Food True or False?

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

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

There is no nutritional difference between white and brown eggs.

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

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

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

And an ancho chile is a dried poblano.

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

Cooking carrots actually increases their nutritional value.

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

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

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

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.

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

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

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