What Foods Still Skeeve You Out? 😅
In our ongoing Q&A series, we explored the fears surrounding food with members of The Greatist Team and our readers. Here's what they shared:
"There isn't anything I wouldn't try," confessed Kate Morin, "except perhaps living or moving things, like this wiggly octopus!" Justin White admitted that he's yet to taste lobster, despite admiring it in aquariums as a child. He finds the tradition of eating it strange, despite acknowledging its taste potential.
Kelly Fitzpatrick revealed her fear of beef burgers, an unusual hesitance given she's mostly vegetarian but occasionally enjoys red meat. Laura Schwecherl, on the other hand, is adamant about not trying guinea pig, having grown up with a beloved pet of the same name.
Shana Lebowitz mentioned her apprehension towards eel, questioning whether the slippery fish would return to life within her mouth. Many of our readers shared similar concerns. Twitter user @Shalilonomics, for instance, is wary of tripe.
People have various reasons for avoiding certain foods, often stemming from concerns about safety, cultural preferences, or potential health impacts. For instance, raw flour can harbor bacteria, leading many to shy away from it. Similarly, some find the idea of trying unusual meats like cuy or casu marzu unpleasant or risky.
Fermented foods like surströmming and stinky tofu can be off-putting due to their pungent odors and health impacts. Additionally, people may be hesitant to consume processed foods with unknown ingredients. The fear of red meat is also common due to concerns about its environmental impact and potential health risks.
These food fears and preferences reveal the complex reasons why people might be hesitant to expand their culinary horizons.
Despite the excitement of exploring new culinary delights, Kate Morin draws a line at living or moving foods like octopuses. Despite his fondness for lobsters, Justin White finds the tradition of eating them strange and has yet to try them.
