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:
- Episode #517: Aflatoxins in Peanuts
- Episode #355: The Difference Between Hazard and Risk
New to Nutrition Diva? Check out our special Spotify playlist for a collection of the best episodes curated by our team and Monica herself!
We've also curated some great playlists on specific episode topics including Staying Strong as We Age, Diabetes, Weight Loss That Lasts and Gut Health! Also, find a playlist of our bone health series, Stronger Bones at Every Age.
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