Eight foods you’ve been eating wrong – and how you should be doing it
WEETABIX bosses left fans flummoxed when they said we’ve been getting the brekky wrong – for 91 years.
The milk, they insisted, must go into the bowl first, because it helps to keep the bix crunchy.
The Grand Tour star James May called the revelation “disturbing” and its backers “lunatics”.
So what other foods are we getting wrong?
Here are some of the most common culinary crimes.
Bananas: Most of us peel them from top to bottom, snapping off the tough stalky bit and pulling down the sections of peel.
Instead, squeeze the knobbly bit at the bottom and the banana should pop open easily.
Burgers: The key to eating a fully loaded bun without making a mess is to turn it upside down.
The thicker top section will soak up more of the meat juice and toppings, avoiding spillages.
Pringles: In 2017 the snack’s maker revealed they are only flavoured on the top side — so turn them over to get the maximum taste.
Yoghurt: Don’t pour away that unpleasant-looking watery slop on top of your Greek yoghurt, mix it in.
It’s called whey and is full of protein, minerals and vitamins.
Jaffa cakes: Maker McVitie’s says these, like all choc-topped biscuits, should be eaten choc side down, so the tongue tastes it first, making the most of the flavour.
Strawberries: Rinse, then eat them whole or bite them like an apple to preserve the most vitamin C.
Carrots: Cooking usually destroys vitamins but when carrots are cooked their beta carotene goes up, helping the body to produce vitamin A, which is essential for the immune system.
Garlic: After chopping or grating, let it sit for ten minutes before cooking to fully activate its allicin, the cancer-fighting enzyme that makes garlic good for you.
Apples: Don’t ditch the core — every bit of the fruit is edible, including the seeds.
Chocolate: Let it melt in your mouth, allowing the cacao butter to coat all surfaces so you will experience all the flavours.
And never stick it in the fridge — this can lead to oxidation and the unsightly whitish coating known as “sugar bloom”.