this post was submitted on 11 Jul 2024
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Fats are quite difficult for the body to break down. But carbs, especially sugars, are really easy to digest. If one eats a lot of fat, it may actually make its way out unchanged.*
*I'm not a nutritionist, I just drank 250ml of olive oil after loosing a bet.
Ok, I am going to need more details about this played out. I am morbidly curious about what that much olive oil does to one’s insides and how bad of a stomach ache that was. Also, how fast can a person actually consume that much olive oil? Is it possible to attempt to chug it or is it too viscous? I have so many questions!
I did something similar on a long backpacking trip. I brought olive oil in a plastic bottle which I had chopped some small peppers into so I could add fat/ calories/flavor to backpacking food. On day eight, two days before we were hiking out, I was out of trail snacks, so I finished off the plastic bottle of oil because I was super hungry. It had about 200ml of oil in it I would say, so I just drank it, figuring what the hell, I need some calories.
I had stomach cramps so bad I couldn't walk, I had to lie down. My backpacking partner had to put up my hammock for me, and after lying there in excruciating pain for about 90min, I then shit everything out of my stomach and bowels, which also hurt. Felt a little better but still had bad cramps. All in all, probably three hours of misery. We lost a whole afternoon of hiking, basically by the time I was ok again, we got about 2mi down trail for a better camp spot and just called it a day.
10/10 would recommend.
@WoahWoah Not to be the obnoxious didact in the room but I do feel compelled to point out that vegetables/herbs soaked in oil at room temp are generally not a good idea unless you like botulism poisoning: https://extension.oregonstate.edu/food/preservation/herbs-vegetables-oil-sp-50-701
Just for anyone who's not aware! Honestly, immediately shitting yourself was not even close to the worst possible outcome lol.
The peppers were pickled and then I chopped them up and added them. The pickling is really why they add flavor.
I regularly pickle my own peppers (and make my own fermented hot sauce), so I imagine that made a difference in terms of botulism. Still, good to know and thanks for the info.