New recipes

The 10 Most Controversial Foods on Earth

The 10 Most Controversial Foods on Earth

We tend to not think of something as mundane as food as being controversial, but controversial foods are incredibly common, and might even be on the menu at your favorite restaurant.

The 10 Most Controversial Foods on Earth (Slideshow)

Foods may be considered controversial for many different reasons. Others stir dissent for ethical or cultural reasons: Certain animals are simply not commonly thought of as food sources, and the consumption of them makes us uncomfortable. Also, some people take issue with what may be perceived as inhumane treatment of animals prior to slaughter.

Choosing what to eat is an intensely personal decision, and we’re right to feel strongly about what we do and don’t allow on our plates. If we take issue with a certain type of food, nobody should be allowed to force us to eat it. There’s a big difference between foods that we don’t eat because we don’t like the way that they taste and foods that we don’t eat on moral or ethical grounds. For example, uni, or sea urchin roe, is incredibly divisive because of its flavor and texture, but nobody would call it controversial.

So read on to learn about 10 of the most controversial foods on earth, and why they’re considered controversial. Again, it’s up to you whether you elect to abstain from eating these foods, or whether you decide to celebrate your position atop the food chain by eating as many of them as possible. But before eating anything, you should always take a moment to consider where it came from, and know whether or not there might be reasons to think twice about consuming it.

Beluga Caviar

Beluga caviar, from the Beluga sturgeon, is the finest and most expensive type of caviar on earth, selling for upwards of $4,000 per pound. But don’t try to find it in the United States. In 2005, the United States Fish and Wildlife Service banned the import of Beluga caviar from the Caspian and Black Seas, which is where the fish is usually found, and the killing of the rare Mediterranean Beluga sturgeon is illegal. The Beluga sturgeon is critically endangered, as each sturgeon can take up to 20 years to reach maturity.

Bluefin Tuna

The Atlantic bluefin is one of the most prized fish in Japanese cuisine, and the largest ones can sell for hundreds of thousands of dollars. Because of the voracious appetite for sushi in Japan and elsewhere, bluefin stocks have dwindled rapidly, and it’s chronically overfished and unsustainable. However, consumption of the fish has yet to decline, especially in Japan.

This article was originally published March 19, 2015.

Top 10 Superfoods, Some of the Best to Add to Your Diet

As problems associated with adrenal fatigue, malnourishment, neurotoxicity and autoimmune disorders are becoming more common these days, it is sometimes necessary to look to a higher class of foods, herbs and superfruits and truly use the substances you eat as your medicinal allies.

These particular superfoods happen to be 10 of our personal favorites that can be easily added to blended drinks, recipes or taken in supplement form.

Whether you are embarking on a complete dietary makeover or merely inspired to begin increasing immediate nutrient uptake, this list below will give you some options of where you might want to begin.

These are plant-based foods, tonics, algaes and extracts chosen to provide a full spectrum of possibilities for naturally enhancing energy levels and encouraging greater states of health and well-being.

Comprised of unique and/or highly concentrated constituents not present in everyday foods that we typically consume, this group may include condensed amounts of minerals, polysaccharides, chlorophyll, omega-3's, enzymes, carotenoids, B vitamins, vitamin C, adaptogenic elements as well as numerous plant-specific compounds.

Certain superfoods on this list may personally call out to you, whereas others might be less appropriate for you and your current health goals.

Learn more about each specific variety on the pages of this website.

10 Naughtiest Vegetables on Earth

We love organic fruits and veggies here at Organic Authority, but that doesn’t mean we don’t have a certain fondness for those rejects from the green grocer’s table that look a little. different. Just because an edible piece of earth-grown goodness appears a bit bizarre, doesn’t mean it’s crammed full of chemicals or that it's genetically modified to the max. In fact, you might think some of these succulent veggies look mouth-wateringly delicious. Vegetables grow into such cheeky forms due to a variety of environmental factors such as unfavorable growing conditions or inadequate pollination. But (speaking of inadequacy) is this an excuse for some of the lewder shapes these errant veggies take? You decide. Just remember: what we see says more about the purity of our minds than the failing of some fruity-looking fruit.

9. You say potato, we say good golly.

Image via Heavy Petal

Almost too explicit to be included this potato's resemblance to the male member is made the more stark by the way it’s being gripped. You know what we could do with one of these? Whip up some mashed potatoes! If the definition of an oddly shaped veggie is one that’s not in line with its normal body plan, this bad boy sure fits the bill.

8. Nice to meet you, Ben Dover.

Image via Heavy Petal

A switch of gender now with another bawdy view we might not expect from a potato. Two buttocks are placed on a plinth and we’d sooner not go into any more detail. As for a pseudo-scientific explanation, it looks like a case of Siamese twins – that's two fruit growing together, which is actually not all that uncommon.

Now we're as big fans of pomme de terres as the next culinarily inclined folks – a mid-sized, oven baked jacket potato (with its skin on, of course) provides almost half our recommended Daily Value of vitamin C plus a fair percentage of the potassium and vitamin B6 we need – but nutrients need some table manners too.

7. Parsnip caught with its pants down

Not according to this parsnip, which isn’t so much phallic as packing its very own projecting phallus. It’s like the bottom half of a miniature mannequin that was a little too well made, with a naughty bit it should put away. Either that or nature's designer lost count and started on a third leg it couldn’t finish. Obscenely inspired.

6. Well hung carrot

This next lascivious reject from Nature's line of veggie dummies is a carrot letting it all hang out. But speaking seriously for a second about the causes of such abnormalities: when a root vegetable is growing and its tip receives damage, it's liable to split, forming various roots joined at one point. Cue peels of laughter.

Of course, when they're not getting all frisky and upsetting the in-laws, root veggies like these make for great grub. For a simple, tasty dish, try this: parboil some parsnips and carrots for 8-10 minutes let them cool toss them in olive oil, garlic, rosemary and seasoning then roast for 35 minutes, or until golden brown. Delish!

5. Cheeky butt-tomato

What’s plump, juicy, has two squeezable cheeks and would look irresistible, however you dressed it? Hint: the answer has nothing to do with J-Lo and everything to do with this prime bit of beef – beef tomato, that is. With this evidence, it’s easy to see why tomatoes were once known as love apples.

4. Enough to make the other fruit blush

OK, phallic cucumbers we get. Squashes too. Even carrots we can understand. But tomatoes? These plump greenhouse products should be flying the flag for all things curvaceous, not flaunting bits that jut out at an embarrassing angle like a half-raised marquee. Maybe it was stored too close to the peaches.

For a mouth-watering yet devilishly simple salad to clean your palate after a meal, lay a few fresh slices of a deliciously, garden, fresh tomato on a serving plate, sprinkle with a pinch of fleur de sel, drizzle it with some balsamic glaze and extra-virgin olive oil. Can you say, yum?!

3. Strawberry doo-dah

Dear oh dear, what do we have next on the menu? A strawberry that really shouldn’t have been allowed to grow into this shape. As we’re learning, it’s really not unusual for fruit and veggies to take on the amusing appearance of our own more private body parts. Enough to make Grandma cover her eyes.

Still, before we crack up, back to the scientific explanation bit: damage to one part of a given veggie can cause the growth to slow in that area while the rest continues to develop as normal, and even more mutation will occur if this happens while the plant is still in its embryonic stage.

2. Peppery porn

No mutations in this next snapshot of vegetable naughtiness – just shamelessly choreographed eroticism of the bawdiest kind. Or smut, we prefer to call it. For shame. Soft vegetable porn if we ever saw it.

These peppers may have been exempt from such legislation, but did you know there was a recent attempt to reinstate an EU-wide ban on misshapen fruit and veggies, which was blocked over concerns that it would increase food wastage? "The shape of a fruit is irrelevant to its taste and nutrition," said one British Euro MP in response to the proposed "uniform standardization parameters" which would have forbidden everything from curly cucumbers to fused fruit like those we’ve seen. “Bravo!” came the chorus from these coarsest of veggies.

1. Hot chilli pepper peckers

Were these wayward peppers grown using moulds that helped shape them into these lewd forms – complete with wrinkles and folds? Apparently not – although the semblance between them and a certain part of the male anatomy seems too conspicuous for simple serendipity. Whatever next?

What can we say to conclude this XXX-rated garden show? Well for one we can wish all the contestants luck for the future. Not that they’ll need it. They’re living proof that ruder forms survive.

10 Recipes Every Ree Drummond Fan Should Master

If you’ve seen Ree Drummond on The Pioneer Woman, you know that she isn’t afraid to crack a joke or put a little extra TLC into every dish that she cooks. As a mother of four and the wife of a cowboy, Ree whips up hearty, comforting recipes — like decadent Chocolate Chip Caramel Sundaes and stick-to-your-ribs Chicken-Fried Steaks with Gravy — that both kids and adults will enjoy.

Whether she’s making a grab-and-go breakfast or a three-tiered cake for a special birthday party, Ree’s recipes are a surefire way to impress your friends and family at any meal. Keep reading below for more of Ree’s comforting classics and check out her Oklahoma ranch for a behind-the-scenes look at where she makes all of these crowd-pleasing favorites.

If you’re wondering what a stick-to-your-ribs meal looks like, Ree’s fried steak illustrates just that. This hearty meal stars a tenderized piece of steak that she coats in a seasoned flour mixture and fries until golden brown. Reserve some of the steak grease for the gravy, and whisk in milk and flour until it’s thick and creamy.

As far as candy goes, Circus Peanuts are one of the least popular. And it makes sense as to why. They obviously don’t even taste like peanuts, and they’re a bit chewier than your standard marshmallow.

Back when I was a kid, bologna and cheese was a staple lunch sandwich.

But, it wasn’t my favorite. As time went on, ham became my preferred deli meat. So, what’s the deal with bologna? It’s made of either beef or pork, which makes sense, but it’s usually the parts of the animal nobody likes talking about. And when you find that out, it may make you a little nauseous.

Dark chocolate with coffee nibs

I like it. But most of us do on the reverse side of the planet.

Bored Panda reached out to Stefan Balkenende, a spokesperson of, a cookware manufacturer that specializes in ceramic-coated pans for healthier cooking. Stefan shared some insights on food opinions and preferences, as well as of ways we talk about food so that it won&rsquot become a sensitive topic.

&ldquoNo matter where you&rsquore from or what kind of food you eat, the topic of food brings people together, acting as an easy ice breaker when meeting new people. It&rsquos universally appealing,&rdquo Stefan said and added: &ldquoIn fact, last year Dr. Amber Spry, who is the Politics and African American Studies professor at Brandeis University, went viral as she had asked her class &lsquohow does your family cook rice&rsquo instead of traditional ice breaker questions, which naturally got the class talking, sparking debate and conversation over something so trivial but relevant to everyone.&rdquo

A Brief History of Medicinal Cuisine

Authentic Chinese medicinal food dishes are prepared according to traditional recipes and techniques, based on ancient ideas about how the human body operates. They described the effect of each kind of meat, grain, herb, or vegetable on the human body, how the body operates, and gave suggestions about what to prepare to stay healthy or cure disease.

The earliest work on these various topics dates from the early Han Dynasty era (206 BC-220 AD) and is called the Huangdi Neijing (The Yellow Emperor's Classic of Internal Medicine). It contains the basic ideas of Chinese food therapy. The text gave recommendations on what to eat for different health conditions and different environmental conditions.

Ancient Chinese medical books list hundreds of plant, animal, and chemical ingredients and tell their specific effects on the human body. These books give ideas about the physical principals involved in human health, and they describe how herbs or special foods help, along with TCM techniques such as moxibustion and acupuncture.

Since that time, the basic ideas about food and health have changed little. See more on The History of Chinese Medicine.

Oh-luak and chai tao kway

These two dishes, though both distinct, share a unifying ingredient – eggs. Oh-luak is an oyster omelet, made from fried egg and potato starch along with the delectable shellfish. Starch-less versions can be purchased, but they have a thinner taste. Originally from Taiwan, the Singaporean variant is always accompanied with chili vinegar. Ah Hock Fried Oyster Hougang serves some of the best. Chai tao kway, also known misleadingly as carrot cake, is generally served in the same stalls as oh-luak, and consists of egg-fried perverted radish, radish cake and seasonings. Its name comes from the apparent resemblance between carrots and radishes, and it’s often served for breakfast in many street food stalls.

Aluminum in Food

Certain food containers and additives contain trace amounts of aluminum, which you may ingest, according to the Agency for Toxic Substances and Disease Registry (ATSDR). While aluminum is usually associated with beverage cans or roofing material, small amounts of aluminum can be found in antacids, buffered aspirin and food additives.

Typically, foods that are minimally processed, like fruit, vegetables and meat contain very little aluminum, according to the ATSDR. Aluminum found in whole foods is naturally occurring and minimal, as the Earth's crust is full of aluminum.

However, people are most exposed to aluminum through additives in highly processed foods. Two common additives that contain aluminum include sodium aluminum phosphate and sodium aluminum sulfate — which are found in self-rising flours and cheeses as well as in cereal flours, respectively, according to the FDA. Take note that both of these additives are Generally Recognized as Safe (GRAS) by the FDA.

Chocolate-flavored beverages, like hot chocolate and certain dairy products, might contain aluminum, according to Kylie Gearhart, RD at NY Nutrition Group, a private nutrition counseling practice. Firming agents in pickled foods, baking powder, biscuits, tarts, cereal, rice milk and olive oil (among other foods) can also contain small amounts of aluminum.

Cooking foods in aluminum pots or pans can cause small, trace amounts of aluminum to leach into the food you're preparing, according to the ATSDR. This can expose people to higher amounts of aluminum than using cookware made of glass or stainless steel.

16. Bourbon & Pickle Juice

Don’t discount this odd pairing before you try it. Head to any bar and order a pickleback and what you’ll get is a shot of bourbon and a chaser shot of pure pickle juice. The sour brine of the pickle brings just the right savory kick to the bourbon, with an addicting quality you just can’t put your finger on. More importantly, it kills the burn of your bourbon shot unbelievably fast and you’re left with the delicious aftertaste of pickle juice. Most efficient way to get drunk ever.