Introduction
We all desire the best for our families. However, what if I informed you that microscopic toxins, which are associated with inflammation, immune dysfunction, and childhood gut issues, are concealed within the foods we place our trust in—including bread, pasta, baby formula, and organic cereals?
These toxins are called mycotoxins. And they’re more common than you think.
What Are Mycotoxins?
Mycotoxins are harmful compounds naturally made by mold, particularly those that develop on grains, nuts, and other food crops. These toxins can persist through harvesting, processing, and even baking.
One of the most studied mycotoxins is Deoxynivalenol (DON), commonly found in wheat-based products. It’s been linked to gut barrier damage, nutrient malabsorption, and immune disruption, especially in children.
Where Are They Found?
Wheat and corn
Cereal and pasta
Infant formula and baby food
Dairy (from contaminated animal feed)
Even in breast milk
What We’ve Learned
In reviewing over 100 peer-reviewed studies, I’ve seen a repeated pattern: these contaminants are everywhere, and yet regulation remains minimal. My research began as a personal mission and quickly evolved into a public health concern.
The Bottom Line
We can’t avoid what we don’t know. By understanding mycotoxins, we empower ourselves to make safer food choices, support toxin-free brands, and protect the next generation—starting with a single bite.
Want to detox your pantry?
Check out our guide to detox-friendly foods and start your clean eating journey today.
What Are Mycotoxins and Why Should We Care?
