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.

Greg

2:53 PM EDT, October 25, 2022

#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.