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Tests of deodorant courage, holding your breath until you faint and teenagers turning into thieves: social media always produces dangerous trends and challenges.
A new trend that is currently making waves in South Korea once again raises doubts about the intelligence of social media users. Countless people film themselves cooking and eating toothpicks.
The videos have now brought food and drug safety authorities to the scene, the Straits Times reported. A warning was issued Wednesday recommending eating toothpicks. The warning specifically concerns green toothpicks made from cornstarch, which are popular in South Korea. Toothpicks are suitable for hygienic purposes only.
Because toothpicks are not considered food in South Korea, they are not subject to any safety regulations. Officials emphasized that toothpicks are mostly made of edible materials, but their safety cannot be guaranteed.
“You look delicious”
In the videos, toothpicks are either fried, covered in various sauces, or used as instant noodles. The most clicked YouTube short video reached approximately 4.4 million views.
Toothpick consumption is hotly debated on the internet. Some users express concern, while others are moved by the idea or react with humor. “I don’t think I should eat them, but they look delicious,” one comment reads.
Another user expresses concern. “I heard there is a warning on the toothpick package advising not to fry it,” he comments.
Social media trends concern authorities not only in South Korea. Last year, the Italian competition authority launched an investigation against the video platform Tiktok due to a challenge classified as dangerous. Users pinched their faces until bruises and scars appeared.
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
