I may have eaten mold now what?

I was making a grilled cheese sandwich today and as it was cooking I noticied the tiniest bit of mold on the crust of the bread. It was smaller than a pencil eraser diameter and it was not hairy just the unmistakable bluish mold that starts and ruins the food. Rats. I took a knife and cut it off and ate the sandwich anyway. Then I looked on the internet and most say do not eat it. Years ago people cut mold away and just ate it as long as it was not too gross or funky. Now guidelines say do not eat anything that is not supposed to have mold on it and some say bread mold is very dangerous. And there may be way more mold growing inside the bread than what you could see. Some people said they cut it away and nothing happened to them but a scary account said you will get very sick a few hours later with projectile vomiting. No thanks. What say you....have you ever done this? I will not do it again but I am really hoping not to get sick.

I've enjoyed reading your posts over the years.

Thank you. I hope to live on to write more posts...so far I feel fine.

I have eaten moldy bread and moldy non-ripened cheese many times, and other than the taste, there has never been an issue. I never ate a lot of it, but I would be surprised if a regular blue or white mold would hurt you. I have seen some very funky colored molds on things, but I have avoided those. I am not a doctor, nor do I play one on tv, so take what I say with a grain of salt.

-Will

I used to do the same as you and cut it off, but now I don't unless it's a firm cheese.

Well I am still here and have not gotten sick. Had dinner and I am fine. I will not do this again...I think it depends on the mold that might be growing....and how much you ingest. Some might be harmless, others have toxins.

They now say to throw it out because studies have shown that mold may go deeper into the food than what's visible to the naked eye.

The USDA has some guidelines, but the basic rule of thumb is that on hard foods it's OK to cut off the moldy part and an inch or so around it and eat the rest; soft foods are better discarded altogether.

That said, I would probably have done the same thing you did.

Thanks all. Its the next day and I am feeling fine.

Free penicillin!

60 day bread on the horizon, I think I'll take a pass. http://www.businessinsider.com/microzap-60-day-fresh-bread-2013-1

One time, I made cornbread with the intention of eating it for breakfast the rest of the week. About four days in, I ate a chunk on the way to work, and noticed a strange, citrus flavor in the cornbread.

"Huh", I thought, "I must have spilled some of my lemonade when I put the glass back in the fridge last night. Tastes interesting, though; maybe I'll put some lemon in the batter of my next batch."

I got home that night eager to try another piece of that happy accident. As I cut through it, I realized there was a spot of green & white mold on the bottom. From this, I learned two things:

1. Condensation on the inside of a loaf pan, plus sugars and a lack of preservatives equals an incubator for mold.
2. Mold is apparently high in citric acid.

I don't know about mold on bread, but my mother always insisted that it was fine to cut mold off of cheese and go ahead and eat the cheese.

I've done that with cheese. I have some Super Cheese now that I'm pretty sure I've had for a year that has yet to grow mold. The sheer freakishness of it makes me think it's time to toss it.

I have cut the mold off bread and eaten the rest if it was a tiny spot on the crust and I'm really in need of bread. If it gets to fuzz proportions I just marveled at it before tossing it.

I have had ziploc bags of grains that grew flies (how do flies live in sealed plastic bags?) and potatoes that turned to water because I forgot about them. I didn't eat those, however.

Ah, science.

Pie Lady wrote:I have had ziploc bags of grains that grew flies (how do flies live in sealed plastic bags?) and potatoes that turned to water because I forgot about them. I didn't eat those, however.

Ugh. In college, I put some tomatoes sealed inside a produce bag in the 'crisper' at the start of September, and forgot about them until sometime in spring. They'd turned into a brownish liquid. I hurriedly chucked them into the nearest dumpster, praying the bag wouldn't break along the way. They still haunt my nightmares.

Pie Lady wrote:
I have had ziploc bags of grains that grew flies (how do flies live in sealed plastic bags?) and potatoes that turned to water because I forgot about them. I didn't eat those, however.

Ah, science.

Try googling Louis Pasteur

Years ago, in chemistry class, I was told/taught that McDonald's shakes not only barely contained milk, but that one of their base components was more or less identical to styrofoam. Our experiment was to leave a shake out until all the moisture evaporates, leaving a big hunk of styrofoam-like solid behind. My shake lasted a day or two on the shelf and then, in an error of judgement only a teenager can make, I impulsively gave it a sip. It tasted fine. In fact, it tasted good. So I drank some more, and neither got sick nor died.

So apparently, bread mold is instrumental in making prison hooch.

but hooch is something that transforms I believe through a chemical reaction that turns it into alcohol, you are not eating the mold itself. Still who knows if it could be safe. Did not people go mad eating this sometime in colonial times?

Hi,

In Russia, there is a drink called Kvass made from stale bread that ferments. Some more info here: http://en.wikipedia.org/wiki/Kvass

I happen to like it in small doses.

Regards,

Ha! Every New Years' we are invited to a friend's house for Goofy Pop Nite, in which everyone brings some crazy soda and we have a taste test. I think the point is to end up with the best-tasting one (there is an official judge) but most people try to find something horrendous. Kvass was one of the "winners". I believe there was another made of bread called Krog, and there's one with raisins found at MarketPlace.

Cathy2 wrote:Hi,

In Russia, there is a drink called Kvass made from stale bread that ferments. Some more info here: http://en.wikipedia.org/wiki/Kvass

I happen to like it in small doses.

Regards,

Gods above, no! I bought a bottle of Kvass (spelled КВАС) at the long-gone International Market in Niles, and it tasted like a dark beer slept with cream soda and they fed the baby crack alla time. It had all the malty parts of beer that I don't like, and very, very sweet.

JoelF wrote:it tasted like a dark beer slept with cream soda and they fed the baby crack alla time

Banner quote!

boudreaulicious wrote:

JoelF wrote:it tasted like a dark beer slept with cream soda and they fed the baby crack alla time

Banner quote!

What boudreaulicious said!

There was a time a few years when my daughter's room had an odd smell. We would open the windows to air out the room, but the smell would come back. One day I stood in her room, determined to find the source. I sniffed the air and thought about what I was smelling. Voila! It smelled like rotting fruit. I cautiously approached the closet. There I found several gym bags that my middle school-aged daughter used for track. I opened them and found the dirty clothes and the bags of snacks I packed for the track meets. Peeled oranges and one round fuzzy fruit that I couldn't identify if I tried. She was seriously grounded after that.

Gods above, no! I bought a bottle of Kvass (spelled КВАС) at the long-gone International Market in Niles, and it tasted like a dark beer slept with cream soda and they fed the baby crack alla time.

THAT is some funny sh!t

Ha Ha Joel. Good quote. Ingrid you are lucky it was just moldy fruits. Where abouts where I live, if there is an odd smell coming from something indeterminate, it usually means a mouse died inside a wall. It does go away after the little creature dries up. Lovely.