Many of us go through our daily routines without giving much thought to the origins and composition of the foods we eat. We often rely on labels and mainstream information, but what if there was more to the story?

We eat food every day, but how much do we actually know about it? From strange origins to hidden ingredients, the world of food is full of surprises.

Some of the things we consider “healthy” might have unexpected risks, while some unlikely foods pack incredible health benefits.

Here are 80 surprising facts about foods that most people don’t know – backed by research and expert insights.

Surprising Facts About Foods We Eat Every Day

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Strange Ingredients & Processing Methods

Your hot dogs might contain meat paste. Many hot dogs, burgers, lunch meat, Slim Jims, and Spam are made with mechanically separated meat – a pink paste created by forcing animal carcasses through a sieve. This type of meat is collected from animal carcasses after the prime cuts of muscle have been removed by scraping, pressing, shaving, or blasting the scraps off the bone. (source) (source)

Sausage Casings: Talking about hot dogs, the casings of most sausages and hot dogs are made out of dissolved, homogenized cowhides that are then extruded into a solid tube. According to Mike Adams from Natural News, while some sausages are stuffed into inedible synthetic casings, others use edible casings made from cowhides to resemble more traditional sausages.

Jell-O is made from animal bones. The gelatin in Jell-O comes from collagen extracted by boiling the skin, bones, and connective tissues of cows and pigs. (source)

Citrus-flavored sodas may contain brominated vegetable oil. Citrus-flavored sodas and sports drinks are made with a toxic chemical – brominated vegetable oil (BVO) – that is banned in more than 100 countries. Bromine can build up in the fat cells of the body to produce cancer and thyroid dysfunction over time.. (Source)

Vanilla flavoring can be derived from beaver secretions. Castoreum, a substance from beaver glands, is used as a “natural flavoring” in some vanilla, raspberry, and strawberry products. (Source) (Source)

Soy sauce packets may not contain real soy. “Chemical Soy Sauce”: The “soy sauce” packets you get at most Chinese restaurants are actually a toxic chemical imitation, also marketed as “liquid amino acids”. According to Wikipedia, traditional soy sauce is fermented for several months, however, industrial food producers developed “chemical soy sauce” from hydrolyzed soy protein (MSG) derived from soy beans defatted using the toxic chemical hexane. This product is then chemically processed and flavoring chemicals are added. (Source)

Human Hair in Bread: If you check the ingredient label on a loaf of bread, you’ll likely find L-cysteine, which is a non-essential amino acid. According to David Gutierrez, staff writer at of Natural News, this amino acid is added to many baked goods as a dough conditioner to speed up industrial processing. The Guardian also reports that while it can be synthesized in labs, most L-cysteine is extracted from a cheap and abundant natural protein source: human hair. The hair is dissolved in acid, and the L-cysteine is isolated through a chemical process. Other sources include chicken feathers, duck feathers, cow horns, and petroleum byproducts.

McDonald’s French fries contain a secret ingredient. They are flavored with “natural beef flavor,” which contains hydrolyzed wheat and milk, making them unsuitable for vegetarians. (Source)

Crushed Beetles in your food? Many red-colored foods and beverages contain carmine, a dye made from crushed cochineal beetles. This additive is used in products like juices, candies, and yogurts to achieve a vibrant red hue. It takes about 70,000 female insects to produce a pound of dye. The use of carmine has been controversial due to allergenic potential and ethical concerns. (source)

Coal Tar Derivatives in Processed Foods: Many processed foods contain derivatives of coal tar that have been linked to hyperactivity in children. The coloring tartrazine (Yellow No. 5b), an industrial waste-derived ingredient, is found in many orange and yellow artificially colored products, such as sodas, cheese-flavored products, and flavored chips. (source)

Traditional Olive Oil Production: All olive oil is still made by physically crushing fresh olives and then decanting the oil out from the rest of the fruit. It’s refreshing that, unlike many other industrially produced foods, olive oil is still produced in a nearly traditional way.

Honey never spoils. Archaeologists have found edible honey in ancient Egyptian tombs that is over 3,000 years old. (Source)

Toxic Cottonseed in Soy Protein: Texturized soy protein may contain toxic cottonseeds. Much TVP is made with cotton seeds which are unfit for human consumption. (source)

Many margarines contain dairy. Many margarines on the market are made with milk or whey, making them unsuitable for vegans or those with dairy allergies. Many people mistakenly assume that all margarine is dairy-free. However, many brands contain dairy ingredients.

“Dolphin-safe” tuna may still harm marine life. Tuna labeled “dolphin safe” may still have been caught with practices involving the deliberate and life-threatening harassment of dolphins. Despite the “dolphin safe” labels, some tuna fishing practices still involve encircling and netting dolphins, which are known to swim with schools of yellowfin tuna. (Source)

Microwave popcorn can release toxic fumes. The chemical diacetyl, used for artificial butter flavor, has been linked to lung damage in factory workers. (Source)

Factory Farm Egg Yolks: Yolk colors are strongly influenced by a chicken’s diet. To disguise dietary deficiencies, some factory farms feed their hens brightly colored food. AviNews explains that factory-farmed chickens are fed nutrient-poor diets which result in inferior yolk.

Genetically Modified Corn and Soy: Unless they’re organic, nearly all corn or soy products or byproducts on the U.S. market are genetically modified and may place your health at risk. According to USDA More than 90 percent of all soybeans grown in the United States are genetically modified for herbicide resistance. Furthermore, 85 percent of all corn grown in the country is also genetically engineered, either for herbicide resistance or to produce pesticides within its tissues. Since farmers mix their corn and soy for processing, this means that nearly 100 percent of non-organic corn and soy products on the U.S. market are genetically modified. (source)

Unexpected Health Risks

Frying potatoes can produce a carcinogen. Frying potatoes to make chips or French fries produces high levels of a potent carcinogen called acrylamide. When any starchy food is baked, roasted, or fried at high temperatures, sugars combine with amino acids to produce acrylamide. (Source), (source), (source)

Garlic Burns: The chemicals in garlic (diallyldisulfide, allicin, and allylpropyldisulfide) are so potent that you can suffer severe burns just by placing a garlic clove against your skin. According to the NIH’s website, although garlic is safe when ingested, it can produce severe allergic reactions if applied directly to human skin and cause second or third-degree burns.

High-fructose corn syrup (HFCS) is processed differently by the body than sugar. Studies suggest HFCS can contribute to obesity and liver disease. (Source), (source)

Mad Cow Disease Contamination: According to Natural News, the entire meat supply is widely contaminated with mad cow disease, and avoiding meat is the only reliable way to protect yourself. Mad cow disease is a fatal brain-wasting disease caused by a defective protein called a prion. The practice of feeding animals nervous tissue of other animals led to the spread of the disease. (source)

Most store-bought orange juice isn’t fresh. According to a 2009 article from Civil Eats, even “100% orange juice” is often stored for months and flavored with chemical additives. This fact is further confirmed by multiple sources. (Source), (source)

Aspartame and MSG: Aspartame and MSG are excitotoxins. According to Dr. Russell Blaylock, there is pressure on the media to not criticize food-based problems. Dr. Blaylock says that if MSG and all its versions, as well as aspartame, were outlawed, we would see a significant drop in obesity and metabolic syndrome, certain cancers, and neurodegenerative diseases.

Farmed salmon can contain high levels of contaminants. They are often fed processed fish meal, which may include pollutants like PCBs. (Source), (source)

Soy Extracts: According to Dr. Blaylock, soybeans naturally have one of the highest glutamate levels of any of the plant products. When you hydrolyze soy, you release the glutamate. A 25-year study found that people who consumed the most soybean products had the greatest incidence of dementia and brain atrophy.

Artificial food dyes may affect behavior. Some studies suggest a link between food coloring and hyperactivity in children. (Source)

Sugar-free gum contains laxative ingredients. Sorbitol and xylitol, found in sugar-free gum, can cause digestive distress in large amounts. (Source)

Some canned foods contain BPA. Bisphenol A, found in can linings, is linked to hormone disruption. (Source)

Rice can contain arsenic. Due to how it’s grown, rice absorbs arsenic from water and soil, which may pose health risks. (Source)

Energy drinks may harm heart health. Their high caffeine and sugar content can increase blood pressure and heart disease risk. (Source)

Processed meats increase cancer risk. The WHO classifies bacon, sausages, and hot dogs as carcinogenic due to preservatives. (Source)

Gluten as a Toxin: Gluten, found mostly in bread, can be damaging to the body and can cause joint pain, fatigue, bloating, nerve pain, and muscle pain. (source)

Caffeine: Caffeine is technically an insecticide, as is morphine and cocaine, as they are all neurotoxic substances. (source)

Nutritional Myths & Misconceptions

Carrots don’t really improve night vision. The idea was wartime propaganda to hide radar technology advancements. (Source)

The Orange Juice Myth: Drinking orange juice when you have a cold is a myth because it’s highly acidic. (source)

Eggs don’t raise cholesterol as once thought. Studies show dietary cholesterol has little impact on blood cholesterol levels. (Source)

Brown eggs aren’t healthier than white eggs. Speaking of eggs, the color difference is simply due to the breed of the hen. (Source)

Apple cider vinegar (ACV) has been used for centuries for its medicinal benefits, from detoxifying the liver to boosting immunity. Ancient Greeks and Europeans used it for colds, syrups, and mouthwash. Today, it’s popular for weight loss, digestion, and diabetes control. Rich in probiotics and acetic acid, ACV supports gut health and fights harmful bacteria. However, it must be diluted to prevent tooth enamel damage. ACV also helps combat bad breath by reducing sulfur-producing bacteria in the mouth.

Low-fat products often contain extra sugar. Many reduced-fat foods add sugar to compensate for flavor loss. (Source)

Gluten-free doesn’t always mean healthy. John Hopkins Medicine reports that many gluten-free foods are highly processed and lack fiber.

Frozen fruits and vegetables can be more nutritious than fresh ones. Freezing preserves vitamins that degrade over time in fresh produce. (Source), (source)

Cooking with olive oil doesn’t destroy its nutrients. Despite common myths, olive oil remains stable under moderate heat. (Source)

Eating late at night doesn’t directly cause weight gain. Total daily calorie intake matters more than meal timing. (Source)

Chicken Soup Myth: Commercial chicken soups are not ideal when you have a cold due to their high sodium content and lack of medicinal properties. The real benefits of chicken soup come from homemade versions made with fresh ingredients like onions, garlic, parsley, lemon, ginger, and carrots. These vegetables provide essential nutrients and anti-inflammatory compounds that support the immune system. Chicken mainly adds flavor, while vegetable broth does most of the healing work. Avoid adding rice, potatoes, or salt, as they offer little benefit when sick. For the best results, make your own nutrient-rich broth using whole vegetables and fresh herbs.

Check Also: 3 Easy Soup Recipes When Sick With Cold & Flu

Milk isn’t the best source of calcium. Leafy greens and fortified plant-based milks can provide just as much calcium. (Source)

Organic foods aren’t always pesticide-free. Some natural pesticides are still used in organic farming. (Source)

High-Fructose Corn Syrup (HFCS) Processing: High-Fructose Corn Syrup (HFCS) is a widely used sweetener made from genetically modified corn. Unlike sugar from sugarcane, HFCS isn’t naturally extracted but undergoes an extensive manufacturing process. The corn industry claims it is only slightly higher in fructose than table sugar, but in reality, some forms contain up to 90% fructose. The process starts by extracting starch from genetically modified corn, which is then chemically converted into a concentrated sweetener. This highly processed ingredient is far from a natural sugar substitute and has raised concerns about its health effects. (source)

Unusual Food Origins & Cultural Facts

Ketchup was originally sold as medicine. In the early 1800s, it was marketed as a cure for indigestion. (Source)

Sauerkraut’s Health Benefits: Sauerkraut is full of vitamins and probiotics, so much so that ancient sailors would eat it on long voyages to keep healthy. Fermented foods are full of health-promoting probiotics. Sauerkraut is produced by covering cabbage with water and letting it sit for several weeks, naturally occurring bacteria on the cabbage leaves then thrive and increase its B vitamin content.

Chocolate was once used as currency. The Aztecs valued cacao beans so highly that they were used as money. (Source)

Pineapples were a status symbol in 18th-century Europe. Wealthy people would rent pineapples to display at parties before eating them. (Source)

Worcestershire sauce contains fermented fish. The original recipe includes anchovies left to ferment in vinegar for two years. (Source)

The popsicle was invented by accident. An 11-year-old left soda with a stirring stick outside in freezing temperatures overnight. (Source)

Peanuts aren’t actually nuts. They belong to the legume family, making them more closely related to beans and lentils. (Source)

Saffron is the most expensive spice in the world. Britannica states that it takes about 75,000 saffron flowers to produce just one pound of the spice.

Wasabi served in most restaurants isn’t real. It’s often just colored horseradish, since authentic wasabi is expensive and difficult to grow. (Source)

Rosemary as a Meat Preservative: Rosemary oils can be used as a natural meat preservative, and it works better than chemical additives (source). Τwo common additives used to preserve meat are BHT and BHA, which have been linked to cancer and hyperactivity (source).

There’s a fruit that tastes like chocolate pudding. Black sapote, native to Central and South America, is often called the “chocolate pudding fruit.” (Source)

Italian Food Without Tomatoes: It may be surprising to learn that tomato sauce, a staple in Italian cuisine, wasn’t always a part of it (source). Iin the year 1450, there were no tomatoes in Italian food, peanuts in Thai food, or chili peppers in Indian food. This is because these ingredients were introduced to these regions later, following the Columbian Exchange. (source)

Soybeans were once considered sacred in China. They were one of the five sacred grains and a staple in ancient Chinese diets. (Source)

Coca-Cola’s Unique Exemption: U.S. law provides the Coca-Cola company with a unique exemption, allowing them to import coca leaves. Simultaneously, this law prohibits anyone else from importing this potential superfood (source). Coca leaves, which have been consumed for thousands of years in the Andes, are rich in essential nutrients and can ease respiratory and digestive issues. In their natural form, coca leaves are considered safe and non-addictive; it requires intensive processing and toxic chemicals to produce cocaine. (source)

Fascinating Food Science

Oregano’s Antioxidant Power: The antioxidant content of oregano is higher than that of blueberries. Its antioxidant activity is between three and 20 times higher than that of any other herb. It even surpasses well-known antioxidant-rich fruits, having four times the antioxidant activity of blueberries, 12 times that of oranges, and 42 times that of apples. (source)

Cheese is addictive. Cheese contains casein, a protein that releases opiates called casomorphins, which can trigger addictive behavior. (Source)

Red Yeast Rice: Red yeast rice can drop LDL cholesterol 35 points. (source)

Aloe Vera Gel: Aloe vera gel may increase blood flow to the brain which might mean a reduction in Alzheimer’s progression and improvement in learning, memory, and cognitive function. (source)

Peach Pits and Laetrile: The seed inside a peach contains an almond-like nut, which holds a potent anti-cancer medicine called laetrile. Peaches, nectarines, plums, apricots, and almonds are closely related and have similar pits that contain this kernel. In fact, almonds are actually the kernels within the pits of the almond tree fruit. (source)

Apples can stay fresh for up to a year. Many apples sold in grocery stores are stored in controlled environments for months before reaching consumers. (Source)

Garlic can help prevent the common cold. Studies suggest that garlic boosts the immune system and may reduce the frequency of colds. (Source)

Garlic and Cancer: A high intake of dietary garlic lowers the rate of stomach and colon cancers. The American Institute for Cancer Research also recommends garlic for its anti-cancer properties.

Chili peppers can trick your brain into feeling heat. Capsaicin, the compound that makes chilies hot, activates pain receptors, causing a burning sensation. (Source)

Resveratrol in Grapes: Red grapes are known for resveratrol, but they only produce it in response to a fungal infection during their growth. This means that organic grapes, which aren’t sprayed with anti-fungals, have more resveratrol17. Resveratrol is a natural antibiotic and fungicide that plants produce when under attack. (source)

Watermelons are 92% water. This makes them one of the most hydrating fruits available. (Source)

Dark chocolate can improve brain function. Flavonoids in dark chocolate can boost memory and cognitive performance. (Source)

Celery requires more energy to digest than it provides. This has led to the myth that celery has “negative calories.” (Source)

Coconut water can be used as an emergency IV fluid. Due to its electrolyte composition, coconut water has been successfully used for rehydration. (Source)

Lion’s Mane Mushroom: Lion’s Mane Mushroom may help with well-being, energy, and mood, and prevent and treat neurodegenerative diseases. (source)

Eating spicy food may help you live longer. Studies have found that regular consumption of spicy food is linked to a lower risk of death. (Source)

Broccoli contains more vitamin C than oranges. A serving of broccoli provides more vitamin C than the same amount of citrus fruit. (Source)

Chlorella & Spirulina: Chlorella and spirulina are nutrient-dense superfoods packed with digestible protein, vitamins, minerals, and essential fatty acids. Spirulina has twelve times the protein of beef and a superior mineral balance. Chlorella, the richest source of chlorophyll, aids detoxification. Both support weight loss, intestinal health, and immune function while potentially helping with conditions like diabetes, arthritis, and high blood pressure. Their anti-cancer properties make them valuable dietary supplements. These micro-algae can correct nutritional deficiencies, improve digestion, and reduce inflammation, making them powerful additions to a balanced diet. (source)

Wax on Apples: Many apples sold in grocery stores are coated with a thin layer of edible wax to preserve freshness and enhance appearance. This wax helps retain moisture and prevent bruising but can also trap pesticides and bacteria. While the FDA approves food-grade waxes like carnauba and shellac, washing apples with baking soda and water can help remove residues. (source)

Bottom Line

Food is more than just fuel – it’s full of hidden facts, surprising benefits, and unexpected risks. The next time you pick up a snack or meal, take a moment to consider what’s really inside. By being more informed, you can make healthier and smarter food choices.

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80 Surprising Facts About Common Foods We Eat Every Day
90% of People Don't Know About Them