Last updated: March 2025
When we think of mold contamination, we often picture it growing on damp walls or in poorly ventilated basements. But did you know that mold can also be hiding in your food? From grains and nuts to dried fruit and coffee, mold and its toxic byproducts- mycotoxins- can contaminate common food sources, potentially affecting your health.
In this blog, we’ll explore where mold is most commonly found in food, why it’s a concern, and how you can reduce your exposure.
The Good vs. The Bad
Mold plays a key role in fermentation and food production, contributing to: aged cheeses: like Camembert and Roquefort. Fermented foods: like kimchi, tempeh, dry-aged steaks, and certain salamis. Wine and beer.
While these molds are carefully controlled and generally safe, other molds lurking in everyday foods can produce harmful toxins.
Mold Contamination: The Hidden Danger
Some molds release mold toxins, aka mycotoxins. Mycotoxins are naturally occurring toxic compounds that can form before or after harvesting food, during food storage, or even while food sits on store shelves. Mycotoxin exposure has been linked to cognitive issues, immune suppression, and inflammation.
The Food and Agriculture Organization (FAO) estimates that up to 25% of the world’s crops are affected by mycotoxins.
Some of the most concerning mycotoxins and their health impact include:
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Aflatoxins (from Aspergillus mold) – Linked to liver damage and carcinogenic effects.
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Ochratoxin A (from Asperguillus and Penicillium mold, found in grains, coffee, and wine) – Associated with kidney toxicity and immune suppression.
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Trichothecenes (from Stachybotrus mold) – Known to cause cognitive issues and cause immune dysfunction.
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Zearalenone (from Fusarium mold) – Affects estrogen levels and may disrupt hormone balance.
Foods Most at Risk for Mold & Mycotoxins
Certain foods are more prone to mold contamination due to their high moisture content, storage conditions, and susceptibility to fungal growth:
Grains: Wheat, corn, rice, oats (often contaminated with ochratoxin and aflatoxins). Mycotoxin exposure is higher in processed grain products like cereals and flours.
Coffee: Coffee beans, especially if stored in humid conditions, can harbor ochratoxin A. Choosing a mold-free certified coffee brand can help reduce exposure.
Nuts & Seeds: Peanuts, cashews, pistachios, and almonds are particularly susceptible to mold growth. Storing nuts in airtight containers and keeping them refrigerated can reduce risk.
Dried Fruits: Raisins, dates, figs and apricots can harbor mold during drying and storage. Opt for fresh or freeze-dried alternatives when possible.
Produce: Soft-skinned fruits like strawberries, tomatoes, and citrus are prone to mold if not stored properly. If you see mold on one piece, it’s best to discard the entire batch.
How to Reduce Mold & Mycotoxin Exposure
You can’t completely avoid mold, but you can minimize exposure with these smart habits:
Choose high-quality, mold-free brands – Look for certified mold-free coffee and grain-free alternatives when possible.
Store food properly – Keep grains, nuts, and dried fruits in airtight containers and refrigerate to prevent mold growth.
Wash produce thoroughly – Rinse fruits and vegetables with water and a bit of vinegar to reduce surface mold.
Avoid visibly moldy foods – If mold is visible on soft foods (bread, fruit, cheese), don’t scrape it off- discard it entirely.
Use natural antifungals – Spices like cinnamon, garlic, and cloves have antifungal properties that may help limit mold growth in foods.
📌 Stay tuned—In our next blog, we’ll explore "how to test for mold exposure and the best detox strategies" to support your body.
This blog was originally a collaboration between Dr. Morrison and Tapp Francke, CNS.
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