Other substances in food

Those are some substances that are non-essential, but still can be very beneficial to us. They include some phytochemicals and antioxidants present only in some specific plants, for example lycopen in tomatoes (a great antioxidant), curcumin in turmeric, resveratrol in grapes and red wine, etc. Also carnitin and creatin in meat, which is good in certain quantities, but not too when there’s too much of it.

There are also some potentially dangerous or disruptive substances in food such as:

  • additives
  • preservatives
  • pesticides
  • environmental toxins
  • hormones
  • antibiotics

The best way to assure that you don’t miss the useful, beneficial substances, and that you also don’t take too much of toxic substances, is too eat very variable food. Avoid eating too much of any particular type of food, because the less diverse your food is, the more likely it is that you’ll consume something toxic in large amounts.

By eating diverse food, you lower the risks of accumulating any particular toxin, while exposing yourself to more potentially beneficial substances.