Buzz
If you’ve spent enough time on the internet, you've likely encountered all sorts of outrageous claims, especially regarding food. We applaud your ability to keep eating despite the bizarre things you've been told about what’s in your food. From human hair to life-threatening chemicals, and countless other far-fetched allegations, these myths are as endless as they are absurd.
These wild stories spread like wildfire, circulating among poorly sourced, unverified claims that could make even an Ouroboros gag. But fear not, as we are here to debunk ten of the most outlandish myths about the supposedly questionable substances lurking in your food and drinks.
10. Figs Do Not Contain Wasps
You’ve probably encountered the viral “fact” that claims figs contain dead wasps, which supposedly make up those crunchy bits inside. This myth suggests that figs, and anything made from them, such as fig cookies, are off-limits for vegans and anyone repulsed by the idea of eating insects. Fortunately, this claim is based on a distorted truth and is entirely false, often used to incite panic, much like the disinformation that runs rampant online today.
The part of the myth that holds a grain of truth is that, in nature, wasps do play a role in the reproductive cycle of certain fig trees. As part of this process, a female wasp may perish inside the fig. However, the fig completely disintegrates the wasp, leaving no trace of it as the plant absorbs it for nourishment, and the crunchy bits you encounter are simply the fig's seeds.
Moreover, while this would technically render figs non-vegan, most commercially produced figs are self-pollinating and have never contained wasps. This means unless you’re foraging figs in the wild, you’re highly unlikely to come across one that has ever hosted a wasp inside it.
9. There Is No Definitive Connection Between Eating Charred Meat and Cancer
Even though grilling season might be winding down, many people still enjoy grilling their meat throughout the year, despite concerns raised by online warnings claiming that doing so can lead to cancer. The origin of this fear lies in the fact that grilling meat produces carcinogens like heterocyclic amines and polycyclic aromatic hydrocarbons, which have caused tumors in rats when given in large quantities.
However, these doses given to rodents are much higher than what humans would typically consume. When it comes to human studies, the evidence is far less clear. Some studies suggest a minor link, but upon further review, many of these studies have been criticized for their methods, and a large number of other studies have found no conclusive connection. A 2010 Vanderbilt study review found that although most studies indicated a link, it was only a narrow majority, and large-scale population studies have found no confirmed correlation. As of now, there is no definitive proof that eating grilled meat increases cancer risk.
8. Apple Seeds Contain Cyanide… But You’ll Be Fine If You Swallow a Few
Who doesn't enjoy the crisp taste of a fresh apple, a glass of hard cider, or a warm slice of apple pie? The old saying that 'an apple a day keeps the doctor away' may be an exaggeration, but apples are a cherished food, especially in America. They’re also healthy, as long as you’re mindful of the sugar content. Still, in today's world of internet warnings, many people have heard that apple seeds contain cyanide and are now concerned about the possibility of poisoning themselves by eating apples.
While it’s true that apple seeds contain cyanide, the concern is a bit overblown. In reality, you’d need to consume at least 150 to thousands of seeds, depending on the apple variety, to even begin to experience cyanide poisoning. To put it simply, you’d practically have to be trying to harm yourself, as that’s an enormous amount of seeds to swallow.
7. Castoreum – The Beaver Butt Secret in Your Food?
One of the most talked-about shock facts on the internet is the idea that beaver anal secretions find their way into your food, particularly in the form of a substance known as castoreum. Sensational stories claim that castoreum is extracted from the anal glands of beavers and is commonly used in food products with 'natural vanilla flavor.' The story is so compelling because, while perfectly safe, the idea of it creates an undeniable 'yuck' factor that has fueled its spread across the web.
While not entirely false, the claim has been greatly exaggerated. Castoreum is a complex and costly substance to produce, as it involves sedating a beaver and extracting its anal secretions. This makes it far more common in luxury perfumes than in food products. Consumer advocacy groups like the Center for Science in the Public Interest, which are more critical than the FDA, confirm that castoreum in food is incredibly rare, and agree with the FDA that it poses no concern if it is used.
6. The Misleading Claim That Vodka Contains Antifreeze Ingredients
Years ago, Dan Akroyd, of *Ghostbusters* fame, appeared on *Larry King Live*, proudly boasting that his vodka was superior because it didn’t contain propylene glycol—a substance some vodka brands use for a smoother texture. However, Akroyd took it further, suggesting that the absence of propylene glycol, which he inaccurately labeled as antifreeze, was another reason his vodka was superior.
While it is true that propylene glycol is used in some antifreeze formulations, this claim is misleading. Propylene glycol is one of two major glycols used in antifreeze, and it is the one considered safe for human consumption. When people associate antifreeze with danger, they are usually thinking of ethylene glycol, which is far more toxic to humans. Ethylene glycol is used because it’s more efficient and typically in settings with a low risk of food contamination.
While some antifreeze formulations do contain propylene glycol, it is misleading to suggest that this connection makes vodka containing it dangerous or harmful to drink.
5. Twinkies Don’t Have Scary Ingredients That Make Them Last Forever
Twinkies, the iconic American treat, has a special place in the hearts of many, especially when Hostess went bankrupt, and someone quickly snatched up the recipe to bring the spongy, cream-filled cakes back to life. There are rumors swirling around, though, claiming that Twinkies are loaded with artificial and processed ingredients, making them immune to decay—even in a post-apocalyptic world. In reality, Twinkies are no more processed than any other snack and typically have a shelf life of around 45 days.
So, where did this myth originate? It’s hard to pinpoint the exact source, but one popular story involves a teacher in Maine, who supposedly left a Twinkie on their chalkboard for years without it crumbling or growing mold. While this is impressive, it doesn’t mean it’s safe to eat. In reality, Twinkies are just sugar-laden bread stuffed with vegetable shortening and sugar. When you dry bread in the right conditions, it can prevent mold growth for a long time, essentially creating hardtack.
4. Licorice Can Be Dangerous, but Most Candy Today Lacks the Real Thing
Many of you may have heard that licorice root extract contains a compound called glycyrrhizic acid, which can be toxic in large amounts. Prolonged consumption of licorice root extract can cause dangerous electrolyte imbalances, particularly dangerously low potassium levels, leading to muscle breakdown and life-threatening heart arrhythmias. While some health experts have raised alarms about licorice root in herbal teas, the average candy consumer has little to worry about, as most candies don’t contain the real thing.
The vast majority of licorice-flavored candy, such as the familiar cherry or strawberry varieties, doesn’t actually contain any licorice root extract. Instead, they are typically flavored with a mix of natural and artificial flavorings. As for black licorice, most of the versions found globally—especially in the U.S.—use anise instead of actual licorice root. When real licorice is used, it’s in such small quantities that it complies with FDA guidelines. While it’s important not to overindulge in black licorice, moderate consumption is generally not harmful.
3. Sulfites Are In Many Wines, but Allergies & Sensitivities Are Incredibly Rare
You’ve probably heard that many wines contain sulfites as preservatives, and that this is somehow bad, though the reasons behind this claim often remain vague. For years, a myth has circulated that sulfites make you sick, with some people blaming them for feeling terrible after a wine-fueled evening. They might yearn for a time when wine was ‘purer,’ free of chemicals, while also demanding a greasy hangover remedy. However, for most people, sulfites in wine pose no real risk, and you can drink wine in moderation without concern.
The truth about sulfites is that their most common side effects—skin rashes, wheezing, and shortness of breath—don’t exactly resemble typical hangover symptoms. Though sulfites can also cause digestive issues, serious reactions are rare unless you have asthma. Studies show that between 3% and 10% of asthmatics are sensitive to sulfites. While it’s possible that non-asthmatics could be affected, such cases are so infrequent that reliable data on them is virtually nonexistent.
2. Putting Feet in Your Wine? Don’t Worry, the Practice Is Rare Now
Grape stomping, or treading, is an ancient technique where individuals remove their shoes and socks to crush grapes with their feet, initiating the fermentation process. Some believe this method offers more control over the process, potentially leading to higher quality wine, while others find it off-putting for hygiene reasons and the 'ick' factor. However, for those who find it unappealing, it's important to note that most grapes today are processed by machines.
Although some may find grape stomping unappealing, there’s no need for concern. The reason automated systems are more commonly used in modern winemaking is their efficiency for large-scale operations, not because grape stomping has been proven dangerous. In fact, while it’s less common today, grape stomping is still practiced worldwide and isn’t banned anywhere of significance. In the United States, the FDA doesn’t endorse the practice out of caution, but acknowledges that any bacteria would be killed during the winemaking process.
1. There Is Zero Credible Evidence That MSG Sensitivity Is Real
The notion of MSG sensitivity has persisted for decades, often tied to xenophobic or even racist sentiments. Chinese cuisine frequently uses monosodium glutamate (MSG) as a flavor enhancer, and for years, people have claimed to experience adverse symptoms after eating at Chinese restaurants. This has led to the pejorative term 'Chinese Restaurant Syndrome' being used instead of the more accurate 'MSG sensitivity.' Because of the baselessness of these claims, activists are working to combat this misinformation.
In summary, there is absolutely no credible evidence linking MSG consumption to harmful effects. A review of studies from over fifteen years ago found no connection between normal amounts of MSG and negative health outcomes. Furthermore, it was noted that studies suggesting a link were poorly conducted, often using excessive amounts of MSG that wouldn't be found in typical food servings, and not even in the form of food.
