Anything that's ground up or made into a paste -- like hotdogs, sausage, chicken nuggets, ground beef or ground turkey -- is usually made from dozens of different animals, says Lovera. If you're eating a chicken nugget, for instance, that patty is often made up of ground-up chicken parts that the manufacturer couldn't use for any other purpose. On the plus side, "you could look at it as addressing a food waste issue -- you're using up the leftover pieces," says Lovera. However, if there's a food poisoning outbreak, it's virtually impossible to trace back to the supplier, she explains.

Bottom line: No one's saying we thought chicken patties were healthy, but keep in mind most foods that comes in a casing (like hotdogs and sausages) are probably from a few different animals. You might be better off researching a local butcher and talking to them about the farms their product comes from. The more transparency you can get and informed you are about where your food is coming up, the more you'll know about what's likely to be in your food.

As we just mentioned, ground beef often comes from different cows or includes the parts of a cow that aren't a roast, rib or certain cut. Because of this, ground beef is more likely than other cuts to be contaminated with E. coli, a type of bacteria that comes from the intestines of a cow and can sicken people.

If there's E. coli on the surface of a steak, the heat when you're cooking it will likely kill off the bacteria. But when you grind up beef, if E. coli is present, it gets spread throughout the meat. "When you do more processing of meat, you're grinding meats together; you're taking what's 'outside' and putting it 'inside,'" says Lovera. For this reason, it's much more dangerous to eat a rare burger than it is a rare steak

Bottom line: If you don't like your burgers well-done, you might be better off buying a cut of meat from the local butcher and having them grind it for you. Or, at the very least, make sure your burger is cooked medium to well to minimize risks.

If you're shelling out (sorry, we couldn't help ourselves) more dough for a creamy lobster bisque you may not be getting what you paid for. When the TV show "Inside Edition" analyzed samples of lobster meat at 28 restaurants around the country earlier this year, they found that 35 percent contained cheap fish substitutes like whiting, haddock or langostino -- a smaller and cheaper lobster relative. According to the Food and Drug Administration, the term "lobster" can't be used to depict langostino unless a modifier such as "langostino" or "squat" is attached.

Bottom line: It's illegal for restaurants to not name the crustacean on the menu, but if you're ordering a dish that contains lobster, ask the server what the recipe consists of (You're looking for Maine lobster). Or, even better, buy a lobster and make it fresh at home.

If you always gravitate toward red candy, chances are, you've eaten your fair share of bugs in your life, since the red coloring most often comes from beetles.

How do you know for sure? Check the ingredient list and if it says "cochineal" or "carmine" the red dye food colorant comes from bugs..Cochineal could be an allergen to some people, especially children. "If you suspect you're allergic to cochineal, educate yourself on food chemistry or look for carmine or cochineal on an ingredient label," says Shelke.

Bottom line: Think back to all the red candy and sweets you've had in your lifetime. You've probably been eating bugs for a while now. If that grosses you out, avoid it in the future by reading labels. Cochineal extract is also used to color various types of fruit juice, candy, ice cream, yogurt, and several other types of food.

People associate the word "multigrain" with a healthy choice, like a more wholesome pasta, bread or cracker, says Shelke. But they are confusing that term with "whole grain," which is a truly healthful product. Whole grain products are generally higher in fiber and nutrients than refined products, which strip out the most nutritious parts -- bran and germ -- of the grain. For instance, whole-grain pasta contains fewer calories and has about three times as much fiber and 25 percent more protein than traditional pasta.

In order for a food to be labeled "whole grain," the first three ingredients must also say whole grain. Look for a whole grain stamp, language that says "100% whole wheat," or the following words: whole wheat, whole [other grain], stoneground whole [grain], brown rice, oats, oatmeal (including old-fashioned oatmeal, instant oatmeal), and wheat berries.

Phrases like "wheat," "durum," and "multigrain" can (and do) appear on good whole grain foods, too. But none of these words alone guarantees whether a product is whole grain or refined grain.

Bottom line: The order ingredients appear on a label shows how much of the product is made up of that. Beware of "wheat bread" or "multigrain products" that list "enriched flour" or "multigrain" as a primary ingredient on the label.