Q.Enumerate any two myths related to food items with their respective facts.

Here are two common food myths and the facts that correct them.

First, many people believe that apples and brinjals are rich in iron because their cut surfaces turn brown when exposed to air. The fact is that this browning is an enzymatic reaction, completely unrelated to iron content. These foods are actually good sources of fibre, not iron.

Second, a widespread myth claims that a vegetarian diet cannot build muscle. The fact is that vegetarians get plenty of muscle-building protein from grains, pulses like dals, soya bean, and milk and milk products.

We live in a world full of food advice, much of it passed down as "common knowledge." But not everything we hear about food is true. Some beliefs are harmless; others can lead us to make poor dietary choices. Understanding the difference between a myth and a fact is essential — not just for exams, but for everyday life.

Let’s look at two widespread food myths and the real facts behind them.

Myth 1: The fewer carbohydrates you eat, the healthier you are.

This idea has gained enormous popularity in recent years. Many people believe that cutting out carbs entirely is the fastest route to weight loss and good health. But this is a misunderstanding of what carbohydrates actually do.

Carbohydrates are the body’s primary source of energy. The key is not to avoid them, but to choose the right kind. Whole grains, for instance, provide fibre, vitamins, and sustained energy. They are essential in larger quantities for a balanced diet. The problem arises when we eat refined carbs — white bread, sugary drinks, processed snacks — in excess. The myth lumps all carbs together, which is misleading.

Myth 2: Apples and brinjals (eggplants) are rich in iron because they turn brown when cut.

This is a classic example of a folk belief that sounds scientific but isn't. Many people notice that the cut surface of an apple or a brinjal quickly turns brown, and they assume this colour change is due to iron reacting with air — similar to how rust forms on metal.

The truth is quite different. The browning is caused by an enzymatic reaction. When the cells of these fruits and vegetables are cut open, an enzyme called polyphenol oxidase comes into contact with oxygen in the air. This triggers a chemical change that produces brown pigments. It has nothing to do with iron content.