{"id":107752,"date":"2023-07-10T14:22:00","date_gmt":"2023-07-10T18:22:00","guid":{"rendered":"https:\/\/www.shortform.com\/blog\/?p=107752"},"modified":"2023-07-11T14:23:32","modified_gmt":"2023-07-11T18:23:32","slug":"food-disgust-sensitivity-test","status":"publish","type":"post","link":"https:\/\/www.shortform.com\/blog\/food-disgust-sensitivity-test\/","title":{"rendered":"What to Take Away From the Food Disgust Sensitivity Test"},"content":{"rendered":"\n

Is it okay to eat old bread if you cut the moldy part off? Is the red juice from steak really blood? What foods can you eat beyond their expiration dates?<\/p>\n\n\n\n

A viral food disgust test called the Food Disgust Sensitivity Test<\/a> has people debating whether some foods can turn your stomach\u2014or literally make you sick. While the test is amusing to take, it’s important to know what foods you should actually be avoiding.<\/p>\n\n\n\n

From moldy bread and jam to yogurt past its use-by date, keep reading to learn what the experts say about what you can safely eat.<\/p>\n\n\n\n\n\n\n\n

Are Some Foods a Matter of Preference\u2014or a Question of Health and Safety?<\/strong><\/h2>\n\n\n\n

Move over, Myers-Briggs personality test, there\u2019s a new viral quiz in town: the Food Disgust Sensitivity Test<\/a>. How it works: It presents you with a statement, such as \u201cIt is sickening to eat bread from which mold has been cut away,\u201d and you then indicate how strongly you agree or disagree. Your answers to the 32 questions are used to calculate your sensitivity to eight categories, including animal flesh, mold, and hygiene.<\/p>\n\n\n\n

The test is based on the work of two consumer behavior professors, but it\u2019s worth noting that it\u2019s not endorsed by those professors; nor is the test based on science<\/a>. <\/p>\n\n\n\n

That being said, there are<\/em> some things in the test that you should avoid because they can literally make you sick<\/strong>, putting you at risk for food poisoning. <\/p>\n\n\n\n

Mold<\/strong><\/h4>\n\n\n\n

One of the biggest debates after the test went viral was whether it\u2019s OK to simply remove the moldy part of food and eat the rest of it. <\/p>\n\n\n\n

First, the basics: Molds are fungi that look like microscopic mushrooms\u2014they have root threads, stalks that peek out of food, and spores at the end of the stalks, giving mold that fuzzy green or white appearance. According to the US Department of Agriculture (USDA), the danger of ingesting mold is that some types can lead to allergic reactions<\/a>, while a few can produce toxic compounds like mycotoxins that lead to food poisoning. But are you safe if you cut out the moldy bits?<\/p>\n\n\n\n

When It\u2019s Not<\/em> Safe<\/h5>\n\n\n\n

By the time you see mold growing on food, its roots have already spread beneath the surface. This is especially true for porous foods like bread and jam as well as soft fruits and vegetables like tomatoes and berries. So in these cases, it\u2019s best to toss the whole item<\/a>, even if you only spot a tiny bit of mold on the surface of a newly opened jar of jam.<\/p>\n\n\n\n

In some cheeses, mold is deliberately grown to give them a distinctive flavor<\/a>: Roquefort, Gorgonzola, and blue cheese are pungent varieties of cheese with characteristic blue veins running through them. The problem is when other<\/em> types of mold start invading these and other soft cheeses. Once you see a kind of mold that isn\u2019t supposed to be there, throw the cheese out.<\/p>\n\n\n\n

When It\u2019s Safe<\/h5>\n\n\n\n

For hard cheeses, the rules are different: The USDA says they should be OK to consume after cutting off at least an inch around the moldy portion<\/a>, making sure that your knife doesn\u2019t touch the mold to prevent cross-contamination. The same rule applies to firm fruits and vegetables like bell peppers and carrots.<\/p>\n\n\n\n

A Word From the Experts<\/h5>\n\n\n\n

If you do<\/em> end up accidentally ingesting the undesirable, non-blue cheese kind of mold<\/a>, don\u2019t panic. With a healthy immune system, you should be able to digest it. Experts say there\u2019s no need to seek medical help unless you experience symptoms.<\/p>\n\n\n\n

\u201cBloody\u201d Meat<\/strong><\/h4>\n\n\n\n

Another statement in the Food Disgust Test is, \u201cI do not like to eat steak that is still bloody inside.\u201d First, it\u2019s worth noting that the statement isn\u2019t accurate: The red juices you see in your steak aren\u2019t blood at all<\/a> but a mix of water and a protein called myoglobin. <\/p>\n\n\n\n

Semantics aside, the USDA recommends an internal temperature of at least 145\u00b0F<\/a>, which lies within the range for medium steaks. However, most chefs recommend cooking steaks to medium-rare<\/a> (internal temperature of 130-135\u00b0F) for maximum juiciness and flavor.<\/p>\n\n\n\n

Burgers Are a Different Matter<\/h5>\n\n\n\n

What\u2019s not debatable is raw or undercooked ground beef\u2014since the meat is ground up, the bacteria on the surface ends up being distributed throughout the mince. So when it comes to meatloaf, burgers, and meatballs, \u201cbloody\u201d isn\u2019t a good idea; cook them to an internal temperature of 160\u00b0F<\/a>.<\/p>\n\n\n\n