Scan the headlines and you’d be forgiven for thinking our bodies are awash in noxious soup. “How toxic is your food?” asked one recent headline above an article claiming that toxins cause weight gain and colds. Another article urged readers to “flush out toxins” by drinking eight glasses of water and two cups of green tea every day.
While it’s true that some substances in food can cause specific health problems, scientists believe the word ‘toxins’ is bandied about far too generally – and often incorrectly.
“potentially toxic compounds are found in food we eat every day
THE DOSE MAKES THE POISON
Potentially toxic compounds are found in foods we eat every day, but whether or not they’re actually toxic depends on how much you have of them. “Since the 16th century, science has recognised that it’s the dose or level of exposure that makes something toxic,” says Dr Rachel Ward, a biochemist, food regulatory specialist and adviser to the food industry on contaminants and toxins. “If you’re exposed to enough of something, even water or essential vitamins, it becomes harmful to the body. There are many natural substances in our food that can be toxic, but only at high levels – at lower levels they can have beneficial effects.”