Opal apples are a naturally non-browning variety of apples that are not genetically engineered (GE) and should not be confused with other apple varieties that are engineered not to brown. They are bright yellow, have lower levels of polyphenol oxidase, which is the enzyme that interacts with oxygen and causes traditional apple varieties to change color. Opal apples are naturally low in PPO, meaning they stay crisp and white long after being cut.
Opal apples are not genetically engineered (GE) and should not be confused with GE apples that are engineered not to brown. They are not tan lines and are as appealingly juicy and crisp when cut as in the form of a wedge. Opal apples are perfect for lunches, salads, slaws, fruit platters, and baking. They are also known for their deep yellow color and juicy taste.
When cutting into an unbroken apple, you might see brown spots that have been growing and spreading into the flesh of the fruit. Sometimes internal browning happens, but the interior of the apple does not brown for quite some time. Opal apples are not supposed to brown after cutting, but they are still good to eat even when scrubbed with water. As apples age, their flesh breaks down due to enzymes in the apple, allowing the seeds to escape from the fruit. The crisp Opal apple, a cross between a Golden Delicious and a Topaz, is slow to brown after it’s been cut.
📹 Making an apple that tastes like a grape
Years ago someone made an apple that tastes like a grape, and I’ve always wanted to try it. However, they apparently don’t exist …
Which GMO apples won’t brown?
The Arctic Golden Delicious apple, a new addition to the produce aisle, is juicier and resistant to browning, protecting its flavor and nutritional value. Browning contributes to food waste, as it causes unappealing bruising on perfectly edible apples. Arctic apples are genetically engineered (GE) to prevent browning, altering the genetic material that dictates how the apple tree grows and develops using biotechnology tools.
Traditional apple varieties are grown using an ancient technique called grafting, which involves grafting cuttings of the original tree onto the roots of a donor tree called rootstock. This results in a full-sized tree with the exact same genetic material as the original tree, making each tree a cloned descendant of the original tree, producing very similar apples.
Growing tasty apples is more complicated than planting seeds in the ground and waiting for a tree to grow. Farmers can reliably grow orchards of tasty apples using an ancient technique called grafting, which involves grafting cuttings onto the roots of a donor tree. This results in each tree of a specific apple variety being a cloned descendant of the original tree, producing very similar apples.
Why don’t Opal apples turn brown?
Opal apples, developed in the Czech Republic in 1999, have a natural resistance to oxidation that slows the browning process. They are in season from November to June and are cultivated by FirstFruits Marketing. Other resistant apples include the Arctic apple produced by Canadian company Specialty Fruits, Inc., which is genetically modified using gene silencing. To make apple pie and other desserts, check out TODAY Food’s recommendations for the best apples to use and how to shop for the right apples this fall.
Why doesn’t my apple turn brown?
Apples can brown differently depending on their type and genetic traits. Popular varieties like MacIntosh, Golden Delicious, and Fuji brown quickly, while Honeycrisp and Snapdragon brown moderately. Pink Lady, Empire, and Cortland apples are slow to brown. Genetically, browning resistance can be passed down through apple breeding programs, with popular varieties like White-fleshed Pink Lady being a direct result. Arctic apples have been genetically engineered to not brown.
Environmental factors like ambient temperature and oxygen level also affect the browning process. The more oxygen exposure, the faster an apple slice will brown, while lower temperatures slow down the reaction. To prevent browning, bake apples into a pie or crisp, but try slowing the oxidation process for picture-perfect slices for a charcuterie board, apple tart, or lunch boxes.
What type of apple does not turn brown?
Apples can brown differently depending on their type and genetic traits. Popular varieties like MacIntosh, Golden Delicious, and Fuji brown quickly, while Honeycrisp and Snapdragon brown moderately. Pink Lady, Empire, and Cortland apples are slow to brown. Genetically, browning resistance can be passed down through apple breeding programs, with popular varieties like White-fleshed Pink Lady being a direct result. Arctic apples have been genetically engineered to not brown.
Environmental factors like ambient temperature and oxygen level also affect the browning process. The more oxygen exposure, the faster an apple slice will brown, while lower temperatures slow down the reaction. To prevent browning, bake apples into a pie or crisp, but try slowing the oxidation process for picture-perfect slices for a charcuterie board, apple tart, or lunch boxes.
What apples don’t turn brown?
Arctic Apples, a type of apple with a snowflake symbol, are created using genetic engineering techniques to produce less polyphenol oxidase, a chemical that causes apples to turn brown. These apples, which are dubiously referred to as “value-added” GMOs, have a distinct, vibrant green juice color that contrasts with the traditional golden apple juice color. Currently available in markets like supermarkets and online since late 2017, Arctic Apples have gained popularity due to their extended shelf life and lack of age or discoloration due to bruising.
Okanagan Specialty Fruits, the company that produces these GMO apples, is tripling their production and planning a major expansion into food service territory, potentially allowing them to be available in institutional settings such as school cafeterias, hospitals, prisons, and sports stadiums. This could be a boon for large-scale food service operations, as it aims to sustain shelf life and the appearance of freshness for as long as possible.
What is the difference between Golden Delicious and Opal apples?
Opal is a modern apple derived from Golden Delicious, developed in the Czech Republic. It has a pleasant, well-balanced flavor and is a hybrid of Topaz, a well-respected variety with a tarter taste. It has a golden yellow flush and good disease resistance, growing best in warm, dry regions. Introduced in the USA in 2010, Opal is protected in both the European Union and USA. It is not related to the early-season English apple Opal, developed in the 1930s.
Are Opal apples mushy?
Opal apples are characterized by a bright yellow hue, a crisp texture, and a sweet, tangy flavor. Furthermore, the company sponsors the Youth Make a Difference initiative, which addresses food issues in local communities. Opal apples are naturally non-browning, which ensures that their crisp texture and freshness are retained when incorporated into salads or packed in lunchboxes for both children and adults.
Are Opal apples safe to eat?
Opal® apples are a sweet, subtly tart variety with a crunchy, juicy flesh that is perfect for both fresh and cooked dishes. They are popular for their slow-browning flesh, which allows them to remain white for extended periods when sliced open. This unique trait is attributed to an enzyme called polyphenol oxidase, which occurs when the skin of an apple is exposed to oxygen in the air. The presence of oxygen triggers this enzyme, causing the flesh to turn from white to brown.
Opal® apples are native to Europe and were developed in the Czech Republic in 1991 by Dr. Jaroslav Tupy. The variety was initially named UEB 32642 but was later rebranded as Opal® apples. After being studied in over 63 orchards across Europe, Opal® apples were introduced to the United States in 2010. The variety is exclusively grown and marketed through FirstFruits Farm in Washington State, and it is protected under the US Plant Patent USPP 15963P2, active until 2024.
The apples are also used in dips, salsa, appetizers, breakfast dishes, soups, soups, roasted meats, apple sauce, and more. They can be pressed into juice and used to flavor carbonated beverages, fruit punches, and various cocktails and mocktails. Opal® apples pair well with cranberries, pomegranates, oranges, lemons, squash, cheeses, herbs, fennel, honey, spices, carrots, and red cabbage.
In summary, Opal® apples are a versatile and delicious variety that can be enjoyed in various ways.
What are the characteristics of Opal apples?
Opal® apples are a unique and delicious variety of apples, known for their beautiful appearance, crunchy texture, and sweet, tangy flavor. They are not brown after cutting, making them perfect for keeping salads and kids’ lunchboxes crisp and fresh. Opal® apples are also Non-GMO Project verified, making them the first U. S. apple variety to be verified by the Non-GMO Project. This independent verification in North America ensures that these naturally non-browning apples comply with the Non-GMO Standard. Opal apples are grown exclusively at FirstFruits Farms in Southeastern Washington State, making it the only orchard in the United States that grows Opals, making it extremely unique.
Which apples don’t turn brown when cut?
Arctic Apples, a type of apple with a snowflake symbol, are created using genetic engineering techniques to produce less polyphenol oxidase, a chemical that causes apples to turn brown. These apples, which are dubiously referred to as “value-added” GMOs, have a distinct, vibrant green juice color that contrasts with the traditional golden apple juice color. Currently available in markets like supermarkets and online since late 2017, Arctic Apples have gained popularity due to their extended shelf life and lack of age or discoloration due to bruising.
Okanagan Specialty Fruits, the company that produces these GMO apples, is tripling their production and planning a major expansion into food service territory, potentially allowing them to be available in institutional settings such as school cafeterias, hospitals, prisons, and sports stadiums. This could be a boon for large-scale food service operations, as it aims to sustain shelf life and the appearance of freshness for as long as possible.
What apple is closest to an Opal apple?
Opal apples, also known as Aurora Golden Gala, SugarBee Apples, and GoldRush Apples, are a unique and delicious fruit. They are available in three pound bags at Walmart for about $1. 50 a pound, and are a warm yellow with sugar freckles. As time passes, they develop a tempting soft blush that remains attractive for a couple weeks. When they are gone, more are ordered. The apples remain pretty, crisp, and juicy until consumption.
The produce manager at a higher-end grocery store helped pick out a nice golden apple with a faint blush. Although not on the top of the list, the taste is unique and worth trying. The author suggests trying Opal apples for the experience and may buy again if they are in the mood for something different.
📹 the effects of phones’ radiations on your health … #elonmusk
In this short Elon Musk describes the effects of phones radiations on human’s health. Elon Reeve Musk (/ˈiːlɒn/ EE-lon; born …
Some interesting research after looking up that product: “Bird-X Bird Stop is a food-grade liquid that can be used to repel birds by creating an invisible barrier that irritates their trigeminal systems. It contains methylanthranilate, a bitter-smelling derivative of concord grapes, and can be applied by spraying or painting. Bird Stop is safe to use around children, plants, and food crops, and is USDA-assisted. It can be used on a variety of outdoor surfaces, including:” They also say: “No harmful chemicals” which is quite amusing when you read the warning label. I guess it’s because in high concentrations the flavour is incredibly bitter and may make you vomit. They also have some testimonials, one states, “I used 12 oz. to the gallon and applied with a garden sprayer. I am anxious to see how long it lasts. The odor is not objectionable……unless you dislike the smell of grape Kool Aid. – Doc from Alabama” I wonder if anyone else ended up with grapples or grapcorn or graparrots after using this…
When I first started the article and I saw the bird stop, I went “Ah cool, so he’s going to separate out the Methyl Anthranilate from the bird stop before diluting it.” Then the article went on. “… he’s going to separate out the Methyl Anthranilate from the poison, right?” He did not, in fact, separate the Methyl Anthranilate. Homeboy just dunked an apple in 73.6% mystery chemicals and ate it.
If you check their website through the web archive, you can see the article of them making the grapples, and they were literally pouring milk-like concentrate into the tank, in which they were submerging the apples, They were submerging it for 2 minutes, then the apples were rinsed in water and dried. The funniest thing is i swear they were using the Bird Stop but rebranded with their own sticker.
I work in packaging of pharmaceuticals. The safety seal on that Bird Stop was all kinds of burnt. 1 of 2 things happened during packaging. 1. The cap didn’t get applied tight befor induction sealing or 2. the bottle got stuck under the induction sealer. Not sure if the integrity of the product would be compromised or not, but I wouldn’t have wanted to be the one to test it.
God, I feel old. I used to get these back in high school about 20 years ago. I loved them, thought they were great. Too bad they’re discontinued but it’s really cool that making them is so dead simple. It’s legit possible that someone somehow ate an apple with BirdStop on it and had a lightbulb go off above their head.
For whatever reason, the mystery of the missing Grapple really got to me. Turns out, Grapple Fruits’ sole source for the Grapples was C&O Nursery in Wenatchee, WA. Likely, Grapple Fruits was a subsidiary brand of the business, but haven’t been able to confirm. In September/August of 2023, the Nursery’s owner shut the nursery down, and Grapple production ceased with the nursery closing. The Inventor listed in the patent, Gary A. Snyder, is part of the family that ran C&O. The CEO at the time of their closing was a Todd Snyder, and I found that the nursery management had passed through 4 generations of Snyder’s. Gary was Secretary.
The container says to call the doctor if ingested but the reason they are all fine is cuz they dipped an apple in it and an apple a day keeps the doctor away so there all fine (Edit HOLY COW 1.8K THANK YOU ALL SO MUCH Edit 2 omg… thank you all SO MUCH for 2.1K if this comment gets 1m likes I’ll do 100 push ups I’ll post a vid on my website for proof)
If you pause @1:30 on the left side it says to use “26.4% of methyl solution of antranilate, as manufactured by Bird-X”. So the Bird Stop or some other form bird repellent solution is literally what was used to create the Grapple. The 26.4% was no coincidence, as it is the solution that was used to create the product. Grapple was most likely founded by a farmer using bird repellent for its intended purpose on his/her crops of apples. Edit: Bird Stop is made by Bird-X, so it is the exact solution used to make it.
The method described in the patent isn’t exactly how they were made. When you looked closely at grapples, you could see tiny perforations in the skin with even spacing over the entire apple – there was clearly some additional injection or just perforation to better absorb the flavor compound. And yes, they tasted like grape-y apples. I liked them.
I had seen an old VICE investigation, where they found out grapples were just Fuji apples and honey crisps sprayed in bird stop. Apparently all you had to do was drive next to the orchards and the strong smell of artificial grape was pungently in the air. The thin skin of Fuji and honey crisp apples let the flavoring absorb easier.
Imagine your are working with nile. He made some unhinged project like purifying mercury in the driveway, buy uranium, and made bromide and more i don’t remember from top of my head. You come into work one day and you see apple that has label “Do nog eat (or you will die)”. It is funny af but also scary that i would though “i mean yeah death apple sure”.
Just an fyi. Food grade does not necessarily mean edible. However, it does mean it is considered safe to come into contact with food during the harvest or production process. If anyone else decides to try this, make sure you don’t drink the bird stop (the small taste he did I image was perfectly fine), but in theory you can soak apples and eat the apples
Bird Stop’s product page on their website claims it has “No harmful chemicals” and is “Safe for use around children, plants, and food crops” and that it works because “methylanthranilate (bitter, smelly derivative of concord grapes) has a taste and smell that birds avoid – irritates their trigeminal systems” What this tells me is that drinking Bird Stop is going to be a painful, but probably non-lethal experience. However methyl anthranilate is safe to consume. Not only did Nile use it to make his grape soda previously, it’s used in grape Kool-Aid, sodas, and candy.
i used to buy grapples all the time, but i had to stop because with some regularity, at least one of the 4 grapples that came in the pack, was moldy inside the core. and i dont mean a little moldy, i mean like completely fucked with mold. on top of that, they looked absolutely perfect from the outside. they only way you could tell, was by cutting them in half. luckily i always cut my apples before eating them, but if i ate them like a normal person, by just biting, i would have discovered the mold after eating the whole fucking apple. shortly after i stopped buying them, i stopped seeing them in the grocery store. i feel like these are not unrelated events lol
I might know why 26.4 % : 26.4 % of 1 US Gallon is 1 liter and Methyl anthranilate turns solid at 24°C ( slightly above room temperature ) . So maybe the pure compound comes from a company that uses the metric system and then the manufacturers adapt the formula to the gallon format, mixing it with stuff to keep it liquid or at least not solid.
Hey man, we really need a third website – Cooking with Nigel. Because the number of actual times the goal of a article has been to make a real food item is fairly high now (cotton candy, cherry soda, grape soda, processed cheese, chocolate, that recent cinnamon candy installment, hot sauce, and now the legendary Grāpple) . These previous experiments are a great starting point for a food website. Might I suggest following Dr. Kikunae Ikeda’s process of isolating glutamic acid, before attempting the first industrial process he developed to produce MSG. And then, use the MSG to make a Montréal classic – General Tao’s Chicken (seriously, what else could you make but this? It’s just too perfect).
I worked in the produce department of a grocery store back when these things were being sold. My produce buddies and I were trying to figure out how they were made one day and looking really closely at one. There were little 2-3mm circular indentations with tiny puncture marks in the middle of them all over the apple. Maybe a dozen of them in total. We just figured they had injected the flavor.
I by chance tried one of these apples back when they were available in 2011, a coworker offered me one since you could only buy them in packs of three. It was as you described, a mild grape flavor, but it faded the deeper you ate into the apple until it tasted like a regular fuji apple. The next time I was in the produce section at the grocery store, I looked for these things and about fell over when I saw the price, it was $6-7 for just three of these apples, and that was in 2011 dollars. You could buy a whole bag of like 10-12 fuji apples for that price. I never heard about any recalls for health effects of those apples, they just didn’t sell well and faded from existence. I’ve seen several weird fruit hybrids or “designer” fruits pop up in the produce section over the decades, and they never stay around for long because they’re either too expensive or aren’t appealing for one fruit to taste like another.
Most apples(and produce) are coated in some form of wax or grease. Apples have a lot of air in them, so this process might be easier if you had access to an orchard at a very early hour so the apples are at their “most exhaled” state so when you put them in not frosty grape water they will “inhale” more grape flavor while they warm up. I wonder if you can make peaches that taste like tomatoes…
Okay, as a professional chef, all of your “make weird shit into edible thing” articles have been so intriguing. I must find out what the reactions between the apple and the methyl anthranilate are. Like, what is the methyl anthranilate replacing in the apple? So begins a week long deep dive. Keep making these articles, please.
So my wife showed me this and something about this title makes me curious about the possibility of making certain plants with completely altered properties. For instance, people who are allergic to nightshades (i.e., potatoes, peppers, eggplants, tomatoes, etc.) are specifically allergic to the glyco-alkaloids. Since learning this, I’ve always been curious if someone could make a nightshade, but without the glyco-alkaloids, which is asking a lot because that is the core building block of those plants. So either a glyco-alkaloid free nightshade or a taste-identical substitute would be the two options, but in the ladder case, my best thought was a cucumber or something that had the exact taste and texture of a bell pepper or a tomato for the expressed intent of seeing if it’s possible. Meanwhile, the actual CONTENT of this article also just makes me smile and giggle with joy… cursed joy, yes, but joy, absolutely. Thank you for this content as always!
The dedication and effort put into recreating the “graple” is truly praiseworthy! I hope it turns out to be safe in the long run; so other adventurous fruit enthusiasts can give it a try based on your experiment. It’s sad that the original company went out of business but kudos to you for bringing the concept back to life.
This man really has PC brand distilled water, Compliments brand salsa, and what seems to be Selection brand mustard. 0 Grocery Store loyalty by the looks of it. Looks like some butter, sriracha sauce, a hot sauce of sorts, soy sauce, and a miscellaneous sauce in there too, as well as Heinz ketchup some shelf stable and frigerated silk plant based milk cartons, as well as smuckers jam. I can’t really make out what else is in the fridge. Loving that Smooth Kraft Peanut Butter on the counter too, thank you for being Canadian
I only decided to search for about 20 minutes. But I found on our favorite archive site dated March 19th of 2022 there was a how its made style article under their website name/process. You’ll have to find it yourself. The apples are soaked for 2 minutes and then washed. BUT the funniest part of this article is that at ~1:36 in there’s a suspicious white plastic container which is a bit similar to that birdstop container, but its obviously bigger. Also coincidentally the junk that comes out of that container looks the exact same as the bird stop solution in this article. My guess is one brand is gone but theres many manufacturers left.
cool vid anyway here’s my brownie recipe: Ingredients Butter (½ cup) 2 eggs Sugar (one cup) Cocoa powder (⅓ cup) Vanilla extract (2 tablespoon) Flour (½ cup) How to make it 1. Preheat: Preheat the oven to 180 degrees. 2. Start mixing: Start your brownies by mixing sugar and butter in a bowl. Once they are fully mixed, add your egg. Then add the flour, cocoa powder, and vanilla extract. 3. Bake: Bake in the oven for 15 minutes at 180 degrees. Take them out and let them cool for one minute and they are ready! Time total: 18 minutes
I remember being a little kid in Wisconsin in the early 2000s buying Grapples. We didn’t have them all that often because they were expensive, but they were delicious. I think about them like once I year, so it was cool to see how they were made. When I was 5 I thought they were made by some sort of genetic breeding, but it never made sense for obvious reasons. Thanks for the amazing content!
Last summer, I bought a bag of grapes and they were tasting like cotton candy, it was very weird! They were advertised to be tasting like that but I didn’t read the writings on the bag before buying. At first I though they were just sprayed with some flavors but after looking on Google I learned it’s a new variety of grapes made by cross-breeding different varieties. And the taste wasn’t subtle, it was very tasting like cotton candy! It’s probably not for everybody but I liked it. (Nigel: If you read this and you are interested to buy some, I also live in Mtl so you should be able to find them pretty easily.)
I remember these back in 2016 I worked for a local krogers and tried many of these… I remember them being rather mild as you described definitly not like kool-aid though like your buddy described lol but they were ok. Crazy the company might be gone my first instinct was to make sure the other thing I loved “grapery cotton candy grapes” still existed, they do but it’d be cool if you made those next
I am horrified. On the Bird Stop website is a document with “If Swallowed: Call a poison control center or doctor immediately for treadment(sic) advice. Have a person sip a glass of water if able to swallow. Do not induce vomiting unless told to do so by the poison control center or doctor. Do not give anything by mouth to an uncionscious(sic) person.” Could, of course, just be the company being over-cautious for litigation, but scary nonetheless with 73.6% “Other ingredients”
I believe someone was eating an apple in some sort of plantation, while spraying the plants with bird stopper, when he accidentally dropped his apple into the liquid and thought, “what the hell, what could go wrong?” and ate it anyway, finding out it tasted like a grape. And since it’s the United States and anything can be a potential business, he patented it and sold it.
in the Background Of The Invention section of the patent it literally says as i quote “Another use of methyl anthranilate is disclosed in U.S. Pat. No. 2.967,128 to Kare. Apparently, most birds have a strong aversion to methyl anthranilate. When sprayed in orchards prior to harvest, a solution of methyl anthranilate is able to repel birds and so considerably reduce crop losses.”
I really believe that the bird stop is where the grape apple originally came from. Probably someone had a farm with apple trees, used some bird stop to keep the birds away and maybe used a little too much. Then they noticed that the apples got a very slight hint of a grape smell in them and so they came up with the idea to use a diluted version of the bird stop directly onto the apples to create the grape apples. But for the patent they had to cover this as 26.4% methyl anthranilate solution, because you can’t actually write in a science paper that you mix apples with bird stop.
6:44 just heard the theory and I’ve got a hypothesis of my own. Nile’s about to get skewed results due to the wax-like coating around the skin of the apple that’s applied before even shipping them to stores. I think that’s what feels “smooth and slimy” on the surface of the apple when he first dunks it in. In which case, the skin of the apple isn’t properly exposed and he may end up with stronger flavor near the stem and bottom where the wax coating is never perfectly applied. Possibly, the solution is able to break down that coating, which could be what made it feel slimy rather than just smooth. In which case, if enough of the coating is “washed off” in the dunking process, maybe the experiment will actually turn out as hoped; with an apple that tastes like grape.
Just an intresting idea: make europium tetraki its a highly triboluminescent crystal which when its crystal structure is broken or rubbed together emits a bright red flash of light. Its the brightest triboluminescent crystal known yet and i saw a paper on its synthesis. Was thinking it would be the kinda thing you are intrested in.
When was the company shut down? I’m confused because grapples are definitely real and I’ve had one, that I bought at the store. It’s been some years but I remember because it s was the first thing I ate when I got my braces off – I couldn’t wait to bite into an apple and saw grape apples and obviously had to try them lol
From experience a lot of heavy machinery for food production will use a food grade tree nut based grease. This is why many packaging must display that it may contain traces of tree nuts. Not because tree nuts are also processed but due to the grease used within the machines in its gearboxes and in its bearings. It is very safe in the traces and quantity people will be exposed to. It will cause a laxative effect if too much is consumed.
I was pondering “why not just buy reagent methyl anthranilate”? Looked around and found a chem joint offering 10kg for $280 (almost the same price for 1kg). DId more googling… it’s used in perfumes, but those seem to have stuff added I’m not certain I want to be consuming. Lots of purveyors on eBay, but no, not buying anything for consumption on eBay. But then I saw another chemical company selling it for less in smaller quantifies, except it warns “DEA LIST I CHEMICAL”. Urp? I google out DEA List I chemicals. No, not on there. Except…. anthranilic acid is on the list. Which is not quite the same thing, but chemically similar. Butbutbut… oh… the listing for anthranilic acid says all esters are also included. Bingo. Methyl anthranilate is an ester of anthranilic acid. Yeesh. The government is monitoring grape flavor. Don’t kill yerself for clicks, kiddo. I wouldn’t be consuming bird repellent without knowing exactly what the other three-quarters of that white glop actually is. Me? I’d just buy a container of Grape Koolaid concentrate and try dipping in a strong solution of that. That’s not very chemlabby, I know, but boy oh boy is it safer.
I once read a blog post called something like “There is too much serendipity in the discovery of artificial sweeteners.” The basic point was that almost all artificial sweeteners had been discovered by chemists accidentally tasting one of the uncharacterized chemicals they had created. However, modern chemistry has done a lot of systemic investigation of molecules for properties that would make them usable as artificial sweeteners, and yet, virtually all of the discoveries that weren’t derivatives of known artificial sweeteners were discovered by accident. This implies, claims the author, that chemists are actually just tasting almost all of the chemicals they synthesize, and they only ever notice it when the chemical has a strong flavor. I bought the argument theoretically, like it made sense when it was phrased that way, but seeing some of these Nile Blue articles, I understand it much more now. Thanks for tasting all the chemicals for us and letting us know which ones are yummy!
I used to work in agriculture as the mix and application tech, and there are a surprising amount of pesticides that are food grade and smell really good. For example: insecticide is basically made out of peppermint and smells bombin. Still stings in concentrated amounts, though, so don’t go sniffin it directly without diluting it.
Ok so Crazy thing about the milky liquid comment Looking at it snapped me back to an episode of tv show called Unwrapped where they showed these grapples being made and they did soak them in a milky white solution. I’m not gonna assume anything but I wouldn’t be surprised if it was just this birdstop product…
Dude I still don’t know shit about chemistry but I just realized because of this article that there isn’t only Nilered, there is Nileblue??? That’s crazy man I’m obsessed with your articles 😂(btw some said they watch Nilered to learn and Nileblue for warcrimes but my friends think both chanels are disturbing lmao)
I remember when the Grapples first came out. You could buy them at Albertsons and they came in a pack of four. You could get them for about three years then they just disappeared. You could really taste the grape flavor at first but as you ate more of the apple it slowly disappeared. Fun novelty but other than that I didn’t see the need for them as they were expensive compared to regular apples.
thank u so much for doin what u do man. my health kinda took a left turn to shit city thanks to cancer a few months ago n it was hard enough trying to find interesting, worth while things to watch beFore i was stuck in a dam chair most of the time… n being stuck without cable or satellite or anything like netflix or hulu doesnt help much either : / so thanks again man its deff appreciated more than i can describe please dont ever stop makin articles man, if im ever able to work again, i promise i will absolutely start donating to u n ppl/channels like u