Happy Wednesday {{first name | my friend}},

Today we’re discussing the other kind of mold that isn’t as widely discussed as the mold in our home basements and attics…the mold and mycotoxins in food.

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When most people hear the word “mold,” they immediately think of damp basements, leaky roofs, or that musty smell behind the bathroom wall. And for good reason. Mold in homes is absolutely a health issue to take seriously. But there’s another side of the mold conversation that gets far less attention, and that’s mold in our food.

This isn’t about visible fuzz growing on bread or leftovers. It’s about mycotoxins, which are toxic byproducts produced by certain molds that can end up in foods long before they reach your kitchen. They’re usually invisible, odorless, and not destroyed by cooking. And while this doesn’t mean you should panic, it does mean awareness matters.

Mold is a living fungus that grows in moist environments. Mycotoxins are chemical compounds that some molds produce as a defense mechanism. These can remain in food even after the mold itself is gone.

That’s why roasting coffee beans, baking bread, or cooking nuts does not reliably eliminate mycotoxins. Some may be reduced, but there are many that are heat stable. This is a very different exposure pathway than household mold, but the body still has to deal with the load.

Not all foods carry the same potential for mold. Some are simply more vulnerable due to how they’re grown, harvested, stored, or transported.

Common categories that tend to test higher include:

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