The FBI definition of forcible rape is set in page 19 in the UCR Guideline: The carnal knowledge of a female forcibly and against her will, which means men do not fall under this category.
Update: On Oct. 20th 2011, the FBI voted to change the definition to be more inclusive. Read it here
Though they were made to look like cute baby elephants, Marwari horses were anything but. They were specially bred by combining the best characteristics of a number of other horse breeds. They were considered loyal, brave and they could withstand the heat of the desert.
This spectacular breed of horse allowed their masters to fight elephants! They dressed them up with fake elephant trunks. This made them look like baby elephants. Their enemies' elephants would instinctively not attack them, confusing them for their own babies.
His name was Michel Lotito and he was known as Monsieur Mengetout (French for "Mr. Eat All Things") and he became famous for eating indigestible objects. He ate things like bicycles, shopping carts, televisions, and his biggest accomplishment, a Cessna 150 airplane!
The way he did it was by cutting up each object into small pieces, swallowing them, and drinking mineral oil and tons of water to digest it. It was estimated that he ate over 1 ton of metal by the time of his death. Funnily enough, he said that bananas and hard-boiled eggs made him sick! He died in 2007 at the age of 57, which seems short, but way longer than I would think for a man who made a career out of eating poisonous materials.
We've talked before about how Pufferfish is the ultimate Japanese delicacy. However, one does not simply cook Pufferfish. Japanese cooks have to go through 3 years of training, because of how precise the cooking of the fish has to be.
Pufferfish poison is resistant to cooking, and there is no known antidote for it. This means that the slightest error in cooking can kill the person eating it. The chef has to remove the liver, ovaries and intestines of the fish in order to remove the poison. After the three years of training, the chef faces a final test: cook and eat their own plate of Pufferfish. I bet there are only two grades: pass or die.
Still, it's reported that 50 to 100 people die each year from Pufferfish poisoning. In many ways, the risk is what makes it such a delicacy. It explains why it's said that the best chefs can leave just enough poison in the fish to feel a little harmless numbing when you eat it!