould with heat, but when your food is visibly mouldy, your main concern isn't the mould itself, but the poisonous chemicals, that it "pooped" into your food. These chemicals are (probably) not affected by heat all that much, so cooking your food after it became mouldy wouldn't do anything meaningful. (Though that's just a guess, I am not a biologist/food scientist)

[@johnnydiep2122]

I'd assume it doesn't unless it contains something that can be denatured. It's like boiling bleach, cooking most toxins probably won't make them safer. But don't quote me on that.

[@honor9458]

apparently not under normal cooking temperatures. you'd need extreme heat to destroy most mycotoxins. and by then your food would be burnt to the point of being inedible 🤣

[@quite1enough]

I wonder if there's any studies on possibility to break down those toxins and mycelium with heat. How toxic slice of mildly moldy bread still can be after thorough toasting, for example?

[@SY-ok2dq]

Apparently a lot of those toxins are very resistant to breakdown by heat and normal cooking. I don't know about super high temperatures though. For example, the botulinum toxin is very resistant and can't be broken down by cooking. It's very persistent.