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15 of the World's Most Bizarre Toothpaste Flavors (Slideshow)

15 of the World's Most Bizarre Toothpaste Flavors (Slideshow)


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Because brushing your teeth should be an adventure

Crest Mint Chocolate Trek, U.S.

York Peppermint Patties? After-dinner mints? Sure, mint and chocolate are delightful together. Crest has taken that combination and made it a toothpaste called Mint Chocolate Trek. Why "Trek?" Presumably because the tube reads "Be Adventurous." This is just one of the new flavors Crest has created. Lime Spearmint Zest and Vanilla Mint Spark are the others. Is this toothpaste or candy?

Accoutrements Cupcake, U.S.

Cupcakes are a favorite dessert, but brushing your teeth with dessert just sounds counterproductive. Despite what reviewers described as Accoutrements Cupcake toothpaste’s uncanny likeness in flavor to the actual thing, they did not find that it made for the most refreshing brush. Isn’t toothpaste supposed to help protect you from cavities, not create them?

Accoutrements Cupcake, U.S.

Cupcakes are a favorite dessert, but brushing your teeth with dessert just sounds counterproductive. Isn’t toothpaste supposed to help protect you from cavities, not create them?

Accoutrements Wasabi, U.S.

If you like that spicy stuff on the edge of your plate at that sushi spot, imagine brushing your teeth with it. Wasabi is hot. It brings sushi to life, but Accoutrements uses their wasabi to help fight plaque.

Accoutrements Bacon, U.S.

Bacon is great for breakfast, or on a burger for lunch, but in a toothpaste? They do say bacon makes everything better, maybe even the act of brushing your teeth. But still…

Jason Tea Tree and Cinnamon, U.S.

Ok, cinnamon doesn’t seem too farfetched as a toothpaste flavor, but Jason takes it a step further and adds mysterious tea tree oil. Many of us know about tea tree oil shampoos for itchy scalps and some of its other medicinal uses. Let’s just hope the toothpaste doesn’t end up tasting like Paul Mitchell shampoo.

Jack n’ Jill Baby Toothpastes: Blueberry, Strawberry, Banana, Currant; U.S.

Sometimes the taste of mint is too strong little kids. So Jack n’ Jill produces baby toothpastes in a wide range of fruit flavors. These kid-friendly toothpastes are perhaps not as refreshing as mint, nor do the fruits they're based on evoke cleanliness the way mint does. But they do sound tasty.

Breath Palette Pumpkin Pudding, Japan

Dessert is delicious, delightful even, but the nightly ritual of brushing our teeth is meant to clean away the flavors of the day. Breath Palette’s pumpkin pudding toothpaste would reintroduce dessert and maybe, just maybe, even induce sweet dreams.

Breath Palette Curry, Japan

Don’t we use toothpaste to clean our teeth and rid our mouths of strong flavors? Using Breath Palette’s Curry toothpaste would certainly bring on intense tastes. It would be like using dinner to clean your teeth.

Dentrifice Jet Black Eggplant, Japan

Squeezing black toothpaste onto your brush seems a little off-putting, but it’s checking the ingredient list that might really make you uneasy. Dentrifice Jet Black toothpaste includes Japanese eggplant (!), charcoal, and salt. Not only is it black, tastes salty, and is made with a vegetable, the dark paste can stain your clothes. That doesn’t sound encouraging.

Takoyaki Octopus toothpaste, Japan

Octopus can be an acquired taste. But in Japan, Takoyaki toothpaste makes octopus a part of your daily routine. Not sure brushing with fishy flavored toothpaste results in the freshest of breath. Could be a relationship ruiner instead.

Dabur Herbal Toothpaste Imperial Basil, India

Basil makes for a delicious pesto or garnish, so the idea of basil-flavored toothpaste is interesting.The freshness of the herb can be refreshing like mint with a more savory twist. Imperial Basil toothpaste from India might be worth a whirl.

Weleda Salt, UK

To some, using salt toothpaste might seem a bit odd. But in the UK it is an everyday thing. Weleda produces a salt toothpaste which uses sea salt as a natural cleanser and whitener. This salt toothpaste, along with other extracts, provides deep cleaning and protection against plaque buildup. Some of us, though, would rather have salt on our pretzels than our toothbrushes.

Heuk Charcoal, Korea

Though brushing with bacon- or even curry-flavored toothpastes seems outlandish, using charcoal toothpaste to get those pearly whites clean can be a bit of a stretch of the imagination. Apparently, charcoal toothpaste helps to eliminate odor, and carbon (activated charcoal) helps with whitening teeth and removing plaque. So maybe getting your teeth a little dirty will make them super clean in the end.

Fructodent: Eucalyptus, Anise, Licorice; Around Europe

This truly exotic mix of distinctive flavors including eucalyptus, anise, and licorice, boasts breath freshening results, but the combination might be a little out there. Despite the Fructodent toothpaste’s natural ingredients, we wonder if the blend of such flavors will taste natural when brushing our teeth.

Fructodent: Mint And Licorice, Around Europe

Fructodent mint and licorice toothpaste is meant for smokers, but the intense mix of strong flavors might prove to be too much. Both mint and licorice are very distinct flavors; do they work in harmony to fight smoker’s breath and yellowing of teeth, or is it more like a cacophony?


9 of the most random and bizarre world records set in Georgia

Talent comes in many forms and in some cases, many bizarre feats defined by toothpaste, the cupid shuffle or hopscotch.

We're talking about the Guinness World Records, an annual reference dating back to 1955 culminating both human feats and extremes of the natural world.

According to its website, the individual with the most Guinness World Records is Mr. Ashrita Furman, who holds the records for long distance pogo-stick jumping, most glasses balanced on the chin, most hopscotch games in 24 hours and fastest time to pogo-stick up the CN Tower.

But here in Georgia, several individuals have also helped break a world record—some of which are as strange and random as you can imagine.


18 Unexpected Latte Flavors

These unexpected latte flavors are sure to have you rethinking your standard coffee order. For those who enjoy a sweeter coffee beverage, lattes have become the perfect morning pick-me-up. Whether you enjoy them hot or cold, lattes are a great way to get your daily dose of caffeine.

One of the main reasons that brands experiment with flavored lattes is to create unique and tasty seasonal beverages. Whether these companies opt for fresh ingredients or artificial flavoring, there are a number of seasonal lattes designed to get you in the holiday spirit. For example, there are sakura chocolate lattes that celebrate the beginning of spring, as well as deep-fried pumpkin spice lattes that signal the arrival of autumn.

Beyond the holiday season, there are several unexpected latte flavors that are available year-round. Some of these lattes are designed to mimic the taste of different beverages, while others are inspired by popular desserts. These unusual latte flavors include lemon-flavored lattes, spicy chocolate lattes and lager-inspired lattes.


The Wonderfully Bizarre Starbucks Drinks You Can Get Around the World

In 2017, there were over 27,000 Starbucks stores across more than 75 markets around the world. Let those figures sink in for a second. That&rsquos a hell of a lot of coffee! Its first international coffeehouse opened up in Tokyo in 1996, and since then, the power coffeehouse chain has made a massive effort to cater to the very specific &mdash and very unique &mdash tastes and trends of each country and each market. For us, that apparently includes pumpkin-spice lattes and brightly colored, Instagram-worthy Frappuccinos (yes, we’re talking about the Unicorn Frappuccino).

In other countries, though, we’ve seen everything from a matcha tea-coffee hybrid and date-flavored macchiatos to green tea Frappuccinos topped with whole red beans to fruitcake-flavored lattes. These flavors might seem strange to us, but to those in the countries they&rsquore served, it makes perfect sense: New Zealanders actually love fruitcake red beans are widely used in China and matcha tea and matcha tea ceremonies are an integral part of the traditional Japanese culture, while dates are an integral part of the United Arab Emirates&rsquo heritage and identity.

So, ready to take a look at the rest of the wonderfully bizarre Starbucks drinks from around the world? You might even see a few you wish we had on our menu.


World's Strangest Supermarket Items

Wherever I travel, I&rsquom pretty much consumed with eating. If I&rsquom not eating, I&rsquom probably looking for food. And when I&rsquom not looking for food, you&rsquoll likely find me looking at food, perusing the shelves of a local supermarket. Sightseeing? There&rsquos no finer. Plus, you get to eat the sights. The Monoprix is my Louvre, Tesco my British Museum.

If one of the perks of travel is the chance to observe foreigners in their natural habitats&mdashunguarded and wholly themselves&mdashthere are few better vantages than the corner grocery. No one postures in a supermarket no one pretends to be someone else. (I once followed David Bowie around a Whole Foods in Manhattan. This was both more and less interesting than you&rsquod think.) Under those too-bright fluorescents, we are all equalized and exposed, our appetites and eccentricities laid bare. You can learn a lot about a culture by watching it shop for groceries. It&rsquos like sneaking into a nation&rsquos house and rifling through the fridge.

At home the supermarket is the most mundane environment you know. Transfer that environment to an unfamiliar setting and our differences come into relief. At first it all seems boringly normal: the same motion-activated doors, whining toddlers, and treacly Muzak you&rsquod find at your neighborhood Stop & Shop. But look closer and you begin to notice: something&rsquos off. Milk in bags. Unrefrigerated eggs. Blatantly racist cartoon characters used to sell rice. Cucumber Pepsi. Hamburger chewing gum. Myrrh-flavored toothpaste. (Alas, no frankincense deodorant.) Globalization may or may not be flattening the world&rsquos tastes, but all manner of regional quirks are still on display at foreign supermarkets. A walk down the aisle reveals the extraordinary range, and geographic particularity, of human cravings&mdashfor cephalopod-flavored potato chips (right there with you, Japan!), black-currant-flavored anything (good on you, Britain!), or rank-smelling durian fruit (you&rsquore on your own, Southeast Asia!).

Browsing in supermarkets is also a fine way to hone foreign-language skills. The shelves are basically one long menu-reader, complete with handy illustrations. Let&rsquos see&hellipmulethi must be Hindi for &ldquolicorice,&rdquo berenjena is obviously Spanish for &ldquoeggplant,&rdquo and cavallo seems to be Italian for &ldquohorsemeat.&rdquo (Wait&mdashhorsemeat? That&rsquos sick, Italy. Sick!)

Grocery stores offer a window not just onto the culture and cuisine at hand but onto that culture&rsquos taste for othercuisines. Who&rsquod have guessed that the Swiss have a jones for Mexican food? That Australians are mad for Malaysian? That Japan is obsessed with French pastry? It&rsquos also curious-making to see which of our own foods have made the leap overseas. In Europe, high-end food shops stock &ldquogourmet&rdquo imports from the U.S., which typically means Kellogg&rsquos Corn Flakes, Old El Paso taco sauce, and B&M Baked Beans. Do any Americans still eat B&M Baked Beans? Europeans think we do.

Some travelers go to supermarkets just to laugh at the inadvertently funny labels&mdashyour Bimbo-brand bread (Mexico), your Barf laundry detergent (Iran), your Jussipussi dinner rolls (Finland). Yet the packaging can also be seriously beautiful. In Denmark even the dish soap looks elegant a tin of Spanish tuna could take your breath away. The best foreign groceries double as surveys of graphic design. I have a Neo-Constructivist can of borscht, purchased at a Perekrestok in Moscow, displayed on my living room mantel. But I&rsquom weird like that. My collection of international novelty foods may soon outnumber the actual foods-for-eating in my pantry. I suppose in a really bad blizzard I could finally bust open the decade-old Laotian fish paste, though I&rsquoll hold out as long as I can. That tube is really something.

When it comes to food packaging, few countries can compete with Japan, whose supermarkets are a wonderland of vibrant logos, kooky names, and cute (if occasionally creepy) mascots. Everything is packaged like sugar-charged breakfast cereal, even the bonito flakes you&rsquod think only children shopped for groceries there. Yet I know plenty of adults who queue up at Tokyo conbini stores to buy each seasonal Kit Kat bar on the day of its release: chestnut in autumn, candied potato in winter, cherry blossom in spring, and 200-odd other flavors throughout the year.

Of course there&rsquos only so much cheese-and-fish sausage you can leer at without becoming utterly ravenous, which is another benefit of foreign grocery stores: they are the visual aperitif, the mental amuse-bouche that presages your next meal. Nothing fires an appetite like a stroll through the supermarket, especially if it&rsquos really, really huge. The rule at home is never to shop for groceries hungry, but abroad I&rsquod never do otherwise. By the end of a trip half my suitcase is filled with groceries. Indeed, some of my all-time favorite foods and ingredients were found&mdashby sheer luck&mdashin far-flung supermarkets: Marie Sharp&rsquos Hot Sauce, from Belize Laxmi-brand dal from India Capilano honey from Australia Amora mustard from France Yancanelo olive oil from Argentina. Drizzling that oil on a ripe tomato takes me out of my Brooklyn kitchen and straight back to Buenos Aires.

If U.S. Customs would let me, I&rsquod fill a whole other suitcase with yogurt. The entire world appreciates yogurt more than we do it is the soccer of food. Seriously&mdashwalk into any overseas market, go to the (never-less-than-vast) yogurt section, and buy the first brand you see. I guarantee it will blow your mind. And it comes in a little glass jar or a dainty ceramic pot! That you get to keep! For the frustrated American yogurt lover, this all seems patently unfair.

It&rsquos not just about food, either. The pharmacy section is always a treasure trove of horse-tranquilizer-size malaria tablets, jars of &ldquomilking jelly&rdquo (for cows, not humans), vials of &ldquolung tonic,&rdquo and a bunch of other potions and elixirs you never knew existed. (And I&rsquom sure the FDA would like to keep it that way.) Buying medical products abroad is risky, though, since the packaging is usually so inscrutable you have no clue what you&rsquore buying&mdashcould be antacid, could be oven cleaner. Maybe both. Traveling in Borneo years ago I came down with a nasty chest cold at a Kuching supermarket the pharmacist sold me a bottle of cough syrup that I swear was 60 percent deet. Upside: I was cured in 40 minutes.


When you travel to another country, it's normal to see junk food flavors that would be outside the comfort zone of what people might try back home. Since the recipes of products are slightly tweaked to cater to tastes in different regions, it makes sense that Asia is host to more adventurous potato chip flavors that involve creatures from the sea and chocolate bars with green tea flavoring.

Recently, the North American market has been branching out, with brands like Lay's hosting 'Do Us a Flavour' contests, which introduced new Lay's flavors created from contest submissions like Creamy Garlic Ceasar, Maple Moose and Grilled Cheese & Ketchup. Other brands like Pringles have been doing the same lately, releasing seasonal flavors like Pecan Pie, alongside other favorite holiday flavors like Cinnamon & Sugar, Pumpkin Spice and White Chocolate Peppermint.


1. For Getting Drunk or for Hangovers

Bear bile is often mixed with rice wine. It’s not entirely clear what possible health benefits this is believed to have, although animal-part infused liquors are quite common in traditional medicine as curative elixirs. Worse still, some establishments choose to steep a bear paw, and have even been known to steep an entire bear carcass, in a vat of rice liquor (pictured above). This particularly rare practice has no basis in traditional or modern medicine and undoubtedly tastes absolutely rancid.

To further corner the market, bear bile has also been used as a hangover treatment. Thankfully, doctors in China have countered with their belief that taking bear bile for a hangover can actually have extremely dangerous side effects for a liver already compromised with over-use of alcohol.

Ad for bear bile hangover cure


Making Toothpaste at Home, From Ancient Times to Today

Ancient toothpastes used eggshells and salt—and modern toothpaste isn’t all that different.

Would you clean your teeth with salt and pepper? How about burned ashes?

If you’re used to toothpaste that comes from a tube, this might sound bizarre or uncomfortable. But these are just a few ways people have kept their mouths clean over the centuries, and they’re not entirely different from the toothpaste you buy in the store.

These older toothpastes used abrasive ingredients—like salt or ashes—to scrape the gunk off of teeth. As the video above explains, today’s manufactured toothpastes have abrasives in them, too. But modern abrasives like hydrated silica—the same thing that’s in those little packets that come in new shoes and bags, except with water—is a lot more gentle than the crushed eggshells, pumice, and other things that people used before.

Just like today, early toothpastes were flavored. An Egyptian recipe from the fourth century A.D included salt, pepper, mint, and dried iris flower. After dentist Heinz Neuman tried the recipe on his own teeth in 2003, he told the Telegraph that his “mouth felt fresh and clean.” And although it made his gums bleed, he added that “this recipe would have been a big improvement on some of the soap toothpastes used much later,” referring to manufactured toothpastes before World War II.

In 14th- and 15th-century England, one of the most common tooth cleaners was a mixture of honey, salt, and rye flour or rye meal, says Martha Carlin, a history professor at the University of Wisconsin-Milwaukee. The honey served the dual purpose of holding the ingredients together and providing a nice flavor.

Another fairly common recipe of the period called for the burnt branches of a broom plant mixed with burnt alum. The result was a black, ashy “tooth powder” that you could rub on your teeth. Unlike the salt-honey-rye flour mixture, “my guess is that [this] recipe would have tasted terrible,” Carlin says.

Though most medieval tooth-cleaning recipes are for pastes or powders, Carlin has also found one that says, in Middle English: “to make teeth fair and white, take the bark of the root of the mastic tree and rub well the teeth therewith.” The recipe refers to a Mediterranean tree, which people in that region had long used to keep their breath fresh.

The first mass-manufactured toothpaste was released in 1873 under the Colgate brand. Back then, the paste came in a jar. Two decades later, the company began selling toothpaste in a collapsible tube. Over time, it replaced home recipes and grew to take over an entire aisle of the drugstore. Now, you can choose from toothpastes with various ingredients and flavors.

And while the new flavors of modern toothpaste, like chocolate or cinnamon, might seem unappetizing, it’s nothing compared to what some of the Romans used to use. Ammonia whitens teeth, and we produce ammonia through our urine. That means Romans would … well, you get the idea.

This video is part of a series called Ingredients. Each week, host George Zaidan re-creates household products like toothpaste, lipstick, or shaving cream using only natural ingredients. New episodes premiere every Thursday on National Geographic’s YouTube channel.


World's Strangest Condiments

In America, hot dogs and ketchup go hand in hand. Not so in the Philippines. In this Southeast Asian country of 7,000-plus islands, the ballpark staple is commonly found cut up and mixed in with spaghetti, then tossed with something they call banana sauce. It&rsquos sweet, it&rsquos tangy&mdashand it tastes nothing like bananas.

Banana sauce is just one of many condiments from around the world that is used in ways that may strike us as, well, strange. For others, like fermented bean curd from China, the way it&rsquos used isn&rsquot as surprising as, say, the way it tastes or smells. These small, slippery cubes of fermented tofu are so pungent that half of one can be enough to flavor a heaping bowl of rice or breakfast porridge. (It can also be described as umami, a Japanese word that refers to a fifth taste&mdashoutside of sweet, salty, sour, and bitter&mdashand is often used to describe fermented or aged foods.)

China&rsquos condiment of choice isn&rsquot the only one with a strong flavor profile. There&rsquos a spicy kick to many of the world&rsquos most popular condiments, from India&rsquos mango pickles to a habanero sauce made in Belize and available in &ldquoNo Wimps Allowed&rdquo and &ldquoBeware&rdquo versions.

Of course, food has always been a direct way to gain insight into another culture. And tasting a destination&rsquos quintessential condiment&mdashwhether its tkemali in the Eastern Europe country of Georgia or harissa in Tunisia&mdashcan only make that dining experience more flavorful. But that doesn&rsquot mean you need to book a flight. It&rsquos increasingly easy to try out new sauces and spreads in your own neighborhood. If some of these condiments don&rsquot sound so bizarre to you, it may be thanks to your grocery store many across the U.S. are dedicating more aisle space to jars, cans, tubes, and bottles from overseas.

Read on for a taste of these exotic condiments and, more important, explanations for how they&rsquore used&mdashso next time you&rsquore abroad (or in a local ethnic restaurant), you won&rsquot be caught putting banana sauce on roast pork.

And if you&rsquove sampled an unusual condiment, share your experience by posting a comment below.


19 Jelly Bean Flavors That Make Us Gag, Starting With Earwax

There’s something seriously wrong with the people who make jelly beans.

Look, we’re all for trying something new, but it seems like things have gone too far when it comes to jelly bean flavors. WTF was going on at the meeting of the minds when more than one person actually agreed that making a booger-flavored candy was a good idea? Then again, there are a fair number of children who do enjoy a good booger or two &mdash so maybe, just maybe, that flavor is onto something. Still, we can’t abide most of these.

Below are the most disgusting jelly bean flavors ever.

1. Black Pepper

Part of Jelly Belly’s Harry Potter Bertie Bott’s Every Flavour Beans line, this flavor is probably the least gross of the horrifying jelly bean flavors out there.

2. Booger

When chowing down on Bertie Bott’s Every Flavour Beans, you do not want to bite into this salty surprise.

3. Dirt

Most of us have eaten a little dirt between falling down and being a kid, but that doesn’t mean we hope to try this Bertie Bott’s Every Flavour Beans flavor.

4. Earthworm

Nothing about candy that tastes like gooey earthworms is OK. Bertie Bott’s Every Flavour Beans strike again.

5. Earwax

You’ll never look at your Q-tips the same way again if you end up munching on an earwax-flavored Bertie Bott’s Every Flavour Bean.

6. Rotten Egg

Remember the rotten egg scene in Charlotte’s Web? You’ll get to experience it for yourself &mdash right in your mouth &mdash if you land on this bad egg in a box of Bertie Bott’s Every Flavour Beans.

7. Sausage

When enjoyed appropriately, sausage is a wonderful flavor. When condensed into a tiny jelly bean in a box of Bertie Bott’s Every Flavour Beans, it is not OK.

8. Soap

If you made it through your entire childhood without having your mouth washed out with soap, don’t ruin the trend with a soap-flavored Bertie Bott’s Every Flavour Bean.

9. Vomit

The less said about this Bertie Bott’s Every Flavour Bean, the better. Try taking deep breaths through your nose to ward off the urge to gag.

10. Stinky Socks

Jelly Belly’s BeanBoozled beans trick hapless jelly bean fans into eating beans that look like normal, tasty flavors but that actually taste like disgusting things like stinky socks. Unless you’re a golden retriever, stay away from this flavor.

11. Lawn Clippings

This BeanBoozled grass flavor isn’t quite as terrible as some of the others. But fresh grass is more of a pleasant scent than a yummy flavor.

12. Toothpaste

Mint isn’t a bad flavor, but this BeanBoozled toothpaste flavor has all the chalky, medicinal grossness you’d expect from an accidental swallow of toothpaste.



Comments:

  1. Chatha

    It does not suit me. Maybe there are more options?

  2. Archaimbaud

    Your thought is just great

  3. Ranit

    New posts, IMHO, are too rare these days :)

  4. Rainier

    I recommend searching on google.com

  5. Travion

    You are not right. Write in PM, we will discuss.

  6. Mole

    What words ... Great, an excellent thought



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