Toxins in the Food Supply – Gardner Magazine Special Report

Toxins in the Food Supply – Gardner Magazine Special Report

5 Surprising Toxins Hiding in Your Everyday Foods

5 Surprising Toxins Hiding in Your Everyday Foods

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Introduction: Beyond the Hype—What’s Really in Your Food?

Consumers today are bombarded with conflicting information about “toxins” in their food, making it difficult to separate scientific fact from fear-mongering. While many sensational claims are not supported by evidence, some legitimate concerns are hiding in plain sight—even in foods that seem perfectly healthy or harmless. This article cuts through the noise to reveal five of the most surprising and scientifically-backed food toxins you should be aware of, based on recent research and official reports. We’ll investigate everything from industrial chemicals in our packaging to ancient plant defenses in our pantries.

1. The “BPA-Free” Promise Isn’t the Whole Story

Bisphenol A (BPA) is a chemical that was once commonly used in plastic containers and the lining of metal cans. Health concerns grew after studies showed BPA could leach into food, mimic the hormone estrogen, and disrupt normal hormone function. In pregnant animals, BPA exposure has been linked to reproductive problems and an increased future cancer risk for the developing fetus.

While most manufacturers have now removed BPA from their products, the story doesn’t end there. In many cases, BPA has simply been replaced with similar compounds like bisphenol S (BPS), which, according to scientific reviews, may be even more toxic.

“one review notes that BPS may be more toxic to the reproductive system than BPA.”

To reduce your exposure, it’s best to avoid plastic dishware whenever possible. Opt for glass and stainless steel drinkware, and choose foods packaged in glass jars instead of aluminum cans.

While contaminants from packaging are a modern concern, some risks have been hiding in our spice racks for centuries.

2. The Cinnamon in Your Cabinet Could Be Harming Your Liver

The inexpensive cinnamon found in most grocery store spice aisles is a variety known as C. cassia cinnamon. Unfortunately, this common type contains a toxic compound called coumarin. At high doses, coumarin has been linked to an increased risk of both liver damage and cancer.

The risk is not just theoretical. One study found that children who regularly consume cinnamon on their oatmeal could easily reach unsafe intake levels of coumarin. The simple solution is to seek out Ceylon cinnamon, also known as “true cinnamon.” While it may be more expensive and harder to find, it contains much lower levels of this harmful compound.

From the pantry, we turn to a summertime ritual that carries its own hidden risks.

3. Why Your Summer Barbecue Creates Cancer-Causing Compounds

Grilling and smoking meats at high temperatures can create environmental pollutants called Polycyclic aromatic hydrocarbons (PAHs). These compounds form when fat from meat drips onto hot surfaces, producing volatile PAHs that then seep back into the food.

This isn’t just a problem with red meat; research shows that grilled chicken and fish can contain similar levels of these compounds. The health risk is significant, as researchers have found that PAHs are toxic and are linked to an increased risk of breast, kidney, colon, and prostate cancer. While the following technique can reduce risk, the source notes it’s best to use other cooking methods, such as braising or slow cooking, whenever possible. When you do grill, you can drastically reduce your exposure by minimizing smoke and quickly removing drippings to cut PAHs by as much as 89%.

Just as high-heat cooking can create toxins, some foods contain them naturally, requiring careful preparation to be made safe.

4. A Handful of Raw Kidney Beans Can Make You Violently Ill

Many types of beans contain a class of natural toxins called lectins, but red kidney beans have one of the highest concentrations of a particularly potent variety known as phytohaemagglutinin (PHA). This toxin is part of the plant’s natural defense mechanism, designed to deter pests and animals from eating its seeds by causing digestive distress. In humans, it is powerful enough to cause severe illness.

“As few as 4 or 5 raw beans can cause severe stomachache, vomiting and diarrhea.”

Fortunately, destroying this toxin is straightforward. The FDA advises soaking the dried beans for a minimum of 5 hours and then boiling them in fresh water for at least 30 minutes to destroy the toxin, while other international health bodies recommend soaking for at least 12 hours to be certain. It’s also reassuring to know that canned kidney beans are pre-cooked and completely safe to eat without these extra steps.

Finally, some toxins are found not in whole foods, but in the highly processed treats many of us enjoy.

5. Your Favorite Candies May Contain Arsenic

Testing conducted by the ‘Healthy Florida First’ initiative in early 2026 revealed a not-so-sweet secret in some of America’s most popular candies. The group tested 46 candy products and found arsenic in 28 of them. The list of candies where arsenic was detected includes several well-known brands that are staples for children and adults alike, such as Nerds, Jolly Ranchers, Skittles, and Swedish Fish.

The primary health risk associated with long-term arsenic exposure is an increased risk of developing lung, bladder, skin, and kidney cancer. The presence of this toxin is especially concerning in products that are so commonly consumed by children, who are more vulnerable to the effects of such compounds.

Conclusion: Knowledge is Power, Not Panic

The goal of this information isn’t to create fear around food, but to foster awareness. The key takeaway is not that these foods are forbidden, but that context and preparation are critical. The power lies in understanding how and how often we consume them. As we’ve seen, ‘danger’ in our food isn’t a single concept; it ranges from natural plant toxins like lectins to industrial pollutants like PAHs and heavy metals. This highlights the need for vigilance not just about ingredients, but also about packaging, preparation, and sourcing. By making small, informed choices—like properly cooking your beans, choosing a different type of cinnamon, or minimizing smoke when you grill—you can significantly reduce your exposure to these hidden compounds.

Now that you know what’s hiding in plain sight, which small change will you make first to build a healthier kitchen?

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Investigative Report: Contaminants in Infant Formula and Confectionery Products

Investigative Report: Contaminants in Infant Formula and Confectionery Products

1.0 Introduction

This report provides a formal, evidence-based review of recent findings concerning the presence of heavy metals and other toxins in commercially available infant formulas and confectionery products. The document methodically presents data from recent investigations, primarily citing findings from the Florida Department of Health and its “Healthy Florida First” initiative. The analysis is intended for an audience of regulators, consumer advocates, and industry stakeholders, with the objective of presenting factual evidence to inform public health and safety discussions. This report is structured to guide the reader through a detailed profile of the identified contaminants, product-specific findings in both infant formula and candy, and the broader regulatory context surrounding these issues.

2.0 Profile of Identified Contaminants and Associated Health Risks

A precise understanding of the chemical and biological contaminants in the food supply is critical for assessing public health risks. Although often present at low levels, these substances can pose significant acute and long-term health risks. The potential for harm is particularly acute for vulnerable populations, including infants and children, for whom even minimal exposure can have developmental consequences. This section profiles the primary contaminants identified in the products under review and their associated health risks.

2.1 Heavy Metals

Independent testing initiatives have detected the presence of several toxic heavy metals in the food products covered by this investigation. The primary metals of concern include:

• Arsenic

    ◦ Health Risks: Chronic exposure to arsenic is linked to an increased risk of developing several types of cancer, including those affecting the lungs, skin, kidneys, and bladder.

• Lead

    ◦ Health Risks: Lead is a potent neurotoxin. Chronic, low-level exposure is heavily linked to neurological damage, endocrine disruption, and the development of neurodegenerative diseases.

• Cadmium

    ◦ Health Risks: Cadmium can accumulate in cocoa beans from the soil and is frequently detected alongside lead in chocolate products. Like other heavy metals, it contributes to the overall toxic load and is associated with adverse health effects, including potential cancer risk and endocrine disruption.

• Mercury

    ◦ Health Risks: Mercury is a well-documented neurotoxin that can damage the brain and nerves. It poses a particular risk to fetal and infant development, where it can adversely affect the formation of the brain and nervous system.

2.2 Other Chemical and Bacterial Contaminants

In addition to heavy metals, a range of other chemical and biological agents were identified. These include synthetic additives, industrial chemicals, and bacterial byproducts.

• Bisphenol A (BPA)

    ◦ Health Risks: BPA is a chemical that can leach from plastic containers and can linings into food. It is known to mimic estrogen, which can disrupt normal hormone function. Animal studies have linked BPA exposure to reproductive problems and an increased risk of future breast and prostate cancer in a developing fetus. Its common replacement, bisphenol S (BPS), may be more toxic to the reproductive system.

• Artificial Dyes (Red 3, Red 40, Yellow 5, Yellow 6)

    ◦ Health Risks: Certain synthetic colorings have been linked to hyperactivity in children. The FDA revoked some uses of Red 3 in 2025 due to its classification as a carcinogen.

• Titanium Dioxide (TiO2)

    ◦ Health Risks: This compound is used as a whitening agent in products like Skittles. While permitted by the FDA, it has been banned for use in food in the European Union due to concerns about its potential to cause DNA damage.

• Bacterial Toxins

    ◦ Health Risks: Specific bacterial toxins have been implicated in recent product recalls.

        ▪ Clostridium botulinum Toxin: This toxin was the subject of a November 2025 FDA investigation into an outbreak of infant botulism linked to a ByHeart infant formula product.

        ▪ Cereulide: This toxin, produced by the bacterium Bacillus cereus, was identified as the cause for a January 2026 recall of certain Nestlé products.

Having profiled the key contaminants and their associated risks, this report now turns to the specific findings from laboratory testing of commercial infant formula products.

3.0 Findings: Contamination in Infant Formula

Ensuring the safety and purity of infant formula is a critical public health priority. For many infants, formula is the primary or sole source of nutrition, making this consumer group profoundly vulnerable to the effects of even low-level contamination. Any detection of harmful substances in these products therefore warrants rigorous investigation and transparent reporting.

3.1 Overview of Testing Initiative and Scope

As part of the Healthy Florida First initiative, the Florida Department of Health conducted independent testing on numerous brands of infant formula. The scope of the testing included analyses for heavy metals such as arsenic, cadmium, lead, and mercury, as well as for pesticides. A significant finding of this initiative is that many of the formulas in which contaminants were detected are available through the Special Supplemental Nutrition Program for women, infants, and children (WIC).

3.2 Detailed Contaminant Levels by Brand and Type

Heavy metals can enter the food supply through contaminated soil, irrigation water, and manufacturing processes. The subsequent data reflects contaminants likely introduced through these raw agricultural ingredients and processing pathways. The following table details the laboratory findings for heavy metals across 24 infant formula products, with all measurements reported in parts per billion (PPB).

Brand	Formula Type	Arsenic Average (PPB)	Arsenic Maximum (PPB)	Mercury Average (PPB)	Mercury Maximum (PPB)	Cadmium Average (PPB)	Cadmium Maximum (PPB)	Lead Average (PPB)	Lead Maximum (PPB)
Bobbie	Infant Formula	1.18	1.44	4.33	9.23	0.00	0.0012	0.90	2.58
Bobbie	Organic Infant Formula	0.55	1.63	0.11	0.323	0.17	0.472	0.25	0.618
Bubs	Goat Milk Based Formula	0.35	1.02	4.37	7.56	0.56	0.921	0.91	1.34
ByHeart	Whole Nutrition Infant Formula	1.50	2.34	0.47	0.791	2.06	2.7	0.91	1.28
Enfamil	AR Powder	2.14	4.52	3.13	3.54	2.09	2.92	5.91	9.27
Enfamil	Gentlease Powder	4.69	7.42	4.05	8.84	2.51	3.21	4.63	6.15
Enfamil	Gentlease Neuro Pro Ready to Use	2.03	2.91	1.62	2.63	0.69	1.49	4.21	4.74
Enfamil	Infant Concentrate	1.89	6.17	2.27	3.24	0.29	0.912	3.53	4.42
Enfamil	Infant NeuroPro Ready to Use	2.07	2.93	4.39	6.18	1.32	6.42	13.47	40.7
Enfamil	Infant Powder	1.49	2.74	3.30	10.7	3.66	4.25	4.59	7.28
Enfamil	Prosobee	7.53	11.9	4.64	6.83	5.08	7.61	3.33	3.81
Holle	Organic Infant Formula Stage 1	ND	ND	0.71	1.53	1.81	2.22	1.93	3.67
Holle	Organic Infant Goat Milk Stage 1	0.20	0.936	1.66	1.99	2.18	2.48	2.98	3.32
Kendamil	Classic	0.98	1.63	0.98	1.3	0.34	0.56	1.42	2.22
Kendamil	Goat Milk Based Formula	5.03	7.09	2.12	1.22 (Note: Maximum value is lower than the average in the source data)	0.65	1.08	2.09	3.29
Similac	Advance Concentrate Liquid	ND	ND	4.82	7.08	0.67	1.89	ND	ND
Similac	Advance Powder	1.46	3.69	2.16	3.69	0.86	1.1	ND	ND
Similac	Advance Ready to Feed	0.26	1.3	0.92	1.85	0.50	1.05	ND	ND
Similac	Sensitive Powder	0.94	3.5	2.34	6.04	1.01	1.63	1.43	7.15
Similac	Sensitive Ready to Feed	0.00	ND	0.26	0.765	0.22	0.523	ND	ND
Similac	Soy Isomil Ready to Feed	0.67	1.86	1.62	2.42	1.09	4.05	3.15	3.9
Similac	Soy Isomil Concentrated Liquid	1.52	3	2.10	2.57	1.58	2.61	4.65	7.44
Similac	Soy Isomil Powder	6.86	11.2	3.39	9.28	6.85	8.36	7.38	14.99
Similac	Total Comfort Powder	11.12	14.3	0.20	0.366	2.79	4.05	ND	ND

ND = not detected.

3.3 Analysis of Notable Findings and Recalls

Analysis of the data indicates the following products exhibited the highest concentrations of arsenic and lead:

• Highest Arsenic:

    ◦ Similac Total Comfort Powder (11.12 PPB average; 14.3 PPB max)

    ◦ Enfamil Prosobee (7.53 PPB average; 11.9 PPB max)

• Highest Lead:

    ◦ Enfamil Infant NeuroPro Ready to Use (13.47 PPB average; 40.7 PPB max)

Separate from these heavy metal findings, recent product recalls have highlighted the risks of bacterial contamination. In November 2025, the U.S. Food and Drug Administration (FDA) launched an investigation into an outbreak of infant botulism linked to Clostridium botulinum toxin discovered in ByHeart infant formula. Additionally, in January 2026, certain Nestlé products were recalled due to the presence of the bacterial toxin Cereulide.

These findings in infant formula underscore the importance of continuous monitoring, and the investigation extends these concerns to another product category frequently consumed by children: confectionery.

4.0 Findings: Contamination in Confectionery Products

Investigating contaminants in confectionery products is significant not due to risks of acute toxicity, but because of concerns over chronic, low-level exposure in children, who are primary consumers.

4.1 Overview of Arsenic Testing in Candies

The Healthy Florida First initiative conducted arsenic testing on 46 candy products and detected the heavy metal in 28 of them. Arsenic was found across a range of popular brand categories, including Nerds, Jolly Ranchers, Skittles, and Swedish Fish.

4.2 Detailed Arsenic Levels and Safe Consumption Limits

The following table provides a detailed breakdown of arsenic levels detected in tested confectionery products. It also includes approximate “safe” annual consumption limits for children and adults, as calculated by the testing initiative.

Company	Brand/Product	Arsenic (Parts Per Billion)	Child Safe Consumption Limit, Per Year (approximate)	Adult Safe Consumption Limit, Per Year (approximate)
Ferrara	Black Forest Gummy Bears	370	16 pieces (if 1 piece is 3 grams)	40 pieces (if 1 piece is 3 grams)
Ferrara	Organic Black Forest Gummy Bears*	–	Risk not identified	Risk not identified
Ferrara	Laffy Taffy Banana	480	4 pieces (if 1 piece is 8.8 grams)	9.6 pieces (if 1 piece is 8.8 grams)
Ferrara	Laffy Taffy Cherry	–	Risk not identified	Risk not identified
Ferrara	Nerds Grape	380	96 pieces (if 1 piece is 0.5 grams)	240 single pieces (if 1 piece is 0.5 grams)
Ferrara	Nerds Strawberry	450	96 pieces (if 1 piece is 0.5 grams)	240 single pieces (if 1 piece is 0.5 grams)
Ferrara	Nerds Gummy Cluster	500	24 pieces (if 1 piece is 2 grams)	60 pieces (if 1 piece is 2 grams)
Ferrara	SweeTarts Original	400	48 pieces (if 1 piece is 1.25 grams)	120 pieces (if 1 piece is 1.25 grams)
Ferrara	SweeTarts Rope	390	3 ropes (if 1 rope is 12.5 grams)	7.5 ropes (if 1 rope is 12.5 grams)
Ferrara	Trolli Sour Brite Crawlers	430	12 pieces (if 1 piece is 3.8 grams)	30 pieces (if 1 piece is 3.8 grams)
The Hershey Company	Hershey’s Milk Chocolate	–	Risk not identified	Risk not identified
The Hershey Company	Hershey’s Cookies ’N’ Creme	280	1.2 bars (if 1 bar is 43 grams)	3 bars (if 1 bar is 43 grams)
The Hershey Company	Jolly Rancher Hard Candy Sour Apple	540	6 pieces (if 1 piece is 8 grams)	15 pieces (if 1 piece is 8 grams)
The Hershey Company	Jolly Rancher Hard Candy Strawberry	320	6 pieces (if 1 piece is 8 grams)	15 pieces (if 1 piece is 8 grams)
The Hershey Company	Reese’s Peanut Butter Cups	–	Risk not identified	Risk not identified
The Hershey Company	Whoppers	–	Risk not identified	Risk not identified
The Hershey Company	Twizzlers Strawberry	500	4 pieces (if 1 piece is 11 grams)	9.6 pieces (if 1 piece is 11 grams)
The Hershey Company	Twizzlers Cherry	350	8 pieces (if 1 piece is 5.8 grams)	20 pieces (if 1 piece is 5.8 grams)
The Hershey Company	Twizzlers Watermelon	510	18 pieces (if 1 piece is 3 grams)	45 pieces (if 1 piece is 3 grams)
Nestlé	Kit Kat	230	2.4 pieces (if 1 piece is 17 grams)	6 pieces (if 1 piece is 17 grams)
Mars	3 Musketeers	240	2.4 pieces (if 1 piece is 5.7 grams)	20 pieces (if 1 piece is 5.7 grams)
Mars	M&M’s	–	Risk not identified	Risk not identified
Mars	Snickers	350	2.4 pieces (if 1 piece is 9 grams)	6 pieces (if 1 piece is 9 grams)
Mars	Twix	–	Risk not identified	Risk not identified
Mars	Milky Way	–	Risk not identified	Risk not identified
Mars	Original Skittles	370	48 pieces (if 1 piece is 1.04 grams)	120 pieces (if 1 piece is 1.04 grams)
Mondelēz International	Sour Patch Kids	470	36 pieces (if 1 piece is 1.25 grams)	90 pieces (if 1 piece is 1.25 grams)
Mondelēz International	Sour Patch Kids Tropical	420	18 pieces (if 1 piece is 2.5 grams)	45 pieces (if 1 piece is 2.5 grams)
Mondelēz International	Sour Patch Kids Watermelon	420	12 pieces (if 1 piece is 3.6 grams)	30 pieces (if 1 piece is 3.6 grams)
Mondelēz International	Swedish Fish	220	8 pieces (if 1 piece is 6 grams)	20 pieces (if 1 piece is 6 grams)
Tootsie Roll Industries	Dots	430	12 pieces (if 1 piece is 3.7 grams)	30 pieces (if 1 piece is 3.7 grams)
Tootsie Roll Industries	Tootsie Fruit Chew Lime	570	8 pieces (if 1 piece is 6.6 grams)	20 pieces (if 1 piece is 6.6 grams)
Tootsie Roll Industries	Tootsie Roll	380	8 pieces (if 1 piece is 6.6 grams)	20 pieces (if 1 piece is 6.6 grams)
Tootsie Roll Industries	Tootsie Roll Vanilla	370	8 pieces (if 1 piece is 7 grams)	20 pieces (if 1 piece is 7 grams)
Annie’s	Organic Bunny Fruit Flavored Snacks*	–	Risk not identified	Risk not identified
Smart Sweets	Smart Sweets Caramel*	240	1 bag (if 1 bag is 45 grams)	2.4 bags (if 1 bag is 45 grams)
Smart Sweets	Smart Sweets Red Twists*	–	Risk not identified	Risk not identified
Smart Sweets	Smart Sweets Sweet Fish*	180	1 bag (if 1 bag is 50 grams)	2.4 bags (if 1 bag is 50 grams)
UNREAL	UNREAL Dark Chocolate Caramel Peanut Nougat Bar*	–	Risk not identified	Risk not identified
UNREAL	UNREAL Dark Chocolate Coconut Bar*	–	Risk not identified	Risk not identified
UNREAL	UNREAL Dark Chocolate Peanut Butter Cup*	–	Risk not identified	Risk not identified
Yum Earth	Yum Earth Organic Chewys*	–	Risk not identified	Risk not identified
Yum Earth	Yum Earth Choco Yums Chocolate Candies*	–	Risk not identified	Risk not identified
Yum Earth	Yum Earth Organic Giggles*	–	Risk not identified	Risk not identified
Yum Earth	Yum Earth Gummy Bears*	–	Risk not identified	Risk not identified
Yum Earth	Yum Earth Organic Lollipops*	–	Risk not identified	Risk not identified

Indicates candy marketed as a healthier option.

4.3 Analysis of High-Arsenic Products and Consumption Limits

Analysis of the data indicates several products with particularly high concentrations of arsenic. Notable examples include:

• Tootsie Fruit Chew Lime: 570 PPB

• Jolly Rancher Hard Candy Sour Apple: 540 PPB

• Twizzlers Watermelon: 510 PPB

This analysis reveals that for several popular candies, the threshold for safe annual consumption for a child can be crossed with alarming ease. For instance, a child consuming just four pieces of Laffy Taffy Banana (480 PPB) over the course of a year would exceed the recommended safety limit for arsenic exposure.

4.4 Other Identified Contaminants

Beyond arsenic, other contaminants and controversial additives were noted in confectionery products. These include heavy metals such as lead and cadmium, particularly in dark chocolate products. Other substances of concern include artificial dyes like Red 3, the preservative TBHQ, the whitening agent Titanium Dioxide (TiO2), and potential contamination from PFAS (“forever chemicals”) leaching from some candy wrappers.

The identification of these contaminants across two distinct food categories necessitates a review of the current public health and regulatory framework.

5.0 Regulatory and Public Health Context

Government agencies and public health initiatives play an essential role in monitoring the food supply, establishing safety standards, and informing the public about potential risks from contaminants. The findings of this report are situated within a context of active state-level public health campaigns and established federal regulatory oversight.

5.1 Florida’s “Exposing Toxins” Initiative

The State of Florida has launched a public health initiative aimed at exposing toxins in food, with an initial focus on products that affect babies and children, such as baby formula and candy. To support this effort, the state created the website https://exposingtoxins.com, which features dedicated pages for publishing the test results on contaminants found in baby formula and candy, thereby increasing transparency and public awareness.

5.2 U.S. Food and Drug Administration (FDA) Role

The FDA is the primary federal agency responsible for protecting the U.S. food supply from natural toxins and other contaminants. Because many of these toxins occur naturally, it is often impossible to completely get rid of them. The FDA therefore focuses on reducing consumer exposure by preventing foods with unsafe contaminant levels from entering the market. Its key functions include:

• Testing: The FDA routinely collects and tests food samples to monitor for potential contamination and assess health risks.

• Enforcing Compliance: If a food product is found to contain unsafe levels of toxins, the FDA takes action to remove it from the market. This can include working with manufacturers on product recalls or issuing import alerts to block contaminated products from entering the country.

• Research: The agency conducts ongoing research to develop improved methods for detecting toxins and performs survey studies to determine their prevalence in specific foods.

• Guidance: The FDA issues guidance documents for industry stakeholders, outlining best practices for hazard controls and recommending maximum levels for specific toxins in food products.

6.0 Conclusion

This report has documented the presence of heavy metals—including arsenic, lead, mercury, and cadmium—and other chemical and bacterial contaminants in a significant number of widely sold infant formulas and confectionery products. The data, primarily from the Florida Department of Health’s “Healthy Florida First” initiative, reveals that while many products contain contaminants at low levels, some exhibit concentrations that warrant further scrutiny and potential action.

Specifically, products such as Similac Total Comfort Powder and Enfamil Prosobee infant formulas showed the highest levels of arsenic, while Enfamil Infant NeuroPro Ready to Use formula showed the highest levels of lead. In confectionery, candies like Tootsie Fruit Chew Lime and Jolly Rancher Hard Candy Sour Apple contained high concentrations of arsenic, with corresponding safe consumption limits for children that could be easily surpassed.

Ultimately, these findings underscore a systemic vulnerability in the food supply chain for the nation’s youngest consumers. Mitigating these risks requires a multi-faceted approach, demanding not only stringent regulatory enforcement but a proactive commitment from industry to prioritize contaminant reduction in sourcing and production, ensuring that nutritional products do not simultaneously serve as vectors for chronic toxic exposure.

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Nature’s Armor: A Beginner’s Guide to Natural Toxins in Food

Nature’s Armor: A Beginner’s Guide to Natural Toxins in Food

Introduction: When “Natural” Needs a Second Look

We often hear that “natural” is better, but this common assumption doesn’t always mean “safe.” The natural world is full of living organisms that have developed clever ways to protect themselves, including many of the plants we eat. Natural toxins are toxic compounds naturally produced by living organisms like plants, fungi, algae, and bacteria. While harmless to the organisms that create them, they can pose a health risk to humans when consumed.

But the story of food toxins doesn’t end with a plant’s built-in defenses. Our modern food supply also faces challenges from environmental contaminants, like heavy metals in soil and water, and chemicals that can enter our food from packaging and high-temperature cooking.

While this may sound concerning, understanding where these substances come from is the first step toward making informed and safe choices. We’ll explore toxins that are part of the plant itself, like in certain spices, as well as environmental contaminants like heavy metals that can find their way into everyday products from fish to candy.

1. Where Do Toxins Come From? Origins and Pathways

To understand the risks, we first need to understand the source. Toxins can enter our food in several distinct ways, from natural survival strategies to unintentional byproducts of our environment and food system.

• Natural Plant Defenses: At its core, the production of certain toxins is a plant’s survival strategy. Unable to run or hide, plants evolve to produce chemical compounds that make them less appealing or even harmful to predators, insects, and microbes. A perfect example is coumarin, a compound in some types of cinnamon that provides a defense against pests.

• Environmental Contamination: Heavy metals like arsenic, lead, and mercury are present in our soil and water. These elements can be absorbed by plants as they grow or can contaminate water sources. This is how they enter the food chain, appearing in everything from rice products to, as recent reports show, popular candies. In the ocean, these pollutants work their way up the food chain, accumulating in larger fish over time.

• Processing and Packaging Contaminants: Sometimes, potentially harmful compounds are introduced after a food is harvested. Chemicals like Bisphenol A (BPA) can leach from the lining of metal cans into food. Grilling or smoking meats at high temperatures can create compounds called Polycyclic Aromatic Hydrocarbons (PAHs). Even food wrappers can sometimes contain “forever chemicals” (PFAS) that can migrate into the food they protect.

With this understanding of where toxins come from, let’s investigate how they appear in some surprising items on our grocery shelves.

2. Common Examples: Understanding and Preparation

Knowing about toxins isn’t meant to cause fear, but to empower you with the knowledge to make safer choices. Here are a few common examples grounded in modern food safety science.

2.1 Coumarin in Cinnamon: A Spicy Precaution

Coumarin is a natural toxic compound found in several species of cinnamon, most notably the common Cassia cinnamon that dominates grocery store shelves. In high doses, coumarin has been linked to an increased risk of liver damage and even cancer. While a light sprinkle now and then is unlikely to cause harm, a study found that children who regularly add cinnamon to their oatmeal could reach unsafe intake levels.

Key Safety Tip: If you consume cinnamon regularly, look for Ceylon cinnamon, sometimes called “true cinnamon” (Cinnamomum verum). It is more expensive and harder to find, but it contains significantly lower levels of coumarin, making it a safer choice for frequent use.

2.2 Mercury in Fish: The Deep Sea Dilemma

Fish is an incredibly healthy source of protein and fatty acids, but certain varieties can contain high levels of mercury, a known toxin. Mercury is an environmental pollutant that finds its way into our oceans. Small fish consume plants that have absorbed it, and they are in turn eaten by larger fish. Over time, the mercury accumulates in the bodies of these larger predators.

Mercury is a neurotoxin, meaning it can damage the brain and nerves. It is particularly dangerous for young children and pregnant or breastfeeding women, as it can affect fetal and infant nervous system development.

Key Safety Tip: To limit exposure, avoid fish that are extremely high in mercury, such as king mackerel and swordfish. The FDA advises choosing low-mercury fish like salmon, pollock, and herring to enjoy the health benefits of seafood safely.

2.3 Arsenic in Processed Foods: An Environmental Intruder

Arsenic is a heavy metal found naturally in soil and water, which means it can be absorbed by plants and find its way into our food supply. While often associated with rice, recent testing has revealed its presence in a surprising place: candy. A 2026 report from Healthy Florida First found detectable levels of arsenic in numerous popular brands, including Skittles, Nerds, and Jolly Ranchers. Long-term exposure to arsenic is linked to an increased risk of lung, skin, kidney, and bladder cancers.

Key Safety Tip: While findings of heavy metals in common foods can be concerning, understanding the source and making informed choices are key to minimizing risk. Occasional treats are unlikely to pose a significant threat, but this knowledge empowers consumers to practice moderation and advocate for a safer, more transparent food industry.

3. Conclusion: A Sensible Approach to Food Safety

Understanding that our food can be exposed to toxins from a variety of sources allows us to navigate the grocery store with confidence, not fear. The key is not to avoid entire food groups but to handle them with awareness and make informed choices.

Here are the main takeaways:

1. Toxins in our food come from multiple sources, including natural plant defenses, environmental pollutants like heavy metals, and chemicals from processing and packaging.

2. Common items like Cassia cinnamon, certain deep-sea fish, and even some processed candies can contain these compounds.

3. Proper selection and moderation are key. Simple actions—like choosing Ceylon cinnamon, eating low-mercury fish, and enjoying processed snacks occasionally—effectively minimize risk.

Ultimately, knowledge is your best tool for food safety. By staying informed, you can enjoy a balanced and varied diet while protecting your health and well-being.

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Public Health Advisory: Understanding and Mitigating Toxin Exposure in Common Foods

Public Health Advisory: Understanding and Mitigating Toxin Exposure in Common Foods

1.0 Introduction: The Hidden Risks in Our Food Supply

This public health advisory addresses a critical question for all consumers: What hidden risks exist in our daily food choices, and how can we mitigate them? While the U.S. food supply is among the safest in the world, certain naturally occurring and chemical toxins can be present in common foods, posing potential health risks. The purpose of this advisory is to inform the public about these specific toxins, their sources, the associated health implications, and to provide actionable guidance for minimizing exposure, drawing exclusively from recent scientific findings and public health data.

The substances of concern fall into two primary categories. Natural toxins are toxic compounds produced by living organisms such as plants, fungi, and algae, often as a defense mechanism. Chemical contaminants, on the other hand, are harmful substances that are not naturally present in food but enter the supply chain through environmental pollution, modern agricultural practices, or manufacturing processes, such as chemicals used in food packaging.

A deeper understanding of these risks begins with categorizing the primary types of toxins found in the food chain, which allows for more effective strategies to mitigate exposure.

2.0 Major Categories of Toxins in Food

Strategically categorizing food toxins is crucial for public health. Understanding whether a substance is naturally occurring, an environmental contaminant, or a process-induced additive helps identify its source and develop effective strategies for avoidance and mitigation. The following sections classify the primary toxins referenced in recent public health analyses.

2.1 Natural Toxins

Natural toxins are poisonous compounds produced by living organisms. They are not inherently harmful to the organisms that create them but can cause adverse health effects in humans and animals upon consumption.

• Mycotoxins: These are toxic compounds produced by certain types of molds (fungi) that grow on foodstuffs such as cereals, dried fruits, nuts, and spices, with some, like aflatoxins, being potent carcinogens of particular concern in milk and cereals consumed by children.

• Aquatic Biotoxins: This category includes substances like ciguatoxins, which are produced by marine dinoflagellates and accumulate in the food chain. They are found in predatory reef fish such as barracuda, grouper, and king mackerel.

• Cyanogenic Glycosides: Found in over 2,000 plant species, including cassava, the pits of stone fruits (apricots, peaches), and almonds. When consumed, enzymes in the intestines can convert these compounds into toxic cyanide.

• Lectins (Phytohaemagglutinin): A type of protein found in many plants, with particularly high concentrations in raw or undercooked kidney beans.

• Glycoalkaloids (Solanines and Chaconine): These compounds are found in plants of the solanacea family, most notably in the sprouts and green parts of potatoes.

• Coumarin: A toxic compound found in high concentrations in Cassia cinnamon, the most common variety available in grocery stores.

2.2 Chemical Contaminants and Heavy Metals

This category includes harmful substances that are not naturally part of the food itself but have entered the food supply through environmental pollution, agricultural practices, or industrial and manufacturing processes.

• Heavy Metals: This group includes arsenic, lead, cadmium, and mercury. These metals can enter the food supply through contaminated soil or water and have been detected in a range of products, including processed foods, agricultural goods, chocolate, and baby foods.

• Bisphenol A (BPA) and Similar Compounds: BPA is a chemical largely phased out of plastic containers and the lining of metal food cans, from which it can leach into food. Many manufacturers have replaced BPA with similar compounds, such as bisphenol S (BPS), which may have similar health effects.

• Polycyclic Aromatic Hydrocarbons (PAHs): These are environmental pollutants that are produced when organic material is burned. In food, they are primarily formed on meat that is grilled or smoked at high temperatures as fat drips onto hot surfaces.

• Pesticides: These are chemicals used in agriculture to protect crops from pests. Residues can remain on or in food products after harvesting and processing.

2.3 Process-Induced Substances and Additives

This category includes substances that are either intentionally added to food to enhance flavor, color, or shelf life, or are created as a byproduct of cooking and processing methods.

• Added Sugars: Often referred to as “empty calories,” these include substances like high-fructose corn syrup, which are prevalent in many processed foods and sugar-sweetened beverages.

• Artificial Trans Fats: These fats are created by pumping hydrogen into unsaturated oils to make them solid. They were historically used in margarine, snack foods, and baked goods. While now banned in the U.S., foods may still contain trace amounts (less than 0.5 grams per serving) and be labeled as containing 0 grams.

• Artificial Additives: This group includes artificial dyes such as Red 3, Red 40, Yellow 5, and Yellow 6, and whitening agents like titanium dioxide, which have been found in popular candies like Skittles, with Red 3 identified as a carcinogen and other dyes linked to hyperactivity in children.

• Preservatives: Chemicals such as TBHQ, BHA, and BHT are added to processed foods to prevent spoilage and extend shelf life.

Having categorized these toxins, we can now examine their presence in specific, high-concern food products.

3.0 Analysis of Toxins in Specific Food Categories

It is essential to focus on specific food categories that are either dietary staples or are primarily consumed by vulnerable populations, such as infants and children. This section presents specific findings from recent food testing initiatives to highlight tangible risks and provide context for consumers.

3.1 Infant Formula

Recent testing has raised concerns about the presence of heavy metals—arsenic, lead, cadmium, and mercury—in infant formula. These contaminants often enter the final product through raw ingredients grown in or sourced from contaminated soil and water.

Testing conducted by the ‘Healthy Florida First’ public health initiative revealed the following average levels of heavy metals in popular infant formulas:

Brand	Formula Type	Arsenic (Avg PPB)	Cadmium (Avg PPB)	Lead (Avg PPB)	Mercury (Avg PPB)
Bobbie	Organic Infant Formula	0.55	0.17	0.25	0.11
Enfamil	Gentlease Powder	4.69	2.51	4.63	4.05
Similac	Soy Isomil Powder	6.86	6.85	7.38	3.39
Kendamil	Classic	0.98	0.34	1.42	0.98
ByHeart	Whole Nutrition Infant Formula	1.50	2.06	0.91	0.47

PPB = Parts Per Billion.

Additionally, recent recalls have been associated with bacterial toxins. In November 2025, a recall of ByHeart formula was linked to the Clostridium botulinum toxin. In January 2026, certain Nestlé products were recalled due to the presence of Cereulide, a toxin produced by Bacillus cereus.

3.2 Candy and Confectionery Products

In January 2026, state-led testing by the “Healthy Florida First” initiative detected arsenic in numerous popular candy brands. Because children are particularly vulnerable to the long-term effects of heavy metal exposure, these findings warrant close attention. The table below highlights the five products with the highest detected levels of arsenic from the study.

Candy Brand	Arsenic (Parts Per Billion)	Safe Yearly Consumption Limit (Child)
Tootsie Fruit Chew Lime	570	8 pieces
Jolly Rancher Sour Apple	540	6 pieces
Twizzlers Watermelon	510	18 pieces
Nerds Gummy Cluster	500	24 pieces
Twizzlers Strawberry	500	4 pieces

According to the Florida Department of Health, long-term exposure to arsenic at these levels can increase the risk of cancers, specifically of the lung, skin, kidney, and bladder.

Beyond arsenic, other contaminants are a concern in confectionery products. Lead and cadmium have been detected in chocolate, originating from environmental contamination of cocoa beans. Furthermore, artificial dyes like Red 3, a known carcinogen, and titanium dioxide, a whitening agent banned for use in food by the European Union, are still used in some candies sold in the U.S.

3.3 Fish and Seafood

Mercury is a neurotoxin that bioaccumulates in the marine environment. It works its way up the food chain, becoming more concentrated in larger, longer-living predatory fish.

• High-Mercury Fish to Avoid:

    ◦ King mackerel

    ◦ Swordfish

• Low-Mercury Fish Recommended for Consumption:

    ◦ Salmon

    ◦ Pollock

    ◦ Herring

    ◦ Catfish

Mercury exposure is especially dangerous for young children, pregnant women, and breastfeeding women, as it can harm the developing brain and nervous system of a fetus or infant.

A separate risk is ciguatera fish poisoning, caused by consuming fish like barracuda and black grouper that have been contaminated with ciguatoxins produced by marine algae.

3.4 Other Foods of Concern

• Grilled and Smoked Meats The process of grilling or smoking meats at high temperatures can lead to the formation of Polycyclic Aromatic Hydrocarbons (PAHs). These compounds can seep into the meat and have been linked to an increased risk of several types of cancer.

• Cinnamon The most common type of cinnamon, Cassia, contains a toxic compound called coumarin, which has been linked to liver damage in high doses. The safer alternative is Ceylon cinnamon, often labeled “true cinnamon,” which contains much lower levels of coumarin.

• Raw Beans Raw or undercooked beans, particularly red kidney beans, contain high levels of Phytohaemagglutinin, a type of lectin. Consuming even a small amount can cause severe gastrointestinal illness, including nausea, vomiting, and diarrhea.

• Potatoes The green parts and sprouts of potatoes contain glycoalkaloids called solanines and chaconine. These natural toxins are produced by the plant as a defense mechanism and should not be consumed.

Identifying these specific risks provides the necessary context to understand the broader health consequences of toxin exposure.

4.0 Health Implications of Toxin Exposure

The health threats posed by food toxins are diverse. The effects can range from acute, immediate illness following a single exposure to chronic conditions that develop over many years of low-level consumption. Furthermore, certain demographics, including infants, children, and pregnant women, are significantly more vulnerable to the harmful effects of these substances.

4.1 Immediate Sickness vs. Chronic Disease: Understanding the Two Faces of Toxin Exposure

The health impact of a toxin often depends on the dose and duration of exposure. The following table contrasts the immediate effects of acute poisoning with the serious outcomes of chronic exposure, linking them to specific toxins found in food.

Acute Effects (Immediate)	Long-Term Effects (Chronic Exposure)
Nausea, severe vomiting, and diarrhea (e.g., from Phytohaemagglutinin in undercooked beans)	Increased risk of specific cancers, including lung, skin, bladder, and kidney (Arsenic); breast and prostate (BPA)
Dizziness, confusion, and gastrointestinal distress	Heart disease, Type 2 diabetes, and fatty liver disease (Added Sugars)
Severe poisoning leading to coma or death (e.g., from cyanide via Cyanogenic Glycosides or certain wild mushrooms)	Endocrine disruption and hormonal imbalances (BPA, BPS, Pesticides)
	Neurodegenerative diseases and developmental harm (Mercury, Lead)

4.2 Elevated Risks for Vulnerable Populations

Certain groups face heightened risks from food toxins due to their developmental stage, smaller body size, and unique metabolic needs.

Infants and young children are particularly susceptible. Their developing bodies absorb heavy metals more readily, and their detoxification systems are not fully mature. Exposure to heavy metals in formula and arsenic in candy can have lasting impacts on neurological development. Additionally, studies have linked the consumption of artificial dyes to hyperactivity in some children, and aflatoxins (a type of mycotoxin) in contaminated milk pose a significant risk to this age group.

Pregnant and breastfeeding women represent another high-risk group. Mercury, a potent neurotoxin, can cross the placenta and is present in breast milk, posing a direct threat to fetal and infant brain and nervous system development.

Understanding these risks is the first step. The focus now shifts from the problems to the practical solutions and actionable recommendations for consumers.

5.0 Actionable Recommendations for Consumers

While the presence of toxins in the food supply can be concerning, consumers have the power to significantly reduce their exposure. By making informed and deliberate choices in how they select, prepare, and store food, individuals and families can effectively mitigate many of these risks.

5.1 Safe Food Selection and Shopping

• Prioritize Whole Foods: Choose whole, unprocessed foods like fresh fruits, vegetables, and lean proteins. This naturally reduces intake of artificial additives, preservatives, and added sugars found in highly processed products.

• Choose Organic: When feasible, select certified organic foods to minimize exposure to synthetic pesticide residues.

• Select Safer Fish: Choose low-mercury fish such as salmon and herring while avoiding high-mercury varieties like swordfish and king mackerel, especially for vulnerable populations.

• Opt for Ceylon Cinnamon: When purchasing cinnamon, look for the Ceylon variety (often labeled “true cinnamon”) to avoid the high levels of coumarin found in the more common Cassia cinnamon.

• Diversify Brands: For infant formula, consider alternating between different trusted brands. As testing from the ‘Healthy Florida First’ initiative indicates, no single brand is exempt from potential low-level contamination from heavy metals entering through raw ingredients.

5.2 Safe Preparation and Storage at Home

• Properly Cook Beans: To destroy harmful lectins, soak dried beans for a minimum of 5 hours, discard the soaking water, and then boil them vigorously in fresh water for at least 30 minutes.

• Modify Cooking Methods for Meat: To reduce the formation of PAHs, use lower-temperature cooking methods like braising or slow cooking. If grilling, minimize smoke by preventing fat from dripping onto flames and remove drippings quickly.

• Prepare Potatoes Safely: Always discard the green parts and any sprouts on potatoes before cooking, as these areas contain the highest concentration of glycoalkaloids.

• Use Glass and Stainless Steel: Store food in glass containers and use glass or stainless steel drinkware. This reduces exposure to chemicals like BPA and BPS that can leach from plastic containers.

• Filter Drinking Water: Use a certified water filter for drinking and cooking, especially when preparing infant formula. This can significantly reduce exposure to contaminants like PFAS and heavy metals that may be present in tap water.

6.0 Conclusion and Official Resources

This advisory highlights that while our food system is robust, hidden risks from natural and chemical toxins persist. Awareness of these potential toxins is not meant to cause alarm, but to empower. The simple, practical recommendations outlined here are proactive steps toward building family resilience against environmental health threats. By coupling awareness with deliberate changes in shopping, preparation, and storage habits, consumers can take meaningful control over the safety and nutritional quality of their food.

For More Information

For further reading and detailed data, the public is encouraged to consult the following official resources:

• Florida Department of Health: Exposing Toxins Initiative – https://exposingtoxins.com

• U.S. Food and Drug Administration (FDA): Natural Toxins in Food

• World Health Organization (WHO): Fact Sheet on Natural Toxins in Food

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