Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part eleven – the yummy bits”. (burp) Thighs and buttock are the go-to hunks of meat that all cannibals love, which makes sense. Joachim Kroll, known as ‘The Ruhr Cannibal’ was a serial killer, paedophile and necrophile who savaged at least eight women and girls in the Ruhr region of Germany from 1955 to 1976. Slicing off ‘steak sized’ cuts from each of their buttocks and thighs, with girls some being as young as four, he claimed it was “a tender meat”, and serving them with carrots and potatoes, he did it he said “to save on grocery bills”. As a sadist, it’s likely his motive wasn’t financial but sexual, but with thighs being packed full of calories (13,300 for those on Steve our average UK male), it has the second highest calories of the main muscles, with roughly 15,500 for the buttocks, 7400 for the biceps, 4500 for the calves, and just 1700 for both forearms. But what are the tastiest parts of a human body? As seen with ‘The Ruhr Cannibal’, the buttocks known as Gluteus Maximus are the largest and heaviest muscle in the body. Said by Ugandan warlords to be “flavoursome” owing to the intermuscular fat, it has a balance of “tenderness and texture being rich and gelatinous”, and ideal for a slow cooked stew. But as Heriberto Lazcano, kingpin of the Los Zetas cartel knew, stressed meat makes for bad meat, as stress increases its pH level, making it darker, firmer and drier. As a mad Mexican who loved roasting his enemy’s buttocks, before being murdered, he made them bathe for two hours, gave them whiskey to reduce their adrenaline, and then served thin slivers of their backsides as tasty tamales on toast. The tongue is said to be “soft, tender with a luxurious taste” according to a Ugandan vendor in Lugazi where human meat is sold. As a 3 inch long by 1 inch wide muscle weighing roughly 100grams, the papillae and mucous membrane are said to give it a light crackling when seared, and although a favourite of Russian serial killer Andrei Chikatilo who severed his victim’s lips, nipples and tongues with his teeth, there’s no solid proof that he ate them. Famously, fictional serial killer Hannibal Lecktor preferred a person’s liver and their sweetbreads, and many chefs agree. Sold in high end restaurants, sweetbreads refer to the thymus gland, a vital part of all immune systems as it trains T-cells. Called ‘sweet’ in calves as they have “a mild, less savoury flavour than lamb or beef”, in human’s it weighs just 40–50 grams, and situated between the lungs and behind the breastbone, it is suggested “it is really creamy, with a smooth and velvety texture” like oysters. An unnamed surgeon suggested the face, as being used for eating and emoting, unlike our skeletal muscles, they are “thin, soft, rarely tear, have a low fat-content” and with 30 muscles on each side of the face, the best could be around the jaw. Back in 2012, Rudy Eugene, dubbed ‘The Causeway Cannibal’ was shot and killed by police officers as he ate the face (including the eyebrows, nose, cheek, some of the forehead and the left eye) of fellow homeless man Ronald Poppo. With drugs ruled out as a cause, and with no known motive for his cannibalistic crime, hunger was ruled out as – unlike with most supposed cannibals - an autopsy determined that Rudy had no human flesh in his stomach. The cheeks are said to be the meatiest parts of a sheep or cow’s face, having evolved for grazing, but with human cheeks being between 30 and 65 mm thick, they would hardly make a sufficient meal. The eating of another person’s face is likely to be more symbolic than a culinary choice, like in 1995, when Marinaldo de Alcântara Silva, a Brazilian farmer shot his own mother following a long and bitter dispute, he then decapitated her, ripped off her eyes, lips, nose and tongue, and then ate the pieces”. What’s lacking within cannibals is class. Jeffrey Dahmer ate his meat with ketchup. Isakin Drabbad the Skara Cannibal of Sweden murdered his girlfriend and ate the flesh of her arms and legs, which he pan-fried with salt and home-grown cannabis. And Nathaniel Bar-Jonah, the prolific child molester and suspected cannibal was said to have served the meat of a child at a neighbourhood barbeque. But eating human flesh needn’t be so uncultured. According to Damien Casten of Candid Wines, there are suitable wines for each piece of meat, stating; "I'd guess that uncooked face is chewy. If there’s no time to braise, I'd need a ton of acid to cut through the 'meat,' so I'm going to pull a young grand cru Riesling”, for the delicacy of the brain “the grey matter is best paired with a Chenin Blanc”, a liver wouldn’t suit nice Chianti as Hannibal Lecktor suggests “as it’s a little too light for the fattiness of the liver… so a Barolo would be better choice", with the sweetbreads suiting “the Lopez Malbec owing to its cherry flavours and aromas”, whereas other sommeliers suggested “pinot noir for the cheeks, shiraz for the tongue, and beer for the nose and lips”. Interestingly, Nic Pelaez of Saltbox Dining suggested for the flesh “I would pick a meaty person, a smoker, someone who enjoys berries”, basically “the lazier the better - they’re more tender. So I’d stick to couch potatoes and video-gamers". But when questioned, many medical experts agreed that the best human meat to eat was the Psoas, known as the loin muscles. Situated inside the pelvis, they connect the legs to the vertebrae, and being almost fat-free, once the tendon is removed, they are soft, tender and are regarded as the “human filet mignon”. And with only 40% of humans having a psoas minor, for cannibals, that muscle would be a rare delicacy. So, you were wrong Jeffrey Dahmer, the filet mignon of meats wasn’t the thigh, and being a scumbag, he probably threw away the best bits, and washed a thigh down with a god-awful beer like Budweiser. Yuck. Join me tomorrow to uncover what are the worst parts of a human body to eat.
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Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part ten – blood”. (burp)
Supposedly, vampires sustain their immortality by drinking human blood. But what about cannibals? From 1977 and 1978, Richard Chase, the spree killer, cannibal and necrophile nicknamed the ‘Vampire of Sacramento’ ate his victims’ remains and drank their blood. As a sadist, he raped their corpses, cut off nipples and (on at least one occasion) stuffed dog faeces down their throats. With blood spattered up the walls, floor, fridge, cups and cutlery – like a vampire – he said his motive was the belief that his organs were crumbling to powder, and the only way to restore his health was to drink their blood. But did he? And if so, how much? Blood is a fluid which delivers oxygen and nutrients to our cells and transports metabolic waste away. Comprising of 55% plasma (which carries platelets, cells and antibodies), 44% red blood cells (carrying oxygen) and 1% white blood cells and platelets (to help fight infection, disease and control bleeding), we make 2 million new red blood cells a second, with roughly 3 to 5 million in a single drop of blood. With plasma made up of 90% water and 10% proteins, electrolytes, vitamins and nutrients like glucose and amino acids, it makes sense why someone would consider drinking blood as a life-giving fluid. Across countless war zones are tales of soldiers drinking the blood of their foes, like the Croation death camps of the Ustasha fascists who (it is claimed) drank from the slashed throats of prisoners, and among the Colombian paramilitary who drank blood believing it would make them better killers. From Steve, our average UK male, with blood making up 8% of his body mass, a cannibal could syphon off 9 pints. According to both the Red Cross and the Mayo Clinic, each pint of blood contains roughly 625 calories per pint, which at a total of 5625 calories, it could keep you alive for just over 2 days. But it won’t. It’ll kill you. Having shot Teresa Wallin, it was said that Richard Chase the ‘Vampire of Sacramento’ had severed her carotid artery and using a yoghurt pot, he had drunk her blood. But it’s uncertain how much blood. It’s odd, as although it envelops almost every part of our bodies, even our own blood is toxic to us. But it’s not the diseases or pathogens found in our blood which is the problem, as our stomach acids can destroy almost every form of bacteria, with the exception of e-Coli and Salmonella which adapt. The biggest risk is the nutrients it carries, as just a milliliter of blood contains 0.5 milligrams of iron, and while iron is necessary for life, high doses can cause haemochromatosis resulting liver damage, fluid in the lungs, vomiting, dehydration, and even death. And although 1000s of people claim they drink blood regularly as the oxygen-rich fluid gives them energy, even if it is pathogen free, scientists state that its unsafe to swallow anything more than a few teaspoons, or roughly 20 millilitres of blood, The reason why other mammals like the leaf-nosed bat (also known as the vampire bat) drink blood is because they need a huge intake of iron, so during each feed which requires them to drink almost 1 ½ times their mass in blood, when ingested, a mucous membrane prevents too much iron from getting into their bloodstreams. Blood is toxic to every mammal, but as humans, when eating meat, we get around that by draining it first then cooking it. At the turn of World War Two, Leonarda Cianciulli, the Italian serial killer who turned her victim’s fat into soap needed a way to disguise the metallic taste of blood, caused by the hemoglobin in red blood cells. She said “I waited until it had coagulated, dried it in the oven, ground it and mixed it with flour, sugar, chocolate, milk and eggs, as well as a bit of margarine. I made lots of crunchy tea cakes and served them to the ladies who visited. Giuseppe and I also ate them. They were really sweet”. Many cultures use animal blood in food, especially in black pudding also known as blood sausage, and with it consisting of 1 part blood to 4 parts water, given that Steve our average UK male has roughly 9 pints of blood at ½ kilo per pint, he’d make 90 kilos of black pudding, and with the quality stuff selling for £15 per 1 ¼ kilos, a cash conscious cannibal could earn themselves £1080 for a few hours work. In truth, biology proves it’s unlikely that many serial killers who claim to have drunk blood, actually did it, or if they did, it was quite possibly a few teaspoons, but it definitely wasn’t a pint, especially as when expressed from an artery and exposed to air, blood coagulates within two to eight minutes. It’s more likely that (being sad and damaged) either to gain a reputation, for a deluded religious belief, owing to psychosis, or simply to plead insanity in countries where the death sentence exists, that the drinking of blood is more often a ploy, but one which the press happily regurgitates to sell newspapers. On 8th of May 1979, with his defense hinged on mental illness, Richard Chase was found guilty of six counts of first-degree murder, the jury rejected his insanity plea, and he was executed by gas chamber. Join me tomorrow to uncover what are the best parts of a human body to eat. Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week. UPLOAD EPISODE
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part eight – the brain”. (burp) Brain, the favourite food of a zombie, but rarely a cannibal. But are they too afraid? In 1978, Robert Maudsley murdered two prisoners on his wing, the second being William Roberts who he stabbed in the head with a handmade shiv, smashed his skull against a wall, and although broken, according to the pathologist’s report “the brain remained intact”. But when less-reliable tabloids got hold of the story, the knife became a spoon and Robert Maudsley was branded as “the brain eater”. But why is this act so terrifying and morally wrong? Because, if the skin is our identity, the brain is our personality and our soul, it’s the very essence of who we are, as without it, we’re just a sack of meat. Weighing roughly 3lbs (or 1 and a 1/3 kilos) and being the size of both fists combined, the brain is split into three parts; the hindbrain which controls the body's vital functions, the midbrain which acts as a relay for senses, movement and pain, and the forebrain interprets sensory input and decision-making. Protected by the skull, cerebrospinal fluid, and encased in a tough outer layer called the dura mater, the brain’s 100 billion neurons pass data at speeds of 250mph, it uses 20% of our oxygen and blood, it feels no pain, and – while we’re awake – it generates enough electricity to power a small light bulb. Every animal has a brain, with the exception of jellyfish, sea sponges, clams and most football pundits. Symbolically, the brain plays a key role in love and war. The Fore, an indigenous tribe of Papua New Guinea are said to eat the hearts and brains of their dead to honour them, and although unproven, the dictatorial President of Equatorial Guinea is said to eat the flesh, testicles and brains of his enemy. Likewise, with many serial killers, brain eating is symbolic of unrequited love, control and domination. In 1989, Daniel Rakowitz murdered his roommate Monika Beerle claiming he loved her. Dismembering her in a bath, he boiled her remains, and having liquified her brain into a creamy soup, he said “I tasted it, and I liked it”, only to – supposedly – feed it to the homeless in New York’s Tompkins Square Park. So, is the brain a suitable meal for any cannibal? Yes, of course. Even Palaeolithic cannibals knew the value of a human brain, as comprising of 10% membrane, 30% water and proteins, but 60% fat, and although the fattest part of the human body, Dr Jim Stoppani, a Yale certified nutritionist said “the brain would provide slow-burning energy as it's high in fat and glucose”. Comprising of roughly 2700 calories, enough to keep a cannibal alive for a day, with it weighing 1300 grams and being more than the recommended daily intake of 100 grams of cholesterol, a cannibal could safely eat a brain over 13 days, but – as a one-off meal – it wouldn’t be problem if they wolfed it down. Journalist Carl Hoffman who witnessed The Asmat tribe of New Guinea said “they shook the brains out onto the leaf of a palm, scraped inside the skull with a knife to get every last bite, then mixed the mass with sago, wrapped the leaf up, and roasted it on the fire”. Although when TV host Reza Aslan ate brain with The Aghori tribe, he said “the brains tasted of charcoal… as they were burnt to a crisp”. Which is a shame as being described as “soft, fatty and a bit waxy” with a texture like “a rich scrambled egg cooked in lamb’s fat”, composed mostly of fatty tissue, “it has a very mild, almost sweet flavor and a soft texture akin to heavily whipped cream” and it’s rich in vitamin B12 and omega-3 fatty acids. Like sheep brains, human brain tissue is pale yellow, it has a slightly spongy feel but being “neither rubbery nor tough” it can be easily cut with a knife. In Slovakia, pig’s brains are mixed with ground meat, eggs and pickles. In Asia, lamb brain is pan-fried with salt and ginger. In the Middle East, it’s soaked in milk. Or, as Peter Bryan said having fried it, “I ate his brain with butter. It was nice”. And although full of calories and nutrients as the survivors of the Andes plane crash can testify, brain tissue can be deadly. From 1957 to 1960, 1000 members of the 20,000 strong Fore tribe of New Guinea died of Kuru, a rare and incurable disorder caused by eating infected human brain tissue, resulting in tremors, slurred speech, memory loss (not unlike mad cow disease and dementia) and finally death. Brain eating seems acceptable if it’s committed by indigenous tribes with long-held beliefs, but in the West, it’s still seen as shocking, and for good reason. In 2009, Otty Sanchez of Texas, who had a history of mental illness was hearing voices following the birth of her son. Triggering a postpartum psychosis, she murdered her three-week old son at “the devil’s orders”, eating parts of his brain, nose and toes. Like many of these ancient tribes, it was said, by eating his brain, she wanted him to live-on inside her. Join me tomorrow for possibly the least palatable part of a human body – the hair.
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part seven – skin”. (burp)
The only thing that serial killers and cannibals think that human skin good for is making a suit. Infamously, Ed Gein sewed a suit made of women’s skin, including leggings made of leg flesh, a corset with breasts, a belt made of nipples and masks flayed from female faces, so he could literally "become his mother and crawl into her skin"; as well as lamp shades, a bongo, bowls made of skulls, nine vulvae in a shoe box, lips as a window shade drawstring and a female nipple doorbell, to name but a few. And although suspected of being a cannibal, as he had gutted a body like a deer and a heart was said to have been “found in a pan on the stove”; he only confessed to grave-robbing, no tooth marks were found on any bones or flesh, and the heart was actually in a plastic bag, by the pot, and not in the pot. Problem is that by itself when the fat and meat is stripped away, skin is not great as a treat to eat. Covering 2 to 3 square meters and weighing between 3 ½ and 10 kilos, skin is the largest organ in the human body. Comprising of the epidermis, dermis and hypodermis, a square inch is made up of 19 million skin cells and contains 300 sweat glands, 20 blood vessels and 1000 nerve endings. Although just 2mm at its thickest and as thin as 0.07mm, skin produces melanin, brings oxygen and nutrients to your cells, removes waste, regulates your heat, and protects you against UV light and pollution. It renews itself every 28 days – which makes a very fresh part of the body shedding 30,000 skin cells a minute – but the outer layer is made up of between 10 to 30 thin layers of dead skin cells. Delicious. So, if Steve were to have his skin flayed off – but no fat, because our cannibal is dieting – those 7 kilos (or 15 ½ lbs) of skin could provide roughly 13,000 calories, enough for about 5 days, being full of carbs, proteins, fats and vitamin c. But as cannibals in the palaeolithic era discovered, “skin was a last resort”, especially human, as without the meat and the fat, skin is merely an effective seal for preserving it. That said, with 167,000 people dying each day, if we put our morals aside, with an average of 22 square feet of skin each, our daily death toll could provide 3.65 million square feet of skin a day, and needing 45 square feet to make a leather jacket, daily we could clothe the world in 81,600 Fonzy-style jackets. But would that ever happen? No. Visually, skin is the most personal part of a human body, it makes us unique without needing to move or make a sound. It is significant in many religions (as with the symbolic eating of the body of Christ), the flaying of skin is used as war trophies (like in 1571, when Marcantonio Bragadin, General of the Venetian resistance was flayed, his skin stuffed with straw and paraded along the streets riding an ox), and even for proven cannibals – like the Korowai of Indonesia’s Papua – although no longer practiced, they still encourage tales of flaying and the eating of human flesh to keep any Westerners away. As for serial killers, the heart and the brain is a symbolic meal, but the skin is more of a souvenir. Armin Miewes said he was motived to become a cannibal as he always wanted a brother and this way "someone could be part of me", although it’s uncertain if that was true. And in 2000, having stabbed her boyfriend 37 times, Katherine Knight flayed his skin, hung it on a meat hook, and as his decapitated head cooked in a pot, she laid table settings for his kids, with plates of his flesh served with vegetables and gravy. As a victim of a violent and abusive relationship, if that’s not purely symbolic, what is? Without the fat and meat, skin isn’t a meal, but a protective layer, a symbolic gesture, or a souvenir. So, maybe in this case, cannibals have got it right? Karl Denke, the Cannibal of Münsterberg, who supposedly sold human flesh at the market, not only had jars of flesh curing in salt, two tubs of meat pickling in brine, skinned bones and pots of bubbling fat for eating and selling, but he also sewed himself some gentleman’s apparel; with shoelaces wound from skin and hair, and belts flayed from the chest (avoiding the nipples) and occasionally the pubis. And maybe that’s why, when we eat animals, we choose not to anthropomorphise them. A cannibal wants to see another human as a meal not a best mate, as (like us chomping on a piggy) we don’t want to be reminded of who or what they were, as a bacon sandwich is yummy, but not if it’s smiled at you. Imagine tucking into Steve’s lightly tanned flesh, and you’re reminded of his last holiday in the Algarve, his appendix scar, a tattoo of his kid’s names, the cigarette stain on his lips, and his battle with eczema. Even if you’re starving to death, would you still be hungry enough to eat his scabs? I thought not. Join me tomorrow to examine a zombie’s favourite part of the human body – the brain.
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part six – fat”. (burp) For many serial killer and cannibals, fat is nothing more than a mess and there’s a good reason why. 2016, Stefano Brizzi was murdered by Gordon Semple. To dispose of the body, he severed the limbs and filled the bath with hot water, sodium hydroxide and a variation of hydrofluoric acid. Investigating, the police spotted globules of fat in the bath, and - alerted by the ‘stench of death’ – they found “pools of human fat in the oven”. That’s because fat is one of the hardest parts of the human body to destroy. When John George Haigh tried to dissolve the body of Olive Durand Deacon in sulphuric acid, he had no idea that although it boils at 638 degrees Fahrenheit (or 337c), it would still leave 28 pounds of fat. Fat cells are seemingly fragile, as they liquify at 130f, but it can’t be completely destroyed until 1900f, which is why a crematorium furnace burns as high as 2300f, as fat isn’t a liquid, but it also isn’t a solid. But isn’t just an unsightly blight on our bodies we grumble about daily, as fat, known as adipose tissue absorbs vitamins, moves and stores energy, and regulates our metabolism and hormones. It keeps us warm, it protects our vital organs, and it is critical for our survival. We have three kinds of fat; white is our body fat, brown which burns energy (a byproduct of when as mammals we hibernated), and the superficial fascia, which if removed, would fulfil Ed Gein’s dream of owning a one-piece skin suit. Fat is a valuable source of energy when eaten especially during times of survival and hardship. In 1934, during the fallout of the Great Depression, Alonzo Robinson broke into the Cleveland home of Aurelius Turner and his pregnant wife. Mutilating both bodies with an axe, when arrested, police found a packet of human hair, and a bag of human flesh which had been salted and cured to ensure it lasted. So, if we strip Steve, our average UK male of his fat, with a body mass made up of 23% fat, he’s carrying 19.3 kilos (42.5lbs), the equivalent of 20 litres of water, a professional drum kit, or a newly born bison. Back in the palaeolithic era, our ancestors ate flesh especially the fat for nutrition and warmth, as just 1 gram of fat provides 9 calories. So, with the NHS suggesting we eat no more than 100grams a day, it would take 193 days to digest all of Steve’s fat, from his jowls, his love handles and his muffin top. In the 1800s, Stefan von Kotze, a travel writer supposedly attended a cannibal feast at the Bismarck Archipelago in New Ireland. Having paid a fee, and in doing so funding the murder of a young girl who became the main course, with her flesh roasted on a fire spit, he said "it tasted like foie gras pâté" – described as “like a meat-flavored butter, a silky, melt-in-your-mouth texture and a very subtle taste”. At the meal, it was said, they ate her crackling. As like with pigs, different pieces of fat can be made into scratchings (fried once so they’re crunchy) or crackling (twice fried at a higher heat so they’re soft). So rather than destroy the fat, wouldn’t a more civilized cannibal make themselves a tasty snack? But not everyone is a gourmet. In 2007, a dinner party was hosted by Marco Evaristti, a pretentious artist famed for painting an iceberg red, draping the peak of Mont Blanc with fabric, and putting 10 goldfish in 10 blenders to see which gallery patrons would liquify these live fish. Yes, he’s an arsehole, and predictably, to cause a stir, at the meal he served meatballs made from his own liposuctioned fat. Unlike meat, fat isn’t a meal, it’s a contributor to the flesh’s flavour, so unless a cannibal wants to spend 480 days eating meat, and 193 days eating fat, it may be best to make saleable goods out of it. Human fat has long been prized for its medicinal use as across the 15th to the 18th centuries, executioners were known to supplement their income by selling “fat, flesh and bone" to apothecaries, as a remedy for broken bones, sprains and arthritis, with crushed up skull used to treat epilepsy. Plastic surgeon Dr R Berkowitz said of liposuction clinics, that although fat is currently used in research, it can’t be repurposed, “it’s picked up in a red bag marked ‘medical waste hazard’ and incinerated. It isn’t used to make soap or candles as suggested in Fight Club” - at least not today, as far as we know. 1940, Leonarda Cianciulli, an Italian serial killer murdered three women, she said “I threw the pieces into a pot, added seven kilos of caustic soda, stirred it until it dissolved into a thick dark mush and emptied into a tank… when it had melted, I added a bottle of cologne and after a long time on the boil I was able to make some most acceptable creamy soap. I gave bars to neighbours and acquaintances”, and no-one could tell the difference. But it wasn’t the only consumable she made from a woman’s fat. Fat is useful and nutritious, few people eat it because of the gristle, and the fact that eating too much red meat and fat can cause excessive flatulence and bad breath. So, unless a cannibal wants to be farting until 2026, maybe they should set up a pork scratching shop, or a little stall selling soap. Join me tomorrow to examine the largest organ in the human body – the skin.
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part five – bones”. (burp)
For most serial killers, the human skeleton is either something to defile or to turn into a souvenir, but for the most unimaginative who only eat the finest cuts of meat, they could be missing a real treat. Although a cannibal, Jeffrey Dahmer wasted a huge amount of time rinsing the bones, stripping the protein-rich meat, soaking them in bleach and painting these trophies like a twisted toddler at a sadistic playgroup. Every other bone, he smashed with a hammer and disposed of. But never ate them. But survival experts know how nutritious and tasty bones can be. In 1820, whaling-ship The Essex was sunk by a sperm whale in the Pacific. Drifting for 90 days, of the 17-man crew, only 5 survived, having placed their dead compatriot’s leg bones to their lips and sucking out the life-giving marrowbone. Admit it, bones, they’re not exactly a staple of our everyday diet, or the choicest part we’d hunger for. Being 14% of our body mass, and made of protein, collagen, calcium and phosphorus, a skeleton gives our body its shape, a framework for the muscle structure, and it protects our most delicate of organs. Minerals make the bones strong, collagen gives it flexibility, and every atom is replaced every 10 years. Its hard outer shell is called the periosteum, underneath are vessels for the blood and the lymphatics which carry its nourishment; and the muscles, ligaments and tendons attach to the periosteum. Of the 206 bones in the human skeleton, 126 are appendicular bones (such as arms, legs and hips), 80 are axial bones (the skull, vertebrae and ribs), and the only exposed part of the skeleton is the teeth. Many anthropologists believe that during the palaeolithic era, tool-making hominids ate bone marrow as it’s a rich source of protein comprising fats, acids, as well as red and white blood cells and platelets. Cooked properly – at no lower than 140 degrees Fahrenheit for 8 to 10 hours, depending on its weight and density – “it has a slightly sweet, savory full-bodied flavor”. Served in high-end restaurants, a cow femur (the thigh) is boiled, roasted, sliced and the jelly-like marrow is served on toast with sea salt. We have no qualms about consuming animal bones, and yet, with the world population exploding and 167,000 people dying each day, its only fear, the law but (mostly) religion which stops us consuming a valuable and untapped source of 2 million kilos of highly nourishing human bone marrow every day. Based on the study of palaeolithic cannibals, our average UK male has 11.7 kilos or 25.7lbs of bone, the equivalent of two bowling balls, two gallons of paint, or four house bricks – which sounds delicious - but providing 28,700 calories, Steve’s juicy marrowbone could keep a cannibal alive for 11 ½ days. In 1991, Omaima Aree Nelson murdered, castrated, skinned and cannibalized her abusive husband, Bill. Having cooked his head, ate his flesh, and deep fried his hands in boiling oil, it was said she flayed his torso and roasted his ribs which she served with a barbecue sauce - only to later deny this. Whether this was true, a lie, or an alibi for an insanity plea is unknown, but with the intercostal muscles on a human’s ribs being relatively thin compared to pigs and cows, it’s unlikely she enjoyed much meat. Bones are a tasty nutritious treat, but it comes with several dangers a cannibal may not be aware of. Any bone needs to be crushed as the oesophagus can’t swallow anything larger than an inch, the width of a 2p coin. As bones tend to shatter, a punctured stomach wall can lead to peritonitis and sepsis. Even a bone of that size would take a week to pass through your intestinal tract, longer than fat. And any bone cooked lower than 145°F has a higher risk of dangerous bacteria like E. coli and Salmonella. And – more importantly – with roughly a kilo of calcium in the human skeleton (necessary to build and maintain our bones), given that exceeding a daily intake of 2 ½ grams of calcium a day could result in vomiting, kidney failure, confusion and (ironically) brittle bones, it would take 400 days to safely eat Steve’s entire skeleton. So, serial killers, don’t bin, abuse or decorate the bones, simply scoop out the marrowbone and have a posh meal, then ground up the outer shell for fertiliser as we do with most animal bones. Or, as they did during the Paris famine of 1590, which resulted in almost 50,000 deaths, with the starving populus lacking basic foods like bread – having eaten every horse, cat and dog in the city - they robbed the graves of the recently deceased, stripped their meat, sucked out the marrow, and ground down their empty bones for flour. The bread it made was said to be “vile” and “abominable”, but this act of cannibalism was so shocking, it ended the Paris siege. But could you eat a loaf made of your much loved auntie? If so, what else would you be willing to eat? Join me tomorrow to examine the juiciest part of the human body – the fat.
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) With the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part four – muscle”. (burp)
For many cannibals, the human thigh or buttock is their go-to meat. But what does it taste like? The truth is, even those who may have eaten human flesh haven’t tasted it. David Harker supposedly cooked it with pasta, a tomato ragu and cheese. The Garanhuns of Brazil seasoned the flesh of two women and a teenager with salt and cumin. And although Jeffrey Dahmer said that thighs “tasted like filet mignon” – being delicately beefy, juicy and sweet – like a scumbag, he said he ate it with ketchup. Muscle is made up of thousands of elastic fibres bundled tightly together. Made of blocks of proteins called myofibrils, of more than 600 muscles in our bodies, cardiac muscles are in your heart, smooth muscles enable your organs to function, and skeletal muscles expand and contract to produce motion. Without them, you’d be as floppy and useless as a politician being asked to answer an honest question. The largest muscle is the gluteus maximus or buttocks which aids your posture, the smallest connects to your eardrum to your inner ear, the strongest is the masseter providing 200lbs of force for your jaw so we can tear apart tough meat, the most efficient is the heart which pumps 2500 gallons of blood a day, and the busiest are your eye muscles which make microscopic adjustments 10000 times an hour. Being 40% of his body mass, although Steve our average UK male looks a little wimpy, his 33.6 kilos or 74lbs of muscle is the same as carrying three car tyres, an adult Dalmatian or a queen-sized mattress. That’s a lot of muscle. But given that most meat-eaters consume 80kgs (12st 7lbs) of red meat a year, Armin Meiwes scoffed 20 kilos (44 lbs) of his victim, and competitive eater Molly Schuyler gorged 10.2 kilos (22.5lbs) of steak in a single sitting, it is doable, but unadvisable, unless you have shares in Anusol. But if a cannibal abides by the NHS dietary guidelines of 70g of red meat a day, if his 33.6 kilos of meat is made into 294 quarter pounders or 167.3 300g sausages (excluding his ‘littlest sausage’), the entire muscle mass of our average UK male would take 480 days to safely digest, and nutritionally, it’s good. Archaeologist James Cole of the University of Brighton released a study on human cannibalism in the palaeolithic era (the years prior to 10,000 BC) and determined the calorific value of each body part. So, if a serial killer stripped and ate just Steve’s skeletal muscles (no organs, no fat and no tendons), providing 43,500 calories, at 2500 calories a day, that could keep a cannibal alive for almost 17 ½ days. Muscle contains as much as 70% of the body’s nutrients, being full of proteins, fats and amino acids. But as many killers eat human meat seasoned or drenched in sauce, can we ever know what it tastes like? The most honest account was from the survivors of crashed flight UAF 571. Starving in sub-zero temperatures at 11,800ft, having cut matchstick sized pieces of thigh off the dead and sundried it to make it palatable, they said “it doesn’t taste of much, it’s like eating rice”. But being so malnourished and so emaciated that some men lost 45 kilos (100lbs) in weight, their taste buds would be affected. Jeffrey Dahmer, a heavy smoker, said that thigh “tasted like filet mignon”, but also “it tasted spongy, it was so tough I could hardly chew it”, so he tenderised and fried it with onions. Armin Meiwes said “it tasted like pork but a little bit more bitter, stronger”. Issei Sagawa said it was “tender and soft like raw tuna”, and the customers of Vladimir Nikolayev alias 'Vladimir the Cannibal' who ate assorted meat he’d sold at a market as kangaroo, said it tasted “odd and a little bitter”. Of course, that depends on what cut of meat they ate, as a bicep and a thigh would taste different to a hand or a foot muscle. In 1998, TV chef Hugh Fearnley-Whittingstall ate placenta and stated “it tastes like pork, a little more bitter ". Karl Denke, the Cannibal of Münsterberg pickled his victim’s flesh in jars and successfully sold it as 'pork'. And in war zones, the smell of burning flesh is often reported as being similar to bacon. Which makes sense, as according to the Texas A&M University's Department of Animal Science, human muscle has a similar concentration of myoglobin to sheep and pigs than cows. In 2006, skirting the law of cannibalism, journalist Gregg Foot had a nail-sized piece of thigh biopsied, chemically analysed, and concocting a piece of meat made from that composition, his version of his own flesh was said to be more like pork and lamb with a beefy smell, stating as he ate it, “it's good, it's really beefy, a bit lamby”. Although, it can’t have been that good, as having scoffed 20 kilos of his victim’s flesh as well as his chewy little penis, while in prison, Armin Meiwes the German cannibal has since become a vegetarian. But, of course, this was an obvious choice, as surely every cannibal would eat the meat. But what about other bits? Join me tomorrow to discuss the crunchiest part of the human body – the bones.
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (munching) with the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part three – body mass”. (burp) Can a cannibal know how long it would take to eat a human, if they don’t know their size or weight? I think not, especially as everyone’s limbs, torso, organs and even their muscle-to-fat ratio is different. In 2015, Tamara Samsonova, the Granny Ripper of Russia was convicted of murder and suspected of cannibalism. Killing her friend in a row over dirty crockery, she drugged 79-year-old Valentina Ulanova, dismembered her body, and - said to have a fondness for lungs - she gouged them out by reaching into the body cavity, pulling them out through the dismembered neck, and then, allegedly, ate them. She was caught because (even if you don’t plan to eat it) disposing of a body is hard work, as we’re all built different. For example, lungs, at birth they weight 40g and as an adult they weigh a kilo, but as her victim’s were heavy smokers, they would have been a smaller size and tasted of tar – oh yummy. People are wonderfully diverse; Robert Wadlow, the tallest person was 8ft 11in and weighed 439lbs, making him 3 foot taller and twice as heavy as Mike Tyson when he was heavyweight champion. The shortest was Chandra Dangi, who at 1ft 7in and 31lbs was the length of a newborn baby but the weight of three. Jon Minnoch was the heaviest at 1400lb, the same as a 1960s Mini or a 1980s Toyota Carolla with the doors cut off. And the lightest was Lucia Zárate, at 4.7lbs or four footlong Subway sandwiches. And yes, a cannibal is unlikely to pick a person of such extreme proportions, but Issei Sagawa (the Kobe Cannibal) did try to eat Renée Hartevelt who was taller than an average woman at 5 ft 10 in, and yet, he was only a titchy 4 ft 9 in. So, to work out if we could eat a whole human, we’ll need a willing victim. Let’s call him Steve. “Hello, I’m Steve”. It’s okay, he’s not real. “Oh, am I not?”. No, you’re entirely fictional… for tax purposes. According to the Office of National Statistics, Steve is the average UK male; 5ft 9in (178cms) tall, 84kgs (13 stone 3lbs) in weight, with size 9 shoes, a size 16 collar, a 43-inch chest, a 37-inch waist, a BMI of 25, and like 67% of the UK male population, he’s overweight or sporting a pot belly. Legend. Our victim isn’t a woman, as there’s no way I’d risk tackling the tricky issues of a lady’s weight, but if you think this is sexist, imagine that Steve is someone you hate, a boss, an ex-boyfriend, someone you’d love to squeeze out of your bum, look into the bowl and say “that’s what I think of you”, or a perhaps you’d consider nibbling on a similarly sized celebrity, like Jared Leto, Johnny Depp or Tom Hardy. Oh, so now you’re drooling. (slurp) Albert Fish claimed he ate Grace Budd’s “entire body in nine days”, which was lie as her skull and parts of her skeleton were found buried with six years of decomposition having destroyed the rest. But even an ex-Army butcher like Dennis Nilsen had difficulty disposing of an average UK male without resorting to cannibalism, as the fat, skin and several small bones had clogged up his drain and led to his arrest. According to the Royal College of Pathologists, the average UK male consists of 33.6 kilos of muscle, 11.7 kilos of bone, 9 pints of blood, 21 square feet of skin and 3 stone 7lbs of fat, with an 3lb brain, a 310g heart, two kidneys of 266g, a 1 ½ kilo liver, a 1 kilo set of lungs, a 170g spleen, 7 ½ lbs of intestines, and if that doesn’t make you hungry, why not wash it down with 5 million hair follicles… for starters? Maybe your thinking, “ah, you know what, eating a human being isn’t for me”? Well, in addition to the 21,000 litres of saliva it is said you swallow in your lifetime, with us each shedding 500 million skin cells a day, if by some miracle you don’t swallow anyone else’s skin cells, simply by drinking tap water, the Environmental Protection Agency estimates that – excluding urine - we each consume 109.5 grams of faecal matter a year, which isn’t our own – that’s roughly a third of a sausage. Oooh tasty. Even the German cannibal, Armin Meiwes, after his failed attempt to chow down on a chewy penis, struggled to eat the remains of his victim, 43-year-old Bernd-Jürgen Brandes. As across the following ten months, having stored body parts in his freezer, he claimed to have consumed up to 20 kilos (44 lbs) of the flesh - roughly two thirds of his victim’s muscle mass - having cooked parts of Brandes’ flesh with olive oil, garlic, pepper and nutmeg, and eaten him at a table with sprouts, potatoes and a bottle of South African red. And yet, most of Brandes’ bones, skin and innards were buried in the garden. Issei Sagawa had a different issue, as he said he stopped eating Renne when she began to decompose, and he was arrested trying to dump her remains in a Paris lake. Dahmer admitted he had scattered the smashed bones in the woodlands behind the home. And although this was never proven Fritz Haarmann, the Vampire of Hanover was said to have sold it in the black market as pork or horse meat, which was boneless, diced, ground up and said to have “an odd flavour and texture”. For a cannibal to digest an entire body is difficult, but as many serial killers have almost proven, it can be done, given the right tools, knowledge, skill, and an average sized UK male called Steve. “Hello”. Over the next four weeks, we’ll explore each body part, how long it would take to digest, how many calories are in them, as well as which cannibal ate or binned it, and we’ll even throw in some recipe tips. Join me tomorrow to examine the body part most cannibals go for first – the muscles.
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) with the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part two – disposal”. (burp)
So many serial killers have tried and failed to dispose of a body. In 1949, John George Haigh disposed of his sixth victim in a 40-gallon vat of sulphuric acid. With her body boiling at 337 degrees Celsius, within 48 hours he had dissolved almost all of Olive Durand-Deacon, except for a foot, 18 small bones, three gallstones and 28 pounds (or two stone) of body fat. He failed, as it takes an acid stronger than sulphuric to dissolve a body. If he were to try it today in the UK, he’d be stumped as it’s illegal to buy anything stronger than a 15% solution without an EPP licence. And yet, the human body has its own vat of acid capable of disposing of human remains. The stomach is a work of biological wonder. At 12 inches long, 6 inches wide, 160 grams in weight and encased in just a 5mm wall of muscle and mucosa, it secretes 1 ½ litres of gastric juice a day; made of Lipase and Pepsin, two enzymes which break down fats and proteins, and a lethal mix of hydrochloric acid, potassium chloride and sodium chloride. It’s so powerful, stomach acid can dissolve meat, bone, fat and sinew, it can destroy all but three types of bacteria, and it can permanently erase tattoos, birth marks and scars. Although, oddly, it can’t digest the skin of peas – which is why when you vomit, they come out whole. With a PH level of 1.5, it can dissolve most metals like zinc, magnesium and copper (I know this as I once swallowed 48p), it can digest a bag of iron nails, and some crazy loons have tested it by eating 5000 light bulbs, 18 bicycles, and a Cessna airplane made of 2 ½ tonnes of metal, wood and rubber. Basically, your stomach is so powerful, if you wanted to, you could eat Robocop and poop him out. Albert Fish claimed he ate Grace Budd’s whole body in nine days, and although he was prone to lying to torment his victim’s families, is that possible? If you can eat a plane, surely you can eat a human? In 1897, Adolph Luetgert, The Sausage King of Chicago tried to dispose of his wife Louisa in a makeshift stomach by dissolving her body in a vat of boiling lye and burned her fizzing remains in an oven. But again, it failed, as several bones remained, as well as a rib, part of her skull, and a quantity of body fat. The strength of the stomach isn’t down to just acids and enzymes, but heat, movement and digestion. Evolved over 300,000 years, the stomach of modern Homo Sapiens has adapted to our changing diets as nomads, grazers and apex predators. The stomach may look like a single bag, but it has five sections; the Cardia which stops food going back up the oesophagus, the Fundus which collects the digestive gases, the Corpus where food is mixed with gastric acid, the Antrum which holds the partially digested food before sending it to the small intestine, and the Pylorus which controls the stomach’s evacuation. But digestion isn’t all about the stomach. It begins as you masticate the food in your mouth, making it easier to swallow. In the oesophagus, this muscular tube acts like a giant wave, pulling the food down with muscles so powerful you can swallow it standing on your head (which is why astronauts are still able to eat in zero gravity). Like a blender, the stomach churns the food with a mix of enzymes and acids at the right temperature and pH level, before its nutrients are absorbed in 28 feet of intestines. Able to digest 1 to 1 ½ kilos of food at a time, food takes between 10 and 72 hours to pass from mouth to anus, with vegetables passing in 4 to 6 hours, red meat after a day, and fat requiring the full transit. It’s a process Santiago Meza Lopez, the ‘Pozole Maker’ mimicked. Working for a Tijuana drug cartel, he used the stomach’s anatomy to work out how to dissolve a whole human being, and by filling a drum with 200 litres of water, adding two sacks of lye, heating it until it boiled, adding the bodies and stirring the bubbling and churning stew over eight hours, more than 300 bodies vanished forever. And like stomach, as what remained was a waste product, he burned the remaining evidence with gasoline. So, if our stomach is so dangerous that it can dissolve a human being, why doesn’t it kill us? Simple, each day we produce 2 pints of saliva to protect our teeth from acid, 1.5 litres of mucus to line the digestive system, and although the stomach is covered in a thick layer of mucusa, every three to four days our stomach lining is completely replaced. It’s the youngest and freshest part of our bodies. So, given what we know about the stomach, could we digest a human? With the help of a doctor, a scientist and a chef (all unnamed for obvious reasons), we set out to find a suitable victim, someone of the right height, weight and body mass, to get the calculations right, and to work out, if you tried to eat a whole human, what parts could you eat, what bits are toxic, and how long would it take? Join me tomorrow as I introduce you to our voluntary victim… Steve. (screams)
Nominated BEST BRITISH TRUE-CRIME PODCAST, 4th Best True-Crime Podcast by This Week, iTunes Top 25 Podcast, Podcast Magazine's Hot 50, The Telegraph's Top 5, Crime & Investigation Channel's Top 20 True-Crime Podcasts, also seen on BBC Radio, Sky News, The Guardian and TalkRadio's Podcast of the Week.
TRANSCRIPT OF EPISODE: Cannibalism (munching) “could you eat a whole human being? (more munching) with the help of a doctor, a scientist and a chef, I set out to see if it’s possible. Cannibalism: part one – the myths”. (burp)
Serial killers who claim to be cannibals are often liars, and I can prove it. Cannibalism dates back to the palaeolithic era, when our ancestors ate their dead, and although rare, it still exists today; with the Asmat tribe of New Guinea who eat human brains for its nutrients, and the Aghori tribe of India who make sacrifices to Shiva, the Hindu God of destruction, and eat any body part that their belief sees as polluted, like a corpse’s flesh, its internal organs and even the excrement. In modern times, extreme circumstances have forced humans to resort to cannibalism for survival. Like in 1933, when 6700 prisoners were sent to Nazino Island, a brutal gulag in the frozen Siberian tundra. Starving, within 13 weeks, 4000 were dead, with many having had their meat stripped from their bones. And more infamously, the survivors of UAF Flight 571 which crashed in the Andes and were forced to eat not only the skin, muscle and fat of the dead, but also the hearts, lungs and brains. Cannibalism is so rare that most countries have no law against it, so if caught, you’re more likely to be convicted of murder, manslaughter, assisted suicide, assault, desecrating a grave or denying a burial. It’s fascinating that we find cannibalism so shocking, when many of us will happily eat every part of a captive farmyard animal, which some cultures regard as filthy. As the saying goes, “the only part of a pig you can’t eat is the squeal”, and yet, we eat their intestines, eyes, skin and bladders with hot dogs made of fat, feet, blood and by-products like the vagina. Many sausages are made of its waste system like the intestines and digestive tracts, and it was recently discovered that most imitation calamari isn’t made of a derivative of squid, but pork bung, also known as pig’s rectum. Oh, how we love to eat anus. And yet, we wouldn’t eat a clean and healthy human who has lived a good life and bathed daily? So, what about those murderers who are said to be cannibals? How many of them really were? Robert Maudsley dubbed Hannibal the Cannibal by the tabloids was said to have dug a spoon into the brain of his victim and ate it, only this was proven untrue by a post-mortem. But all it takes is a fact to be twisted, and if enough people repeat it, it becomes truth. The same can be said of Anthony Morely who lured Damian Oldfield to his Leeds flat, stabbed him, cut off a slice of his thigh and cooked it. He was called a ‘cannibal’, even though a partially chewed piece of flesh was found in a bin bag. And as for Peter Bryan who ate a piece of Brian Cherry’s brain fried in butter, although that was proven, with him being a paranoid schizophrenic, can we really call him a cannibal, as his moral barometer was off? Some so-called cannibals do it for attention, like David Harker who claimed he ate part of his victim’s thigh with pasta and cheese, but given that his pathetic little ambition was to be “Britain’s most notorious serial killer”, can we really trust anything he said? Some do it out of curiosity, like Armin Meiwes, who found a volunteer to sacrifice and together they tried to eat his severed penis, but having found it too chewy, they fed it to a dog. And there are others whose fridges contain potential evidence of cannibalism, like Özgür Dengiz the so-called Cannibal of Ankara, but having confessed that he only ate a few pieces of flesh, that’s like calling yourself a strict vegetarian because you once ate a tomato. There are very few proven cannibals, as although some are insane and some are sadists, others do it to elevate their reputation, to establish a place in infamy, or to argue for an insanity plea especially in a country where the death sentence exists. Think about it. Cannibalism is almost impossible to prove as – given the speed and the efficiency of the human digestive system, although dismemberment can be proven - any evidence of consuming a dead body is destroyed by stomach acids, so all we have to go on is the killer’s word. Albert Fish claimed he had dismembered 10-year-old Grace Budd, and in a cruel letter to her parents, he bragged “how sweet and tender her little ass was roasted in the oven. It took me 9 days to eat her entire body”. But with her remains not found for six years, her decomposition made it hard to prove. There have been a few documented cases of criminal cannibalism. Issei Sagawa the Kobe Cannibal, who mutilated, cannibalized and performed necrophilia on the corpse of Renée Hartevelt for sexual pleasure was declared sane. He ate her most of her breasts, face, buttocks, feet, thighs and neck, both raw or cooked, and documented his crimes with photographs. As did Dmitry & Natalia Malyshev, the Krasnodar cannibals, chronic alcoholics who killed, ate and sold off body parts as food, filmed the process and wrote it up as recipes, with a heart fried in onions and an oven-cooked human head swathed in mandarins, with olives in the eyes and a lemon on the nose. And with a wealth of evidence, Jeffrey Dahmer’s apartment contained the remnants of 11 bodies, with some body parts kept as souvenirs (like severed hands, two preserved penises, a mummified scalp, and seven painted skulls), with three torsos dissolving in 57-gallon drums of hydrochloric acid, and several plastic-wrapped organs in his fridge ready for consuming. Dahmer later confessed to eating “the hearts, liver, biceps and thighs” having tenderised the meat and flavoured it with condiments. How much of this is true can never be known, as any evidence of cannibalism had gone, and we have no proof whether they ate it all, nibbled it a bit, kept it down, disposed of it, or again, fed it to a dog. And yet, they only ever eat the body parts that any meat-eater would consider; the heart, the liver, the kidneys, and the muscle, or as we would call it, the meat. But what about everything else? The offal, the eyes, the hair, the blood, the spine, the bones, the genitals, the face, and even the anus. We (often unwittingly) eat it when it belongs to a dismembered pig, so why not a human? Every day for a month, I’ll release an episode exploring cannibalism and the human body, asking which parts can be eaten, how long they take to digest, what’s its taste and texture, which bits are too toxic, and how much of what a so-called cannibal claims to have eaten is the truth, a lie, or an exaggeration. If you tried to eat a whole human being, what parts could you eat, and how long would it take? Join me tomorrow for the best way to dispose of a human body – the stomach. SOURCES: (some, not all)
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AuthorMichael J Buchanan-Dunne is a crime writer, podcaster of Murder Mile UK True Crime and creator of true-crime TV series. Archives
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