Has the charcoal/ash in food trend reached your town yet?
The first time I saw charcoal in food was some bamboo charcoal coated peanuts at an Asian supermarket. I was curious so I tried them. They were OK, but not something I’d crave. A local vegan frozen dessert maker is making a salty caramel activated charcoal flavor - https://www.facebook.com/frankieandjos/photos/rpp.1018264168216940/1204187519624603/?type=3&theater
At best I suppose it’s no worse as a health or food fad than kombucha or adding turmeric to everything. At worst - if grilling steaks over open flame can lead to over-ingestion of cancer-causing carcinogens, how could eating charcoal possibly be a good idea? (When not medically necessary to treat poisoning or overdose.)
What do you think? Have you been trying to get more charcoal in your diet?