I am so behind at work and house stuff, I thought “Oh I will blog that later. Maybe.” I then decided moments ago that I am so behind that this quick post won’t put me any significant amount MORE behind schedule.
Part of running behind (though not as much as I’d (or you’d) like to think) is chatting — not here– but elsewhere about this an that.
One thing that came up is food fears. I have some. I know LOGICALLY that they make no sense. I also know that they make a little bit a sense and the rest is irrational.
So…out with it: I fear rhubarb. Don’t tell me. I know. Only poisonous if you eat…or if it is raw or if it is x amount. You’ve been eating it all your life that way.
I also have the same sort of irrational fears about:
1. bean sprouts
2. raw pistachios and cashews
3. green potatoes
4. I always worry about mangoes because some people who are allergic to poison ivy also react to mangoes
I however have eaten (and not died) :
1. raw ground beef and raw bacon (sorry Angelina, I know that probably troubles you just in general) My mother probably lost quite a bit of ground beef from this when I was a kid. I am vaguely troubled by ground beef because of e coli – especially when there is an outbreak. Then I don’t want to touch it.
2. Raw Oysters. In the 70s, from the Chesapeake.
3. Various peculiar things like olive loaf, aspics, and scrapple (not inherently “dangerous” but not generally err popular)
4. Sauces, dressings, desserts, and batters with raw eggs, “raw” milk (before it was “raw milk” as a thing) and undercooked pork– all of these of debatable food safety. See above rhubarb issues
5. Home canned tomatoes and other vegetables that didn’t have acid added for food safety or canned in a way that people call safe. Oddly I had more of a fear of my mother’s crabapple jelly because of the wax saying petroleum on the box.
6. Tomato leaves.
The thing most of these has in common is that “danger” foods that I don’t eat were foods not commonly available in my home when I was growing up, except the potato thing. My father had issues with green potatoes too though, so maybe that seemed like a valid thing?
He also would rant about all peppers being poison particularly cooked. I thought this was indigestion. I later read that all peppers have a small amount of poison and cooking does concentrate it. I still go with indigestion not food sensitivity.
Ok, out with it. Any food fears? Rational? Irrational?