In the modern world where even home movie makers can cook up some of the most believable special effects, we have to wonder if this video, where scientists use underwater explosions to perfectly juice the insides of fruits and vegetables without pulverizing the skins, is really, well, real.
Partially because this video is by Kagome, a fruit and vegetable concern, and because it seems likely that if you perfectly juiced the inside of a tomato, cucumber, eggplant or onion (for that ever-expanding onion juice market — analysts indicate that onion juice will overtake eggplant juice sales in two-thousand never) that the fruit or vegetable or legume or whatever … would be like a water balloon, not recognizable from the original.
Nevertheless the Kagome maintains that the “technology used for this experiment was invented by Dr. Shigeru Ito,” and that “the experiment in this spot was all conducted by the staff of the Pulsed Power Japan Laboratory which took place at their lab.”
Can we get Richard Ryan to test this with some all-American produce and good old fashioned detcord? Let’s see some myths busted RatedRR-style.