Common Food Myths

How safe is that expired milk?  Is moldy cheese OK to eat?  Is organic food really better than conventional food?  It's always best to play it safe, but know the facts when it comes to basic food safety.

Myth #1 - Milk goes bad as soon as it reaches its expiration date.

FACT: Expiration dates on milk are there for our safety.  They help regulate the dairy industry and help us judge when something has really reached garbage day.  If milk is kept in an appropriately cold refrigerator, its lifespan can be prolonged up to one or two weeks after the expiration date.  Keeping people from drinking directly from the carton, which spreads bacteria, will prolong the milk's life even longer. 
As with any food with an expiration date, use your eyes and nose.  If the milk is clumpy or smells sour and rotten, get rid of it. 

TIP: Keep your refrigerator's thermostat below 41 F (5C) degrees to ensure optimal food lifespan.  You can freeze milk for 3 weeks to 1 month, then thaw it in the refrigerator for use later.  Never thaw any food item in room temperature.

Myth #2 - Organic food is better than conventional food.

FACT:  There is still much debate whether organic foods are better than conventional foods. The absence of hormones, pesticides and other chemical agents may make organic foods more appealing, but there's a catch.  Foods that do not contain harmful pesticides or hormones are more susceptible to "natural" toxins.  These include foods that have been growing in animal manure, mycotoxins from mold spores and dangerous bacteria like E. coli and salmonella.  Ironically, conventional foods may carry less of a chance of contamination when treated with pesticides or other synthetic chemicals.

TIP: If you plan to buy organic food, make sure the product carries a certified 100% organic USDA seal of approval on the label.  Many loopholes make it possible for growers to "bend" the truth about the origin of their organic food.  And as always, wash all your fruit and vegetables thoroughly.

Myth #3 - Movie theater popcorn butter and microwave popcorn butter causes cancer.

FACT: We all love eating popcorn at the movies or in front of our television late at night.  Some of us LOVE that popcorn "butter" slathered on top of our kernels.  Recently there's been some murmur about that buttery-goodness causing cancer.  The Food and Drug Administration did a study on the chemical properties of movie popcorn butter and found that it contained a chemical called Diacetyl, a natural byproduct of fermentation, which gives conventional butter its distinct taste.  In 2005, workers at a popcorn manufacturing plant in Missouri sued when they were diagnosed with Diacetyl-induced respiratory problems. They were awarded millions in damages and the company has since changed its ingredients.  To date, there is no evidence linking general consumer consumption of movie theater butter, or microwave butter, to any cancer causing lung disease.  It is safe to say that the workers at that Missouri plant inhaled tremendous amounts of Diacetyl over several years…something that would be hard for moviegoers to achieve in their lifetime.

TIP:  Real butter is a great alternative to artificial butter flavor. In a hot pan, melt 2 tablespoons of unsalted butter and add ½ teaspoon of salt to taste.  The unsalted butter is a healthier alternative to the synthetic product and you can better control how much goes into your body.
 

Myth #4 - Moldy cheese should not be eaten and thrown out.

FACT:  Now this seems open and shut.  Most molds are bad for us.  But cheese is essentially moldy milk.  It's important to understand the different kinds of cheese and their lifespan.  There are soft cheeses, such as Brie and cream cheese, and hard cheeses, such as cheddar and Gouda.  All contain bacteria, which gives them their taste and consistency.  Most cheeses have a lifespan of one to two weeks after purchase.  You can extend the life of cheese by keeping it sealed tightly from outside air and kept in your refrigerator, below 41F (5C) degrees.  If you discover small amounts of mold growing on your hard cheese, you can cut the mold off and eat the parts that were untouched.  If you discover mold growing anywhere on your soft cheese, it's done.  The mold has probably spread through the liquid and is unsafe all over.   

TIP:  Just like wine stores, cheese stores are plentiful and their employees know more about cheese than you ever will.  Purchase your cheese from these stores to learn the proper ways for handling and storage.

Myth #5 - Potatoes are poisonous.

FACT: Guess what?  They are!  But don't worry, not the ones you're eating.  Potatoes contain a natural toxin called solanine.  This toxin affects the nervous system in most animals.  Certain effects of solanine are nausea, diarrhea, vomiting, stomach cramps, burning of the throat, heart arrhythmia, headache and dizziness.  This toxin is most present in potatoes that are green.  A natural defense mechanism, solanine is produced when the spuds are exposed to very bright light or very warm or cold temperatures.  It is common to come across a green potato chip or green part of a store-bought potato from time to time.  Rest easy in knowing that it would take 4½ pounds of green potatoes in one sitting to sicken an adult human.  But it's still a good idea to avoid potatoes with a green hue or green eyes.

TIP:  The best way to lower your potato's toxin level is to deep-fry them in oil at 300F (170C).  For a more healthful alternative, sauté the potatoes in oil over an open flame.  Never eat potato leaves or stems.  While a potato's "eyes" are not poisonous, any sprouts growing from the potato eyes may be, and should be cut out before eating.