1. Rice Coffee

   
   
   If you love coffee but you're not allowed to drink because of its caffeine, then rice coffee is the best alternative, it has no side effect at all. It's so easy to prepare, put a cup of rice in a hot pan and toast it until dark brown. Put the toasted rice in the kettle, add about 6 cups of water and bring to boil. There you have it, a caffeine-free coffee, just add a little amount of sugar.
   
   

2. Arroz Caldo or Chicken Porridge

   
   
   Arroz Caldo is called chicken porridge in English. If you want to try cooking this one, here's how; sauté ginger, garlic and onion then add the chicken (cut into pieces). Put the rice (you can use ordinary rice, glutinous rice or a combination of these). Add some water and simmer for 30 minutes to 1 hour stirring occasionally to avoid the rice from sticking. Add pepper and salt to taste. For garnishing, put some finely chopped spring onion.

3. Arroz A La Valenciana

   
   
   This is one of the most complicated rice recipes to cook. This recipe is perfect for all occasions.

4. Champorado

   
   
   Champorado is best for breakfast or snack and so easy to prepare. Just add sugar and cocoa powder on the porridge while it's boiling. Then pour some evaporated milk before serving it. Kids love this one.

5. Suman sa Ibus

   
   
   One of my favorite snacks is suman (rice delicacy). Soaked glutinous rice with salt are wrap in a banana or young coconut leaves and boiled. This is eaten by dipping in sugar or grated coconut with sugar.

6. Suman sa Lihiya

   
   
   Another variant of suman is the suman sa lihiya. The procedure is the same with suman sa ibus. They just added a secret ingredient on it that makes it smell tasty and good.

7. Bibingka

   
   
   Bibingka or native rice cake is another Filipino favorite especially during Christmas season (though these are available in almost any part of the archipelago, anytime of the year). Cooking bibingka is unique from other native rice delicacies. It is cook with burning coals below and on top of it.

8. Puto Bumbong

   
   
   Bibingka and puto bumbong are the best sellers during Christmas season most especially during simbang gabi (evening mass). Puto bumbong are cooked by putting the glutinous rice (with color) on a bamboo tube.

9. Kalamay

   
   
   Sweet sticky rice cake is certainly my favorite though the cooking is a bit hard because it requires continuous stirring.

10. Biko

    
    
    This glutinous rice cooked in coconut milk is another favorite snack of many Filipinos. Pre-boiled glutinous rice in coconut milk is poured on a boiling molasses or caramelize brown sugar and mixed thoroughly. The topping are called latik obtained from coconut milk.

11. Espasol

    
    
    Another Filipino favorite and actually one of my favorite also is espasol. Though I love eating espasol, I haven't tried cooking this one yet.

12. Kutsinta

    
    
    Kutsinta and puto or rice muffins are partners. They are available anywhere in the island that's why I haven't tried cooking this too.

13. Puto or Rice Muffin

    
    
    Same with kutsinta, I haven't tried cooking puto or rice muffin. This can be cook in different styles. Others would add cheese and others would cook it in different colors.

14. Palitaw

    
    
    Grinded glutinous rice are formed into balls then flattened and cooked in boiling water. When these flattened balls float, it's an indication that these are already cooked. Grated coconut with sugar and toasted sesame seeds is perfect for dipping.

15. Palitaw sa Latik

    
    
    Palitaw sa latik is a variant of palitaw. Instead of grated coconut with sugar and sesame seeds are added, boiled water with sugar and latik are added.

16. Tupig

    
    
    Cooking tupig is different also from the above-mentioned rice delicacies. Grinded glutinous rice with sugar and grated coconut are wrapped in banana leaves and cook by roasting it.

17. Ginataang Monggo-sweetened coconut milk risotto with toasted mongo beans

18. 
    
    One of the easiest rice snacks to prepare is ginataang monggo. Just add sugar and coconut milk on the boiling glutinous porridge and pour some toasted monggo seeds before serving it.

19. Pinipig Kakanin

    
    
    This snack is very yummy known as pounded young rice cake.

20. Fresh Pinipig (Pounded young rice)

    
    
    Young glutinous rice with hull is pounded using mortar and pestle. Another variant of pinipig is ginataang pinipig. A mixture of boiled water and coconut milk with sugar is added in a bowl of pounded young rice.

21. Dried Pinipig

    
    
    
    
    This type of pounded rice is usually used as an ingredient in halo-halo and pinipig crunch, a kind of Popsicle. Dried pinipig is also used as ingredient in making chocolate bars.

22. Puffed Rice

    
    
    Puffed rice can usually be bought in the market. These are available in different colors making it appealing especially to the kids.

23. Patupat

    
    
    Patupat is one of the most intricate rice delicacies to prepare. Glutinous rice are wrapped in palm leaves and then boiled. For the finale, these are dipped in a wok of boiling molasses. A person who likes to cook this delicacy must learn some skills in weaving.

Gohan: Rice

The main basis for sushi is rice, short grain sticky rice.

Sushi-Su: Vinegar

Basically sushi is just the rice and the vinegar (white vinegar, with salt and sugar).

Nori: Seaweed

Green "paper" that is used in a lot of styles of sushi.

Sashimi: Sliced Raw Fish, Squid, Octopus, Whale...

Basically if you hear sashimi it's sliced and raw. It is not always eaten on sushi, you can just order sashimi.

Wasabi: Green Root Mustard

Sometimes it's already included in the sushi, sometimes you can choose to add it yourself either to your soy-sauce or just plainly put it on your sushi.

Wasabi-Nushi

For a person who doesn't like wasabi, the term can be handy in a restaurant.

Kaiten-Zushi: Rotating Sushi Restaurant

You sit down and take the dish you want from the rotating conveyor. There are different coloured plates which each have their price. Some plates may have a special logo on them, they are free plates, if you are lucky and grab one, everyone will cheer for you. This depends on the restaurant, but it is common. Although you're supposed to take the dishes from the conveyor, you can also order dishes (without wasabi or special dishes for example)

Hashi: Chopsticks

In Tokyo (Kanto area) you should eat your sushi without chopsticks, but in Kyoto (Kansai area) people may give you chopsticks. If you know how to use hashi, then you may try to use them.

Shoyu: Soy Sauce

Soy sauce is for whatever fish, sea creature is lying on your sushi, if you can avoid it, don't dip your rice into the sauce, try to dip the fish part in the sushi.

Gari: Pickled Ginger

Mainly pink, but can be found in all colours. It's sometimes served with sushi either you like it or you don't, don't try the whole heap the first time.

With this list you should survive a business dinner in a sushi bar/kaiten-zushi/sushi restaurant. Itadakimasu! (let's eat).

Some people may believe that poutine is a "laughable" invention, unfit to be called more than a recipe for food. However, don't we need food to survive? Sure, there are other (and more healthier) food choices out there, but poutine is different. We have many other types of food out there, but how many others are instantly recognizable to being Canadian? So already we have something that makes people think of Canada. People don't really do that kind of thing with something like basketball, or insulin.

Also, even though it is packed FULL of calories, that could be beneficial to many people out there. Body-builders, for example. A serious body-builder will need to consume roughly about 10,000 calories a day for their demanding lifestyle. Poutine is chocked full of what they need, in a meal not too big for them to finish. It probably doesn't have 10,000 calories in it (what would be horrible), but it has enough for them for one meal at a consumption rate of 10,000 calories per day.

Poutine has many other abilities, such as creating many very enthused poutine enthusiasts, traveling Canada to find Poutine in as many places as possible. You can only see things like this in sports, such as football. There's probably not people out there who go to as many stores as they can, trying to find many different types of UV degradable plastics out there on the market. People buy deep fryers, special fries, imported cheese curds, and grade A brand gravy made with a secret recipe, just to have a delicious bowl of grease.

So, there you have it. Insulin helps diabetes victims, the light bulb helps us see, and the telephone helps us talk to each other from great distances. But can those three inventions instantly be thought of as a Canadian invention? How about a pivotal device for body builders? Or how about having a cult following? No? What if you put them all together? Still not one thing? They're all great inventions in their own respects, but poutine has so much to offer to those to dare to go out on a limb and give it a go, reaping it of it's rewards to the public.

I thought it would be beneficial to describe the two basic types of coffee beans before posting some of the world's coffee. Each bean has its own characteristics and each is unique for various reasons.

Arabica:

The higher quality bean which is expensive to produce and more difficult to cultivate. This bean needs very specific conditions of temperature, altitude, and soil. As soon as they are ripened, the berries fall to the ground and must be harvested immediately. This bean however is full of flavor and aroma, and also is low in caffeine. Arabica beans make up just about 75% of the beans grown around the globe.

Robusta

These beans are more receptive concerning temperature and altitude. Having twice the amount of caffeine with regards to the previous bean, the Robusta bean does not fall when ripe, meaning that it can be harvested at a simpler pace. Their minimal flavor and aroma are usually the main content of instant coffee, and this is a result of the bean maturing rather rapidly.

Coffees of the World

Ethiopia: Coffee Arabica

I remember on my way to Kenya, I had to go through Ethiopia. Once at the airport I, along with other fellow passengers, found a small sitting area. Sitting down on a pillow in a semi-circle, a man in traditional Ethiopian clothes pours you a cup of Ethiopian coffee, called Coffee Arabica. Mountain coffee as it is also sometimes referred to is highly acidic but with a delicate body that is gentle on the throat. Since there is less caffeine in this coffee, the kick was disappointingly short-term.

Jamaica: Blue Mountain

A friend of mine was working out in Jamaica as part of a new hotel project not too far from Kingston. When he came back for a visit he brought back some Jamaican coffee. I asked him if it was laced with anything but he disappointingly said no. I sighed as well. The expensive Blue Mountain coffee is made of flavorful beans similar to Tia Maria coffee liquer, and has a mild taste to it with a bitter-sweet kick. It was a nice booster but honestly speaking, I would rather the other product Jamaica is well-known for…ya mon!

Hawaii: Kona

Every year in Hawaii there is a Kona Coffee Cultural Festival that displays various ways in traditionally using the coffee plant. Kona coffee is one of the most wanted coffees in the world, but it also comes with a rather high price tag. Its overwhelming aroma is backed up by its soft sweet flavor and a delicate wine-like after-taste. Could be interesting but might have to drink a few cups to feel anything since wine isn't really my thing.

West Africa, Brazil, Vietnam: Coffee Canephora

A very bitter taste and about twice the amount of caffeine compared with that of Coffee Arabica, and this is due to the Robusta bean. It usually comes as instant or filter coffee, but can also be drank as espresso blends. I haven't had the pleasure to try this particular coffee, but when I do will probably go for an espresso, or 4.

Japan, Philippines, US: Kopi Luwak

If you saw the movie “The Bucket List” with Jack Nicholson and Morgan Freeman, you know a little something about the most expensive coffee in the world. Kopi Luwak can reach up to $600 a pound, but the real story is how it is actually made. The berries are eaten and then passed through the digestive tract of the Asian Palm Civet, however the beans pass through their system undigested. These beans, it is believed, get their powerful flavor from the stomach of the civet cat which also gives the coffee its richly bitter taste. I'm going to hold off trying this coffee for the meantime.

Asian Palm Civet - Yummy Beans

Bhature

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These are like pooris, but made in fine floor and curd. You can savour this mouth watering meal at any road side stall in Delhi. They are generally served with Chole, but you can have them with any curry. You need to make the dough in curd and keep it overnight, for fermentation. The best Bhature that I have ever had are served in Nagpal Hotel in a small town called Rohtak in Haryana. So if you want to have quick look while going from Delhi to Shimla or Kullu Manali, you can drop by at this place and have a tasty meal.

Dosa

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Dosa is served for breakfast in many south Indian homes. Like most south Indian foods, this pancake is also made of rice. But you can also get wheat dosa in restaurants. When we were staying in Banglore, I would invariably have one dosa a day. It is served with sambhar and coconut chutney (which is really tasty).Sometimes tomato chutney is also added.. Shanti sagar chain of restaurants is the best palce to have a cheap and good quality dosa. There are many varieties of dosa. You can get masala dosa, paper Dosa, chilli dosa, egg dosa, onion dosa……rava dosa…....humph, let me catch my breath. You get the gist, right?

Rogan Josh

It is a curry dish made of lamb. India's first Prime Minister Jawahar Lal Nehru had a soft spot for Rogan josh. Every foreigner writes in his or her travel diary that Hindus are vegetarians and in particular, Brahmins don't even touch meat. Here is bit of information for these ignorant souls. Kashmiri Pundits savour Rogan josh, though it is made sans garlic and onion. It is a low fat dish, served mainly with nan or rice.

When I visited Kasmir four years back to attend a friend's wedding, I got to know that rogan josh is the main dish in wazwan, which is a festive banquet with 24 courses. Now that's really heavy!

Sarson Ka Saag

This dish is advertised as a Punjabi dish, which is not exactly true. Sarson ka saag is eaten not only in Punjab, but also in Haryana, Rajasthan, UP and parts of Gujrat. Sarson ka saag is made from mustard stalks. The stalks are bolied till they are tender, then a spoonful of curd (mixed with besan) is added. Saag is allowed to simmer for ten to fifteen minutes after all the spices and curry is added to it.

Macher Jhol

This typical Bengali fish curry is the favourite of India's ex prime minister Atal Bihari Vajpai. My husband claims that Delhi's Taj serves the authentic Macher jhol, but I would give my votes to Baniyan Treat in Dumdum for making a totally delicious fish curry. This dish is best made with Mustard oil as it gives a spicy and peppery taste.

There is so much to choose from when it come to Indian dishes. It was a tough decision to select only five dishes. Indian cuisine is among the best round the world and rightly so. Let's sit over a cuppa of kanjee sometime and discuss various Indian dishes.

Pastilla (bisteeya):

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It is famous pigeon pie, which is a blend of almonds, honey, fruits and spicy meats. It is dusted with a generous layer of icing sugar. Pastilla is made on special occasions such as weddings.

M'choui:

This is the ceremonial dish marking Aid el Kebir, the feat commemorating Abraham's sacrifice of a lamb instead of his son, held 70 days after Ramadan. A whole sheep is roasted on a spit and brought to the table for everyone to carve off pieces and dip into little dishes of cumin. No part of the lamb is wasted: after the feast you will see sheepskins pegged out on rooftop terraces, along with the intestines, which are sun dries for flavouring in winter stews.

Tajine:

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This is a basic beef or lamb stew (sometimes just vegetables) slowly simmered in an earthenware dish with conical lid. Black olives are invariably added to honey-flavoured sauce; apples and pears may also be thrown in. one of the rewards of walking in the Atlas mountains is to order a tajine from a Berber café before setting off, then to return a few hours later to find it cooked.

Shebakkia:

Moroccans are great sugar addicts. Tea and fruit juices are served Sweetened, and every home will have a supply of home-made sweets. During Ramadan, try shebakkia, deep-fried knots of pastry dipped in honey and sprinkled with sesame seeds. One of the pleasures of motoring in Morocco is the multitude of grill restaurants to be found along the way. They serve succulent lamb cutlets, kebabs or liver.

Harira:

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During Ramadan, Moroccans break their daily fast with fresh dates and a bowl of harira, a thick soup of beans, lentils and lamb. Every café will have this soup available for those unable to get home by appointed hours.

The problem is the Onigiri's ingredients wasnt found in hawaii so the japanese immigrants improvised. They used spam to make Onigiri, seeing that the spam is rectangularly shaped, they molded the rice to he spam's shape. Hawaii became a state in those days so people called it Spam Musubi. Other people that lived in hawaii back then altered the recipe.

They added terriyaki sauce, they also put tamagoyaki(japanese omellette) which was wrapped with the spam with nori(dried seaweed) and they also put furikake(a japanese seasoning composed off small shredded pieces of nori, sesame seeds, sugar, salt and monosodium glutamate).

Ingredients

• 3 cups uncooked short- or medium-grain rice
• 4 cups water
• 5 sheets of sushi nori (seaweed in big squares):

• 1 (12-ounce) can Spam luncheon meat

• (optional)1/4 cup soy sauce
• (optional)1/4 cup sugar
• (optional)1/4 cup rice wine (mirin)

• Water

(This recipe is meant to make multiple spam musubis not only one)

Procedure

Rice

First, wash and clean rice. Then let rice soak in water for 30 minutes so it will be soft. Cook rice in any way you can including boiling it or using a rice cooker, but make sure the rice is moist, but not too moist or it will become saggy.

Nori(dried seaweed)

There are two ways to wrap a spam musubi with nori: partial wrap or full wrap. I mostly prefer full wrap so you can taste the seaweed in all of your bites, but people also use partial wrap.

Partial wrap:

Full wrap:

Spam

Cut Spam into 8 rectangular slices approximately 1/4-inch thick. In a large ungreased frying pan over medium heat, fry slices until brown and slightly crispy. Remove from heat, drain on paper towels, and set aside.

Optional Spam Marination

In a small saucepan over high heat, add soy sauce, sugar, and rice wine; bring just to a boil, then remove from heat. Add fried Spam slices to soy sauce mixture, turning them to coat with the sauce; let spam slices sit in marinade until ready to use.

Water

Put water in a small bowl to use as a seal for the edges of nori for wrapping later on. Then set aside.

Spam Musubi (with mold):

Using a Spam Musubi press, place a piece of nori on a plate. Position press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. (Note: If you don't have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold.)

Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori; press rice down with flat part of the press to compact the rice until it is 1/4-inch thick (add more rice if necessary). Place a slice of Spam on top of the rice (it should cover most of the length of the musubi maker).

Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold one end of nori over the musubi and press lightly onto the rice.

Wet the remaining end slightly with water, then wrap over musubi and other piece of nori; press down on the other end. Cut log into 4 pieces. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky.

Spam Musubi (without spam musubi mold)

Use your hands to mold a block of rice the two times the length of the spam musubi (but same shape as spam). Put the spam on top of the block of rice. Then mold another block of rice the size and shape of the spam and put it on top of the spam. After that wrap the block of spam and rice with nori and seal the edges with water(rub water on edges not soak it).

Here is the Final Product (partially and fully wrapped)

You should try making this. Spam musubi is a popular snack for children and good for field trips. It's popular in Hawaii, but I'm not sure if it is in North America. Either way it is still a good snack due to it's taste and portability.

Pigs Brain and Chicken Feet Soup

This herbal soup is boiled with the Chinese herb kei chi (for good eye sight), dried longan fruit and Chinese yam. The pig's brains and chicken feet are said to nourish the brain and strengthen muscles.

Boiled Jellyfish

Shredded jelly fish takes just 2 minutes to boil. You don't want to over cook it and spoil the texture. However, if you are using the head and eyes too, it will take a few minutes longer. Apparently this is best served ice cold.

Fried Spiders

These street hawkers are selling fried spiders on the street in Phnom Penh, Cambodia. They are said to be a very popular snack.

Balut

Filipinos enjoy balut which is an egg containing a half developed duck foetus. When you crack open the egg you find a miniature duckling complete with feet, a beak and feathers. The smell is is said to be quite horrible.

Guinea Pig Roast

Guinea Pig is a popular but expensive dish in South America, especially in Ecuador and Peru. It is said to taste just like chicken with a similar texture.

Frog Sashimi

This sushi dish is enough to put you off for life.

Frog! What more can I say?

Hairless Rats

These hairless rats are very popular in Taiwan. They are a special kind of rat bred for food and not the same as the ones running around the sewers. However, I don't think that fact helps them sound any more palatable.

Roast Snake Soup and Tonic

This Cantonese dish is said to make men virile and women healthy and strong. It relies on fresh ingredients for a perfect dish. Oh, yummy, fresh snake.

It is often said that the main difference between cultures is in the food eaten. Most of these dishes sound quite intimidating to the western palette but they are all favourites in someone's culture.

1. Sculpt

What do you do with a huge block of cheese? Sculpt it!

That's what Troy Landwehr of Wisconsin did in mid 2007. The cheese carver and winemaker used his carving tools to sculpt a 700-pound giant block of Land O' Lakes cheddar into a replica monument of Mount Rushmore, custom-built for the manufacturer of Cheez-It snack crackers. What happened next? After Troy and his creation went on a road tour across USA, the cheddar block end up in Oklahoma and was cut into cubes for public consumption.

2. Auction

Why not auction it?

10 years ago, Diana Duyser who was about to bite her grilled cheese sandwich realized that there was a familiar face, resembling the image of Virgin Mary on the said cheese sandwich. She put it in a plastic box and kept it for 10 years. The amazing thing is that it never grew mold and looks fresh as ever. The item was eventually sold through an auction on eBay, reportedly for $28,000 by Golden Palace, an online casino.

3. Smoke

Can you really smoke it?

In 1966, Stuart M. Stebbings patented the world's first cheese-filter cigarette, under the US Patent Number 3,234,948. What a brilliant idea to enjoy grilled cheese flavoured ciggies.

4. Perfume

Wear them as perfume!

This was featured in my earlier article. As part of a campaign to encourage the public to eat more Blue Stilton cheese, The Stilton Cheese Makers Association (SCMA) of UK, through ID Aromatics perfumers of Manchester developed the Eau de Stilton cheese perfume. Don't worry because this perfume is definitely wearable.

5. Play Games

Have you heard of cheese-rolling game?

It only happened at a place in Gloucestershire, UK. Here, for the past 100 years, the Cooper Hill Cheese-Rolling Festival is held each year on 2nd May Bank Holiday. It is actually a hazardous game whereby a cheese (usually a 7-pound wheeled of cheese) is rolled down the steep hill and people are expected to chase after it. The first one who can reach the bottom of the hill is the winner. I supposed only a professional stunt man can do this as the game has resulted in many injuries thus far.

6. Musical Instrument

Can you really make music using cheese?

Actually you can. Walter Willems, a Dutch artist created his artistic drum set using cheese. This piece of art form was featured in the Mocca Contemporary Art Exhibition. It was reported that the cheese used to make the perfect sound of drum beats must be a rather aged cheese. Hmm, talking about cheesy music.

7. Bathe

You can bathe in it?

Perhaps you can visit the Gerschni Alp in the town of Engelberg of Switzerland. The bath at the cheesemaker's farm in Gerschni Alp actually utilizes a bi-product of cheese curdle called whey. It is reported that it looks like oily melted cheese and it smells of sweet hot milk, which is perfect for smoothening skin. The perfect cheese bathing temperature is 37 degrees Celsius, and oh yeah you can eat them too. You can enjoy both the bath and the magnificent view at the mountain top at the "outdoor bath tub", with starting price of about 40 francs.

Here are 6 of the strangest canned foods you can find being distributed at your local supermarket. I left out food meant for animals as that is completely different.

1. France - Canned Duck Fat

   
   
   This is a product that doesn't get much attention in the United States food markets. Canned duck fat is actually a rather rare treat for people in France. For 67.5 oz of duck fat you can expect to pay around $60. We usually cut the fat off of our meat which makes this a very weird canned food.

2. Sweden - Canned Cheeseburger

   
   
   This delicious cheeseburger originates from Sweden. It is strange simply because of the pieces used to make the cheeseburger. I would be worried about the quality of the bread, cheese, and meat after getting this shipped across seas. For the price of $6 you can get a cheeseburger in a can, or you can head over to McDonalds and get 6 of them for the same price.

3. New Zealand - Canned Tongue

   
   
   New Zealand lamb tongues are definitely something that is not seen in many American grocery stores. However in New Zealand this is a great delicacy that is a very common item at a dinner table. The prices range depending on the brand, expect to pay around $5 for this can of tongues.

4. Korea - Canned Silkworm Pupae

   
   
   These silkworm pupae are very popular snacks in and around Korea. They are prepared simply by stewing and seasoning them. You can get these at just about any supermarket or gas station in Korea as they are to them as something like peanuts are to us. Silkworm pupae are generally a cheaper food, you can pick up a can like this for around $4.

5. Scandinavia - Canned Reindeer

   
   
   This delicacy is actually very healthy for you compared to other red meats. Since reindeer are raised on a farm on diets of moss and lichen these animals have only a 2 percent fat content. Due to the time and costs in farming these animals you will have to dish out close to $30 for a can of this arctic delicacy.

6. Thailand - Canned Scorpion

   
   
   Scorpions are a delicacy in most of Thailand. These are already cooked and they can be eaten whole without risk of poison from their venom. There are thousands of different species of scorpions and you can eat a good percentage of them. Expect to pay around $6 for a can of scorpions.

Most of these are delicacies from other countries that are available in the United States as well. They are all eaten without disease however they may not look that appetizing to us. Next time you go to the supermarket look at all the different kinds of canned food you see. Did I miss anything?