You ever open the fridge and just know something's not right? That was me this morning. I reached for the deli meat to make a quick sandwich, and what I saw made me stop in my tracks — pale pink slices of ham speckled with patches of gray-green fuzz. Mold. No doubt about it.
But before I could toss it in the trash, my mother-in-law chimed in:
“Don’t be so quick to throw it out! Just peel off the bad parts.”
Now I love my MIL, but... what?
❗ So, Here's the Question:
Would YOU still eat this? Or toss it immediately?
Let’s be real — food waste is a big issue, and yes, we all want to save money. But there’s a fine line between frugal and risky. Mold on bread? Maybe you tear off a corner. But mold on meat? That’s a whole different story.
🧫 The Hidden Danger in "Just Cutting It Off"
What many people don’t realize is that mold on deli meat isn't just on the surface. Those fuzzy patches you see? That’s just the tip of the iceberg.
Microscopic mold roots (called hyphae) can grow deep into soft foods like lunch meat — meaning the part that looks “okay” might already be compromised.
And let’s not forget:
