Food toxicology
At first glance, the topic of Food Toxicology may not seem particularly interesting. However, upon closer examination, one quickly realizes that this is a very important subject. After all, it concerns our health.
Food toxins and food poisoning can be very dangerous and often even fatal. On one hand, plant substances (antinutrients), fungal toxins, and marine toxins can lead to poisoning in humans. On the other hand, bacteria, molds, and viruses can cause poisoning due to poor (kitchen) hygiene.
In this course, we will also explore the various types of poisonings and find out how to prevent them.
"The dose makes the poison" is a well-known saying that is very apt here. Many foods we eat every day can be toxic, but in small amounts, they are harmless. Therefore, it is important to know the quantity of a particular food you can consume before it becomes dangerous.
Foods can have a toxic effect if they contain toxins. These toxins can be of natural origin, such as alkaloids in various plant species. Mold fungi can also develop toxic substances called mycotoxins.
In rare cases, poisoning results from intoxication with foods contaminated with pollutants. These pollutants can occur accidentally in foods or be intentionally added. Examples of pollutants that can be found in foods include heavy metals, pesticides, and dioxins.
Therefore, it is important as an aspiring nutrition trainer to be aware of the risks of food toxins and food poisoning and to be able to take the necessary precautions.
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