18 Shocking Facts About Your Favorite Foods

Did you know that dark chocolate, with a cocoa content of 70% or more, contains more caffeine per ounce than coffee? This is just the beginning of the hidden ingredients and food industry secrets we will expose. Prepare to be astonished by 18 shocking revelations about the foods you consume daily, forcing you to reconsider your next meal.

These food facts will challenge your understanding of popular dishes and common ingredients. You will learn about the unexpected origins of beloved foods and the surprising truths behind everyday ingredients. Prepare to uncover the hidden ingredients, misleading labels, and surprising nutritional values that reside in your pantry and refrigerator.

Get ready to be amazed as we explore the truth behind processed meats, the deceptive nature of “healthy” granola bars, and the reality of cheese slices. You will discover that some of your favorite “fresh” foods might not be as fresh as you believe. Also, “natural” flavors in packaged snacks can include up to 3,000 chemicals, including one derived from a beaver’s anus sack.

Key Takeaways

• Dark chocolate can contain more caffeine than coffee
• Many “natural” flavors are far from natural
• Common foods have surprising origins and classifications
• Hidden ingredients are prevalent in everyday foods
• Nutritional values of popular foods can be deceiving
• Food industry practices often prioritize appearance over health

The Hidden Ingredients in Fast Food Burgers

Fast food burgers are not merely beef patties. They often contain a plethora of additives and fillers. The fast food industry, serving approximately 50 million Americans daily and generating $110 billion annually, heavily relies on these ingredients. They enhance flavor, extend shelf life, and reduce costs.

Cellulose, a processed wood pulp, is used in cheese, salad dressings, and syrups. More astonishingly, 80% of L-cysteine, an amino acid used in dough conditioning, originates from duck feathers.

Fast food ingredients frequently include synthetic compounds. Dimethylpolysiloxane, a silicone derivative, prevents oil foaming in fried items. Tertiary butylhydroquinone (TBHQ), a preservative, must not exceed 0.02% of a food’s oil and fat content.

Processed items like hot dogs and chicken nuggets often contain mechanically separated meat (MSM). Some chains have discontinued its use. Ammonium sulfate, commonly found in bread products, is another prevalent additive.

Food coloring in fast foods can be unexpected. Some colors are synthesized from petroleum derivatives and coal tar, while others derive from natural sources, such as crushed female scale insects. This information is based on extensive research by Mel Weinstein, a chemistry teacher with 20 years of experience in the food industry.

For those seeking high-protein alternatives to fast food, protein-rich waffle recipes offer a healthier option. These recipes utilize natural ingredients, providing a balanced meal devoid of the hidden additives found in many fast foods.

Common Fast Food Additives	Purpose	Source
L-cysteine	Dough conditioning	Duck feathers
Cellulose	Texture enhancement	Wood pulp
Dimethylpolysiloxane	Oil foaming prevention	Silicone
TBHQ	Preservative	Synthetic compound
Ammonium sulfate	Yeast food	Chemical compound

The Shocking Facts About Processed Meats

Processed meats are ubiquitous in the American diet, yet their health consequences are dire. These products, loaded with preservatives and nitrates, carry substantial health risks. Recent studies have shed light on the alarming health concerns linked to processed meats.

The cancer risk associated with processed meats is alarming. Consuming just 30 grams daily elevates cancer relative risk by 18%. More disturbing, eating 50 grams per day significantly increases the risk of prostate, pancreatic, and overall cancer mortality.

Heart health is another critical concern. Consuming over 150 grams of processed meat weekly raises heart disease risk by 46% and death risk by 51%. For every 50 grams consumed, there’s a 26% higher risk of heart disease.

The effects extend beyond cancer and heart disease. Processed meat consumption is also linked to increased stroke risk and type 2 diabetes. Daily intake of 50 grams is associated with a 15% higher stroke risk and a 27-51% increased risk of developing type 2 diabetes.

Quality, not just quantity, is important. Ultra-processed foods, which can comprise 25-60% of daily energy intake globally, are often high in unhealthy fats and low in essential nutrients. Regular consumption of these foods is linked to an 18% increased risk of all-cause mortality per additional serving beyond four daily.

In light of these facts, it is imperative to reassess our dietary choices. Choosing healthier alternatives can significantly improve our overall health and well-being.

The Shocking Sugar Content in “Healthy” Granola Bars

I’ve uncovered some astonishing truths about granola bars, touted as healthy snacks. These products often contain hidden sugars that can be quite surprising. Let’s explore the hidden sugars in your favorite granola bars.

Granola bars frequently have high amounts of added sugars. Some can have up to 20 grams per serving, rivaling the sugar content of candy bars. This is concerning, given the American Heart Association’s guidelines. They suggest women consume no more than 25 grams of added sugar daily, and men, 37.5 grams.

Identifying these hidden sugars can be tricky. They come in various disguises, such as corn syrup, honey, and fruit juice concentrates. This makes it hard for consumers to accurately assess the sugar content in what they think are healthy snacks.

Food Item	Sugar Content	Equivalent in Teaspoons
Low-fat Yogurt (1 cup)	45 grams	11 teaspoons
Granola (100 grams)	20-28 grams	5-7 teaspoons
Protein Bar	20 grams	5 teaspoons
Breakfast Cereal (34-gram serving)	12 grams	3 teaspoons

To make informed choices about granola bar nutrition, it’s essential to scrutinize labels. Seek out bars with lower sugar content and higher fiber and protein. By recognizing these hidden sugars, you can make healthier choices and avoid the pitfalls of misleading health food marketing.

The Real Ingredients in Your Favorite Breakfast Cereal

Breakfast cereals have become a staple in American households. The United States ranks fourth globally in cereal consumption, with about 50% of Americans starting their day with a bowl of cereal. But what’s really in these popular breakfast foods?

Many cereals contain more than just grains. Cereal additives like artificial colors and flavors are common ingredients. BHT in cereals, a preservative, is often used to extend shelf life. These additions may surprise health-conscious consumers.

Sugar content in cereals is a major concern. Most cereals list sugar as the second or third ingredient, making them a significant contributor to added sugar intake among adults in the USA. The average American consumes around 160 bowls of cereal per year, potentially ingesting a substantial amount of hidden sugars.

Cereal manufacturers often use misleading health claims on packaging. While many cereals are fortified with vitamins, these may not be as easily absorbed as those from natural food sources. For optimal nutrition, look for cereals with less than 5 grams of added sugar and at least 3 grams of fiber per serving.

During the pandemic, cereal sales increased by 12% as more people opted for quick, at-home breakfasts. This trend highlights the importance of understanding what’s in our favorite breakfast cereals. For those seeking healthier alternatives, nutritious options for breakfast are available.

Cereal Component	Common Examples	Health Considerations
Grains	Wheat, corn, oats, rice	Source of fiber and nutrients
Sugar	Added sugars, corn syrup	High glycemic index, contributes to obesity
Artificial Colors	Red 40, Yellow 5, Blue 1	Potential allergens, linked to hyperactivity
Preservatives	BHT, BHA	Controversial health effects
Fortified Vitamins	Iron, B vitamins, Vitamin D	May have lower bioavailability than natural sources

The Truth About Processed Cheese Slices

Processed cheese slices are ubiquitous in American homes, yet their true nature is often overlooked. These cheese alternatives, comprising less than 51% real cheese by weight, are a mixture of milk proteins, emulsifiers, salt, and food coloring. This blend is what defines them as processed cheese products.

A single slice of American cheese contains 102 calories, 1.3 grams of carbs, 5 grams of protein, and 9 grams of fat. It offers 23% of the Daily Value for calcium but also contributes 21% of the Daily Value for sodium. This highlights the need for a balanced approach to consumption.

Emulsifiers are essential in processed cheese, ensuring a smooth texture and meltability. These additives blend oil and water-based components, creating a uniform product. Some brands incorporate cellulose, a wood pulp derivative, as an anti-caking agent.

The comparison between processed cheese and natural varieties reveals stark differences:

Cheese Type	Calcium (per 1oz)	Protein (per 1oz)	Fat (per 1oz)
American (Processed)	165 mg	5 g	9 g
Cheddar	204 mg	7 g	9 g
Mozzarella	143 mg	6 g	6 g

Processed cheese slices, while convenient and long-lasting, are part of the ultra-processed foods dominating the American diet, accounting for about 60% of calories. For those desiring healthier alternatives, natural cheese options offer similar taste with fewer additives. Moderation is essential when consuming processed cheese slices.

Grasping the science behind food production empowers us to make better choices. Just as chemical reactions craft perfect waffles, similar processes shape the characteristics of processed cheese.

The Truth About Canned Vegetables

Canned vegetables are ubiquitous in American kitchens. I’ve uncovered some surprising facts about these convenient foods that might alter your perception of them. Let’s explore the truth behind canned veggies and their health implications.

The sodium content in canned vegetables is a common concern. Fortunately, draining and rinsing can significantly reduce sodium levels by 36-41%. For those monitoring their salt intake, low-sodium options are available, containing 140 milligrams or less per serving.

BPA in cans is another critical issue. Research indicates that over 90% of canned foods analyzed contain BPA in their linings. This chemical can leach into food, posing health risks. Consuming canned soup daily for five days resulted in a 1,000% increase in urinary BPA levels.

Nutrient loss in canning is a reality, yet it’s not entirely negative. Individuals consuming six or more canned items weekly had higher intakes of 17 essential nutrients compared to those consuming fewer. It’s essential to weigh this against the possible risks.

Aspect	Positive	Negative
Sodium Content	Can be reduced by rinsing	Often high in regular canned vegetables
BPA Exposure	Some brands use BPA-free cans	Present in many can linings
Nutrient Content	Can provide essential nutrients	Some nutrient loss during processing

To maximize the benefits of canned vegetables, I suggest seasoning with herbs and spices instead of salt. Adding lemon juice or vinegar can enhance flavors without adding sodium. Remember, canned veggies cook faster, so adjust your recipes to avoid mushiness.

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The Reality of “Fresh” Bread in Supermarkets

Exploring the truth behind supermarket bread reveals surprising facts. Many loaves labeled as “fresh” are not as they appear. The bread industry employs dough conditioners and preservatives to enhance shelf life. These practices, prevalent in supermarket bakeries, may come as a shock.

In the UK, a staggering 80% of bread is produced via the Chorleywood Bread Process. This method, which transforms raw flour into ready-to-eat loaves in under three hours, often includes enzymes not listed on labels.

Supermarkets employ deceptive strategies as well. Tesco, for instance, faced backlash for misleading claims about their in-store bakery bread. Many chains utilize par-baked bread, which is partially baked and frozen, then finished in-store. This technique creates the illusion of freshly baked bread without the actual process.

The presence of additives in commercial bread raises significant concerns. Azodicarbonamide, banned in many countries, is found in several popular U.S. bread brands. Other common additives include DATEM, monoglycerides, and sodium stearoyl lactylate.

Common Additives	Purpose	Health Concerns
Azodicarbonamide	Dough conditioner	Banned in many countries
Calcium propionate	Preservative	Linked to ADHD
GMO ingredients	Various purposes	Controversial health effects
Artificial colors	Visual appeal	Potential allergens

Seeking out sprouted grain breads, such as Ezekiel 4:9, is a healthier alternative. These breads typically avoid the unhealthy additives found in commercial products. By gaining insight into these practices, we can make more informed decisions about our daily bread consumption.

The Truth About “Natural” Flavors in Packaged Snacks

I’ve uncovered some startling truths about the natural flavors in our beloved snacks. These flavors are often listed as the fourth most common ingredient on labels, leading many to believe they are healthier. Yet, this belief may be unfounded.

Manufacturers are not obligated to reveal the exact composition or source of these flavors on labels. This lack of transparency opens up loopholes in food labeling. Natural flavor blends can comprise over 100 distinct chemicals, aside from their original flavor source.

Interestingly, artificial flavors might contain fewer chemicals than their natural counterparts. Both are synthesized in labs, with artificial flavors derived from petroleum and other non-edible substances. Despite their different origins, natural and artificial flavors are chemically identical, lacking any nutritional distinction.

Natural flavor regulations permit unexpected sources. For example, some strawberry flavorings derive from beaver gland secretions. Flavorists, working at a molecular level, use a specialized vocabulary to match compounds and replicate fruit flavors economically.

Common Chemicals	Found in Natural Flavors	Found in Artificial Flavors
Methyl cyclopentenolone	Yes	Yes
Diacetyl	Yes	Yes
Methyl methoxy pyrazine	Yes	Yes
Benzaldehyde	Yes	Yes

While both natural and artificial flavors must undergo safety evaluations, some argue that artificial flavors might be safer due to more controlled production processes. This finding challenges our understanding of natural flavors and sheds light on the intricacies of food labeling.

The Shocking Facts About Microwave Popcorn

Microwave popcorn, a staple in many households, conceals several hidden truths. Americans devour an average of 68 quarts annually, amounting to over 17 billion quarts collectively. This trend significantly increased during World War II, with consumption tripling due to sugar shortages.

While popcorn itself is a nutritious option, the additives in microwave popcorn are a cause for concern. PFOA, linked to cancer and thyroid issues, is a significant worry. Diacetyl, the artificial butter flavoring, poses respiratory risks to factory workers.

Popcorn’s nutritional profile is noteworthy. It boasts 31 calories per cup, is rich in fiber, low in fat, and contains no salt or sugar. It even surpasses other cereal grains in protein content, iron, and fiber, outdoing pretzels and chips.

The popping process is both fascinating and impressive. A single kernel can propel up to 3 feet in the air when it pops, expanding up to 30 times its original size. If laid end to end, it would take more than 350 million popped kernels to span the distance from New York City to Los Angeles.

Popcorn Facts	Data
Average Annual Consumption per American	68 quarts
Total Annual Consumption in USA	17 billion quarts
Calories per Cup	31
Expansion When Popped	Up to 30 times original size
Popping Height	Up to 3 feet

Surprising Origins of Caesar Salad

The history of Caesar salad is a captivating tale, deeply rooted in Tijuana cuisine. This dish, a cornerstone in American restaurants, defies the common narrative of its Italian origins. Instead, it was conceived by Caesar Cardini, an Italian immigrant, at his establishment, Caesar’s Bar and Grill, in Tijuana in 1924.

Cardini’s creation was a masterstroke of culinary ingenuity. Faced with a supply shortage on a bustling Fourth of July weekend, he improvised with what was available. This improvisation resulted in a salad that would soon gain international acclaim.

The salad’s fame soared in the 1920s, drawing American film stars to Tijuana. By the 1940s, its popularity had transcended borders. In 1953, the International Society of Epicures in Paris hailed it as “the greatest recipe to originate in the Americas in 50 years.”

The original recipe diverged from the modern version. It eschewed anchovies, opting for Worcestershire sauce instead. The salad was initially served as a finger food, devoid of meat, and featured a single, substantial crouton.

Original Caesar Salad	Modern Caesar Salad
No anchovies	Often includes anchovies
One large crouton	Multiple small croutons
No meat	Often includes chicken or bacon
Finger food	Served as a main course

Today, Caesar salad stands as a testament to Tijuana’s rich culinary heritage. Its enduring popularity has significantly influenced lettuce production, with romaine lettuce becoming the most sought-after variety in America by 2017.

California Roll’s Vancouver Roots

The origins of popular foods often surprise us. The California roll, a quintessential North American sushi, has a surprising birthplace. Contrary to common belief, it did not originate in California. Instead, it was born in Vancouver, Canada, in the 1970s.

Hidekazu Tojo, a renowned chef, is credited with creating this iconic dish. Tojo designed the California roll to cater to those wary of raw fish and seaweed. He cleverly used avocado to replicate the texture of fatty tuna and placed the nori on the inside to conceal it.

Today, the California roll consists of imitation crab, avocado, and cucumber. Its popularity extends beyond the U.S., resonating globally. A full California roll, divided into eight pieces, contains approximately 255 calories and offers 9 grams of protein.

Interestingly, the California roll is a recent addition to sushi history. In contrast, the cheeseburger, invented in 1924 in Pasadena, California, predates it by decades.

The creation of the California roll is a landmark moment in North American sushi culture. It successfully merged traditional Japanese cuisine with Western tastes, laying the groundwork for sushi’s widespread acceptance in North America today.

Hawaiian Pizza’s True Birthplace

I was surprised to learn that Hawaiian pizza, a divisive topping, originated in Canadian cuisine. The story of pineapple on pizza begins in Chatham, Ontario, Canada. This revelation challenges the common misconception that it hails from Hawaii.

Sam Panopoulos, a Greek immigrant to Canada, introduced this unique pizza in 1962 at his restaurant, Satellite. The name “Hawaiian” was inspired by the brand of canned pineapples he used, not the tropical island. This creation has become a global phenomenon, sparking debates and even political statements.

Despite its controversial status, Hawaiian pizza has gained significant popularity in some countries. In 1999, it represented 15% of pizza sales in Australia, making it the most popular pizza choice. A 2015 review of independent UK takeaways found it to be the most commonly available pizza.

In the United States, opinions on pineapple as a pizza topping are mixed. A 2019 YouGov Omnibus survey revealed that 12% of American pizza eaters consider pineapple one of their top three favorite toppings. On the flip side, 24% rank it among their least favorite toppings.

Country	Hawaiian Pizza Popularity
Australia (1999)	15% of pizza sales
UK (2015)	Most commonly available pizza
USA (2019)	12% favorite, 24% least favorite

The debate over pineapple on pizza continues to spark discussions. In 2017, Icelandic president Guðni Th. Jóhannesson made headlines by expressing his opposition to this topping. This led Sam Panopoulos to defend his creation in the media, highlighting the ongoing controversy surrounding this Canadian culinary invention.

The Real Story Behind Pistachios and Their Deception

Pistachios have a storied history, dating back 9,000 years, placing them among the oldest flowering tree species. Despite their enduring popularity, numerous misconceptions surround these delectable treats. Let’s uncover the truth about pistachio classification and debunk common nut misconceptions.

Pistachios, contrary to widespread belief, are not nuts. They fall into the category of drupe fruits, akin to peaches and cherries. This classification often surprises those who have long regarded them as nuts. Like other drupes, pistachios feature a fleshy exterior enveloping a single seed.

The red hue we associate with pistachios is not innate. Until the 1980s, American producers artificially dyed pistachio shells red to conceal imperfections from traditional harvesting methods. This practice reveals how our perceptions of food can be influenced by marketing over nature.

Pistachios possess unique attributes that distinguish them from other foods. Their high fat content and low water levels make large quantities potentially flammable due to the self-heating of their oils. This characteristic emphasizes the critical need for proper storage and handling within the pistachio industry.

Characteristic	Pistachios	True Nuts
Botanical Classification	Drupe	Nut
Edible Part	Seed	Entire structure
Outer Shell	Splits naturally	Typically hard, closed
Fat Content	High (about 50%)	Varies

Grasping the true essence of pistachios not only dispels common nut misconceptions but also enhances our appreciation for these unique drupe fruits. Their classification as drupes, their intriguing history, and their special properties render pistachios a captivating subject in botany and nutrition.

Bananas: The World’s Oldest Known Fruit

Bananas have a storied past, with origins dating back up to 10,000 years. They are among the oldest cultivated fruits globally. Their history is deeply intertwined with the process of fruit domestication, which began in the Malaya Peninsula, Indonesia, the Philippines, and New Guinea.

The global spread of bananas is a captivating tale. Traders introduced them to India, Africa, and Polynesia from their native habitats. By 200 AD, bananas had reached China, initially limited to its southern regions. In Africa, a significant milestone occurred around 650 AD with the crossbreeding of two wild banana varieties, leading to new cultivars.

The Musa acuminata, a wild species, was instrumental in the evolution of modern bananas. Today, nearly all commercial bananas are clones of the Cavendish variety, named after William Spencer Cavendish, the 6th Duke of Devonshire. This genetic uniformity, while advantageous for mass production, renders bananas susceptible to diseases.

Bananas have become a global staple, with impressive statistics reflecting their popularity. In 2020, global banana exports totaled about 24.5 million tons. In the U.S., each person consumes an average of 13.4 pounds of bananas annually. These fruits are not only delicious but also nutritious, providing 110 calories, 30 grams of carbohydrates, and 450mg of potassium per medium banana.

Banana Fact	Data
Origin	Up to 10,000 years ago
Global Exports (2020)	24.5 million tons
U.S. Per Capita Consumption	13.4 pounds/year
Calories (medium banana)	110
Potassium Content	450mg (13% daily value)

The banana’s transformation from a wild fruit to a global commodity showcases human ingenuity in fruit domestication. As we savor this versatile fruit, we are partaking in a piece of ancient history that continues to evolve and nourish us today.

Berry Classification Confusion in Botany

Fruit classification, with a focus on botanical berries, captivates me. The disparity between culinary and botanical nomenclature often causes confusion. For example, blackberries, mulberries, and raspberries are not classified as berries in botanical contexts. Interestingly, bananas, pumpkins, avocados, and cucumbers are botanically categorized as berries.

True berries are characterized by their thin endocarps and fleshy pericarps. Bananas, classified as herbs due to their non-woody stems, are botanically berries. This is because their fruit develops from a single ovary on the flower. This fact illustrates the intricacy of fruit classification in botany.

Let’s explore some interesting facts about bananas:

• A cluster of bananas on a plant is called a bunch, typically holding 7 to 14 hands of bananas.
• Each row of bananas on a bunch is called a hand, usually consisting of 12 to 20 bananas.
• Individual bananas on a hand are referred to as fingers.

The realm of botanical berries is replete with surprises. It showcases the intricacy of nature and the significance of precise botanical terms in comprehending our sustenance. Next time you indulge in a “berry,” consider that its culinary classification might diverge from its botanical essence.

The Scientific Reason Why Coriander Tastes Like Soap

Ever pondered why some adore cilantro, while others find it soapy? The explanation lies in our genetic makeup. The OR6A2 gene is key in determining our taste perception, significantly impacting cilantro aversion.

Studies indicate that 4-14% of Americans experience cilantro’s soapy taste. This phenomenon stems from a genetic variation in the OR6A2 gene. It detects aldehyde chemicals present in both cilantro and soap. Those with this variation are more attuned to these compounds, resulting in an unpleasant taste.

Cilantro aversion shows ethnic disparities. A study revealed that 21% of East Asians, 17% of Caucasians, and merely 3% of Middle Easterners dislike cilantro. This disparity might explain why cilantro is less disliked in regions like Mexico and India, where it’s a staple in their cuisine.

For those who find cilantro soapy, altering their perception is not straightforward. Yet, cooking techniques can mitigate the flavor. Crushing cilantro leaves before adding them to dishes may lessen the soapy taste. Alternatives like parsley, fresh dill, or Thai basil can also substitute cilantro in recipes.

Ethnic Group	Percentage Disliking Cilantro
East Asians	21%
Caucasians	17%
Africans	14%
South Asians	7%
Hispanics	4%
Middle Eastern	3%

The Truth About Farm-Raised Salmon’s Pink Color

I’ve uncovered a surprising truth about farm-raised salmon. The pink color we attribute to this fish is not innate. It stems from the artificial coloring added to their diet during farming.

Wild salmon derive their pink color from consuming krill and shrimp. These small crustaceans are rich in astaxanthin, a potent antioxidant. Astaxanthin is 100 times more effective than vitamin E.

In contrast, farmed salmon are fed pellets that include synthetic astaxanthin. This additive is necessary to replicate the color of wild salmon. Without it, farmed salmon would appear grayish-white. This method mirrors the “color added” labels found on various processed foods.

Astaxanthin’s role extends beyond coloration. It is vital for fish health, promoting growth, survival, and reproductive success. It also fortifies the fish’s immune system.

Aspect	Wild Salmon	Farmed Salmon
Color Source	Natural (from diet)	Artificial (added to feed)
Diet	Krill and shrimp	Pellets with synthetic astaxanthin
PCBs and Dioxins	Lower levels	Higher levels
Organic Certification	Not applicable	No USDA certification in the US

It’s important to note that farmed seafood, including salmon, tends to have higher PCBs and dioxins than wild-caught fish. This disparity is attributed to the crowded conditions and the application of antibiotics and pesticides in fish farming.

Avocado’s Identity Crisis: Fruit or Vegetable?

The true nature of avocados has long been a subject of debate. Botanically classified as a fruit, a single-seeded berry, their culinary use often categorizes them as vegetables. This dichotomy transcends mere labeling, affecting our understanding and application of this nutrient-rich food.

Avocados stand out as a nutritional powerhouse, with high levels of vitamin K and a unique nutrient profile that supports bodily functions. Their abundance of healthy monounsaturated fats distinguishes them from other fruits. This characteristic has cemented their role as a key ingredient in low-carb diets, where their versatility in both sweet and savory dishes is celebrated.

The health benefits of avocados are profound. Studies indicate that they may lower cholesterol, regulate blood pressure, and contribute to weight management and diabetes control. These advantages, alongside their positive effects on eye health, maternal well-being, and cancer prevention, solidify avocados as a superfood, regardless of their classification as fruit or vegetable.

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34. Bananas are Berries. Raspberries are Not. – https://www.mcgill.ca/oss/article/did-you-know/bananas-are-berries-raspberries-are-not
35. Why a Banana Plant is Actually an Herb AND a Berry – https://gardenbetty.com/a-banana-plant-is-an-herb-or-little-known-banana-facts/
36. Why Does Cilantro Taste Like Soap to Some People? – https://www.eatingwell.com/article/8068382/why-cilantro-taste-like-soap/
37. Yes, Cilantro Really Does Taste Like Soap to Some People—Here’s Why – https://www.health.com/why-cilantro-tastes-like-soap-8639357
38. The big lie about the ‘dye’ in farmed salmon – https://seawestnews.com/the-big-lie-about-the-dye-in-farmed-salmon/
39. Organic Salmon: Fact or Fiction? – Lara Adler – https://www.laraadler.com/organic-salmon-fact-or-fiction/
40. PDF – https://www.avocado.org.au/wp-content/uploads/2016/12/AV10017-Avocado-Nutrition-Desktop-Research-Best-Minds-Panel.pdf