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.
#1 Peaches and nectarines are the same fruit
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.
#2 Until 1990, McDonald’s French fries were fried on beef fat
Then plant oil replaced it to make the dish ‘healthier’. For sure the vegetarian fraction of customers welcomed this change with enthusiasm.
#3 Colorful corn does exist
It is not a GMO side effect, but only careful selection when it’s farmed.
#4 Hawaiian pizza does not come from the Hawaii
It actually comes from Canada. The only question is whether Canada should really take pride in it…
#5 Most of Wasabi is nothing but horseradish dyed green
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.
#6 It takes 2-3 years for pineapples to grow
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.
#7 Nutmeg is a drug
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.
#8 Paprika has got more vitamin C than lemon
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.
#9 Lemons float, limes sink
It is due to the density; limes are proportionally heavier then lemons.
#10 Salami is not boiled. Technically speaking it is a raw product
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.
#11 There is a reason why crackers have holes
Thanks to the holes, crackers don’t get damaged by the air bubbles forming during baking.