Lachanophobia
A 22-year-old student in England is trying to survive on a diet of meat, potatoes, and cereals because she has an irrational fear of vegetables.
She suffers from a fear known as lachanophobia, which leaves her sweating and stricken with panic attacks at the merest sight of a sprout or a pea…
“People might think it is a bit of a laughable affliction but I have a genuine fear of greens it’s not just that I dislike the taste of sprouts or broccoli, but the actual sight of them fills me with dread and I could never touch them.”
The unusual fear affects just a few thousand people in Britain…
The fact that she has gone public with her affliction shows that she does not have gelotophobia. You can find your phobia here.
Link. Image credit to 365 Halloween. For a scarier creation see the “Vegetalien” of digital artist Till Nowak, and for a less frightening one, see Giuseppe Arcimboldo’s work.
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That’s Not Fruit!
Most of us think of sweet produce as fruit and not-sweet garden foods as vegetables, with the exception of the tomato because that’s been argued over so much. But which plant foods are scientifically fruits, and which are vegetables?
A fruit — a ‘true fruit’ — is one where all tissues are derived from the plant ovary and this alone. This includes peas. Whereas strawberries, for example, also include some of the flesh from the peg that holds the ovary, disqualifying them from fruit status. The apple gets its carpels involved as well as the ovary, leading to a kinky pome. ‘True berries’ are also ‘true fruits’, but not the other way round. Grapes, currants (red and black), elder- and gooseberries are all proper upstanding berries which will not deceive you or smuggle themselves into your house in pies before stealing your silver while you sleep.
Whatever you call them, you should have five servings a day, and eat a variety of different whatever-they-ares. Link -via Scribal Terror
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10 (More!) Eccentric Genetically Modified Fruits & Veggies
The food we eat – from corn to cattle – has been domestically modified for thousands of years. Today scientists, agronomists and geneticistsare taking the next step: improving our food from the inside out.
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