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Photo #1 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

12 Facts About Food Everyone Should Know

It seems that we know everything, or almost everything, about what we eat because we carefully read the labels. But can we say that for sure?

"Did you Know it?" put together a list of curious facts that will make you change your opinion about traditional food.

Photo #2 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

12. The cultivation of GMO plants is allowed in most countries.

In the majority of countries, genetically modified crops can be cultivated without any restrictions because there is still no scientific proof that such crops are more harmful than natural ones. The most widespread GMC are soybeans, maize, cotton, canola, and sugar beet.

Photo #3 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

11. Genuine balsamic vinegar is never cheap

Traditional balsamic vinegar is produced from the juice of freshly harvested white grapes, boiled down to create a concentrate, which is then fermented with a slow aging process for at least 3 years (the best types — up to 100 years). Of course, such a complicated process of production affects the price. That is why, when buying a bottle of balsamic vinegar for a couple of bucks, you can be sure that it’s far from genuine.

Photo #4 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

10. Fortune cookies do not originate in China

These cute cookies are traditionally considered a part of Chinese cuisine. But this is a myth. You will hardly find them in China. In reality, fortune cookies were invented in San Francisco by Japanese (and not even Chinese) Americans.

Photo #5 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

9. Fake wasabi

Genuine wasabi can be found only in Japan, where it is cultivated under certain conditions: in running water at a temperature of 10-17°C. Wasabi roots ripen in 3-4 years, and 1 pound costs more than $100. That is why they often use imitation wasabi outside of Japan, which consists of horseradish, mustard, starch, and green food coloring.

Photo #6 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

8. We eat insects and don’t even know about it

The food pigment carmine, also known as E120, is used to add red color to food products. But not everyone knows that carmine is produced from carmine acid, generated by some scale insects such as the cochineal scale.

Photo #7 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

7. Ketchup can be produced without tomatoes

Despite the fact that tomatoes are inexpensive (in comparison to wasabi, for example), they are quite often replaced with cheaper ingredients, such as applesauce, different thickeners, colorings, and other additives. To distinguish a fake ketchup, first look at its color — it should be red or dark red. As for consistency, real ketchup shouldn’t be too watery.

Photo #8 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

6. Why do crackers have holes in them?

The holes in crackers are not a decorative touch. They actually ensure that the treats bake properly. Otherwise, they wouldn’t be so thin and crispy. By the way, the first crackers that were produced in the USA had holes that were made manually. Their number was 13, which corresponded to the number of states of the country at that time.

Photo #9 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

5. Canola and rapeseed oil are the same product

The name "canola" actually means Canadian Oil, Low Acid. It is different from regular rapeseed oil only by the reduced amounts (up to 2%) of erucic acid, which not only negatively affects the taste but is also toxic to the heart.

Photo #10 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

4. The calorie count shown on packs can be inaccurate

The problem is that the calorie measuring system is already out of date. For example, it does not account for how absorption varies based on the type of food or the individual who is consuming it. Recently, scientists figured out that whole almonds have about 20% fewer calories than originally thought, and pistachios have 5% fewer calories.

Photo #11 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

3. Some foods can disappear forever

Unfortunately, due to global warming and other negative factors, some foods are on the verge of extinction. This includes:

Certain types of apples that need colder winters.

Avocados, due to the fact that their cultivation is unprofitable. To crop 1 pound of this fruit demands 130 gallons of water.

Bananas were affected by an epidemic of fungal diseases, and the plants started dying quickly.

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Honey. In recent years, the number of bee colonies has significantly reduced. The reasons are mites from Asia (introduced 30 years ago), pesticides, and poor bee nutrition.

Chocolate. As scientists state, the quality of cocoa beans has worsened significantly in recent decades, thus the crops have been reduced by half.

Photo #12 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

2. Chewy fruit snacks contain the same wax as automobile waxes

Apart from gelatine, colorings, and other ingredients, chewy fruit snacks also contain carnauba wax, which is a wax from the leaves of palm trees. The same wax is used for automobile waxes, furniture waxes, and it’s even used in the beauty industry.

Photo #13 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

1. Broiler chickens have become much bigger

Over the last 60 years, chickens have become much bigger, especially their chest and legs. Some say that added hormones and steroids are responsible for these changes. However, farmers claim that the chickens’ growth is caused not by prohibited drugs but by improved modern breeding, better living conditions, and regular veterinarian oversight.

Photo #14 from Kaunas, Lithuania by IcZin made on 2018-05-01 20:07 for Sola

Bonus:

The most expensive pizza in the world

This pizza’s ingredients include truffles, Ossetra caviar, stilton cheese, and thin leaves of 24K gold. It’s hard to guess whether the taste is worth the money. But if you have a spare $2,700, you can try this dish at Industry Kitchen restaurant in New York

We’d love to hear your views on this…

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2 comments
Lucy Honan
I’m glad Australia has stricter food label laws and will be introducing tighter country of origin disclosure on labels.
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nowuknow
Ofcourse did America get the color green xD
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