There was a rumor in the 1960’s that drying out and smoking the inside of a banana peel would get you high.
But, from my understanding, dietary cholesterol has little to do with blood cholesterol. Here’s a link explaining it better.
So, I guess my use of the word “little” is debatable, but it’s not as major a factor as once thought.
Another point, by the way: Dietary cholesterol is only found in foods of animal origin. You can’t get any cholesterol at all from vegan foods. But you can still get plenty of saturated fat from them.
Clams and whiskey. The clams will turn rock hard and kill you.
Heard this as a kid. Too afraid to try it out and see if it’s true or not. 
This does not work. Corn silk does not work either.
I am a child of the 60’s.
(Quite rightly)
Unfortunately for Zachary Taylor, he did not.
Looks like some people still believe this! I was part of that generation/demographic that was taken in by that, and dutifully baked and scraped and smoked a shitload of banana peels. Of course, we’d been bamboozled, and were placebo effect poster children.
I had a “hippie med” practitioner explain that microwaves cook by causing nuclear explosions in your food that continue long after you eat it. So radiation is beaming out of your stomach.
Well, here’s a bucket without so much rat in it… Rat, Thigh, Rat, Rat, Drumstick and Rat.
Rather a lot really…
Drinking lots of beer will give you a ‘beer belly’.
No, consuming more calories than one burns from any food source will result in the accumulation of fat deposits - which may or may not be located on one’s abdominal area, depending on one’s genetic disposition.
One my mom told me often:
You will love (insert foul food here, i.e. onions, lima beans, asparagus, etc.) when you’re an adult.
Quoting Jeff Foxworthy: “Boy, what a liar Mom turned out to be.”
Ahh… Xeno’s Bulb Bomb.
ETA: Well, I got tookin in real good-like by that there zombie thread :smack:
They don’t?
Canned lima beans are nasty. Frozen limas are wonderful, steamed with some butter.
As for not swimming for an hour after eating, Dave Barry once told a story about one of his friends who took a bite of a hot dog UNDER WATER to disprove this. 
There’s one about never soaking your beans in salted water because it will keep them from getting soft when you cook them. Actually, it makes the beans creamier and softer. No idea why that became a myth. Also, you don’t have to soak beans–you can just cook them from dry, it’ll just take longer.
Soaking beans in salt water, or water with baking soda, is OK. Cooking them in it is not a good idea.
Untrue. Salt is fine for both soaking and cooking.
For further proof, beans cooked with very salty country ham are darned tasty and creamy. Ask any southerner.
Don’t know about shellfish, but brains are basically cholesterol with some cells in it, regardless of the species. A small can of beef or pork brains contains a 3-day RDA allowance of cholesterol, and even more when cooked with eggs, the way it’s often served. Eating it once in a while won’t affect a heart patient’s health one way or another; the human body makes most of its own cholesterol anyway.
Fugu can definitely be deadly if not correctly preparred, due to a nerve toxin in the lining of its swim bladder.
There is some truth to this. Compulsively eating ice is a form of pica, often indicating iron deficiency.
If the person drinks enough beer to lead to cirrhosis of the liver, they may get ascites, which sure LOOKS like a beer belly whether you’re a man or a woman.
Shellfish what don’t open when cooked were probably dead before cooking and spoil quickly after death
Horsemeat almost everywhere is more expensive than beef because it’s not as heavily produced. Why serve more expensive meat?
One of my favorite combinations is apple pie ala mode and a light beer. Don’t have it too often, but no tummy issues so far!
The worms in raw fish are roundworms not tapeworms, still nasty and can grow in the stomach and intestines. Doesn’t stop me from eating sashimi every week or two!
Many people have died from eating improperly prepared fugu, usually home prepared. As stated above, chefs and restaurants must be trained certified to prepare and serve fugu.
The flesh of the fish contains minute parts of the toxin (people say they can feel their lips and mouth tingle or go numb), but the main toxins are contained in the organs, particularly the liver.
Note that improperly prepared meat can potentially be toxic. When preparing game like deer, if the bile sac is accidentally punctured, it can contaminate the surrounding meat.