Food True or False?

There's a special polymer in the cell walls of mushrooms that ensure a tender taste.

Vitamin A is essential for good eye health, but eating more than required will not improve eyesight.

Cooking carrots actually increases their nutritional value.

Before 2011, beer and any alcoholic beverage under 10% ABV was classified as a soft drink.

Unless you actually have coeliac disease (and just 1 per cent of the population does) there’s no need to go gluten-free.

Real wasabi is difficult to grow, very expensive, and should be consumed within 15 minutes of being grated.

And an ancho chile is a dried poblano.

It contains myristicin, a compound that has hallucinatory qualities — and brutal side effects — if ingested in very large doses. (Don't try it, obviously.)

Taking a vitamin C supplement is unlikely to prevent a cold. It may, however, make a cold less severe and may shorten its duration

There is no nutritional difference between white and brown eggs.

About two or three times as much, depending on the color of the pepper.

The U.S. Food and Drug Administration says the "stickers are non-toxic and safe to eat.” , “Even the glue is okay to eat. "

In fact, oysters are stored under very regulated conditions because once they die, they are no longer considered safe to eat.

It all comes down to density: limes are slightly denser than lemons.

They're nearly genetically identical except for one thing: a gene that determines whether the skin is fuzzy or smooth.

Health experts now know that the cholesterol in food has little impact on our blood cholesterol, unless we have a genetic condition that predisposes us to high cholesterol.

Celery doesn’t contain so-called “negative” calories, meaning you won’t burn fat the more you eat.