How TF Did Our Ancestors Figure Out This Was Edible? 30 Bizarre Foods That We Eat
Seriously, who figured out what castoreum was
Some foods are so ordinary now that it is hard to picture the first person brave enough to try them. Bread, coffee, yogurt, and even things like oysters or puffer fish all had to pass through a long stretch of trial, error, and probably a few bad surprises before they became dinner.
This Reddit thread leans all the way into that weird little mystery, with people naming the foods that make them wonder how anyone ever decided they were edible in the first place. From plants that need careful prep to foods that sound more like a dare than a meal, the list is full of strange favorites and questionable origins.
Keep scrolling, because some of these picks are surprisingly familiar, and a few are just plain wild.
What food made you think how the frick did our ancestors found out this was edible?
The_True_John_Doe1. Castoreum
Castoreum, a sweet-tasting exudation from glands near a beaver's anus, raises questions about how our ancestors discovered its edibility. "Humans have always been curious about the world around them, often experimenting with what nature provides," says Dr. Paul Bloom, a psychology professor at Yale University, known for his work on human curiosity and exploration. "This instinct to explore and taste is fundamental to our survival and cultural development."
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The cassava..."However, cassava is poisonous unless it is peeled and thoroughly cooked. If it is eaten raw or prepared incorrectly, one of its chemical constituents will be attacked by digestive enzymes and give off the deadly poison cyanide. As little as two cassava roots can contain a fatal dose," warns Dr. Neal Barnard, a physician and nutrition expert at pcrm.org.
David Monniaux, CC BY-SA 3.0 via Wikimedia Commons
Curiosity has always been a driving force in our relationship with food. The article emphasizes how our ancestors' willingness to explore and experiment with various ingredients laid the foundation for the diverse diets we enjoy today. This adventurous spirit is crucial for modern eaters as well. By embracing the unknown, we are encouraged to expand our palates and incorporate unusual foods into our meals, enriching not only our dining experiences but also our nutritional intake. The mention of bizarre foods serves as a reminder that the journey of discovering what is edible is filled with historical significance and personal discovery, ultimately leading to healthier and more varied eating habits.
The evolution of food choices says a lot about how adaptable people have always been.
Early humans relied heavily on trial and error to identify safe and nutritious foods, which played a critical role in survival.
This process illustrates the complex relationship between culture, environment, and dietary preferences, often leading to the consumption of unusual foods that may seem bizarre today.
3. Poke Salad
Poke SaladThe Pokeberry/Pokeweed plant that grows in the southern US has edible leaves. Sort of.According to Dr. John McDougall, a physician and nutrition expert, "The leaves of pokeweed contain toxic compounds that can be harmful if not prepared correctly." Eating them raw can lead to severe illness or even death. Dr. McDougall emphasizes that "cooking does not eliminate the toxins, and boiling them multiple times is necessary to reduce the risk." However, if you boil them, discard the water, boil again, discard the water, then boil one last time and discard the water again, the leftover cooked plant is somewhat edible.
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4. The fruit from the Gympie-Gympie Plant
The fruit of the gympie-gympie plant, often referred to as the suicide plant, is notorious for its excruciating sting that has led to reports of both humans and animals taking drastic measures to escape the pain, which can persist for days or even years. As Dr. Joseph Mercola, an osteopathic physician, notes, "Understanding the natural world often involves trial and error, and sometimes the most painful experiences lead to valuable discoveries." Remarkably, someone managed to find a way to painstakingly remove the tiny hairs covering the fruit, revealing that it is indeed edible.
Steve Fitzgerald, CC BY-SA 4.0 via Wikimedia Commons
5. Mushrooms
Some mushrooms require special preparation; consuming them raw or cooking them like most other mushrooms can be fatal. However, boiling them 3-5 times can make them safe to eat. "Understanding the preparation methods for certain foods is crucial for safety," says Dr. Helen Fisher, biological anthropologist and author, on her website helenfisher.com.An example of a mushroom requiring this procedure is Gyromitra esculenta.
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Moreover, the psychology of food acceptance is often linked to cultural and social factors. This aligns with the concept of 'food neophobia,' where individuals may initially reject unfamiliar foods due to fear of the unknown, but can overcome this with positive experiences.
The concept of 'food neophobia' - the reluctance to try new foods - has been extensively studied in psychology. Research shows that this behavior is often rooted in evolutionary mechanisms designed to protect individuals from potentially harmful substances.
However, overcoming this instinct can lead to a more varied and nutritious diet, as individuals learn to appreciate diverse culinary practices.
6. Puffer fish
Puffer fish; only a small part of the fish is edible and the rest is deadly poisonous, so how did they find out which bit was edible? As Dr. Michael Greger, a renowned nutritionist, explains, "Understanding which parts of certain foods are safe to eat often comes from centuries of trial and error, passed down through generations." For more insights on food safety and nutrition, visit Dr. Michael Greger's website.
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7. Bread
Bread! Like how did someone put all the ingredients together to make the bread!! I think about it all the time. "The creativity involved in cooking reflects our ancestors' ability to innovate and adapt," says Dr. Dan Gilbert, a renowned happiness researcher. "Food preparation is a testament to human ingenuity." You can explore more about his insights on his website.
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8. Oysters
Oysters.Someone looked at that snotty looking thing from a shell and thought "yeah I'm gonna put that in my mouth."Dr. Helen Fisher, biological anthropologist states, "The human palate is incredibly diverse, and our ancestors were likely driven by curiosity and necessity to explore new foods." This exploration of food choices has shaped our culinary traditions over centuries.
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Trying unusual foods can also bring on a little cognitive dissonance, which is just a fancy way of saying your brain may not know what to make of the experience.
Cultural factors heavily influence our food choices and perceptions of what is considered edible.
9. Hákarl
HákarlUsually poisonous, unless prepared thus:"The traditional method is by gutting and beheading a Greenland or sleeper shark and placing it in a shallow hole dug in gravelly sand, with the now cleaned cavity resting on a small mound of sand. The shark is then covered with sand and gravel, and stones are placed on top of the sand in order to press the shark. In this way the fluids are pressed out of the body. The shark ferments in this fashion for 6–12 weeks depending on the season. Following this curing period, the shark is then cut into strips and hung to dry for several months. During this drying period a brown crust will develop, which is removed prior to cutting the shark into small pieces and serving." As noted by Dr. Jonathan Haidt, social psychologist, "Cultural practices often evolve through trial and error, leading to unique culinary traditions that reflect a community's history and environment." For more insights, visit his website at jonathanhaidt.com.
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10. Acorns
Acorns. How hungry one must be to figure out to pound them to powder and leach out the tannins. Three times! As Dr. T. Colin Campbell, a renowned nutritionist, states, "Understanding the nutritional value of foods often requires experimentation and knowledge passed down through generations." This highlights the ingenuity of our ancestors in discovering edible resources.
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11. Coffee
Coffee. Can’t eat the beans as-is; gotta roast ‘em first. Whoops, not yet; gotta grind ‘em. Hmm, not quite right yet, let’s pour water over them and drink the water. Hmm .. let’s try using hot water. Perfect! As Dr. Andrew Weil, an integrative medicine expert, states, “The process of brewing coffee is a fascinating combination of art and science that transforms raw beans into a beloved beverage.”
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That mix of curiosity and habit is a big part of why some foods stick around.
This is similar to the family recipe dilemma after a meaty secret gets uncovered.
To expand one's dietary horizons, gradual exposure to new foods allows individuals to acclimate to unfamiliar tastes and textures, reducing food neophobia.
Involving friends or family in this exploration can also create a positive social experience around trying new foods, further reinforcing healthy eating behaviors.
12. Yogurt and cheese
Yogurt and cheese are fascinating examples of human ingenuity in food preservation. As Dr. Helen Fisher, a biological anthropologist, explains, "The ability to transform perishable milk into long-lasting cheese is a testament to our ancestors' understanding of fermentation and preservation techniques." This process not only allowed them to enjoy dairy products longer but also contributed to the development of diverse culinary traditions. Dr. Helen Fisher
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13. Chili peppers
Chili peppers.Imagine discovering this pepper, taking a bite, and suddenly feeling as if your mouth is on fire. Yet, you find it surprisingly enjoyable and start incorporating it into your dishes for added spice. Dr. Andrew Weil, a renowned integrative medicine expert, notes, "Spices like chili peppers not only enhance flavor but also have health benefits, including boosting metabolism and providing antioxidants." For more insights on the benefits of spices, visit Dr. Andrew Weil's website.
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14. Lobsters
Lobsters. “Well this looks horrifying, I think I’ll taste it,” reflects our innate curiosity about food, a sentiment echoed by Dr. Helen Fisher, a biological anthropologist who states, “Our ancestors had to take risks to discover what was edible, and that adventurous spirit is still part of us today.”
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15. Nopales
Nopales, a kind of cactus, and its fruit have been a staple in Mexico for millennia. I've always wondered what went through our ancestors' heads. "Exploration and curiosity often lead to unexpected discoveries, including the edible potential of plants that seem uninviting," says Dr. William Doherty, PhD, family therapist. "Our ancestors likely relied on trial and error, guided by instinct and necessity."
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16. Artichoke
Artichoke. Hmm, that purple thistle looks good... "Many plants that we now consider delicacies were once thought to be inedible or even poisonous. Our ancestors had to rely on trial and error, as well as observation, to determine what was safe to eat," explains Dr. Helen Fisher, a biological anthropologist and expert on human behavior. "This process of discovery was crucial for survival and culinary evolution," she adds. You can learn more about her insights at helenfisher.com.
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17. Durian
Durian! It's super spiky, and while it may seem tough to open, the unique flavor and texture are worth the effort. As Dr. Michael Greger, a renowned nutritionist, states, "Durian is a powerhouse of nutrients, providing a variety of vitamins and minerals that can enhance your health." Its strong odor often deters people, but many find it to be a delicacy once they try it.
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18. Sea urchin
Sea urchinDr. William Doherty, family therapist, states, "The willingness to try new foods can reflect a person's openness to new experiences, which is vital for personal growth."
While I had it as sashimi before, I found it to be an acquired taste—interesting but not necessarily enjoyable.However, seeing it in its natural habitat can be quite intimidating.Dr. Madeline Levine, child psychologist, adds, "Encouraging children to explore diverse foods can foster resilience and adaptability in their lives."
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19. Blue cheese
Blue cheese."The unique flavors of blue cheese come from the mold, which some might find surprising. It’s fascinating how our ancestors discovered that certain molds could enhance the taste of cheese, transforming it into a gourmet delicacy!"
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20. Honey
Honey. When something is guarded by swarms of easily pissed off insects with poisoned ass darts, you would think that would be enough of a deterrent that nobody would mess with it. As Dr. Dan Ariely, a behavioral economist, notes, "Humans have an innate curiosity that drives them to explore even the most dangerous of foods, often leading to surprising culinary discoveries." This curiosity has undoubtedly played a role in our ancestors' willingness to brave the risks associated with harvesting honey.
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21. Rice
Rice, who looked at a piece of thicc grass and thought: "yeah, I'll dry it out, bash it about then polish it and boil it just before it turns into a sloppy mess," reflects the innovative spirit of our ancestors. As Dr. Angela Duckworth, a renowned character researcher, states, "Grit and perseverance are essential for success, and these traits were likely vital for early humans experimenting with food." You can explore more about her insights on her professional website: Dr. Angela Duckworth.
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22. Chocolate
ChocolateDr. William Doherty, a prominent family therapist, emphasizes that "food has the power to create connections and foster relationships." This idea resonates with the experiences of chocolate-bean farmers in Africa who were astonished to uncover the delightful potential of cacao beans, initially believing they were solely for wine production. This highlights the intriguing journey of food discovery and cultural exchange. The joy expressed on their faces upon tasting chocolate for the first time underscores the significant impact of culinary exploration.
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23. Truffles
TrufflesAccording to Dr. Mark Hyman, a functional medicine expert, "The flavors of truffles are so unique that they can elevate any dish, making them a culinary treasure." This sentiment is echoed by many chefs who believe that if animals are foraging for these fungi, they must possess a remarkable taste profile. As Liz Weston, a financial columnist, notes, "The high price of truffles reflects their rarity and the skill required to harvest them, which further adds to their allure in gourmet cooking."
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24. Snails
Snails. Our ancestors must have been incredibly resourceful in their search for food. As Dr. Steven Pinker, cognitive scientist, notes, "The human capacity for survival often leads us to explore unconventional sources of nourishment." This adaptability highlights the lengths to which early humans went to sustain themselves.Dr. Steven Pinker, cognitive scientist
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25. Maple syrup
Maple syrup. "The process of tapping trees for sap and boiling it down to syrup is a testament to human ingenuity and experimentation," says Dr. Andrew Weil, integrative medicine expert at drweil.com.
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26. Cranberries
cranberries. If I had tasted a cranberry without any knowledge of the berry, I would be certain it was poison. "Many foods that seem unpalatable or even dangerous at first glance can actually be safe and nutritious once we understand their properties," says Dr. John McDougall, physician and author of "The Starch Solution" on his website drmcdougall.com.
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27. Onions
Onions: "The pungent aroma of onions can be a sensory overload, often leading to tears. As Dr. Helen Fisher, a biological anthropologist, notes, 'Our taste for certain foods is deeply rooted in our evolutionary past, and the strong smell of onions may have been a signal of their nutritional value despite the initial discomfort they cause.'"
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28. Olives
Olives require soaking in a lye brine to become edible, as they can be toxic otherwise. "The process of curing olives is a testament to human ingenuity and the lengths our ancestors went to for food," notes Dr. Mark Hyman, a functional medicine expert. "Understanding the science behind food preparation has always been crucial for survival." Who were the brave individuals who first experimented with these bitter fruits for those craving a taste of the Mediterranean?
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29. Lutefisk
LutefiskFor those who don’t know, lutefisk is a traditional Scandinavian (think Norway, Sweden, and Finland) dish where fillets of fish are soaked in water for days on end, soaked in lye for days, and then put back in water for another few days. By the end of this, the filets are pretty much just jelly. Lastly; they get steam cooked and are pretty much ready to eat.As Dr. Kelly Brogan, a psychiatrist and author, notes, "The human palate is shaped by cultural practices, and what seems unappetizing to one generation may be a delicacy to another." It's fascinating to consider how our ancestors made such choices, even if they seem bizarre today.
Adam_d, CC BY 2.0 via Wikimedia Commons
30. Alcohol
Alcohol. Who kept drinking that stuff enough to figure out you get drunk from it? Did someone really think it tasted good when they first tried it? As Dr. Helen Fisher, a biological anthropologist, notes, "The allure of alcohol may stem from its ability to enhance social bonding and reduce inhibitions, making it a fascinating substance throughout human history." You can learn more about her insights on human behavior at helenfisher.com.
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Food allergies aside, are there any foods that you will NOT eat no matter what? Or did one of your favorite foods make this list?
Let us know your thoughts in the comments section below. And next time you enjoy some bread, coffee, or yogurt, give a quick mental “thank you” to those clever ancestors that did all the hard work to figure them out.
The journey through our ancestors' food choices showcases remarkable human adaptability and the rich tapestry of cultural influences that have shaped our diets. The article highlights how survival in challenging times necessitated creativity and determination, leading to the discovery of what is edible. This historical context encourages a more adventurous approach to modern culinary experiences. Embracing this idea not only broadens our palates but also promotes overall health, echoing the ingenuity of our forebears who dared to experiment with food in their quest for sustenance.
The journey through the bizarre foods that populate our diets today reveals more than just culinary preferences; it reflects the complex interplay of curiosity, culture, and cognition that has shaped our ancestors' choices. The article highlights how our forbearers ventured into the unknown, driven by a need to survive and innovate. This exploration of diverse food options not only broadens our palates but also serves as a bridge to understanding different cultures and enhancing social interactions. As we embrace these unusual ingredients, we connect with the ingenuity of those who came before us, reminding us that every bite carries a story of adaptation and discovery.
For another family showdown, read about someone getting judged for keeping their banana bread recipe secret.
