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Why Do Prunes Make You Poop?

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Elsewhere in the world, prunes occupy the head of the table. Here in America, they’re often the butt of jokes. The shiny, sweet dried fruits are both exploited and ridiculed for their laxative properties. But do they really make you poop?

Conventional wisdom and scores of older folks insist that eating prunes will hasten the excretory process. Meanwhile, the European Union says they won’t. In a 2010 ruling, the European Food Safety Authority decreed that it was dishonest to sell prunes as laxatives [PDF]. The ruling, which cited “insufficient evidence” of prunes’ poop-moving properties, was met with incredulity and derision.

One miffed Parliamentarian challenged the ruling. “Most of our constituents do not require a scientific test,” Sir Graham Watson said. Watson then challenged the commissioner of health and consumer policy to a prune-eating contest, inviting the man to “see for himself.”

There actually is a good amount of scientific evidence to prove the power of prunes. In a recent post on his Compound Chemistry blog, chemist Andy Brunning noted that studies in 2008 and 2011 concluded that prunes do indeed make effective laxatives.

Like many fruits, prunes are high in insoluble fiber, which adds bulk to food in the process of digestion while also helping it pass through the system faster. Prunes also contain sorbitol, a sugar alcohol that's used to sweeten things like chewing gum. It appears naturally in prunes, though it's often used as an artificial sweetener in "sugar free" chewing gum. Sorbitol is a laxative, which is why you should be mindful of how much sugar-free gum you chew.

The sorbitol isn’t working alone, Compound Chemistry's Andy Brunning says. Prunes are naturally laced with neochlorogenic and chlorogenic acids—the same chemicals that can help send you to the bathroom after finishing your morning coffee.

So yes, prunes can ease the passage of certain personal parcels. But they’re also delicious—a fact often overshadowed by their functionality. That’s why, in 2000, the prune lobby launched a massive rebranding effort. Hit up the dried-fruit section of your supermarket and you will likely find “dried plums" instead of prunes.

“Ninety percent of consumers told us that they'd be more likely to enjoy the fruit if it were called a dried plum instead of a prune,” the newly renamed California Dried Plum Board said in a press release titled “You Won’t Have Prunes to Kick Around Anymore.”

Under any name, "dried plums" still have the power to move you—no matter what the European Union says.

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Job Alert: The UK Needs a Chicken Nugget Taste-Tester

Do you like highly-processed chicken molded into mushy, breaded bites? Are you willing to relocate to England? Can your palate distinguish a savory nugget from a mediocre one? Your dream job awaits, AJC.com reports.

British retail chain B&M recently posted a job listing calling for a "chicken nugget connoisseur" to help the company get feedback on their new line of frozen food products. The chosen applicant—or applicants—will get a monthly voucher worth £25 ($34) to spend on frozen goods. Job duties consist of eating nuggets and other items and then providing B&M feedback.

The post describes the position as "temporary," so it's unlikely there's opportunity for advancement. If you care to apply, B&M will accept a paragraph describing yourself and why you’d be good for the job—though if you actually have a CV full of previous nugget-related positions, we're confident they'd love to see it.

[h/t AJC.com]

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Switzerland Just Made It Illegal to Boil Live Lobsters
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No, lobsters don’t scream when you toss them into a pot of boiling water, but as far as the Swiss government is concerned, they can still feel pain. The path most lobsters take to the dinner plate is supposedly so inhumane that Switzerland has banned boiling lobsters alive unless they are stunned first, The Guardian reports.

The new law is based on assertions from animal rights advocates and some scientists that crustaceans like lobsters have complex nervous systems, making death by boiling incredibly painful. If chefs want to include lobster on their menus, they’re now required to knock them out before preparing them. Acceptable stunning methods under Swiss law include electric shock and the “mechanical destruction” of the lobster’s brain (i.e. stabbing it in the head).

The government has also outlawed the transportation of live lobsters on ice or in icy water. The animals should instead be kept in containers that are as close to their natural environment as possible until they’re ready for the pot.

Proponents of animal rights are happy with the decision, but others, including some scientists, are skeptical. The data still isn’t clear as to whether or not lobsters feel pain, at least in the way people think of it. Bob Bayer, head of the University of Maine’s Lobster Institute, told Mental Floss in 2014 that lobsters “sense their environment, but don’t have the intellectual hardware to process pain.”

If you live in a place where boiling lobsters is legal, but still have ethical concerns over eating them, try tossing your lobster in the freezer before giving it a hot water bath. Chilling it puts it to sleep and is less messy than butchering it while it’s still alive.

[h/t The Guardian]

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