4 Things That've Been Extracted From Animal Poop, Which We Choose To Consume Anyway

We have some pretty crappy stuff to tell you.
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If you think your latest meal or cup of coffee was kind of crappy -- well, you just might be on to something.

In the latest installment of "trends we never wanted to see happen," more and more things we eat or drink are being extracted from poop. That's right, poop.

It's our duty to figure out just what you're consuming in that food or drink, so here are a few edible items to be mindful of (though most give away the "excrement" hints in their name):

1. Cat Poop Coffee

The worst part about this sh*tty coffee? It actually has sh*t in it and it's expensive. Cat Poop Coffee got its name from the process where a "cat called the Asian Palm Civet eats the berries from a coffee tree, then basically poops them out." It's also outrageously expensive -- coming in around $80 a pop for the world's costliest cup of joe.

2. Elephant Dung Coffee

Essentially made the same way that Cat Poop Coffee is made, this particular kind of coffee gets its "unique" flavoring because of a reaction in an elephant's gut. We just hope that it's really, really unique and delicious because it's also really, really expensive -- $50 for a cup.

3. Elephant Dung Beer

For those who claim they'll only drink American, you'll have a hard time convincing them to drink "Elephant." This beer is not only made from elephant droppings, but it's also wildly popular in Japan. So popular, in fact, it sold out within minutes of being put on the market.

4. Vanilla and Raspberry flavoring

Called Castoreum, this little ingredient is made from beaver butt. By extracting fluids from a beaver's anal gland, the secretions are then used for artificial vanilla flavoring and certain raspberry flavored products. But because of rising beaver butt costs, your chances of running into this delicacy are pretty slim.

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Before You Go

Weird Food: The Most Dangerous Foods You Can Eat
CASSAVA (01 of10)
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Several African and South American cultures turn this tuber into a filling mash or a dense cake—but only after cooking it very thoroughly. When chewed, raw cassava releases the enzyme linamarase, which converts a compound in the root into cyanide.
HÁKARL (02 of10)
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Fermented Greenland shark earns its place on the list because the species doesn’t have a urinary tract, which means all waste and potentially toxic substances get filtered into the animal’s meat. It takes a six-month process to render the delicacy safe-to-eat.
ACKEE (03 of10)
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Indigenous to West Africa, but most commonly associated with Jamaica, this fruit can cause severe vomiting if eaten before it’s fully ripe. (The cause? A poison called hypoglycin.) You’re okay to nosh if the red pod has burst open on its own—just stick with the yellow-hued flesh.
CASU MARZU (04 of10)
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What many people would consider gross-out fare worthy of reality TV, the Sardinians call tradition—a sheep’s-milk cheese wriggling with live maggots and banned across the European Union. The larvae inhabiting this pungent pecorino aren’t lethal, but they can survive being swallowed and, consequently, wreak havoc in your intestinal lining. We’ll spare you the graphic details; let’s just say you won’t be leaving your bathroom for a few days.
SANNAKJI (05 of10)
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Speaking of still-moving eats… If you’re feeling daring, you could also sample this Korean preparation of raw baby octopus. Because the cephalopod’s limbs contain neurons, the extremities continue to move and the suction cups maintain their gripping power, even after getting detached from the body and dosed with sesame oil. That means that unless you chew carefully and repeatedly, the suckers could latch onto your mouth and throat on their way down. (Hello, choking hazard!)
RAW CASHEWS (06 of10)
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Unless you have a nut allergy, you probably wouldn’t think to worry about these crescent-shaped nuggets. But when raw, cashews contain urushiol, which can be fatal in large quantities. The bags of “raw cashews” on grocery-store shelves are deceiving; those kernels have actually been steamed to rid them of the dangerous chemical.
ELDERBERRIES (07 of10)
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You won't have any problems if you enjoy the ripened flesh of these violet orbs in jam or jelly; you may have even seen them (or their flowers) used in homeopathy to treat skin wounds and colds. But the leaves, twigs and seeds can present a problem if ingested, specifically in the form of nausea and other more severe forms of sickness.
AFRICAN BULLFROG (08 of10)
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Adventurous eaters traveling to Namibia might seek out this amphibian creature, whose skin and innards contain a variety of substances toxic to humans. Locals deem them okay to consume after the area’s “third rain,” and once the critters have finished mating. Fair warning: If you eat the wrong bits (or at the wrong time of year), you risk kidney failure.
BLOOD CLAMS (09 of10)
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Relatively hard to find—they’re harvested in the Gulf of Mexico, the Atlantic, and some parts of the Pacific—these bivalves live in a lower oxygen environment than their more widely consumed cousins and, thus, filter way more water to get the nutrients they need. In turn, they may ingest more viruses and bacteria, including hepatitis A, typhoid, and dysentery. If you spot them, ask about the specimens’ origins and avoid those culled from China’s waters as they’ve been responsible for hepatitis outbreaks.
FUGU(10 of10)
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Perhaps the best-known food on this list, delicate slivers of puffer fish (a.k.a. blowfish) can be served only by highly trained chefs because its internal organs—specifically its liver, intestines, and ovaries—have concentrated amounts of a paralytic compound called tetrodotoxin, which can prove fatal for humans if ingested. The more daring preparations contain just a smidge of the potentially lethal substance, which is 1,200 more toxic than cyanide, to give diners a tingly sensation as they eat it.

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