Birdwatch Note
2025-01-10 23:22:21 UTC - MISINFORMED_OR_POTENTIALLY_MISLEADING
パイナップルを食べると口の中がしびれるのは、パイナップルに含まれる「ブロメライン」というタンパク質分解酵素が原因です。 ブロメラインが舌の表面を覆っているタンパク質を分解するため、ピリピリとしたしびれを感じます。 映像は山芋に含まれる「シュウ酸カルシウム」という針状の結晶です。 https://bestidea4u.com/japanese-yam/
Written by 3AAAC460B3FDB2B23A1F7FC847766233DA09DE0A90E5EAB58389711EF00ACFCA
Participant Details
Original Tweet
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All Information
- ID - 1877858550158074066
- noteId - 1877858550158074066
- participantId -
- noteAuthorParticipantId - 3AAAC460B3FDB2B23A1F7FC847766233DA09DE0A90E5EAB58389711EF00ACFCA
- createdAtMillis - 1736551341939
- tweetId - 1877592580168257588
- classification - MISINFORMED_OR_POTENTIALLY_MISLEADING
- believable -
- harmful -
- validationDifficulty -
- misleadingOther - 0
- misleadingFactualError - 0
- misleadingManipulatedMedia - 0
- misleadingOutdatedInformation - 0
- misleadingMissingImportantContext - 1
- misleadingUnverifiedClaimAsFact - 0
- misleadingSatire - 0
- notMisleadingOther - 0
- notMisleadingFactuallyCorrect - 0
- notMisleadingOutdatedButNotWhenWritten - 0
- notMisleadingClearlySatire - 0
- notMisleadingPersonalOpinion - 0
- trustworthySources - 1
- summary
- パイナップルを食べると口の中がしびれるのは、パイナップルに含まれる「ブロメライン」というタンパク質分解酵素が原因です。 ブロメラインが舌の表面を覆っているタンパク質を分解するため、ピリピリとしたしびれを感じます。 映像は山芋に含まれる「シュウ酸カルシウム」という針状の結晶です。 https://bestidea4u.com/japanese-yam/
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