Food Myths We’ve All Been Fooled By

You’ve definitely heard these. You may have believed a few. We’re not judging.

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We live in a golden age of food content—but with all the reels, recipes, and hot takes flying around, some seriously outdated food myths are still hanging on like that forgotten jar of capers in the back of the fridge.

Some of these myths sound just believable enough to stick. Others? We wish they were true (looking at you, metabolism-boosting coconut oil). But in the name of better bites and smarter kitchens, it's time to separate fact from folklore.

Let’s bust a few myths that are so wrong… they’ve become weirdly iconic.

1. The Five-Second Rule

Ah yes, the sacred five-second rule—unofficial law of the land at every party and playdate since the dawn of dropped cookies. The idea is that if food hits the floor but you pick it up super fast, it's still edible. Unfortunately, bacteria aren't waiting on a stopwatch.

Studies have shown that bacteria can latch onto your food the moment it touches a contaminated surface—especially moist foods and grimy tiles. So unless you're ready to French kiss your kitchen floor (don’t), maybe skip the floor snack. Or just pretend it didn’t fall. We won’t tell.

2. Canned and Frozen Veggies Are Nutritional Flops

Fresh produce looks better in an Instagram story, but don't sleep on the canned and frozen aisle. Contrary to popular belief, freezing and canning can actually preserve nutrients better than that wilted spinach you forgot in the back of the fridge.

Why? Because produce starts losing nutrients the moment it’s harvested. Frozen and canned versions are often processed at peak ripeness—locking in vitamins before the sad nutrient fade. Just check for added salt and sugar, and you’ve got pantry gold.

3. Searing Meat Locks in Juices

We’ve all said it: “Gotta sear it to lock in the juices.” Unfortunately, that’s steakhouse-sounding nonsense. High heat actually pulls moisture out of meat, not in. So why bother searing?

One word: flavor. Searing triggers the Maillard reaction—a fancy name for that crave-worthy brown crust that makes your steak taste like heaven. It's not about moisture; it’s about magic.

4. Add Oil to Pasta Water to Prevent Sticking

Adding oil to pasta water might feel like a pro move, but it’s actually pointless. Oil floats on top of the water, doesn’t coat the pasta during boiling, and if anything, it messes with your sauce later by making the noodles slippery.

Want non-sticky pasta? Stir it while it cooks. Salt the water.

5. Let Food Cool Before Refrigerating It

Letting food cool before refrigerating is outdated advice from the icebox era, when hot leftovers could melt the literal block of ice chilling your food.

Now? Leaving food out too long lets bacteria party. Experts say refrigerate promptly—within two hours max. Just portion large dishes into smaller containers to help it chill faster. If you’re freezing it, cool it first in the fridge to protect texture.

6. MSG = Bad, Evil, Instant Headache Dust

MSG (monosodium glutamate) has been misunderstood for decades, with claims linking it to headaches, fatigue, and a general sense of being “bad for you.” But here’s the truth: MSG is a flavor enhancer naturally found in foods like tomatoes, mushrooms, and Parmesan cheese—and it’s been declared safe by food and health authorities around the world.

So why does it still have such a bad reputation? It traces back to a mix of outdated science, cultural bias, and decades of misinformation. The overwhelming majority of people have no sensitivity to MSG, and for most of us, it’s completely harmless. Curious about how this myth took hold? [Click here] for a deeper dive into the MSG story.

7. Lobsters Don’t Feel Pain

If you've ever tossed a lobster into boiling water while whispering “sorry buddy,” you probably suspected this was a lie. And science agrees.

Lobsters don’t scream (that’s steam escaping), but they do have complex nervous systems and show strong signs of experiencing pain. So if you're going to cook them, do it as humanely as possible. That doesn’t mean skipping dinner—it just means being informed, not delusional.

8. Coconut Oil Is a Magical Health Elixir

Coconut oil had a moment. Like, a big moment. We were putting it in coffee, slathering it on toast, and using it like it was the skincare-cooking hybrid of our dreams. But sorry, it’s not a miracle oil.

While it can be useful in moderation (and smells amazing), it’s still high in saturated fat. Claims about it boosting metabolism or improving brain health are mostly based on misunderstood studies or cherry-picked facts.

Food Truths > Food Fables

Food myths are sticky because they come wrapped in emotion, nostalgia, and just enough “maybe” to keep us believing. But it’s 2025—our tastebuds deserve better, and so do our brains. So let’s question the myths, skip the food-fearmongering, and eat a little smarter (and maybe sassier) along the way.