Stop Believing These Food Myths!

Time to debunk some of these old-timers' beliefs!

By Sa'idah Jaffar | October 18, 2017

Image credit: Momentum Lab


1. Adding salt to water cooks food faster
Image credits: Food52

This is a definite myth. In fact, it does the exact opposite. Adding salt to boiling water actually increases the boiling point of water from 100°C to 102°C. Why you are encouraged to add salt to water, especially when cooking pasta, is because it adds flavour to the water and cooks the pasta better (due to the increased boiling point).

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2. The 5-second rule
Image credits: iStock

According to MythBusters, Jamie Hyneman and Adam Savage, the 5-second rule that we often use as a justification to continue eating that seemingly still good cookie, is a complete hoax. After experimenting with dry saltines and wet pastrami that has been dropped onto the floor, they found that both food has been contaminated with bacteria within that 5-seconds window. So girl, if your cookie dropped onto the floor, let it go, and walk away.

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3. Dark bread is better than white
Image credits: 10th Kitchen

Most of us tend to assimilate dark bread with whole wheat or whole grain bread which then leads to the thinking that dark is always better. However, this isn’t always the case as dark bread sometimes contains colouring that gives it its caramel colour. So before you are quick to grab that loaf of dark bread, read the ingredients behind to ensure that there are no artificial colouring.


4. Low fat is always better
Image credits: Momentum Lab

You can find this claim just about anywhere, from your crisps to dairy products. Do you know what goes into that bag of crisps that is supposedly low in fat? Artificial colours and sweeteners, stabilisers, and flavour enhancers to name a few. These are all added to compensate the reduction in fat. Of course this may not ring true for every low-fat food, which is why, label reading is highly crucial to know what’s in your food.

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5. Fresh fruits trumps frozen fruits
Image credits: Move Nourish Believe

This isn’t the whole truth. Frozen fruits can sometimes have higher nutritional value than that of fresh due to the fact that they are picked when they are at its peak ripeness whereas fresh, are said to be picked before it has fully ripened. Another thing to note is that fresh fruits are exposed to heat, light and go through days of travelling before reaching the market for consumers to make a purchase. This means that it will undergo a reduction in its nutrient value. The rule of thumb is, buy fresh in-season fruits and vegetables from your local market and opt for frozen during the off-season.

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