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toxins in food

Toxins are anything that gets in the way of our body’s ability to function properly. When there are too many toxins in our body, our liver, one of the main organs in charge of the detoxification process, will become weighed down, increasing the risk of diseases such as inflammatory disease or cancer.

While we cannot eliminate toxins from our food, we can take active tips to lower the amount of toxins in our food. Here are a few tips to avoid unnecessary toxins and for healthier living and eating:

The phrase “toxins in food” has been thrown around a lot but what does it mean exactly? But first, let’s discuss what is a toxin.

What is a Toxin?

To start with, let’s define what a toxin is. In simple terms, a toxin is any substance that can cause harm to living organisms. These harmful substances can be naturally occurring, such as those produced by certain plants, animals, fungi, or bacteria, or they can be man-made, like pollutants and synthetic chemicals.

Now let’s Talk About Toxins in Food

When we talk about toxins in food, we are referring to substances that are either naturally present in food or introduced into it through various means, such as agricultural practices, food processing, packaging, or environmental contamination. These toxins can pose health risks when consumed in sufficient quantities.

One common example of toxins in food is mycotoxins, which are produced by molds that grow on crops like grains, nuts, and coffee beans. Aflatoxin, produced by certain species of Aspergillus molds, is one of the most well-known mycotoxins and can contaminate foods such as peanuts, corn, and cereals, posing a significant health risk, including liver damage and an increased risk of liver cancer.

Another example is bacterial toxins, such as those produced by certain strains of E. coli or Salmonella, which can cause foodborne illnesses when contaminated food is consumed.

  • Organically grown
  • Non-GMO
  • No synthetic dyes or additives
  • Grass-fed, lean meats
  • Wild-caught fish
  • Expeller-pressed, unrefined oils
  • Filtered water which removes heavy metals, insecticides and antibiotics from water
toxins free food

Choose organic foods when possible.

Food packagings that contains toxins in food you should look out for:

  • Whole foods without any packaging
  • No plastic casing
  • No Aluminium or metal cans (BPA)
  • No cellophane or aluminium foil
  • Glass preferred
toxins in food

Choose packaged foods in jars over canned foods. Or best – choose fresh produce.

Food preparation opt for non-toxic food

  • Slow, low-heat cooking
  • No deep frying
  • No significant browning
  • Use intact cookware without scuffs
  • Choose non-toxic pans, pots, skillets
  • No high heat cooking

These are things to look out for, it goes to show how easy it is to minimise exposure to harmful chemicals and ingredients. One golden rule is to stick to whole foods (single ingredient, i.e., fruit, vegetables, grains, meat) when possible.

Dr Menka Gupta


Dr. Menka Gupta, an IFM certified Functional Medicine Doctor, is now a member of IFM Certified Practitioners. IFM, the global leader in Functional Medicine, offers the gold standard IFM Certification Program (IFMCP).

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