The world’s most famous blue man, Paul Karason, also dubbed Papa Smurf, was born as a fair-skinned, freckled boy with ginger hair. In the 2000s, he became an internet sensation and made many TV appearances, openly talking about his condition. Let’s find out together why Karason turned blue and how he became a cautionary tale.
Paul Karason had a skin condition that made his skin flake, as well as acid reflux and arthritis. Doing his own research in order to improve these ailments, he found out about a solution of silver in water, also known as colloidal silver.
Colloidal silver was widely used as an antibiotic back before penicillin was invented in the 1930s. It was banned in 1999 in over-the-counter medications after scientists found that it can severely damage internal organs.
The late Paul Karason and his wife, Joanne
Karason drank what he believed was a miracle cure for over 10 years. Moreover, he even began to apply a silver preparation directly to his skin; he claimed his acid reflux and arthritis just went away. “I had arthritis in my shoulders so bad I couldn’t pull a T-shirt off. And the next thing I knew, it was just gone,” he shared.
Due to the silver accumulation in his skin, he started to turn blue and suffered from a permanent and rare condition called argyria. Only when Karason met an old friend who asked him, “What have you done to yourself?” did he begin to realize he’d become blue.
Karason claimed his blue skin had many advantages — he never got sunburns or had to wear sunglasses. There were some side effects he did not appreciate, however, such as folks “being less than polite” to him. Moreover, Karason confessed he couldn’t get a job because of employers’ resistance to hiring “people that are blue or that are noticeably different.”
Sadly, Paul Karason passed away in 2013 when he was 62 years old due to heart complications.
Papa Smurf’s story serves as a valuable lesson about the importance of being careful when it comes to at-home remedies. While it’s natural to want to find easy solutions to health problems, it’s important to be aware that such remedies can sometimes pose serious risks. It’s always better to consult a doctor and follow their advice for a safe and effective treatment.
Preview photo credit Inside Edition / YouTube
Peach Cobbler
I have this recipe for Peach Cobbler from a wonderful Southern lady that I know. She has all the qualities you could imagine of a Southern belle: a big heart, an even greater laugh, an unquenchable love of life, and delectable food.
You’ll love how this recipe maximizes the peach flavor by making the syrup with genuine peach juices!
Cobbler with Peaches
A traditional American dish that satisfies all comfort food cravings is fruit cobbler. very in the Deep South, peach cobbler is very significant to many people.
Peach cobblers come in two primary varieties: one with a batter topping and another with a topping akin to an Aussie scone or American biscuit.
For my part, I like the second option more. It has a crumbly outside and a fluffy center, and the whole thing smells deliciously like cinnamon. The soft, luscious peaches underneath, floating in a not-too-sweet peach syrup, are the ideal complement to the topping!
What You Need to Make the Filling for Peach Cobblers
Let’s start by discussing the peach filling’s ingredients (hint: huge, luscious, ripe PEACHES are involved!):
They also work well if you want to use canned peaches (because sometimes you simply can’t wait for summer!). To adapt the recipe for canned peaches, simply refer to the recipe notes.
Components of the Topping for Peach Cobbler
Here are the ingredients you’ll need to make the peach cobbler’s top layer:
Recipe for Peach Cobbler
Using the peach juices to make the dish’s syrup is one unique feature of this peach cobbler. Although there are faster and easier recipes that omit this step, I promise the flavor is worth it!
It’s time to begin making the topping once the peaches are placed in the oven!
Place and Assemble
This Peach Cobbler’s topping is prepared similarly to that of Australian scones or American biscuits. This is because, at its core, it is the same thing!
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