A revelation about pineapples only made noticeable thanks to a TikTok account and a microscope, has people reevaluating whether they are allergic to the fruit or not. You may have noticed that whenever you've eaten a chunk of the delicious citrus fruit, you are sometimes greeted with an odd tingling sensation in your mouth. Well, if you've ever been curious about what that actually is then the TikTok account SF Microscopy is here to help. The account analyses all sorts of things under a microscope and exposes all the fascinating and dare we say worrying things that lie within everyday objects that the naked eye cannot see. One of the biggest videos on the account, with 35 million views, is about a pineapple. Sign up to our free Indy100 weekly newsletter In the caption, the person behind the account writes: "One of my favorite fruits is pineapple, but every time I eat them, my mouth tingles. I read that the fruit contains raphides! Kiwis, grapes, taro, and yams also have large amounts of these crystals. These needles serve as a defensive function against insect herbivores to deter them from eating the plant’s fruits and protect the seeds. The needles work with other chemical substances, like bromelain in the pineapple, to amplify the effects." If that sounds a bit farfetched then take a look at the video for yourself and you might find that its even more alarming than you might have imagined. @sf_microscopy One of my favorite fruits is pineapple, but every time I eat them, my mouth tingles. I read that the fruit contains raphides! Kiwis, grapes, taro, and yams also have large amounts of these crystals. These needles serve as a defensive function against insect herbivors to deter them from eating the plant’s fruits and protect the seeds. The needles work with other chemcial substances, like bromelain in the pineapple, to amplify the effects. #microscope #microbiology #underthemicroscope #microscopy #microcosmos #nature #pineapple #crystals #fyp #fypage #fypシ The fact that these needles are real has people second-guessing the feeling they experience when they eat pineapples. One person wrote: "My mouth be sore as hell after going crazy on them pineapples & kiwis." Another added: "So ummmm…I’m not allergic to pineapple????" A third said: "Makes sense that when i accidentally inhaled pineapple juice i just about died." While a fourth person said: "It’s gonna stop me i dont feel like being stabbed." Will you stop eating pineapples now that you know this? I think this writer might be willing to live in blissful, delicious ignorance. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

Montana Brown has opened up about the struggle to get pregnant with her first child despite being in her twenties. The former Love Island star, 27, gave birth to her and fiancé Mark O’Connor’s son Jude last month – but said she was shocked that it was difficult to conceive in the first place. Speaking to Giovanna Fletcher on herHappy Mum Happy Baby podcast, Brown said she thought “something was wrong” with her when she first started trying to get pregnant but couldn’t. “I thought, ‘We’re young, this is going to be really easy’… for the first four months we’d used ovulation sticks, and then I’d do a pregnancy test and it’d be negative,” she recalled. “And I’d be like, ‘Oh my God, that is so hurtful’ and then you do that month after month. “Then I was kind of overthinking, is there something wrong with me, should I be getting checked?” Brown joked that she also sent O’Connor to the fertility clinic to check his sperm and recalled: “I said, ‘There’s something wrong with your sperm! You need to get it checked out, it’s not me!’” But in the end, both parties went to check their fertility and found that “everything was fine”. “So, Mark loves going in the sauna and also he’s an avid cycler, two things which are not good for sperm, which I did not know,” the reality star continued. “I also found out I had no oestrogen and no testosterone. It kind of left me a bit like, ‘Oh, I can be young, fit and healthy, and still really, really struggle to conceive’.” When she did eventually fall pregnant, Brown said it was a surprise and she thought her symptoms – which included tiredness, nausea and hot sweats – were because of food poisoning. “For some reason, like clockwork in the evenings, I was having hot sweats,” Brown said. “I had stabbing pains. And I was being sick every night. “I said to Mark, ‘I’ve got food poisoning’. And he was like, ‘I don’t think you do… you’re definitely pregnant’. “I said, ‘Mark, please, come on, we had sex that one time… this is not happening, there’s no way’. So I really avoided taking a pregnancy test. I genuinely was so convinced I was just ill.” However, O’Connor insisted that she take a pregnancy test and ordered her one via Deliveroo. Brown said she agreed to take the test “just to shut [him] up”. “I just remember weeing on the stick and just being like, ‘Yeah, it’s not loaded yet’. Just kind of a bit blasé. And then I just remember seeing it and I was like, ‘Oh my God’.” According to Brown, O’Connor, who was FaceTiming her as she took the test, was in disbelief even though he had been right. “He was like, ‘No, you’re joking’. I was like, ‘I’m not joking, it says pregnant!’” The couple welcomed their baby boy, named Jude Isaiah O’Connor, on 23 June and said they were “so smitten”. In the early days of her pregnancy, Brown said she experienced “excruciating pain”, which led her to think she had “a gall stone or appendicitis” rather than being pregnant. Montana and O’Connor announced their engagement in April, after he proposed to her on a beach in Bermuda. They met in 2020 and went “Instagram official” with their relationship the year after. She was a contestant in series three of the ITV reality dating show, where she was coupled up with Alex Beattie by the end of the series. However, the pair broke up shortly after leaving the villa. Read More Sorry lads, we just can’t afford any more reckless, middle-aged adventurers Cruise line apologises after passengers witness dozens of pilot whales being slaughtered Woman’s response to Tinder match asking her to go on an ice cream date sparks debate Margot Robbie has fangirl moment over Love Island stars Ekin-Su, Davide and Liberty Maya Jama reflects on ‘importance’ of her relationship with ex Stormzy Inside the famous Love Island villa near Majorca

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The dinner rotation is an unspoken, yet essential schedule. Most of us have five or six reliable recipes tucked away in our back pockets, ready to be pulled out at a moment’s notice. Sometimes this means cooking the same dishes week in, week out. Venturing outside this routine should be an exciting prospect. Maybe you’ve been inspired by a travel documentary or a new cookbook caught your eye. It doesn’t look that hard, right? But hunting down the right ingredients can feel like a minefield when you don’t really know what you’re looking for or even where to find them. Shopping well is crucial for success in the kitchen. God only knows the number of times I’ve come home with the wrong thing or given up because I was overwhelmed by the supermarket aisles. What if I end up wasting money on a new meal that turns out catastrophic? Some cuisines are more daunting than others. Japanese food has such a reputation for perfection that the idea of making anything other than a katsu at home terrifies me. But it wouldn’t be so scary if I had a real-life expert to walk me through the supermarket shelves, show me what to look for and demonstrate that I could indeed be churning out beautiful sushi, delicious broths and other Japanese dishes from my humble kitchen. Enter: cookbook author and teacher, Atsuko Ikeda, who has offered to take me to an Asian cash and carry to teach me how to shop for Japanese ingredients. We meet at Tazaki, a major distributor of Asian ingredients in the UK that has a warehouse in North Greenwich. It was previously owned by SeeWoo but was acquired by Tazaki last year and is currently in the process of revamping stock. However, it still carries just about everything you need to get started on a Japanese culinary adventure. Ikeda, who has authored three cookbooks on Japanese small plates, comfort food and sushi, is a frequent visitor. We begin by perusing the fresh ingredients, like daikon (white winter radish), whole lotus root and mustard greens. The whole lotus root can be sliced thinly and fried to make crispy lotus chips, while the snow-white daikon can be grated into sauce or cubed and added to soups. But we’re starting simpler. Ikeda picks up shimeji mushrooms, small round cap fungi with medium-length stems that grow from a single base. These have an earthier flavour and are denser in texture than regular button or chestnut mushrooms, which means they retain their size and shape a little better. Spring onions, avocado and carrots also make it into the basket, common vegetables that can be found in any supermarket. We move onto carbs and delve into the rice section. As Ikeda is teaching me how to make sushi later, she explains that it is made with Japanese short-grain rice; it has a more glutinous, starchy texture than long-grain rice, which is more popular in the UK. This starchy quality of short-grain rice makes it stickier, an essential feature to make sure sushi rolls and nigiri bites don’t fall apart. A trusted brand for most Japanese ingredients, including sushi rice, is Yutaka, which can be found almost anywhere – I’ve seen it stocked in my local fishmonger. Plenty of other brands abound, with some supermarkets even providing their own brand products, but Ikeda’s recommendation goes straight into my basket. She points out a variety of noodles, and we’re talking much more than udon. There are bouncy shirataki noodles, almost transparent noodles made from konjac yam that can be eaten hot or cold. You can purchase frozen ramen noodles if you’re experimenting with making your own ramen, but Ikeda winks as she tells me she usually just goes to her favourite ramen shop when she’s craving it. Soba noodles, which can be bought dried, are perfect for the summer when tossed into a cold peanut sauce with an assortment of vegetables. The list goes on and on, but Ikeda reassures me that most noodles are versatile and it mainly depends on what type of texture you’re going for rather than flavour. Next is the condiments aisle, where miso resides (can miso be considered a condiment? I’m not so sure). Miso is, of course, a must-have staple. Ikeda points out three types: white miso, sweet rice miso and barley miso. Later, when we taste them, I’m surprised to learn how vastly different they taste from one another. The white miso, which is the most common type used in recipes, has a slight tang and a savouriness that makes your mouth water, while the barley has a deeper, maltier flavour that is mcuh more comforting. I highly recommend buying different types to taste for yourself. Ikeda also introduces me to yuzugosho, a spicy, tart condiment containing the yuzu fruit and fiery green chillies. It brought a tear to my eye, both from the heat and delicious flavour. Ikeda also teaches me that most commercial wasabi contains more horseradish than wasabi, so buyer beware: if you’re seeking the real deal, you may have to be prepared to shell out more money than you initially think. Some brands are 100 per cent horseradish, marketed as wasabi, so checking the label is essential. The same goes for mirin, a Japanese sweet rice wine which varies in alcohol content. A good rule of thumb is that the cheaper the mirin, the lower the alcohol content. Soy sauce is another staple for most Asian cuisines, but there are differences. Ikeda prefers to use tamari soy sauce, which is thicker and, I find, not as intensely salty as the soy sauce you usually get in tiny fish-shaped plastic bottles from takeaways. At home, I’m a Kikkoman soy sauce fan, but Ikeda recommends Yutaka’s organic tamari soy sauce for a more mellow, sweeter flavour. In terms of proteins, it depends on what dish you want. We’re focused on fish, particularly sushi-grade salmon, which you can buy from Tazaki or most fishmongers. This is where I’m especially nervous, because it’s easy to get the cut wrong. However, knowledgeable fishmongers are your best friends when it comes to choosing the cut, so ask plenty of questions. Ikeda shows me how to slice the salmon for different types of sushi rolls and nigiri, as well as how to steam the fish in a baking parchment parcel, slathered in miso and accompanied by the shimeji mushrooms we’d purchased earlier. You can also add fish roe or masago caviar to your Japanese dishes. The bright orange spheres add a unique saltiness and a satisfying texture to sushi, but can also be used to top rice dishes or stirred through Japanese-inspired pastas. A reliable brand is Elsinore, which can be found in Waitrose. I still find the idea of making sushi daunting, but the supermarket aisles no longer feel so intimidating now that I have a clearer idea of what to look for. 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