Episode Details

Trying to eat healthy has gotten surprisingly complicated. You pick up salmon and wonder about mercury, grab strawberries and think about pesticides, or drink from a plastic bottle and start worrying about microplastics. But not every food-safety risk deserves the same level of concern. In this episode, I break down what actually matters, what’s worth paying extra for, and the simple changes that can reduce your exposure without making you afraid of everything you eat. Here’s what I discuss in today’s episode:

• Which food-safety risks actually deserve your attention—and which ones may be creating more fear than necessary
• How to think about organic produce, pesticides, recalls, and foodborne outbreaks without avoiding healthy foods altogether
• What labels like grass-fed, organic, pasture-raised, wild-caught, and farm-raised really tell you—and what they don’t
• The hidden exposures that can come from packaged foods, plastics, cookware, and even common mistakes in your own kitchen

Food safety isn’t about eliminating every possible risk. It’s about knowing which risks matter, understanding where small changes can make a meaningful difference, and having enough good information to separate a real concern from a scary headline.

Resources Mentioned:

• Check current food recalls and outbreak updates from the FDA and CDC
• Explore the Environmental Working Group’s Dirty Dozen™ to help decide where buying organic may be most worthwhile: https://www.ewg.org
• Learn more about lower-mercury seafood choices through the FDA and EPA guidance
• Listen to my conversation with Autumn Smith of Paleovalley for a deeper dive into meat labels, sourcing, and food quality

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0:00 Food safety concerns and grocery shopping tips

2:34 Organic produce, washing, and handling recalls

7:40 Frozen produce, meat, and seafood label guidance

13:17 Seafood safety: mercury, wild vs. farm raised

16:45 Processed and ultra-processed foods explained

21:10 Food packaging chemicals and plastic safety

23:08 Kitchen safety and cross contamination

25:26 Key food safety takeaways and conclusion