The internet is revolutionizing kitchens, but alongside the wonderful recipes and useful tips, it also spreads false and dangerous information about food. Ancient nutrition myths are revived on social networks, and new ones are created every day. It is time to clean the kitchen of these lies and discover the truth behind perceptions that are at best inaccurate and in many cases completely wrong.
1. Coconut oil is a recommended superfood
One of the most popular myths in recent years claims that coconut oil is a superfood with healing powers. According to the claims, it speeds up metabolism, strengthens the heart, and even improves brain function. But scientific research has found no evidence to support these claims.
In reality, coconut oil contains a high percentage of saturated fats – the very fats linked to raising cholesterol. The myth spread because of studies on types of coconut oil completely different from those found in supermarkets.
2. Food is safe to eat if it doesn’t smell or look bad
“Smell and see” is a well-known golden rule for checking the freshness of leftovers. But this rule can lead to serious food poisoning. Dangerous bacteria like botulism, salmonella, and E. coli are invisible, odorless, and in most cases – even tasteless.
The bacteria that cause illness are not always the same as those that cause food to spoil. On the other hand, some foods can be eaten even after mold develops on them. The conclusion: There are no shortcuts to food safety – food must be cooked properly and leftovers stored safely.
3. MSG is a very dangerous and harmful substance
Monosodium glutamate (MSG) is one of the most controversial ingredients, but without reason. Around the world, it gained the name “Chinese restaurant syndrome,” due to heavy use of the sauce in that cuisine. But this term is not only incorrect, it is also racist and should be removed from use.
The truth? MSG is naturally found in tomatoes and mushrooms, so anyone who eats them actually consumes MSG all the time. Existing scientific studies indicate that only a small percentage of the population is sensitive to MSG, similar to other allergies. If you felt unwell after eating MSG, it was most likely related to the “nocebo effect” – feeling unwell simply because you believe you will.
4. Frozen and canned food are less nutritious than fresh
This is one of the most common myths in the kitchen, but it is completely wrong. Fruits and vegetables begin to lose nutrients the moment they are harvested. A University of California study found that spinach loses all its vitamin C within a week after harvest.
Freezing and canning processes stop or slow this loss. Therefore, canned and frozen vegetables may actually be more nutritious than the “fresh” produce in the supermarket.
5. Meat and chicken should be washed before cooking
It sounds logical – wash meat to get rid of harmful bacteria. But the U.S. Department of Agriculture determined in extensive studies that this is not only unnecessary, it is also dangerous.
Washing does not remove bacteria (cooking does that), but it does create splashes and cross-contamination. This rule applies to all kinds of meat and eggs.
6. Searing meat “locks in” its juices
You may be surprised to hear that this myth has existed since ancient Greece, but it is completely wrong. Countless experiments have shown that high heat actually draws moisture out of the meat.
But that doesn’t mean you should stop searing – the process creates the Maillard reaction, the chemical reaction that gives steak the delicious taste and texture of slightly charred meat.
7. The five-second rule
Who hasn’t heard of the “five-second rule,” which says food that falls on the floor is safe to eat if picked up within 5 seconds or less? Forget about it.
Research on the subject proved that contamination can occur immediately, especially with moist foods and particularly if they fall on surfaces like tiles or wood. The chance of poisoning depends on several factors, but if you wouldn’t lick the floor, don’t eat what fell on it.
8. Oil in pasta water prevents sticking
This myth ruins your pasta dishes. Oil and water do not mix, and the oil just floats on top. When you strain pasta, the oil sticks to it and actually repels the sauce. Use salt instead of oil.
9. Food should be cooled before putting it in the fridge
This old advice comes from the days when refrigerators ran on ice. Today, experts recommend putting leftovers in the fridge immediately, but divide them into smaller portions and don’t overload the fridge.