05/16/2026
When we talk about “toxins” in nutrition, we are not just talking about chemicals in cleaning products or mold in buildings.
We also need to talk about what can happen before food ever reaches the grocery store.
Many conventional crops may be sprayed with glyphosate, a widely used herbicide. Glyphosate is commonly used on genetically modified crops like corn, soy, cotton, canola, sugar beets, and alfalfa, and it is also registered for use on many grains, legumes, fruits, vegetables, and nuts. Some cereal grains may also be sprayed close to harvest as a pre-harvest w**d control or drying strategy, depending on the crop and region.
Here is where this becomes important:
Glyphosate does not “create mold” by itself. But agricultural chemicals, crop stress, soil disruption, humidity, poor storage, and transport conditions can all influence the microbial environment around our food. Mold-producing fungi can grow on crops before harvest or after harvest, especially in warm, damp, humid conditions. Some of these molds produce mycotoxins, which are chemically stable and can survive some food processing.
Common food-related mycotoxins include molds that are found in the following food sources:
Often associated with peanuts, corn, rice, pistachios, Brazil nuts, and other tree nuts. Aflatoxin M1 can also show up in dairy when cows eat contaminated feed.
Often associated with cereals, coffee, dried fruits, wine grapes, spices, and stored grains.
Often associated with wheat, barley, oats, rye, and corn. This is commonly linked with Fusarium mold.
Often associated with corn, wheat, barley, oats, and other grains. It is also produced by Fusarium species.
Most commonly associated with corn and corn-based products.
Often associated with apples, apple juice, and damaged or moldy fruit.
At Intentionally Healed®, we do not diagnose or treat disease. We look for patterns.
This does not mean we should fear food.