Using human saliva for fermentation is known in Japan as much as in this country grow rice. In the era of the Jomon peasants chew starchy foods like acorns, millet and buckwheat to start the fermentation process. Amylase enzyme contained in human saliva breaks down complex sugars in the products, after which wild yeast can feed on these sugars and convert them into alcohol. With the era of the first versions appeared rice sake.
To make this drink young virgin chewed a few handfuls of rice and spat resulting slurry into a large vat with the rest of the rice. The mixture is then allowed to ferment, and the result is a Sake Kushik. By VII century appeared cleaner production methods Kushik sake and remained in the past.
This drink is prepared around the same technology as the previous one, but do not chew rice and corn. In chicha also millennial history: in the Inca Empire girls from schools aklyauasi house of women elected learned to cook chicha for rituals. Cheechoo still do in some parts of Central and South America and is used for cooking human saliva.
There is one prepared foods obtained directly from the human body – breast milk. Breast milk contains all the substances that are essential to the human body growing. Even an adult, if necessary, could survive by eating only this substance. And recently, several experimenters have tried to create a culinary-from human milk products, which are usually made from cow’s, sheep’s and goat’s milk. In 2011, the London-based manufacturer of ice cream presented grade goodies from human milk called Baby Gaga. First party shattered a few days to 14 pounds per serving. In 2010, Manhattan chef Daniel Andzherer earned the wrath of the Ministry of Health for having handed in his restaurant, Klee Brasserie cheese made from breast milk of his wife. And finally, in 2011, in one of New York galleries was provided temporary art installation titled “Lady Cheese Shop. Its author Miriam Simun offered to everyone to try different types of cheese from human milk. Moreover, nursing mothers regularly try to experiment with their own milk at home, inventing the most incredible recipes. Earlier this year, for example, the network has several such recipes from users – from yogurt and oil until lasagna.
The human body can contribute to the preparation of cheese and without breast milk. Christina Agapakis biologist and developer fragrances Sissel Tolaas recently teamed up to create cheeses using human bacteria extracted between the toes, mouth and even navel writer Michael Pollan. This cheese is conceived as the antithesis of sterile Western approach to food. However, the main goal was to create a unique experimental smell the resulting cheese.
L-cysteine – an amino acid that is often used as a conditioner test in the production of bread, bagels, pizza bases and so on. This material is mainly obtained from duck feathers or synthesized in the laboratory, however, one of its source and can serve as a human hair. How much L-cysteine contained in the products on our table, owes its origin to the hair, is unknown. However, in 2010 the American magazine “Mother Jones” interviewed a number of companies regarding the possible origin of the human L-cysteine, and some gave a positive others have argued that use duck feathers.
Products containing probiotics of human origin You’ve probably heard many times advertising, which tells about the amazing health properties of yogurt and other dairy products with beneficial bacteria. However, in these commercials never talk about the origin of these beneficial bacteria. This is understandable, since many of probiotics that have such a beneficial effect on the gastrointestinal tract, originate in the human intestines, and the mention of this fact can hardly be a good marketing ploy. For example, lactic bacterium Lactobacillus casei Shirota, which is one of the active components of the milk beverage Yakult, was originally isolated from human faeces at the Institute of Microbiological studies.