3 Food Myths That Linger, But Have Been Debunked

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Almost every day you turn on the Dr. Oz Show or read an article that claims there is new research that one food is better than others, or perhaps that some ingredients combined have some amazing benefits. When this is paired with people spreading those rumors, or it’s brought up each time you go to prepare a meal, it can be a challenge to identify which of those pieces of information are actually true or outright false.

Below is a small list of myths that are outright wrong and debunked by professional nutritionists. So rest easy and know that these are simply not true.

Myth 1: Avoid Having Meat On A Wooden Cutting Board

This myth revolves around the notion that when you use a knife to cut on a wooden board, the knife will create tiny cuts and scratches into the board. If you are working with meat the juice from the meat can get into the cutting board and let germs eventually come out and infect whatever you are cutting.

In these scenarios, people recommend that you use a plastic or a glass cutting board in order to prevent that from happening.

The truth is that that myth is debunked thanks to a famous study conducted by the University of California: Davis by a Dean O. Cliver, Ph.D. who happens to be a member of the Food Safety Lab run by UC-Davis. In the research, it revealed that there was no significant benefit in using a plastic cutting board over a wooden one. Even in the event of applying bacteria in a wooden cutting board, the natural properties of the wood cause the bacteria to slip through the top layer and stay inside the board. From there it’s incredibly difficult to bring the bacteria back up unless you split the board open.

Myth 2: Adding Salt Alters Boiling Point Of Water, Speeding Cooking

You will always hear this one on a variety of places. From home cooks as well as professional chefs. That being said, even a first-year chem student can show you how little impact a pinch of salt does to a pot of boiling water.

Indeed, salt can alter the boiling point of water, there is no denying that. However, in terms of speeding up cooking, it’ll do next to nothing. In order to speed up the cooking time, you’ll need to make the water so salty to the point that whatever is cooking in it would be inedible. If you were to measure the temperature increase from the amount of salt chefs recommend, you would only be altering the boiling by a few tenths of a degree at best.

Myth 3: Dairy Is Needed For Healthy Bones

One of the biggest things people mix up often is “dairy” and “calcium.” For many they presume it all the same thing and believe those ads from long ago that say dairy is what you need in order to have healthy bones.

Indeed dairy products contain calcium, but some other fantastic sources of calcium are dark-leafy greens too.

The other to consider as well is there is more than calcium that’s needed for strong bones. Some other things to consider for healthy bones are Vitamin K which the dark-leafy greens have, but also magnesium has too. Dairy products don’t even have those and there are plenty of studies out there suggesting that chugging milk down is actually more harmful to you than beneficial.

If you are concerned about your bone health, consider some other alternatives such as collard greens, kale, bok choy, and mustard greens.

Conclusion

There are a lot of things that come out of peoples mouths revolving around health trends and what’s the best foods out there. In this case, it’s up to us to look into the studies that go into this or even ask a professional nutritionist who is staying current with health news.

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