7 Foods and Beverages Made Using Ingredients from the Human Body

While eating human flesh may be the ultimate taboo , human microbe , spittle , and even hair have been integral to the devising of certain food and beverages . From traditional brewage to culinary concept art , here are seven comestible that started , in part , inside the human consistency .

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Kuchikami Sake : The use of human saliva in tempestuousness in reality predates the advent of rice farming in Japan . During the Jōmon menses , folks would chew starchy intellectual nourishment like acorns , millet , and buckwheat to create fermentation dispatcher . The amylase enzymes in human spittle breaks down the complex sugars in these foods , after which uncivilised yeasts could feast on the sugars and exchange them into alcohol . With the intromission of wet Timothy Miles Bindon Rice farming came the other shape of rice beer ; the brewer would have someone ( rather a distaff virgin , according to some sources ) masticate a few mouthfuls of Timothy Miles Bindon Rice and spit them into a larger tub of Timothy Miles Bindon Rice and leave alone the miscellany to turn into kuchikami - zake , “ mouth - jaw interest . ” However , by the time the Imperial brewing section was established in the metropolis of Nara in the late 7th century , other methods of sake brewing had risen to prominence , making kuchikami saki largely a thing of the yesteryear .

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Chicha : Much like sake , the largely Indian corn - derived drinkable known as chicha can be cook by first germinating the amylum or jaw them to break down the complex cabbage into malt sugar . Chicha also goes back millennia ; in the Inca Empire , charwoman who help the cloistered Aqlla Wasi ( “ House of the Chosen Women ” ) learned to brew chicha for ritual . The beverage is still brew in parts of innovative Central and South America , and in some billet , human saliva is still an integral part of the process . Another traditional chicha - similar potable is called nihamanchi and is prepared by chewing and fermenting manioc tubers .

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Breast Milk Dairy mathematical product : Of course , there is one unadulterated food that some mankind produce straight from their own bodies : breast milk . Breast milk offer all of the nutrition a grow human need , and it may be possible even for adult homo to come through entirely on a dieting of the stuff . And lately , some culinary adventurers have been experimenting with make foodstuffs from human milk the same way we typically make them from cow , sheep , and goat ’s Milk River . In 2011 , a London deoxyephedrine ointment shop known as The Icecreamists made a human milk crank ointment name “ Baby Gaga . ” ( The first hatful sold out in a few days at £ 14 per serving . ) Manhattan chef Daniel Angerer incurred the wrath of the New York Health Department in 2010 after serving cheese made from his wife ’s chest Milk River at his Klee Brasserie . And in 2011 , Miriam Simun launch the Lady Cheese Shop , a temporary nontextual matter induction at a New York verandah where she invite patrons to taste various breast milk cheeses . Plus , breast feeding mother have experimented with breast Milk River recipes in the privacy of their own homes . Earlier this twelvemonth , Inhabitots rounded up ten breast milk recipes , from Your Milk Yogurt to Breast Milk Butter to Lactation Lasagna .

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Human Microbe Cheese : you’re able to impart to the devising of cheese even if you do n’t lactate . Biologist Christina Agapakis recently team up with odor creative person Sissel Tolaas to craft11 cheeses cultured using human microbes . They swob between toes , privileged mouths , and even in food writer Michael Pollan ’s bellybutton to create Malva sylvestris that are the antithesis of the antiseptic food for thought so common in Western cuisine . However , the emphasis of the project was on the olfactory sensation , rather than the tone , of the resulting cheeses .

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Some Products turn back L - cysteine : L - cysteine is an amino Zen that is often found as a soften broker in commercial-grade lucre products , such as bagel , box bread loaves , and pizza kale . It can be harvested from duck feather or synthesize in a laboratory , but what turn a slew of folk off to the additive is thatit can also come from human pilus . It ’s unclear , however , how much human hair - derived L - cysteine stop up in our food , however . In 2010,Mother Jones question a telephone number of companiesabout the rootage of their 50 - cysteine , and few were willing to give a definitive answer ( and the few that did answered , “ duck feathers ” ) . A researcher at one dough conditioning company take that “ plenty of companies ” glean theirs from human fuzz .

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Corpse - Eating Mushrooms : Here ’s the beneficial news for squeamish eaters : you probably wo n’t be eating mushroom cloud rear on the decay of human corpses any time soon . sure mushroom belonging to the genus Hebeloma thrive around mammal carrion , including human corpses . In fact , Hebeloma syriense is known as the “ corpse spotter ” mushroom because of its disposition to grow near and above human corpses . However , most species of Hebeloma are considered inedible , and many are actually venomous . Just two mintage are name in guide as edible : Hebeloma mesophaeum and Hebeloma fastibile . But creative person Jae Rhim Lee recently made headlines with herMushroom Death Suit concept , which imagines corpses buried in a suit covered with edible mushroom cloud spores . Lee employ shiitakes and oyster mushrooms for her initial concept , both of which are typically cultivated on trees . Oyster mushrooms are actually one of the few carnivorous species of mushrooms , but they chow down on nematodes , not rotting mammals . We ’ll have to see how Lee ’s tests on her sepulture suit pan out .

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