07.02.2026
We give us today our daily poison
November and December are high in calories and alcohol. But after that, in the new year, everything will be different: Dry January, Veganuary, or at least less meat and alcohol. But abstinence is only one side of this new lifestyle. On the other is a sharpened awareness of what should end up on our plates and in our glasses in the coming months and, if possible, years. To put it bluntly: oatmeal instead of hamburgers, herbal tea instead of Coke. And that should remain the case. Beyond January—this new month of fasting—into a slimmer, healthier, and longer life—longevity, in other words.
The reality is often different. Many only make it to the so-called “Quitter's Day,” the second Friday in January. But even those who really persevere soon realize that eating healthily is not just a question of discipline, but also of knowledge.
Because “healthy” does not automatically mean “natural”. Contrary to what is often portrayed in the media, toxic substances in food did not first enter our lives through industry, chemistry or plastic, but have been with us for centuries—directly from nature. An extreme historical example is the so-called St. Anthony's fire. In the Middle Ages, entire regions fell ill after consuming rye. People suffered from burning pain, cramps, and hallucinations, and in the worst cases, their limbs died. It was not until much later that the cause was identified: ergot, an extremely potent fungal toxin in grain. Today, this seems like a dark episode from a distant time, but the underlying insight is highly relevant.
Many unprocessed foods contain substances that plants use to protect themselves against predators. Solanine in green potatoes, lectins in raw beans, and cyanogenic glycosides in bitter almonds are just a few examples. In small quantities, they are usually harmless, but in larger quantities they can be problematic. The European Food Safety Authority (EFSA) has just issued a warning about the toxins in insufficiently cooked beans. This is particularly important because beans are becoming increasingly popular as a protein-rich and healthy meat substitute.
In addition, there are aflatoxins—highly toxic, heat-stable metabolites of mold fungi that are among the most potent natural carcinogens. Aflatoxins are mycotoxins that contaminate nuts, grains, corn, and dried fruits. They are toxic to the liver, damage genetic material, and are considered more dangerous than many heavy metals or dioxins in food monitoring because they are often not destroyed by cooking. Although they pose a direct threat to our food safety, such natural risks are often underestimated. According to a representative survey conducted by the German Federal Institute for Risk Assessment in January 2024, only around 47 percent of respondents had ever heard of naturally occurring plant toxins, and only 27 percent were concerned about them. At the same time, pesticide residues and other “artificial” substances worry over 60 percent of people. Natural substances seem familiar and therefore safe, while technical substances seem threatening – even if this intuitive perception of risk can be misleading. This is often the case when it comes to so-called “highly processed foods” – the NZZ dispels this myth.
There is no such thing as toxin-free food. Prof. Rudolf Krska, head of the Institute for Bioanalytics and Agro-Metabolomics at BOKU in Austria, sums it up: If the same strict limits were applied to mycotoxins as to pesticides, bread and pasta would hardly be allowed anymore.
Our food is always a complex mixture of beneficial and harmful ingredients. The key is not the complete absence of risks, but rather their control and classification. This also applies to seemingly harmless everyday rituals. According to the World Health Organization, regularly consuming very hot drinks above 65 degrees Celsius increases the risk of esophageal cancer. And even herbal teas are not automatically harmless: pyrrolizidine alkaloids, plant toxins that can damage the liver, have repeatedly been found in wild collections or loose imported goods. Together with cassia cinnamon from inexpensive baked goods, this does not make the detoxification work for the organ any easier.
From a toxicological point of view, eating is always a calculated risk. We cannot do without food, but it is better to eat with knowledge. The sacred fire no longer burns today, even though ergot still contaminates our grain. Modern agriculture and processing prevent extreme poisoning as in the Middle Ages. But nature has not changed its repertoire.
For all those who have maintained their new, healthier habits to this day: don't slack off. Those who stick with it will quickly realize that healthy eating is not just a matter of sacrifice, but of knowledge, awareness and conscious enjoyment—whether the food is unprocessed or highly processed. Even if your initial motivation from the start of the year is no longer as fresh as it was, stick with it and make 2026 your healthy year. And dispel the myths—because decluttering also gives you a good feeling about life!
Your swiss-food editorial team
