Carla Rea’s New Challenge: Crackin Nuts
It’s always been a dream to get into the Guinness World Record Book, so here is Carla Rea’s New Challenge…crackin’ nuts! It sounds wild and it sounds crazy, but guess what? Some one has set a new record good enough to get into the book!
With that said, the challenged was made on The Mike & Carla Morning Show this morning. So here it is…Naveen Kumar, a martial artist, broke the world record of crackin’ nuts on his forehead to get into the Guinness World Record Book! He actually did it a couple of months ago, but it’s now official. It only took one minute to crack 273 walnuts on his forehead to get into the book! All the cracked nuts were donated to charity!
On your mark, start crackin’ nuts!
If you’ve listen to The M&C Morning Show for any length of time you know. This is Carla’s dream to do something that would get her into the book of records. Every time Mike O’Brian brings up another challenge, it seems to fall short of something she would consider doing!
Surely this is something that Carla could work up to like anyone else. Maybe start with peanuts, work her way up to walnuts! You just don’t start with walnuts right?
Nonetheless, she was not buying, but did think of something else she would like to try. Not sure how you ramp up to it, but with Carla, you never know. Not too mention, we think she would definitely have an audience given the chance.
On the other hand, if you want to hear what it sounds like crackin’ nuts on your head sounds like, we got that for ya. It’s all shared in a segment from this morning. So, go ahead, listen up and you know what…see if this is something you might do! Hey, what ya got to lose right?
Caution: 6 Foods You May Want to Avoid at Restaurants
Tap Water
Even with filtration in place, restaurant water might not be as pristine as one would assume. A study conducted by the Proceedings of the National Academy of Sciences revealed that approximately 3-10% of water systems in North America have annually violated health standards set by the Safe Drinking Water Act, and this includes restaurants, as reported by the water filtration company, Quench. Unfortunately, it’s not uncommon to find germs and chemicals in restaurant tap water that could potentially affect the health of patrons. Common impurities detected in tap water supplies consist of microorganisms like bacteria, germs, parasites, and viruses, as well as substances like lead, chlorine, aluminum, pesticides, and others.
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Raw Sprouts
If sprouts aren’t properly stored and cleaned, they can become quite risky. Unfortunately, when ordering food at a restaurant, we may not witness this process. Sprouts are commonly cultivated in warm, moist conditions, which makes them an ideal breeding ground for bacteria, according to Health Digest. Recent outbreaks of E. coli and Salmonella have been potentially linked to these greens.
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Drink Garnishes
Bartenders often don’t have to follow the same stringent sanitary standards as the kitchen staff. As a result, the fruits used in drinks are likely to be unwashed, and they might sit out for days without refrigeration. According to Good Housekeeping, it’s worth giving a second thought to that citrus fruit you might be adding to your drink while dining out. A study revealed that 70% of these sliced fruits carry “over 25 different types of germs.” Contrary to popular belief, even alcohol doesn’t seem to do the trick in killing these germs. Good Morning America visited six restaurants and discovered that the lemons were teeming with “fecal matter” and even harbored the dreaded E. coli bacteria.
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Fish
Consider giving those impromptu “All-You-Can-Eat” fish special days a second thought. The fish served on such occasions is often leftovers from a shipment received a few days prior, which means it may not be at its freshest. According to Healthline, fish not stored at the proper temperature might become contaminated with a toxin known as histamine, which is produced by bacteria in the fish. Moreover, Healthline highlights that cooking at regular temperatures does not eliminate histamine, making it a potential cause of food poisoning.
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Bottled Ketchup
Whether your ketchup bottle is already on the table at a restaurant or brought to you by the server, chances are it has been handled by multiple people throughout the day or even longer. Making it a potential carrier of germs. Reader’s Digest explains that the reason these same bottles keep circulating is that the ketchup in each of them is often “married.” This means that as the volume of ketchup decreases in individual bottles, servers will combine the contents of several bottles into one. However, there is a downside to this practice: you may end up consuming ketchup of an unknown age or expiration date, leading to an unpleasant taste.
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Fresh Squeezed Juices
It might be worth reconsidering your choice, just as you skip adding garnishes to your drink. Freshly squeezed juices can be teamed with bacteria, unlike pasteurized juices. A study conducted by the MSU Extension reveals that most commercially sold juices in the United States are processed or pasteurized to eliminate harmful foodborne illness bacteria. However, when fruits are freshly squeezed into juice, there is a risk of harmful bacteria lingering in the finished product.
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