Edible gold

There are neither negative effects nor benefits from eating high-carat, food-grade gold since it is biologically inert, and it is usually suitable for use in food since it does not oxidize or corrode in moist air, unlike many other metals.

[2] Ancient Egyptians were not the only ones to use gold as a decorative food and beverage garnish; it could also be found in the eastern countries such as Japan, China and India, mostly for medicine as made by court physicians.

[citation needed] Edible gold was famous among the courts of the kings of European countries in the Middle Ages, implemented as food decoration and as symbol of extreme luxury and prestige among vassals and courtiers.

[citation needed] It was common to find the application of some piece of gold in articulated and expensive drugs, using little pills or powder inside the medicine, or as a supplement for food to refill minerals in the human body.

The agency has authorized the use of gold as food additive at quantum satis in the external coating of confectionery, decoration of chocolates and in liqueurs.

Among the dishes and beverages in which edible gold is implemented there are cakes and sweet desserts, soups, pastas, risottos, sushi, cocktails and wines.

[9] Salt Bae, the chef owner of the Nusr-Et restaurants chain, includes in his menu a steak entirely covered by gold, sold at €650 in Greece.