Seconds, anyone?

Many would be surprised to learn what’s actually in their favorite comfort foods and beverages — and the rather disturbing origins such ingredients have.

Secretions from a beaver’s anus, bugs, hair and fish intestines are just some of the bone-chilling fixings that give foods like candy, cheese and ice cream their scrumptious flavors.

Even more shocking is a hodgepodge of bizarre concoctions with which beloved libations such as beer and wine are made.

“All beer and wine contains some arsenic. Certain beer made with rice, rice wine (like sake) and some red or white wines may have higher amounts of arsenic in them than others,” according to Dartmouth College.

“If you choose beer and wine with higher concentrations, consider drinking less of them if your drinking water, food or other sources contain arsenic,” recommends the Ivy League institution — which also notes that such a naturally occurring element can show up in fruits and vegetables.

If that weren’t enough, many beers will use dried-up fish bladders known as isinglass as an agent to reduce haze or brighten a brew, according to the Evening Standard. Beer is also commonly filtered with the pool cleaner diatomaceous Earth — also known as petite ocean-dwelling crustaceans.

“They’re basically just made of these tiny, little microorganisms called diatoms. They’re micro-sized shellfish,” Le said. “We mine this stuff because it’s really great at filtering. It’s just like this random thing that we find in the oceans,” consulting food scientist Bryan Quoc Le previously told The Post, mentioning also that phosphoric acid is used in soda, too.

Perhaps the one that takes the cake, though, is castoreum, a commonly used additive in vanilla and berry flavorings plus perfumes.

The highly fragrant secretion comes out of a beaver’s anal glands — and, perhaps surprisingly, has been food-safe for more than 80 years, according to 2007 research.

“A lot of flavoring is about tricking the brain,” Le told The Post. “Because about 80% of what you eat and experience as flavor is not in its taste itself, but in its smell, as well as its appearance.”

One would certainly hope so.

Other foods like cheese often contain rennet — “derived” from inside the stomachs of lamb calves — to help milk clot during production.

Hair finds its way into many fast food items as well in order to get healthy servings of an amino acid called cysteine, according to Le.

“The only large-scale natural source of cysteine is from hair … Anything that’s beef flavored will contain this,” Le said, adding that pork products most likely have the ingredient as well.

“What happens is that during the processing of animal-based products, you’re using low-quality meat, so in order to amp up the flavoring, you got to add something.”

Bon appétit?

Confectionary candies like jelly beans rely on shellac wax and red dye carmine for their glossy outer coatings. They come from a pair of bugs.

The wax utilizes the lac insect, a species known for the hard shell it produces around itself; meanwhile, the dye harnesses the cochineal bug, an insect that dwells on cactuses.

“A lot of organic candies will probably have [the wax],” Le said, adding that they “might” be used for coating fruits and vegetables, too.