We humans have a special place in our hearts for food. Sure, we could survive on boiled rice and some type of green leafy thing; but where is the fun in that? As every international traveler knows, the scope of dishes around the planet means that there are often some terrifying surprises waiting for you at your next meal. What may not be known, however, is that some of these culinary horror stories are packed with healthy goodness. So when you’re next abroad, contemplating a tasty snack of Cockroach on a Stick, remember our list of 10 healthy foods that are absolutely terrifying.

10. Blood Sausage (AKA – Black Pudding)

Ubiquitous in Europe, the Americas, and Asia, Blood Sausage recipes will vary across the planet. The simplest way of creating this dish is to take a pig’s intestine, fill it with blood (from either a pig or a cow), add a filler (such as suet or barley), and cook until the blood is able to congeal upon cooling. Voila, as the French would say; you have just created a tasty treat where the main ingredient is blood. If you happen to be a Twilight fan, you will now be able to indulge your sparkly vampire fantasies in the comfort of your own home.

In all seriousness, as appetizing as it may be to eat a food composed almost 100% of blood, this type of sausage packs a mean punch in the health foods department. If the idea of consuming what is essentially coagulated blood does not appeal to you, consider this; Blood Sausage has virtually no carbohydrates, contains relatively few calories, and due to the main ingredient (blood) is one of the best sources of Iron and Zinc in the world.

Eating blood may not be for everyone (or anyone), but if you have the stomach for it Blood Sausage can help ensure that you have a full and balanced diet.

9. Kopi Luwak (AKA – Civet Cat Coffee)

Imagine this, you are a poor coffee farmer in South East Asia and you’ve been having trouble with local wildlife eating the coffee beans that you have been working so hard to grow and harvest. In most other parts of the world the wild animals threatening your crops would be hunted to extinction, leaving you free to tend to your coffee plantation in peace. Killing the animals however, doesn’t really mesh with the South Asian mindset; so instead, you choose to follow the animals in question and reclaim your stolen beans manually – by picking through feces (shit sifting if you will). If this sounds familiar, congratulations, you are a Kopi Luwak farmer.

Arguably the most expensive coffee in the world, Kopi Luwak is coffee that has been allowed to pass through a Civet Cat’s digestive tract. After roasting it is then packaged and sold for as much as US$ 600 a pound to “discerning” (read as clinically insane) customers. Tasty, tasty bum coffee; isn’t Ass to Mouth a big no-no?

However, as is the case with all coffee, science has discovered that our favorite morning beverage can do wonders for your health. Coffee reduces the risk of an individual developing Type II Diabetes, significantly lowers the chances for developing Colon cancer, and even helps reduce the risk of Parkinson’s Disease. In this sense, Kopi Luwak is a healthy living winner, but you could probably just drink Folgers instead.

8. Snake Wine

What is better than wine? The answer is obviously wine that has been fermented with a venomous snake. Another stellar idea brought to you by the people of South East Asia. Take your garden variety King Cobra, kill it while taking care to preserve the head (where the all important venom is located), and drop the carcass in a bottle of rice wine or local whiskey. After the snake has steeped in the alcohol for at least three months it is ready to serve; a nice rosé drink of death.

Vietnamese shamans and doctors have been prescribing Snake Wine as a cure-all for centuries, claiming that it will help with medical afflictions from impotency to hair loss. The common beliefs revolving around this beverage is that the more deadly the snake used in the making, or the longer the wine has been left to ferment, the stronger the medical effects.

How is Snake Wine healthy you ask? As with all alcoholic beverages science has shown that when consumed in moderation there are a number of potential benefits; such as a reduced risk of heart disease and lowered blood pressure. The blood from the snake also provides a good source of iron.

There have been few studies done on Snake Wine by western scientists; however, local witch doctors make a surprisingly strong argument in favor of the drink, especially at 4 am after a few pints.

7. Caterpillar Fungus

A long time staple of Traditional Chinese Medicine the Caterpillar Fungus (or Cordyceps sinensis) was first mentioned in a 1694 encyclopedia of Chinese medical practices. The process of acquiring the Caterpillar Fungus starts with the larvae of the Ghost moth, most commonly found throughout the Tibetan Plateau and across the Himalayas. During it’s developmental stages, the larvae becomes infected with the fungus, which in turn kills it’s host. Once the moth larvae is dead the fungus sprouts into a distinctive twig-like shape, starts producing spores, and continues on its mission of wholesale moth genocide.

If the idea of eating something which has killed its previous host sounds good to you, you’re not alone. Caterpillar Fungus is growing in international popularity and now commands the impressive price of US$ 900 an ounce. Claiming its current fame following the 1993 world athletic championships (after three record breaking Chinese athletes were found to have been taking a course of the fungus), the Caterpillar Fungus is thought to have cellular health properties, provide protection to bone marrow, and may offer protection against liver damage. Traditional Chinese Medicine practitioners claim that the fungus is an effective cure for everything from back ache to tuberculosis, though they say the same thing about tiger penis.

If you are a fan of invasion of the body snatchers, and have a thing for munching on the carcasses of dead moths, then the Caterpillar Fungus may be right for you.

6. King Salmon Heads (AKA – Stink Heads)

Salmon is an incredibly tasty fish, but we bet that you didn’t know that you can increase the tastiness of your fresh caught salmon by burying the head in the ground and leaving it to rot for a week or two. Alaskan natives get the credit for this tasty morsel, few cultures anywhere in the world would have thought to let their fish rot prior to eating and it is hard to believe that this occurs in real life, and not just in Neal Stephenson novels.

During the time that the salmon head is in the ground, the very natural process of decay begins to occur. Most western diners would pitch an absolute fit at being served fish less than a day old, so the idea of being given a dish containing fermented fish head paste is distinctly unappetizing. It is extremely hard to imagine eating something that smells like two week old fish. Modern preparation of this dish has meant that traditional holes in the ground have been replaced by plastic bags and containers which in turn lead to an increased chance of botulism in the rotten fish head.

Taste and texture aside, Stink Heads are still fish, and as such contain important omega fatty acids. Omega 3 has been shown to have possible anti-cancer effects, and may reduce the occurrence of cardiovascular death in individuals who have as little as one gram of Omega 3 per day. Further studies have indicated that fish are able to improve an individuals mental abilities and may help children who have learning or developmental issues to lead a normal and healthy life.

The bottom line is that fish are good for you, but you’d probably be better off getting the catch of the day rather than eating a week old salmon head.

5. Fermented Tofu

What smells worse than a sewer on a hot day, has the consistency of rancid jello, and looks like blue cheese gone wrong? The answer, of course, is Fermented Tofu, also known as Chinese Cheese. One of the Chinese names for Fermented tofu is Chou Doufu. The word chou can be literally translated as “foul smelling, stinking, or putrid”.

This appetizing dish is made by allowing cubes of Tofu, placed under hay, to dry and ferment in the open air. The fermenting aspect is actually a result of aerial bacteria and fungal spores raining down on the tofu during the drying process. Once a suitable level of bacteria and fungi have settled on the tofu the cubes are then placed in brine to pickle. Add some flavoring, such as Chinese rice wine, or some pickles, and you have yourself some delicious Fermented Tofu.

If you can actually manage to eat this delightful food you may be interested in learning that Tofu is one of the healthiest foods around. Tofu is an excellent dietary source of protein, and it is recommended that people trying to avoid diabetic heart disease or atherosclerosis try to have a serving of tofu everyday. In addition to this soy (the key ingredient in Tofu) has shown to have beneficial effects on women experiencing menopause as well as having numerous minerals good for antioxidant protection and increased energy levels.

Try some Fermented Tofu, the stuff is good for you; or you could always lick a sewer pipe, there shouldn’t be too much of a difference as far as your mouth is concerned.

4. Chumiles (AKA – Stink Bugs)

In Taxco, Mexico, the first Monday after the Day of the Dead (El Día de los Muertos) the local populace gathers together and hunts down the most fearsome animal in the land. Well, not really. They actually attempt to collect tiny 6 legged insects that are affectionately called “stink bugs”.

These stink bugs come in two distinct types, the larger are called Jumiles and their slightly smaller counterparts are Chumiles; both are considered delicacies among the local populace. Once the Jumiles/Chumiles have been found they will be consumed live. This is the Taxco version of picking a cockroach up on the ground and chowing down. Larger Jumiles are said to have an almost overpowering taste of iodine; a taste which connoisseurs assure us needs to be acquired. Although the savings potential could be huge; just imagine, instead of going grocery shopping all you’d have to do is camp out in the kitchen with a flash light – much more convenient.

As tempting as live insects may be to some of us, the Taxco natives may have stumbled onto the animal equivalent of Red Bull – Chumiles contain high amounts of riboflavin vitamins, more commonly found in modern energy drinks. In addition to this, Chumiles also have incredibly high levels of Niacin (key in preventing the disease Pellagra) and iodine (you’d just have to taste one to come to that conclusion). Plus, you can always use dead Chumiles to make an awesome taco sauce; OLE!

3. 100 Year Old Egg (AKA – Century Egg)

Despite the name a Century egg is not, in fact. 100 years old. Take an egg, coat the exterior in an alkaline clay (using wood ash, quicklime, and salt), roll in a mass of rice chaff and leave to dry. Wait three to four months and remove the alkaline paste covering your delectable treat. The putrid, opaque green, object that you have just uncovered is a Century Egg.

A Century Egg is really only an egg that has had its internal PH raised and been allowed to petrify. As such, it is no surprise that the yolk becomes a very dark shade of green and elicits a strong odor of ammonia and sulfur – always a natural occurrence when leaving perishable items to rot. 100 Year old Eggs are big business around the South-East Asia region, with local variants of the recipe being found in Vietnam, Thailand (where the name means “horse urine egg”), Hong Kong and China. In recent years there have been reports of “fake” Century Eggs being produced throughout China which have high lead and zinc concentrations. Always make sure your rotten food is from a reputable source.

Eggs are always a good source of essential minerals and vitamins, they contain the good types of fat, and studies done by the Harvard School of Medicine have indicated that regular consumption of eggs may protect against blood clots, strokes, and heart attacks. 100 Year old eggs have been a staple in Chinese cuisine for hundreds of years, and as such all signs point to Century Eggs as being seriously good for your health; if you can get one in your mouth.

2. Balut

Consisting of a fertilized poultry egg (usually duck or chicken) with a semi developed fetus, Balut is a common street food in the Philippines, Laos, Cambodia and Vietnam. The egg is boiled and then sold to customers, who will typically sip the broth from around the embryo, prior to eating the bird fetus with a pinch of salt or some chili vinegar. The taste is best described as “acquired” and we have been told that it is one of those dishes that you either love or hate.

The age of the egg to be cooked is something of a local preference. In the Philippines, for instance, it is preferable to only boil Balut which are 17 days old. At this stage the fetus has not developed any feathers and the bones are virtually non-existent. In Vietnam, however, the ideal age for a Balut is between 19 and 21 days – the Vietnamese prefer to wait until the fetus can be readily identified as a bird. In Vietnam the Balut is crunchy, not so much in the Philippines.

Half Egg, half bird, Balut has protein and goodness aplenty. Filipinos believe that the Balut is good for arthritis of the knees, and is useful as an aphrodisiac. Funnily enough, western science has come to the conclusion that eating chicken (no mention on Chicken fetuses though) is good protection against bone loss in older people. Poultry in general is also an excellent source of B vitamins, and makes Balut a good food for helping keep your metabolism running.

1. Placenta

Child birth is an often messy affair; there is lots of screaming, cursing, blood and pain. The act ultimately ends with the birth of a child, and once the umbilical cord is cut most parents will call it a day and proceed with the necessary paperwork of making sure the newly arrived infant will be an upstanding, and properly documented, member of society. However, there has been an emerging trend in recent years whereby the traditional rituals and practices associated with child birth do not end with the delivery of a baby, but rather with the mother requesting to consume her own placenta.

Placenta, or afterbirth, is the sack which connects the developing fetus to the uterine wall of the mother (essentially keeping the fetus firmly in place) and provides the unborn child with oxygen, food, and waste disposal services. After a child is born, the mother’s body will eject the placenta as the final act of the delivery. For those of you who have not experienced child birth first hand, imagine being confronted with a bloody alien blob which slightly resembles a dead jellyfish; this will then be eaten.

Traditional to the Chinese, placentophagy (the fancy word for “eating a placenta”) is becoming increasingly popular in modern Europe and the Americas. There are a number of recipes for placenta, some of the more popular include; having the placenta preserved and placed into capsules to be taken as a pill, served as a smoothie, added to a nutritious stew, or even incorporated into a red sauce pasta dish.

Many cultures believe that consuming ones own placenta is incredibly beneficial to the mother. This is due to the fact that the placenta contains many good minerals, vitamins, and hormones, which modern society believes are good for helping against post partum depression, stimulating milk production in the mother, and which will help the mum regain some of the vital nutritional supplements which she has been diverting to her unborn child in the 9 months prior to birth.

We highly recommend steak and placenta pie, you know, if you’re going to be eating it anyway.

With all the modern medical advancements in cures for diseases, one disease which still remains cure-less is Alzheimer’s. A degenerative illness that severely affects more than 5 million people worldwide. Some modern drugs can provide a modicum of relief for people suffering from mild memory loss; however scientists need a better understanding of the disease, and a fresh strategy for treating it. The best that we can do today is simply try to prevent Alzheimer’s, and the weapons used to prevent the oncoming of such a crippling disease are found in everyday foods. So what foods exactly are used to ward off Alzheimer’s? Here’s a quick list of the seven, most common, most accessible foods that can be used to prevent Alzheimer’s. Alzheimer’s disease is a crippling neurodegenerative disease that results in loss of brain function. Early symptoms are forgetfulness and impaired awareness of the events of daily life. The disease is more common the older you are and affects on average about 3.1% of Americans between 70-79 years. Certain vitamins and minerals are particularly effective at preventing possible development of Alzheimer’s. This is because these vitamins and minerals ensure a healthy heart and brain, allowing for a naturally stronger defence system which can help to ward off Alzheimer’s.

 

1.    Eggs: The first on our list, and one of the best foods that can help prevent Alzheimer’s is the common, everyday big breakfast ingredient the egg. Eggs provide good dietary source of choline, a major component of lecithin, the yellow fatty substance found in the egg’s yolk. This helps to repair damaged brain tissue. In addition to this they also provide good sources of iron, vitamin B12, other major vitamin B groups such as B2, great source of protein, and on top of all this, is easily digested into the system so your body can start benefiting from these ingested minerals.

 

2.    White Germ and whole grain breads: The second item on our list is white germ and whole grain breads, this common food has many forms of being eaten. Plain, toasted, fried, and even two together with fillings on the inside. These breads are high in Lecithin and Choline, like eggs. But also are full of other healthy components which include carbohydrates, vitamin E, many B vitamins, and numerous minerals and anti oxidants which help to prolong the onset of possible Alzheimer’s

 

3.    Soy Beans and Soy Products: Soy products are another great source of choline along with eggs and white germ and grain breads. They also are rich in protein, carbohydrates, calcium and fiber. Soy is also a good source of folic acid; also know as, folate acid. Soy is also known to lower blood levels of homocysteine. Soy products basically can break up deadly amyloid protein that forms fibrous deposits in the brains of potential Alzheimer’s patients.

 

4.    Blueberries: Blueberries, apart from being blue and extraordinarily tasty, Blueberries are one of the best foods, that when consumed help at preventing the onset of Alzheimer’s. This is due to their high concentration of vitamin C in comparison to other vitamin C rich foods like oranges, guava, and kiwi fruit. This helps to ensure a healthy brain which in turn can slow the development of Alzheimer’s. Blueberries also contain a lot of anti-oxidants which can help fight the onset of the ageing process as well, such as wrinkles appearing and prolonged memory.

 

5.    Orange Colored Fruits and Vegetables: Orange colored fruits and vegetables, such as oranges, carrots and pumpkins, in comparison contain a lot more antioxidants, than other colored fruits and vegetables. These antioxidants are primarily vitamins A, C, and E. Scientists believe that the best way to sustaining a healthy brain to fight off Alzheimer’s disease is to have a healthy heart, pumping lots of blood to the brain. Vitamin A can help contribute to a healthy heart by immensely reducing the risk of heart disease. The vitamin C in the orange fruit and vegetables helps to fight off the build up of cholesterol, which can allow more flow of blood to the head, resulting in higher brain hydration.

 
6.    Fish: The second last on the list and also one of the stronger foods which help to fight off the onset of Alzheimer’s disease. The more fish or omega 3 enriched eggs you eat, the better chance you have to avoid Alzheimer’s disease years down the road. This is because Alzheimer’s patients are found to have lower blood levels of docosahexaenoic acid, aka DHA, than people with normal cognitive functioning. DHA is an Omega 3 fatty acid that is already known to reduce heart disease, depression and attention deficit disorder; however it has recently been discovered to help fight off Alzheimer’s disease as well. The best sorts of fish to eat are particularly salmon and tuna, as these fish are the most Omega 3 fat packed.

 

7.    Turmeric: The last on our list is probably by far also the best culinary delight at preventing the development of Alzheimer’s disease. Turmeric. Turmeric for those who do not know it, is the yellow substance in curry powder that gives curry powder its unique flavor. Epidemiologists have noted that cultures consuming large amounts of turmeric have extremely low incidence of Alzheimer’s in their senior population. India, for example, whose population uses turmeric as both a herbal medicine and a cooking ingredient, has less than one quarter of cases in that of the U.S, despite having well over 3 times the population of the U.S, and the lack of quality of life in India compared to the U.S. Turmeric comes from the Curcuma Longa plant which can be found in many parts of South Asian countries.

 

There you have it, 7 common foods that can be used to battle and prevent the on set the Alzheimer’s disease.

Western diseases have been dispersed across the globe since the age of exploration. When European troops alighted in the new world, they brought with them all kinds of infectious diseases that devastated the native populations of Asia and the Americas. Back then, the so-called “afflictions of affluence” that originated in the West were syphilis and influenza. Many centuries later, the conditions suffered by the rich have evolved into chronic conditions that take years to develop and will not be cured.

Changing lifestyles have made cancer and diabetes the new silent killers, which take lives in wealthy countries while impoverished nations deal with infections. The United Nations has focused on combating infectious diseases to improve life in developing countries. However, as the public health and quality of life improves in low-income countries, the chronic illnesses that once plagued only the richest countries are now becoming the most serious threat in poor countries as well.

Afflictions like diabetes, heart disease and cancer are all a product of the modern lifestyle: inactivity as a result of urbanization and a general disregard for health. Poor diets, smoking and increasing pollution also contribute. As a result, developed countries must invest funds in treatment and research in order to combat these incurable maladies.

Malaria, tuberculosis, measles and cholera are all big problems in poor countries, though can be easily controlled with inoculation and treatment. These “ailments of poverty” used to be the most ominous health concerns in poor countries, but chronic conditions have recently surpassed infections as the biggest global killer. Nevertheless, worldwide health organizations are focusing on infections as an impediment to development rather than trying to institute preventative measures for the chronic afflictions that accompany this modern world.

Perhaps the most pivotal issue in the evolution and spread of chronic conditions is that these diseases hit younger and kill more quickly in lower-income countries than in middle- or high-income countries. Currently, chronic ailments account for half of the illnesses in poor nations, which is a huge drain on the health system and labor force. Because of inferior health infrastructure and lower general well-being, chronic diseases take their toll more easily than in countries where people have a good diet and the aid of knowledgeable physicians. Africa is the only continent where more people die from infectious diseases than from chronic ones. Health officials estimate that by 2015 chronic disease will be the top killer globally.

In 2005, three quarters of the deaths from chronic afflictions occurred in poor countries. This shows that international awareness needs to shift in a different direction. Rather than focusing on infection as a threat, authorities need to start targeting prevention and treatment of chronic ailments. People are living longer, getting fatter and smoking more in poor countries, resulting in rapidly escalating numbers of patients with diabetes and cancer. The trend is reversing in rich countries, where people are taking better care of their bodies and ridding their lives of cigarettes.

So why does it remain that people are more concerned with bird flu than with hypertension? Ostensibly, it may be because infections are simpler to treat, usually with immunization or drugs, and chronic diseases require long-term management. But as the world continues to develop and lifestyles evolve, more resources must be allocated to care for these chronic diseases as they eclipse infections as a threat to world health.

A recent study by an American team of researchers has discovered that obesity can be spread like a virus within a network of friends. Based on a pool of data containing more than 12,000 participants, investigators concluded that people were more likely to become what is considered “obese” if they had a friend who was overweight. This conclusion may explain the cause of the climbing rates of obesity across America. This phenomenon carries serious repercussions for insurance companies and health organizations in the United States. Obesity is also quickly becoming an issue for individuals, because there are so many health problems associated with being obese that overweight people are having difficulty obtaining insurance coverage.

The data analyzed in this study included 32 years of information about a community of over 12,000 people from a small town in Massachusetts. The data was originally collected as part of an examination of the causes of heart disease. Each member of a family that participated in the study also gave the name of one close friend (for contact purposes). From this data, the researchers were able to recreate an interconnected web that helped them track the spread of obesity over time.

The method used to determine the weight categories of each participant was a value-calculation method known as Body mass index (BMI). This is an objective measure of height-to-weight that gives an indication of whether an individual is underweight, normal weight, overweight or obese. The BMI percentage is calculated by dividing weight (kg) by height squared (meters squared).

BMI ranges:

• Below 18.5: Underweight
• 18.5 to 25: Healthy
• 25 to 30: Overweight
• 30 to 40: Obese
• Above 40: Morbidly Obese

Using a history of the health and weight of these 12,000 individuals, the research team was able to observe that the changing BMI of a person over more than three decades was often closely related to the BMI of their close family and friends. Family members who gained weight often influenced each other, but the correlation was much stronger with friends. The principal cause was that friends often change each others’ perception of what comprises an acceptable body type. If a close friend puts on a lot of weight, it is easy for a person to accept their own weight gain, and is therefore become more likely to grow larger without realizing it.

The researchers’ initial figure about the spread of obesity is that a person’s chance of becoming obese will increase by 57% if they have a friend who becomes obese. If a close mutual friend is obese, the chance of becoming obese as well skyrockets to 171%. The investigators point to this conclusion as one of the factors for American’s growing obese population. People are catching it from one another. These findings are quite an achievement in the field of medical sociology, pairing body image with social contact and perception.

The researchers described the spread of obesity as a similar to a viral contagion in the way that it traveled through the wide social network that was part of the study. Some of the researchers involved in the study have gone so far as to describe obesity as an epidemic, since the condition can spread very rapidly. The reason that some describe this phenomenon as an epidemic is because the weight gained was often just a small amount that pushed an individual from a BMI that indicates “overweight” to one that indicates “obese.”

While many social scientists find this to be a groundbreaking study, other medical professionals don’t trust what they see as a hasty and somewhat anecdotal conclusion. Key in this assessment is the use of BMI as an indicator of health. The BMI, some say, is not a reliable indicator of health. It fails to take into account many factors, such as body type or lifestyle. For example, if a person is athletic, it is likely that their BMI will be higher because the value cannot differentiate between muscle weight and what is strictly fat. BMI is unable to distinguish between types of tissue and body structure that make up weight, and can often result in more skewed BMIs. Also, people of a short stature often have a lower BMI, even when the actual fat percentage of their physique might be higher than a larger person. A more accurate gauge of obesity, some argue, is simply measuring the waist circumference of a potentially overweight person.

BMI can be used as an indicator for health risks if the value is on either end of the BMI spectrum. Percentages below 18.5 usually indicate a serve eating disorder such as anorexia nervosa or bulimia nervosa. Percentages above the “normal weight” range of 18.5 to 25 can usually indicate an increased threat of heart disease, particularly for older individuals. Even higher BMIs will be accompanied by other health concerns, such as hypertension and diabetes.

The condition of obesity is defined as the point past which fatty tissue in humans is increased to an unhealthy point. Obesity can arise from genetic determinants, lifestyle choice, certain illnesses, and neurobiological mechanisms. Another factor, social determinants, is becoming an increasingly popular explanation for a growing obese population worldwide. In the United States, obesity is becoming a public health concern.

Out of all developed countries worldwide, the United States has the largest obese population. This is a growing public health concern because obesity in American has been increasing steadily since the mid-1980s. Some people blame this on environmental causes, as many see a changing American economy and culture and a direct influence on the change in lifestyle that has inspired such a drastic demographic change.

Environmental factors that have likely been the cause of the growing obese population:

• Sedentary lifestyle
• Declining cost of food
• Changing workforce
• Increasing wealth
• An aging population
• The rise in popularity of fast food
• Urban sprawl.

Health risks that arise from obesity:

• Cardiovascular disease
• Type 2 diabetes
• High blood pressure
• High cholesterol

In some cases, obese individuals are also afflicted gastrointestinal conditions, strain of the musculoskeletal system, stroke, asthma, and depression. These are all severe, potentially fatal conditions that may continue to afflict an individual even after they have returned to a healthy BMI. Due to the myriad of potential health risks that accompany people with weight problems, insurance companies are hesitant to take on new policyholders if they already have a BMI in an unsafe range.

In America and all over the world, a growing obese population means a strain on the global health care infrastructure that will lead to future challenges in providing care that is necessary for unhealthy BMIs. Insurance companies are trying to avoid being liable for a great number of these complications, and often reject applicants who rank too high in body mass index. Obesity is a problem for people all over the world, and a contagious one, at that.