17 False Myths About Food Many Nebraskans Still Believe

Every kitchen has its secrets, but not all of them are true. Over the years, plenty of food “facts” have been passed down like family recipes… except these ones didn’t exactly come from Grandma’s wisdom.

Some started as clever marketing. Others grew from half-truths that stuck around way too long.

Yet many Nebraskans and Americans across the country still follow them every day, shaping how we cook, eat, and shop.

These are the everyday myths about food that all too many of us still believe.

Organic Means Pesticide-Free

“Organic” has a health halo in America, often interpreted as “no chemicals.”

But organic farmers can and do use pesticides. They just use different types, often derived from natural sources.

Some of those natural pesticides can still be harmful in large quantities. The difference lies in the production standards, not the total absence of pest control.

Buying organic can support certain farming practices, but it doesn’t mean your strawberries were grown in some pesticide-free fairyland.

Washing your produce matters either way.

You Should Drink Eight Glasses of Water a Day

This is one of the most persistent wellness myths in America. The “eight glasses” rule has no scientific basis.

Hydration needs vary widely based on your activity level, climate, and diet.

Much of your daily water intake actually comes from food, especially fruits and vegetables, and other beverages like coffee or tea. Thirst is usually a reliable guide for most healthy people.

If you’re guzzling water like it’s a competition, you might just be making extra bathroom trips for no reason.

Hydration is important, but the number eight isn’t always magic.

Eating Late at Night Causes Weight Gain

The idea that eating after 8 p.m. automatically leads to weight gain is a classic myth. Your body doesn’t have a clock that switches to “fat storage mode” after dark.

What does happen is that people often eat higher-calorie snacks in the evening—think ice cream or chips—while relaxing.

It’s less about the time, and more about the types and amounts of food consumed.

Metabolism doesn’t suddenly shut off when the sun sets. If your overall intake is balanced, a late dinner won’t derail your health goals.

Blaming the clock is easier than blaming the cookies, though.

Microwaves Zap All the Nutrients Out of Your Food

Many people still think microwaving food turns vegetables into sad, nutrient-free mush. But the truth is, microwaving is actually one of the best ways to retain nutrients.

It cooks quickly and uses minimal water, which helps preserve vitamins that may otherwise be lost through boiling.

Ironically, those who avoid microwaves often end up overcooking their veggies on the stove.

Nutrients like vitamin C are especially heat-sensitive, and longer cooking times do more damage than a quick zap ever could.

Microwaves use electromagnetic waves to excite water molecules, not destroy nutrition. So, your broccoli is mostly safe.

Brown Eggs Are Healthier Than White Eggs

Walk through any farmers’ market and you’ll see a lot of brown eggs proudly labeled as “farm fresh” or “organic.”

Somewhere along the line, Americans decided brown eggs must be healthier. They’re not.

The shell color depends entirely on the breed of the hen. Nutritional content doesn’t change based on shell pigment. A brown egg and a white egg have the same protein, vitamins, and cholesterol.

What can make a difference is the hen’s diet and living conditions, but that’s separate from shell color.

Brown just looks “earthier,” so the myth stuck.

You Have to Rinse Raw Chicken

Plenty of home cooks still rinse their chicken under the faucet, convinced they’re washing off bacteria. In reality, they’re just spraying it around their kitchen sink.

Rinsing doesn’t kill bacteria; cooking does.

Proper heat is what makes poultry safe to eat. Washing it can actually increase your risk of cross-contamination, especially on countertops and cutting boards.

If you’re worried about slime, patting the chicken dry with paper towels is safer. Your sink will thank you.

And yes, the USDA really wants you to stop doing this.

Bread Should Be Stored in the Fridge

Somewhere between the 1990s and the era of pre-sliced wheat loaves, a myth formed: keeping bread in the fridge makes it last longer.

Technically, it might not mold as fast. But it’ll go stale much quicker.

Cold temperatures accelerate the process called starch retrogradation, which makes bread tough and dry.

The best place for bread is at room temperature in a cool, dry spot, or in the freezer if you won’t eat it quickly.

Fridge bread is a one-way ticket to disappointment toast. Nobody deserves that.

Carbs Make You Fat

This myth refuses to die. Carbs have been vilified through every fad diet from Atkins to keto, with bread rolls cast as dietary villains.

But carbs themselves don’t make you gain weight; consistently eating more calories than your body uses does.

Carbs are your body’s preferred source of energy. Whole grains, fruits, and legumes provide fiber, vitamins, and steady fuel. Cutting all carbs often means cutting out important nutrients.

It’s not the pasta. It’s the portion you give yourself and everything piled on top.

Also, let’s be honest: most “carbs make you fat” conversations are happening while someone’s holding a Frappuccino.

Fresh Produce Is Always Healthier Than Frozen

Many shoppers instinctively reach for fresh produce, assuming it’s more nutritious than frozen. But frozen fruits and veggies are usually picked at peak ripeness and flash-frozen, locking in nutrients.

“Fresh” produce often travels long distances and sits in storage for days or weeks, losing some of its vitamin content along the way.

In many cases, frozen spinach actually contains more nutrients than the sad wilted bunch in your fridge drawer.

The best choice is whatever gets eaten, not what looks prettiest in the cart. Don’t let frozen peas feel like second-class citizens.

Sea Salt Is Healthier Than Table Salt

Fancy sea salts in clear jars look artisanal, while plain table salt looks boring. That’s probably why many people assume sea salt is better for you.

Nutritionally, they’re almost identical.

Sea salt has trace minerals that give it flavor and texture, but the actual sodium content is comparable to table salt by weight. The main difference is in crystal size, which can affect how much you sprinkle.

It’s perfectly fine to prefer sea salt for taste, but it won’t lower your blood pressure any faster.

Sorry, pink Himalayan salt.

Spicy Food Causes Ulcers

For decades, spicy food got blamed for ulcers. But the main culprits are Helicobacter pylori bacteria and certain medications, not jalapeños.

Spicy foods can irritate existing ulcers and make symptoms worse, which is probably how the myth began.

But they don’t create ulcers out of nowhere.

In fact, some compounds in chili peppers have antimicrobial properties that may be beneficial.

So go ahead and add that hot sauce… just maybe not if you already have a sensitive stomach.

You Shouldn’t Refreeze Meat Once Thawed

A lot of Americans panic if they thaw meat and change their minds about cooking it that day.

The good news: it’s usually safe to refreeze raw meat, as long as it was thawed in the fridge and kept at a safe temperature.

The texture might change slightly, but the food won’t become dangerous. The real risk comes if meat was thawed on the counter or left out too long.

Freezers are more forgiving than food myths make them seem.

Eating Fat Makes You Fat

For years, “low-fat” was slapped on every package in the grocery store. Americans were told fat was the enemy.

But dietary fat doesn’t automatically equal body fat.

Healthy fats, like those in avocados, olive oil, nuts, and fish, are crucial for hormone regulation, brain function, and nutrient absorption.

Cutting them entirely can actually backfire.

What caused problems was replacing fat with sugar and refined carbs, which many food manufacturers did in the ‘90s. Low-fat cookies are still cookies.

Fat isn’t necessarily the villain. Sugar and overeating are.

Searing Meat Locks In Juices

This one’s straight from old-school cooking shows. Searing meat doesn’t “seal in” juices. What it does is create a flavorful brown crust through the Maillard reaction.

Juices will still escape during cooking, which is why resting meat afterward matters.

Searing adds texture and taste, but it’s not a magical moisture shield.

The myth persists because seared meat looks juicier. It’s a tasty illusion.

Your steak deserves both searing and a good rest.

Honey Is Better Than Sugar

Honey has a reputation as a “natural” sweetener, so many assume it’s significantly healthier than table sugar.

But both are primarily made of glucose and fructose, and your body metabolizes them similarly.

Honey does have trace antioxidants and a bit more flavor complexity, but it’s still a source of added sugar and calories.

A spoonful of honey isn’t a health food. It’s just a tastier way to sweeten tea.

Moderation matters more than the source.

Eating Celery Burns More Calories Than It Contains

This is a fun one that pops up in diet magazines. Celery is very low in calories, but the idea that eating it causes “negative calories” is a myth.

Your body does burn some energy digesting food, but not enough to create a net loss with celery.

You might end up with a sore jaw before you end up in a calorie deficit.

Sorry, diet folklore.

Eggs Raise Your Cholesterol Dramatically

Eggs have had a confusing PR journey. For years, they were demonized for their cholesterol content.

Now we know that for most people, dietary cholesterol doesn’t have a huge impact on blood cholesterol levels.

The bigger factors are saturated and trans fats, genetics, and overall diet patterns. Eggs are packed with nutrients and protein, making them a solid breakfast option for many.