856. According to the internet, your morning brew might be hiding "mold toxins" that cause brain fog, fatigue, and digestive issues. But is mold-free coffee a bona fide health breakthrough, or just a clever marketing play?
This week, Monica takes a closer look at the science of mycotoxins in coffee, specifically Ochratoxin A (OTA). We separate food safety facts from "wellness guru" fiction to find out if standard coffee beans are actually undermining your health.
- What Mycotoxins Are: Understanding the difference between visible mold and chemical compounds like Aflatoxin and Ochratoxin A.
- The Roasting Defense: Why the roasting process is your best protection against toxins and why "green coffee" products carry different risks.
- Hazard vs. Risk: A crucial distinction in food safety—is the presence of a toxin the same thing as a threat to your health?
- Practical Prevention: 4 simple steps to minimize exposure—from checking "roasted on" dates to proper home storage—without paying a premium for specialty brands.
- The Big Picture: How coffee compares to tea, herbal infusions, and cocoa when it comes to OTA levels.
Related Episodes:
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