Food & General Toxicology

Toxic effects of compounds present in our food are a topic that concerns everyone. But nowadays, people find it increasingly hard to find trustable sources of information, as the internet is seemingly full of conflicting science reports of different sources. As a researcher in this field, I know these problems from first hand. Yes, science IS often conflicting – that’s why we have to look at a single problem from multiple angles, and need different kind of studies for a complete risk assessment.

Inreasingly frustrated by bad science communication, I try to cut the middle man. Thus, in these posts, I am writing about different important and/or interesting toxins, but also try to explain how our discipline actually works:

Organic food – The misconception of healthiness. – Dez. 2017

Glyphosate and the problem of conflicting studies. – Dez. 2017

Cinnamon. “Real” vs. “Fake” and the consequences for your health. – Dez. 2017

The xenobiotic metabolism: Your body’s daily fight with poisons. – Jan. 2018

Aflatoxins in food – the world’s most potent natural cancer promotors. – Jan. 2018

Coprine: Don’t drink and eat those mushrooms. – Jan. 2018

Magic Mushrooms – why and how they work from a toxicological point of view. – Feb. 2018

Is salt intake bad for human health? And is there a difference between chemically refined table salt and natural salt? – Mar. 2018

Some basic concepts of toxicology (The toxicity of aluminum: Part 1) – Mar. 2018

Aluminum. Toxicity, risks, and the consequences for food and vaccine safety. – Mar. 2018

Genotoxicity. – Aug. 2018