TV

Naked Attraction guest eats whipped cream off woman's body as he talks unusual fetish


Naked Attraction viewers were in for a surprise tonight, as guest star Glyn came on to the show armed with a few cans of whipped cream.

Leaving Anna Richardson asking for more details, the disco dancer admitted he was a fan of “sploshing”.

Sploshing is described as becoming “aroused when copious amounts of a substance are applied to the naked skin”.

Putting his fetish into action, he approached the six contestants with his can of whipped cream.

Pointing at the yellow box, Anna asked: “Could you see yourself squirting your cream with yellow?”

The yellow box’s contestant, who sported a bellybutton ring, was the second to get blasted with the cream.

Getting dairy all over the navel ring, he said: “There’s nothing wrong with a bit of bling in your cream.”

Glyn came armed with his own tin of whipped cream

Plopping a strawberry in the cream, he proceeded to eat it, saying: “There’s a funny old taste going on there!”

Over on Twitter, viewers weren’t as pleased by the creamy display and took to their keyboards to express their shock.

One said: “British TV is so weird. We’re watching a man eat cream from a naked woman’s navel.”

Glyn tucked into some whipped cream from the contestants’ navels

A second added: “Three cans of squirty cream!! “

And a third remarked: “A man is currently on Channel 4, evaluating a group of women, based on the amount of whipped cream he can get in their belly buttons, using the same tone of voice that you or I might use while walking around a car showroom.”

Glyn headed off on a date with Nicki, who compared herself to “Blackpool” because “you’re guaranteed to get a long hard fast ride”.

Glyn landed a date with Nicki at the end of the episode

Unfortunately, after their first date, Nicki decided she wasn’t feeling the spark with Glyn.

After he busted a move in front of her, she secretly revealed: “I thought his dancing was embarrassing.”

Naked Attraction airs on Thursdays at 10pm on Channel 4.





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