A First Check reader recently shared a video with us on our newly launched WhatsApp tip line, where a patron of ayurvedic treatment is seen saying that seven food spices can ward off the poisonous and toxic effects of all the food we consume, asking us to verify the claims. 

The video was shared with us on our tip line as a file, and hence, it is not entirely clear what platform the video was shared on, and what kind of viewership and reach it had received. 

“Over the past decade, I have noticed that the gravest disease, in the current times, is poison. There’s poison in food, poison in vegetables. Non-vegetarian food (chicken) is contaminated with oxytocin. Whatever you eat. There’s poison in it,” the man says in Hindi. 

He goes on to explain the process through which toxicity of the food is removed. 

“Ayurveda claims there are seven ingredients—ghee (clarified butter), Madhu (honey), Navneet (Makkhan), Pipli (long pepper), Saunth (dried ginger), Kali Mirch (black pepper), and Sendha Namak (rock salt). If you consume these every day, as additives in your food, no matter what the quantity of poison in your food it gets neutralized,” he says.

“That’s why when you eat your food, we stock these for you. You must consume them every day. The Panchkarma treatment that you are undergoing, when supplemented with these additives will afford you a lot of benefits since you are seeking treatment with Panchkarma, while also consuming these food additives,” he says.    

The video makes two claims, let’s look at each of these more closely. 

CLAIM #1: 

All food that we eat is poisonous

FACT: 

Claiming all food poisons the body is far-fetched

Plants, microscopic organisms like fungi, bacteria, algae, and animals can produce natural toxins in response to threats or absorb environmental contaminants released by human activities. Then there are process contaminants which are formed when food is subjected to higher temperatures. 

In none of these cases can it be confirmed that food carrying toxins will always poison the human body when ingested. If food is thoroughly heated at a predetermined temperature and for a predetermined amount of time, most food-borne bacteria and viruses can be killed. The food’s core temperature should reach at least 75 degrees Celsius.

For foods with environmental pollutants, like dark chocolate, it’s best to minimize consumption and choose brands with heavy metal levels within tolerable limits. According to a guidance note by The Food Safety and Standards Authority of India (FSSAI), “the main threat to human consumption is from lead, cadmium, mercury, and Arsenic”. The tolerable limit for these heavy metals ranges from 0.3 to 2.5 parts per million by weight.  

Lastly, processed heat-treated protein and fat-rich foods work as toxins, called advanced glycation end products a.k.a. AGE.

"Modern diets are largely heat-processed and as a result contain high-levels advanced glycation end products (AGEs). Dietary AGEs are known to contribute to increased oxidant stress and inflammation, which are linked to the recent epidemics of diabetes and cardiovascular disease”, says a study on AGEs in foods.  Such toxins can also be minimised by modifying cooking techniques and resorting to steamed cooking.

The bottom-line is that a blanket claim about all food is poisonous or toxic to the human body is far-fetched.

CLAIM #2: 

Consuming ghee, honey, butter, long pepper, saunth, black pepper, and rock salt can neutralize toxins in the food

FACT: 

While all seven foods help remove toxins from the body, they should be used carefully in combination with one another.

Piperine is the main component of both long pepper and black pepper. Piperine has a proven effect on enhancing the rate of metabolism and helping in waste disposal from the body. 

Ghee: Raw sulfur, which can be toxic, can have its harmful effects reduced or neutralized when it is treated with cow's milk and ghee (clarified butter) made from that milk 

Butter: Butter is known to aid digestion. 

Honey: Honey is used in ayurveda system of medicine to treat cases of poisoning

Saunth (Dry Ginger Root): The ancient Indian system of medicine also known as Ayurveda recommends Saunth for the management of arsenic poisoning. 

Sendha Namak (Rock Salt): It aids in digestion and is prescribed for laxative and digestive disorders. 

However, one should be careful about taking these ingredients, and should also consult a doctor before starting any new regimen, as some of these ingredients may not be healthy if taken together. For instance, Ayurveda forbids the use of honey and ghee taken together; this combination is considered harmful to one's health. 

Also read: FACT CHECK: Has AIIMS said eating hot foods from plastic containers leads to cancer? - First Check

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