Faye Campbell, of Suffolk, UK, has been exclusively eating junk food for the last 16 years. While most women would probably have serious weight problems by sticking to this eating habit, Faye is actually regular-sized and weighs just 9 stones and 12 pounds (a bit over 62 kilos).

The woman doesn’t just avoid eating fruit and vegetables, but also avoids thinking about it, as the mere thought of putting produce anywhere near her mouth makes her nauseous. “The thought of eating vegetables or any sort of fruit makes me physically sick,” Faye says. Well, actually, she is more tolerant to fruit, as long as it comes in the form of a juice or soft drink.  Without any fruit, vegetables or homemade meals, Faye’s daily diet consists only of chips, pizza, toast, cheeseburgers and basically any type of junk food you can imagine.This affects her family life the most. “It’s got to the point where I’d be happy to sit in the lounge with a pizza, while they sit in the kitchen with their roast – it has become a normal routine for us now,” the English woman complains. Apparently, even the smell of vegetables and homemade meals is intolerable for this fussy eater, who admits that “if mom is cooking a roast dinner with vegetables, I have to go in to a different room because I can’t stand the smell. Sometimes I have to open all the windows to get rid of it”. Faye’s love life has also been affected by her strange eating habits, as romantic dinners can only take place in fast-food restaurants. “Once, a guy booked a lovely Italian place but we ended up in McDonalds because I couldn’t face eating anything on the menu,” she says.

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According to foodies, traditional cuisine is among the best things China has to offer. The Chinese food prepared and sold on the streets is not only delicious, but it’s also a big part of the cityscape. The problem is that some street vendors and even restaurants have taken recycling too far by using gutter oil – yes, gutter oil – as cooking oil. This practice  has nothing to do with being eco-friendly, but rather with the Chinese food black market, where gutter oil is presented as a cost-friendly solution for small businesses.

Why is it called “gutter oil”, you ask? Well, sadly enough, the name is not a metaphor, but it merely describes the source of the oil used illegally in the food market. The process of turning sewer sludge into cooking oil is quite simple and disgusting: after draining sewers, trash bins, gutters and anything that may contain cooking oil and animal parts, the content is boiled and then filtered. As expected, the final product is not only unhealthy (and gross!), but it can be fatal in some cases, as it contains carcinogens and other dangerous toxins. Recycling oil is not a novelty in the food industry, where cooking oil is re-used after refining  and purifying it, but in most cases the origin of the oil is clearly not the gutter.

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What if you could eat your favorite food every day and still be able to lose weight? Believe it or not, such a thing is very much possible, and Evo Terro, and average guy from Arizona, is living proof. Despite stuffing his face with sausages and drinking cold beers all day, he is actually shedding his extra pounds.

Terro’s miracle diet consists of consuming only sausages and drinking up to six beers a day for the entire month of October in celebration of the popular Oktoberfest. Evo discovered the offbeat diet three years ago and has been using it to shed extra weight ever since. Last year, he managed to lose about 6 kg (14lbs) by munching on his favorite bratwursts and gulping beer – which add up to about 15,000 calories per week. “Most of it was body fat,” Terry Simpsons – his doctor, says. “His cholesterol went down by a third.”  To make sure the diet is not harmful in any way, Terro’s health is being monitored by the supportive doctor. “We will do the labs to make sure your liver is doing fine, your lipids aren’t out of wack and your cholesterol is fine, blood chemistries are fine and I thought that was good supervision. We knew if something bad happened we would just shut it down,” the doctor explains.

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If you could only make one trip to the salad bar, how would you go about carrying as much food as possible in one go? To deal with this predicament, some ambitious Chinese foodies invented “salad stacking” – the art of stacking vegetables, fruits and croutons on a single plate in order to create extremely tall and elaborate salad towers.

This fad began when Pizza Hut restaurants in China introduced salad bars serving veggies and fruits to promote healthy eating. When the buffets opened, customers were given a one trip opportunity to fill their plates with as much food as they could. Seeing as they couldn’t go back for seconds, hungry patrons decided to utilize the small plates they were given to their full potential and started piling up their food with so much care and precision that complex structured meals were born.

The fad became very popular on the internet where enthusiastic “salad engineers” posted pictures of their monster creations and even exchanged techniques for making the tallest towers. According to most of them, the trick is to build a stable and straight base and cover it with carrot sticks glued together with salad dressing so that it can hold the actual salad “structure”. All kinds of goodies can go on top – melon slices, peaches, cucumbers, croutons, oranges etc., depending on preference. These must be placed in such a way that the pieces interlock and create a mesh. The entire thing can be topped with a bit of salad dressing and smaller foods for decorative purposes.

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Do you remember how you always had to be quiet at the dinner table when you were young but never understood why? Now that you’re all grown up, with children of your own, you probably wish you could have just one more of those quiet dinners. If quiet is what you seek, you’re in luck, as now you can enjoy a four-course meal in complete silence at the Eat restaurant in Greenpoint, Brooklyn where you have to be quiet and enjoy the food, whether you like it or not.

Nicholas Nauman, head chef and curator of the silent-dinner experience, got the idea for the event during a trip to India where he admired the Buddhist monks having their breakfast every morning without uttering a word. In a competing market where restaurant owners are coming up with the most unusual concepts to attract customers – such as dining in pitch-dark, the 28-year-old thought this idea would gain popularity. “It’s just an opportunity to enjoy food in a way you might not have otherwise,” he says. This way, he hopes to “reconfigure the relationship between a space and food” by forcing customers to focus on their plates rather than on the countless distractions that occur while sitting at the dinner table.

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Buttery and succulent, the related oil fish (Ruvettus pretiosus)  and escolar (Lepidocybium flavobrunneum)) are considered to be two of the most palatable fish in the world. But before you run out to your local fish market in search of these delicacies, you’d better stock up on toilet paper because you’re going to spend a lot of time in the restroom after your scrumptious meal.

With such a large number of species in danger of  being over-fished and others posing health risks due to their high mercury content, the seafood industry needs alternatives that taste great, are cheap, sustainable and healthy to consume. The oilfish and escolar seem perfect choices, and although they’ve been popping up in restaurants and fish markets around the world, there is one dirty little secret that those who sell them sometimes forget to reveal – they cause explosive, oily, orange diarrhea. I know it sounds bad, but there is a way to avoid this embarrassing and highly uncomfortable side effect. The fish are safe to eat if they are consumed in portions smaller than six ounces, but most people are either unaware of the consequences or they just can’t help themselves because they are so damn delicious, so they go for full servings. People who actually went through this kind of ordeal have reported the oily discharges are almost impossible to control and often lead to embarrassing accidents.

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Few cereals can be described as stunningly beautiful, but the multi-colored Glass Gem Corn is definitely one of these rare exceptions. Also known as Rainbow Corn, these unique strain of corn features kernels of many different colors that sparkle like tiny pieces of blown glass.

The story of Glass Gem corn began with Carl Barnes, a part-Cherokee farmer from Oklahoma who noticed that every once in a while some of his corn cobs had strangely-colored kernels, and dedicated his life to creating the agricultural wonder you see below. Nobody knows exactly how many years Barnes spent worked on the unique cereal, how many successive seasons he carefully chose, saved, and replanted these special seeds, but one thing is for sure – his painstaking efforts had a truly mind-blowing result, a new breed of corn that most people consider a work of art rather than a cereal.

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Until five years ago Derek Nance couldn’t stomach any foods and was very sick. Doctors told Derek he must have an allergy of some sorts and advised him to try various diets in order to determine the cause of his illness. He tried every kind of diet out there and was even a vegan for a while until he discovered the only thing that cured him – raw meat.

While researching the mysterious affliction that no one knew how to cure, Derek Nance stumbled upon a guy with a similar condition who told him  that the only way he could stay healthy was by following a very strict diet consisting only of raw meats. This regime was created by a dentist called Weston Price who was very interested in raw food. According to him, primitive humans who lived on a diet based on raw foods were much healthier, so it’s logical to assume that eating raw was more natural and thus healthier. Although skeptical, Nance had tried so many diets and was so desperate that he thought he’d give this one a try as well. The first raw meat he ate was that of his goats, which he had become tired of milking, and soon enough, he was only eating raw muscles, tendons, organs and fat. At first he suffered from diarrhea and had a strange irony taste in the back of his throat as a result of blood consumption. He calls this his body’s adaptation period to him becoming a carnivore, but he soon got used to the bizarre eating habit, and now he actually loves the irony taste and is healthier than he’s ever been.

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New York Post journalist, Stephanie Smith, truly believes the way to a man’s heart is through his stomach. After her boyfriend told her she is 300 sandwiches away from an engagement ring, Stephanie got cooking and started a blog to document her progress. She is currently at sandwich #176.

Stephanie says her relationship to her boyfriend, “Alexander Skarsgård look-alike” Eric, has always been centered on food. They met at a restaurant, he cooked her dinner on their second date, and they’ve hosted numerous dinner-parties together, so she knew how important food was to him. And there was nothing he liked more than sandwiches. “To him, sandwiches are like kisses or hugs. Or sex,” the young journalist says. The two New-Yorkers had been going steady for about a year and even moved into a cozy apartment together, but Stephanie was wondering what it would take for Eric to finally pop the big question. She found the answer one day, after she made him her her first a turkey on whole wheat bread, with mustard, lettuce and swiss cheese. “Honey,  this is the best sandwich ever!” Eric told her in between bites. When he was done, he dropped the bomb on her: “You’re, like, 300 sandwiches away from an engagement ring.” That was it, the secret to the marriage proposal she had been dreaming of. Stephanie didn’t really know hot to cook, but she was willing to learn and she wasn’t one to back down from a challenge.

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The bad news is the delicious-looking hunk of roast beef, burrito or fish fingers featured in the photos below are not what they seem. The good news is they are actually cakes designed by English amateur baker Louise Caola.

Ever since she was a little girl helping her mother around the kitchen, Londoner Louise Caola loved to bake. After studying fashion marketing at university, she landed a job in advertising, but continued to make cakes during her free time. The 23-year-old designed her first sausage and potato mash cake for a friend’s birthday and received praises from everyone who got to see it before it was devoured, which fueled her passion for novelty desserts. She immediately started working on even more impressive cakes in her free time and posted photos of them on social networks like Twitter and Instagram. Soon Louise was flooded with orders from all over the internet and she started taking her hobby more seriously. A few weeks ago, the amateur baker finally decided to quit her job and focus all her attention on her newly-created novelty cake brand called Poppy&Lulu (after a couple of close childhood friends). For the time being she only offers hand-delivery around London, but hopes to one day expand nationwide and have a team of bakers helping her make fun cakes.

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Sick of pretentious food blogs, Collin McQuistan, a foodie from Glasgow, Scotland, set up an unconventional blog where he documents all kinds of gourmet dishes cooked with weird ingredients like cat food, grass and toothpaste.

41-year-old Collin McQuistan only started his offbeat food blog last month, but he is already making headlines in international media, thanks to a series of downright bizarre ingredients he has used so far. First, it was the cat food. The amateur cook admits he had been curious about the taste of cat food ever since he was a child, and this was the perfect opportunity to finally try it. He opted for “Felix As Good As It Looks with Chicken in Jelly” and says he might have freaked out the cashier at the supermarket when she said something about “lucky cat”, and he replied “I don’t have a cat”. Collin describes her facial expression as “89% utter confusion and 11% pure terror”. About the cat food, he says it really does taste as good as it looks, but that’s only because it looks pretty bad. “I can reasonably say it is one of the most horrible things I have ever eaten,” the blogger writes. “It tastes of chicken, yes, but there is something so very very unpleasant about it I almost vomit; it has a very burnt-rubber undertone and the chicken is chewy and tough; it is slightly sulphorous and the jelly is slightly more palatable than the chicken bits in so far as it doesn’t provoke such a strong vomiting response.” Determined to urn the disgusting chow into something edible, McQuistan decided to use it in a Chinese stir fry, “because they eat cats in China so maybe there’s a logical tie-in there”. The dish turned out just “1% edible” and made his mouth produce “an alarming amount of saliva”.

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Did you know there was such a thing as black chicken? And I don’t mean as in dark feathers, but black skin, bones and even internal organs. There are actually several black chicken breeds in the world, especially in Asia, but the most popular of all has to be the Chinese Silkie.

Silkies are beautiful birds, covered in fluffy plumage, which is said to feel like silk, but underneath all that fluff they are far less attractive. Their skin is a dark-bluish color, the flesh is dark beige and the bones and some internal organs are pitch black. Although in the Western world silkie chickens are sold mainly for ornamental purposes, in countries like China they are considered a super food and are appreciated for their deep, gammy flavor. Called “wu gu ji” or “black-boned chicken”, the silkie has been prized for its medicinal value ever since the seventh or eighth century. Chinese women consume it after they have given birth to get a boost of energy, but it’s also said to have a positive effect on the yin, blood, lungs and stomach. Silkie meat is rarely roasted. To take full advantage of its curative properties, the Chinese mainly use it to make an amber-colored broth laced with ginseng , dried wolfberries and jujubes.

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He doesn’t look like your average junk-food addict, but 64-year-old Dennis Rosinlof says that he’s been hooked on McDonald’s Big Macs for the last three decades. During that time, the Utah man estimates he has consumed at least 12,000 burgers.

Dennis started eating Big Mac burgers when he started working as a salesman, 30 years ago, and has never stopped since. For the last two decades, the Vietnam War veteran says he has been eating at least 10 Big Macs a week, and he still can’t get enough of them. He has one on Monday, on his way home from work, two on Tuesday, one on the way to work, and one on the way home, one Big Mac for breakfast on Wednesday, two on Thursday and Friday, and always two of them on Saturday. He only takes a break from his favorite food on Saturday, when his wife cooks for the whole family. Dennis estimates he has spent around $60,000 on Big Mac meals ever since he first started eating them 30 years ago, but says that’s less than what he has spent on car fuel, and that doesn’t come with fries and a beverage.

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Facebook, the world’s most popular social network, has just passed the 100 billion valuation mark, but thanks to a couple of business-savvy ice-cream makers from Croatia, anyone can have a slice of it for as little as 1 euro.

Brothers Admir and Ibi Adili run the Valentino ice cream shop in Tisnom, on Croatia’s Murter island. After noticing his 15-year-old daughter Bibi spent a lot of her free time on Facebook, Admir came up with the idea of creating a Facebook ice cream to attract other fans of the social network. All he had to do was make a plain white ice cream, decorate it with blue syrup, slap a “Facebook” sign on it and wait for the new business to roll in. Believe it or not, his plan actually worked. The treat has been a big hit with tourists this summer, and Adili told reporters it’s been going like crazy. His Facebook ice cream apparently tastes like chewing gum and candy, but it’s not the flavor that has customers begging for more, but the name and the trademark “Facebook” logo on the sign.

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They look and smell just like common table grapes, but pop one into your mouth and the first impression you get is a rush of cotton candy flavor. At least that’s what Spencer Gray, a personal chef in Culver City and blogger at Omnivorous, who has sampled the grapes says.

If you have sweet tooth but want to stay away from unhealthy treats, cotton candy grapes could be a great alternative. They have have about five grams of sugar per ounce, 12 percent more than regular table grapes, but far less than popular candy like Skittles, which have about 20 grams per ounce. Still, to many people, a grape variety that packs this much sugar and is advertised as tasting like cotton candy might seem like a gimmick to turn a natural healthy treat into junk food. But while its creator, California-based fruit breeder David Cain admits new sweeter fruit varieties are competing against candy bars and cookies, nutritionists say that’s not a cause for concern. “You would have to eat about 100 grapes to consume the same amount of calories in a candy bar,” David Heber, director of the UCLA Center for Human Nutrition, told the Los Angeles Times.

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