I have eaten everything mentioned herein so far and considered them all food. Some, not very good food, but all food.
Oysters, on the other hand, or any hand, are definitely not food.
I’ve tried to like them a number of times, in various ways, thinking that maybe I was mistaken.
I wasn’t and still aren’t.
Salt is not food. It is a rock. It’s exactly like eating pebbles from your yard.
If I am forced to give up 95% or even 99% of the food types that I enjoy, salt will still be on the menu.
Chalk + gypsum drywall.
I think you mean kg, not pounds.
I’m not sure what the OP means or if it was meant to be tongue-in-cheek, but I’m pretty sure that any non-toxic, non-harmful meat or vegetable, by definition, is food. It may not be ideal, but it’s edible.
Back when I was in college David Letterman occasionally had a segment on his show called “What was it before it was deep fried?” An audience member would be given a random non-food object that had been battered and deep fried, like a wallet, for example. They would have to guess what was inside the deep fried batter.
So yeah, I was thinking of something along those lines when I saw the title of this thread.
My vote is for rubbery items containing parasites. A/k/a/, raw fish.
Gee, ya think?
Peeps are experimental subjects.
Kale. Used to be salad bar counter decoration.
I’ve heard that, though I’ve only ever seen escarole used that way.
If your sashimi is rubbery and parasite-ridden you picked the wrong place to eat it.
For me, bananas. I cannot stand the smell of a just-peeled banana and the thought biting into one makes me gag a little.
Also, unprocessed avacado. The texture and (lack of) flavor is also off-putting. Liking slices of avocado on toast is a mystery. Guacamole fixes both of those flaws.
If your avocados lack texture and flavor, you picked the wrong place to buy them. 
I was thinking of something similar, the tramp eating his own shoes in Charlie Chaplin’s “The Gold Rush”.
ETA: I love broccoli and Brussels sprouts (all vegetables of the kale/collard/cabbage family actually, I don’t know what’s the official name, in German it’s “Kohl”), but eggplant is useless for eating.
It was amazing to me how much more attractive golden beets were. Still not my first choice, but the visual attraction is often underestimated in getting food on the plate.
Curiously, every item mentioned in this thread is a favorite food of mine, starting with lamb then right on down the line. Odd.
Yeah, I like most of them, too.
Then how do you know you don’t like them?
This is why you will see so many sheep in England: more than eight million of them, twice as many as there are people. Having said that, these are not quite the animals with which you are familiar: they are very small. Average weights are gradually rising (through improvements in husbandry), from about 28lbs. per sheep in 1500 to 46lbs in 1600, with the largest weighing 60lbs; but still these are tiny by comparison with modern ewes, which weigh 100 - 200lbs (a modern ram can weigh more than 350lbs).
The Time Traveler’s Guide to Elizabethan England by Ian Mortimer, pp. 20-21 (Vintage, 2013)
Mortimer gives the following citations in the book’s notes:
Rowse, Structure, p. 97; Dawson, Plenti & Grase, p. 85. Thomas Platter notes that the heaviest sheep he sees on his journey weigh 40-60lbs. See Platter, Travels, p. 185.
The full titles of these works, from the bibliography:
A.L. Rowse, The England of Elizabeth: The structure of society (1951)
Mark Dawson, Plenti & Grase: Food and drink in a sixteenth-century household (Totnes, 2009)
Clare Williams (ed.) Thomas Platter’s Travels in England 1599 (1937)