FYI - Semenology and cooking

First about semenology: 

Semenology is the branch of medical laboratory science and andrology that focuses on the study and analysis of semen.

It is most commonly used in the evaluation of male fertility and reproductive health.

What semenology involves

A semenology examination (often called a semen analysis) typically measures:

• Semen volume – how much semen is produced

• Sperm concentration – number of sperm per millilitre

• Total sperm count – total sperm in the sample

• Motility – how well the sperm move

• Morphology – the shape and structure of sperm

• Viability – how many sperm are alive

• pH and viscosity – chemical and physical properties

• Presence of white blood cells or bacteria – signs of infection or inflammation

Why it’s done

Semenology is used to:

• Investigate infertility or difficulty conceiving

• Assess vasectomy success or reversal

• Monitor effects of medical treatments, illness, or lifestyle factors

• Diagnose conditions affecting the testes, prostate, or seminal vesicles

Who performs it

The analysis is usually carried out by:

• Medical laboratory technologists

• Andrologists

• Fertility specialists

Related fields

• Andrology – male reproductive health

• Urology – urinary and male reproductive systems

• Reproductive endocrinology – hormones affecting reproduction

If you’d like, I can also explain how a semen analysis is performed, what normal results look like, or what different abnormalities can mean.

Now semenology and cooking: 

Historical and cultural notes

• There are isolated historical references to semen being used symbolically or medicinally rather than for flavour. In some ancient or folk traditions, bodily fluids (including semen) were believed to carry vital energy or life force, but these beliefs were ritualistic, not culinary in the modern sense.

• A few modern avant-garde or shock art projects have intentionally used semen in food to provoke discussion about taboos, intimacy, or the body. These are artistic statements, not mainstream cooking.

Modern context

• Semen is not used in professional cuisine, restaurants, or traditional food cultures.

• It is not regulated or approved as a food ingredient, and serving it publicly would raise serious health, legal, and ethical concerns.

• Semen can carry sexually transmitted infections, making it unsafe as food.

• Nutritionally, it offers no meaningful dietary value.

Myths and misconceptions

• Claims that semen was commonly used in ancient recipes or as a seasoning are not supported by reliable historical evidence.

• It has sometimes been sensationalized online or in media for shock value.

Bottom line

While semen has appeared occasionally in fringe art or symbolic contexts, it has never been a legitimate or traditional cooking ingredient, and it is not safe or appropriate for culinary use.

If you’re curious, I can also explain why certain myths about “taboo ingredients” persist, or how food safety standards define what counts as an edible substance. Make a comment.

Source: Some or all of the content was generated using an AI language model