What to Eat on a Low-Mycotoxin Diet
I borrowed the below list of foods from the DrJockers.com website and made adjustments based on my knowledge in this area. I find it useful as a crib sheet to focus on when choosing foods to eat. It is important to visibly inspect any foodstuff and remove those parts that have developed mould. Typically if the food has developed mould, it is best to avoid it just to be safe.
The below list of foods are considered low risk in terms of mycotoxin exposure:
- High starch root vegetables such as sweet potatoes, carrots, beets, squash and pumpkin
- Low-sugar fruits, such as berries, pears, and peaches. Be sure to avoid any that have mould growing on them
- Pasture-raised, organic poultry, including chicken, turkey, quail, and pheasant
- Wild-caught fish, including salmon, sardines, anchovy, tuna catfish, and herring
- Grass-fed, organic meat, such as ground beef, beef cuts, lamb, goat, and veal
- Leafy greens, including spinach, romaine, kale, collard greens, and cabbage
- Vegetables, such as broccoli, cauliflower, celery, zucchini, cucumbers, onion, garlic, carrots, asparagus, and Brussel sprouts
- Herbs and spices, such as turmeric*, ginger, mint, thyme, cayenne pepper*, black pepper*, cinnamon*, cilantro, parsley, basil, oregano, rosemary, horseradish, tarragon, and Himalayan salt. NOTE – in my personal research the ones marked with * can contain high levels of mycotoxins depending on the source so I would only choose lab tested versions or avoid altogether.
- Healthy fats, such as avocados, coconut oil, coconut milk, organic butter and ghee, and extra virgin olive oil
- Beverages: filtered water, mineral water, herbal tea, fresh green juices, and fresh green smoothies. I would also add Lab tested Coffee (like Lean Caffeine) and Cacao Nibs/powder to this list for their antioxidant and polyphenol properties.