Ten fascinating food facts


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1. Red juice in red meat is not blood

Who knew that when you are tucking into a rare piece of sirloin steak, the red juices are not actually blood? The majority of blood is removed from meat during the slaughtering process, so what you are actually seeing is a combination of water and a protein called myoglobin, which is highly pigmented.

2. Cherries are really good for you

Cherries are high in phytochemicals and antioxidants and are great for easing inflammation, gout and even arthritis. The tart variety of cherry has the most magic and is believed to lower cholesterol and also reduce body fat.

3. Sauerkraut was a staple for ancient sailors

Sauerkraut might just be fine-cut cabbage to me and you, but it was once held in incredibly high esteem by ancient sailors, who would gorge on the leaves during long journeys to mitigate the threat of the plague. Sauerkraut is rich in health-promoting probiotics due to the naturally occurring bacteria that thrive on its surface, and the vitamin B content increases significantly when left in cold, harsh environments for weeks on end.

4. Microwave popcorn gives off toxic gas

A chemical called diacetyl is used extensively in microwave popcorn factories and can lead to serious disease and illness following long exposure. A regular eater was diagnosed with “popcorn lung” in 2007, and diacetyl is now slowly being phased out.

5. Carrots used to be purple

While we are now used to the sweet, plump and orange variety of carrots, they were once purple. Before the 17th century, carrots were not what we know today and were very thin and not too tasty. Dutch farmers eventually took mutant strains of the purple veg in the late 1600s and slowly developed them into the edible types we eat today.

6. The world’s most expensive coffee is made from animal droppings

A cup of kopi luwak coffee can set you back more than £50, but you might not want to think about where those expensive beans came from. The “civet coffee” is brewed using beans that have been partially digested by a wild animal called the Asian palm civet. These are then washed and brewed for a renowned pick-me-up that has an excellent flavor, rich aroma, and low bitterness.

7. Floating eggs are bad

If you place an egg into the water to boil and it floats, then proceed with caution. Older eggs typically have a greater build-up of gasses within the shell, which can make them more buoyant and cause them to float completely. Fresh eggs always lie on their side at the bottom of the water.

8. Temperature changes make Rice Krispies crackle and pop

The snap, crackle, and pop of a large bowl of Rice Krispies is perhaps the most exciting aspect of cereal, but have you ever wondered why it’s so noisy? Most Krispies are made of hollow sealed areas and air pockets within a thin, solid wall. When milk is added, this unique make-up is fractured suddenly, which causes the classic popping sound.

9. Peanuts are not nuts

Technically, a peanut is actually a legume rather than a nut. Nuts are defined as seeds that grow on trees, while peanuts grow underground in a similar manner to beans or peas.

10 Kiwifruit was named after an animal

What we know today as a kiwifruit once started out as a “Chinese gooseberry” in New Zealand back in the early 1900s. However, US importer Norman Sondag didn’t like the name, and it was eventually decided that they would be called “kiwifruits” in reference to the brown and furry national bird from New Zealand.

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Comment by Independence

Great stfuf, you helped me out so much!

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