11 Food Facts You Might Not Know. Yet!

Although one might think we know almost everything about the food on our plate, there is always something new. Last but not least, this ‘almost’ sometimes makes a lot of difference.

Genetically they are almost identical. The only difference is the dominant gene (in peaches) or the recessive gene (in nectarines). This is the one affecting the skin, making it either smooth or fuzzy.

Then plant oil replaced it to make the dish ‘healthier’. For sure the vegetarian fraction of customers welcomed this change with enthusiasm.

It is not a GMO side effect, but only careful selection when it’s farmed.

It actually comes from Canada. The only question is whether Canada should really take pride in it…

True wasabi is really difficult to grow. Not only is it expensive, but it also needs to be consumed within 15 minutes after its grated.

That’s a pretty long process, isn’t it? The very way they grow is unusual, too. Contrary to a common belief, they are not picked from trees.

It contains myristicine, a compound classified as deliriant, due to its properties and tremendous side effects if consumed in excessive quantities. You’d better not try that.

The vegetable contains even 2 – 3 times more of the vitamin, depending on the color variety. The best one in this respect is the red one.

It is due to the density; limes are proportionally heavier then lemons.

While it is being processed, some bacteria are added that lower the acidity to such extend that such microorganisms as coli or listeria are killed off, which makes the food safe to eat.

Thanks to the holes, crackers don’t get damaged by the air bubbles forming during baking.