According to the law of cartoons, eating a Glow Worm would instantly cause your tummy to start glowing too. Now you can go test this theory in real life with glow in the dark sushi, although, the only thing that’s likely to glow are the bits of food stuck between your teeth.

It’s the latest food craze all over the US, but in case you haven’t heard of it already, Glofish is a brand of genetically modified fish designed to glow in the dark. These fluorescent fish are available for purchase in pet shops. But I suppose people weren’t content with just watching the glofish swim about, so they decided to try them out in recipes. And that’s how glow in the dark sushi was invented. Videos demonstrating the recipe have become a huge hit on the internet.

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It isn’t exactly food fit for a queen, but it’s good enough for 33-year-old Claire Simmons. Claire loves cheese and tomato pizza so much that she’s been eating nothing else for 31 years. Which means she’s been eating the stuff since she was about 2 years old. That does sound too young to be eating pizza in the first place. But it’s not that she doesn’t want to eat anything else, it’s just that she can’t. She shudders at the mere mention of other food and will gag if she puts anything else other than plain pizza in her mouth.

What Claire suffers from is actually known as Selective Eating Disorder. Experts say she’s on the road to killing herself with her diet. But she disagrees. According to Claire, she keeps herself healthy by drinking plenty of water and getting lots of exercise. This doesn’t convince her GP however, who says that if she keeps this up, the lack of vitamins and minerals will lead to huge problems in the future, such as a stroke or heart attack. Claire can’t help it though, given that she’s terrified of eating fruits and vegetables. “I get so angry when people think I’m being faddy – this is a real medical condition,” she says. She does seem to have made it through 31 years on just pizza, and is still going strong. I wonder how she isn’t sick of the stuff, though.

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In a weird karmic twist, a man suffered a heart attack while dining at a place called the Heart Attack Grill. A sign outside warns customers: “Go away. If you come to this place, it’s going to kill you.” I suppose all that the restaurant owners could say to this guy is – ‘we told you so’. We did a story about the restaurant here on OC a few years ago, but ittle did we know back then that it would one day cause someone to go into cardiac arrest.

The man remains unidentified, although a video shot by an onlooker shows that he might be in his 40s. The video captured paramedics rushing him out of the Las Vegas branch of the restaurant. When the disaster struck, he was actually chowing down a whopping 6000-calorie Triple Bypass Burger. Needless to say, he soon started to experience chest pains. and now he may actually need a bypass.

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Kiviaq – the name sounds exotic, but wait till you hear how it is prepared. I guarantee you’ll lose your appetite completely. Imagine a dish so pungent and smelly that people eat it outside the house, so it doesn’t stink up the place for weeks. Before I actually get down to telling you what it is, I must warn those of you with a rather delicate disposition – Kiviaq is NOT for you.

The dish is a winter specialty and has been consumed by Inuits in the far north of Greenland for centuries. The preparation of Kiviaq actually involves an ingenious method of food storage that came into being due to the severe shortage of food in the cold months. As clever and important as the practice is, a dish made from fermented sea birds is pretty hard to stomach for those who aren’t used to it. Yes, you read right, fermented sea birds are pretty much the essence of the dish. And get this – they’re eaten raw. Kind of like cheese, but not quite. The preparation goes something like this: a seal is skinned,removing all the meat until only a thick layer of fat remains on the skin. It is then sewn into the shape of a bag and stuffed to the brim with about 300 to 500 small auk birds. When the bag is completely filled, it is sewn shut, and fat is again smeared all over the seams to keep the flies away. The bird-filled seal skin bag is then left to ferment under a pile of rocks for a minimum of 3 months, and sometimes, even as long as 18 months.

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What do you get when you mix an interest in wine-making and a passion for astronomy? Why meteorite wine, of course. Meteorito, as it’s called, is a unique blend of wine that has been aged with a 4.5 billion-year-old meteorite.

Meteorito, a Cabernet Sauvignon, is the creation of Norwich-born Ian Hutcheon. Ian has long been involved with wines as well as astronomy, and always wanted to find a way to combine his two interests. The Englishman now works out of Chile, where he owns a vineyard in the Cachapoal Valley. Out of his passion for outer space, he also opened an observatory in 2007, called the Centro Astrononomica Tagua Tagua. This is currently the only place in the world you can purchase Meteorito wine, although Hutcheon is interested in exporting it to other countries.

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Everyone craves fast food every once in a while, but for 17-year-old Stacey Irvine, chicken nuggets have been a part of her daily diet ever since she was 2 years old. Although you wouldn’t think so by looking at her.

I’m a big cheeseburger fan myself, though I try not to eat more than one a month, but for young Stacey, chicken nuggets are the most delicious things on Earth. Her mother, Evonne, 39, made the mistake of introducing her to the tastiness of chicken nuggets when she was just two years old, and she loved them so much, she refused to eat almost anything else after that. Mum even tried starving her at one time, in an attempt to get her to eat more nutritious foods, but to no avail, so she gave up trying to get her off nuggets a long time ago.  For a while they were all she would eat, but she later expanded her daily diet to fries, chipss and an occasional piece of toast for breakfast.

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We’ve read several myths on the internet about the very questionable quality of food served at fast-food restaurants. A Canadian mom has actually gone on to prove some of these myths, in an attempt to discourage her teenage children from consuming ‘junk’ food.

Melanie Hesketh, from Windsor, Ontario, has a McDonald’s cheeseburger sitting on her kitchen counter. It looks as good as new, except that it’s been there for a year. That’s right, a whole year. Nope, no mould, no fungi, no maggots. Apparently, even bacteria won’t eat the food that millions of people around the world queue up for, each day. According to Melanie, who is a professional nutritionist at Windsor’s Lifetime Wellness Center, the meat patty has just shrunk a little but otherwise looks edible. It has a faint but lingering greasy, leathery odor, and still smells slightly like a burger. Her trick has worked pretty well. The sight of the burger in their kitchen every single day has helped her kids cut back on their intake of fast food. In fact, her oldest son has visited McDonald’s maybe only twice in the past year, in spite of growing peer pressure.

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Most people check into rehab to get rid of alcohol problems. But here’s someone who wishes for rehab to kick his Diet Coke addiction of over 20 years.

Darren Jones, 38, from Stockport, Greater Manchester, easily consumes 42 liters of  Diet Coke a week. His fizzy addiction costs him around £100 ($155) every week. He first started to drink Cola when he was 13. When the sugary version started to make his teeth ‘furry’, he switched to Diet. He says that in the beginning it wasn’t much of a problem, except that he gained a lot of weight. Things got worse as years went by. Jones was eventually diagnosed with diabetes, high blood pressure and his weight made it difficult for him to move around. Soon he lost his taxi driver job.

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A new restaurant in Berlin insists upon feeding its customers with the food that cavemen devoured. So basically, no bread, sugar, or cheese on the menu.

The Sauvage Restaurant proudly announces their ‘Real Food Revolution – Paleolithic cuisine!’ Guests are served dishes that contain ingredients most-likely used by hunter-gatherers. The owners of this place unsurprisingly adhere to the Paleolithic movement, which prescribes a lifestyle of a Paleo diet, lots of exercise, high contact with nature and sunlight, minimal clothing, plenty of sleep and spending a lot of time barefoot. Diners are served their meals at candle-lit tables. The food served consists of organic, unprocessed fruit and vegetables, eggs, meat, fish, nuts, seeds, and herbs. Some of the exercises of the caveman-era are also mimicked by the owners such as  lifting boulders and running barefoot. To emulate the loss of blood that cavemen endured in their hunt for food, they regularly donate blood. These practices are recommended to guests as well, but they could just stick to the Paleo food if they wish.

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Chocolate has traditionally been seen as a gift appropriate for women. But here’s something that gives it a manly twist – beer flavored candy.

Beer has been used as a candy flavoring for quite some time now and is something that many chocolatiers are experimenting with. The earliest known beer candy was introduced around three years ago, by Nicole Green. Ms. Green is the proprietor of Truffle Truffle, an online confectioner. Their top-selling product is the “Beer and Pretzel Collection.” The collection consists of goodies such as the beer-and-pretzel truffles and caramels, beer brittle and beer marshmallows.

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We’ve heard of deep-fried Mars bars, ice-cream and butter that originated in the US. A Scottish Bar has now invented a new twist to deep-fried butter, something they say is quite popular with a few customers. Dubbed by some critics as a coronary on a plate and even a heart attack in the plate, this dish is being served at the Fiddler’s Elbow, perhaps for the first time ever in Scotland. The Scottish twist, being an Irn Bru batter.

The entire dish put together consists of the deep-fried butter balls, with an accompaniment of Irn Bru ice cream and coulis. The dish has been named quite aptly, as the “Braveheart Butter Bombs”. The folks at the Fiddler’s Elbow also plan to introduce a variation, using deep-fried whisky instead of Irn Bru. The head chef of the Scottish bar,  Simon Robertson, has been credited with the invention of this dish, along with the help of Paul Fitchie, a former chef at Harvey Nichols. The dessert is created by freezing balls of butter and then dipping them in an Irn Bru batter. These balls are then fried in hot oil, till the golden brown delicacies emerge.

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The wastage of food is something we often don’t realize, because we tend to think of it as ‘just this once’. In reality we’re all guilty of ordering something on the menu we know we can’t really finish, just out of the temptation to see what it tastes like.

Well, one restaurant has finally decided to put the matter to rest. A Saudi food joint has started charging their customers extra if they order more food than they can eat. Fahad Al Anezi, the owner of Marmar restaurant in the city of Dammam says the move is an attempt to stop the wastage of food and reduce extravagance. According to Al Anezi, he routinely witnesses clients who order large quantities of food in order to impress those around them. He also says that the idea of fining people for leftovers, instead of making him unpopular, has actually been endorsed by the Saudis. In fact, a few customers have said that they’ve learnt their lesson and will only order food that they can finish.

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I don’t know what it is about people and chocolate rooms, but they seem to keep making them and we keep writing about them. This time a shopping mall in Kaliningrad, Russia celebrated its fifth anniversary by commissioning an artist to create a room entirely of chocolate.

The idea of building a chocolate room inside Kaliningrad Plaza belonged to Lithuanian ad agency Ad Hunters, who commissioned experienced sculptor Elena Climent to carve it out of 420 kilograms of dark, milk and white chocolate. Measuring around 20 square meters, the delicious-looking room features furniture like a chocolate sofa, table and carpet, as well as chocolate cutlery, candle holders, and flowers. 40% of the room is made of dark chocolate, another 40% is milk chocolate, and the rest is white chocolate.

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Chicago-based artist Katherine Kalnes creates delicious pancake portraits of celebrities the likes of Justin Bieber or Ryan Gosling.

There are some fans out there that would kill for the chance to sink their teeth into Justin Bieber, so to spare the popular pop star any possible injuries, 25-year-old Katherine Kalnes has created a delicious portrait of the singer from pancakes. The young food artist uses a special pancake batter that comes in a spray can, called Batter Blaster, frosting, chocolate chips, blueberries and raisins to create edible portraits of celebrities like Drive leading man Ryan Gosling, Kelly Ripa, Ellen DeGeneres or Stephen Colbert.

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American company ArKay Beverages has created the world’s first alcohol-free whiskey and claims their product tastes just like the real thing.

I’m the kind of guy who doesn’t get why anyone would want to drink alcohol-free beer, so ArKay’s whiskey-flavored drink is something I will probably never understand. I mean who drinks whiskey simply because they love the taste? Sure it has certain hints, but unless it’s mixed with Red Bull, Coke, or mixed in a Long island cocktail, I don’t get it. Of course I’m not a connaisseur, but I’m sure even they find the idea of an alcohol-free whiskey a little unusual.

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