Comment

Comment on Just ate this entire tub of great value yogurt and currently preparing to die tonight

vagrancyand@sh.itjust.works ⁨5⁩ ⁨hours⁩ ago

Blue green mold on a diary product is almost always a Penicilium genus mold and probably won’t kill you.

Worst case is it gives you an incredible case of the shits which is infinitely survivable in the modern era. Best case scenario is you get a new taste and texture experience that few humans have ever been brave enough or hungry enough to experience.

source

Sort:hotnew top

rockerface@lemmy.cafe ⁨5⁩ ⁨hours⁩ ago
Just make sure to stay hydrated if you do get the shits. Your body is using up all water it can get hold of to flush itself out.

source
- trxxruraxvr@lemmy.world ⁨5⁩ ⁨hours⁩ ago
  Also make sure to get some oral rehydration salts. You don’t just lose water with the shits.
  
  source
  - PixeIOrange@lemmy.world ⁨4⁩ ⁨hours⁩ ago
    Also helpful for afterwards: psyllium husks
    
    source
TurkeyDurkey@piefed.world ⁨5⁩ ⁨hours⁩ ago
It was so delicious

source
- snoons@lemmy.ca ⁨5⁩ ⁨hours⁩ ago
  It’s got electrolytes.
  
  source
  - popekingjoe@lemmy.world ⁨8⁩ ⁨minutes⁩ ago
    They’re what plants crave.
    
    source
sangeteria@lemmy.ml ⁨3⁩ ⁨hours⁩ ago
What about the shit that u can’t see that is indicated by the visible growth of penicillum molds

source
- vagrancyand@sh.itjust.works ⁨3⁩ ⁨hours⁩ ago
  That’s generally just the mold itself. While you can have competing cultures the nature of the Penicilium genus means you don’t have to really worry about bacterial growth and other mold growth would have competing colours in almost all cases for dairy products. With bread and fatty meats where you might see penicilium you are right to worry a lot more, but the nature of modern dairy means whatever spoils it tends to be monoculture as it’s generally a ‘whichever infects first has too much of a headstart to allow competition,’ when with bread and meat mold has a harder time penetrating the substance (giggity) and has much more competition respectively.
  
  Pasteurized dairy is only vulnerable to so many pathogens that you can kinda guess what spoilage you’ll get based on sight and smell (at least down to the genus, it’s impossible to get much more specific without a full lab test).
  
  source