Myth #1

All chicken are pumped with hormones for growth

Fact

In many countries including India, the use of hormones in poultry is prohibited. Chickens may be given antibiotics for health reasons, but the use of growth hormones is not allowed.

Myth #2

Brown eggs are more nutritious than white eggs

Fact

The color of the eggshell does not affect nutritional content. Both brown and white eggs offer similar nutritional benefits.

Myth #3

Frozen chicken is less nutritious than fresh chicken

Fact

Frozen chicken can be just as nutritious as fresh chicken. Freezing helps preserve nutrients, and frozen products are often more convenient and have a longer shelf life.

Myth #4

Eating eggs raises blood cholesterol levels

Fact

Moderate egg consumption is not associated with increased heart disease risk for most people. Eggs are a nutrient-rich food with various health benefits.

Myth #5

Chicken labeled as "organic" is completely free of antibiotics

Fact

Organic chicken may still receive antibiotics, but there are strict regulations on the type and duration of antibiotic use prescribed for poultry production. Consumers must always check the specific standards on the packaging label.

Myth #6

Only egg whites are healthy; yolks should be avoided

Fact

Egg yolks contain essential nutrients, including vitamins, minerals, and healthy fats. The yolk is a valuable part of the egg.

Myth #7

Chicken skin is unhealthy and should always be removed

Fact

Chicken skin contains healthy fats and can be enjoyed in moderation. Removing the skin can reduce calorie intake, but it's not necessary for everyone.

Myth #8

Double-yolk eggs are a sign of genetic modification

Fact

Double-yolked eggs occur naturally and are often found in young hens that have not yet established regular egg-laying patterns.

Myth #9

Cooking chicken until it's dry ensures it's safe to eat

Fact

Overcooking chicken can lead to a dry texture. The key to food safety is reaching the recommended internal temperature (165°F or 74°C) to kill harmful bacteria.

Myth #10

Fresh eggs should always be refrigerated

Fact

In many countries, eggs have a natural protective coating that keeps them fresh at room temperature. Refrigeration is recommended in warmer climates or if eggs have been washed.

Myth #11

Boneless, skinless chicken breasts are the healthiest option

Fact

While lean, boneless, skinless chicken breasts are low in fat, other cuts with skin and bones contain valuable nutrients. A variety of cuts can be part of a healthy diet.

Myth #12

Eggs labeled as "omega-3 enriched" taste different

Fact

Omega-3 enriched eggs come from hens fed a diet rich in omega-3 fatty acids. The taste is not significantly different from regular eggs.

Myth #13

Chicken must be rinsed before cooking to remove bacteria

Fact

Washing raw chicken can spread bacteria around the kitchen. Cooking chicken to the recommended temperature is the most effective way to kill harmful bacteria.

Myth #14

The size of the egg determines its quality.

Fact

Egg size is related to the age and breed of the chicken. All sizes (small to jumbo) can be equally nutritious and high in quality.

Myth #15

Dark meat is always fattier than white meat

Fact

While dark meat can be slightly higher in fat, it also contains more iron and zinc. The fat content is not significantly different, and both white and dark meat can be part of a healthy diet.

Myth #16

Brown spots on eggshells indicate spoilage

Fact

Tiny spots or specks on eggshells are often harmless and do not necessarily indicate spoilage. Spoilage is better determined by the smell or unusual appearance of the egg's contents.