‘As a gastroenterologist, here are 5 everyday toxins I recommend ditching ASAP’

Concurring, Dr Dipak Bhangale, Consultant, Gastroenterology- Hepatology, Kokilaben Dhirubhai Ambani Hospital, Navi Mumbai, shared his two cents on why he believes we should avoid these items.

Artificial sweeteners

“Street food vendors and sweet producers use artificial food colours such as synthetic dyes, such as Tartrazine (Yellow 5) and Sunset Yellow, to permeate brightly coloured sweets like jalebis and halwas along with snacks, posing risks of allergic reactions and long-term gut permeability increases,” he said.

Teflon cookware

Overheating Teflon pans to temperatures exceeding 500°F (260°C) can release toxic fumes as the coating degrades, resulting in a condition known as Teflon flu, or polymer fume fever.

“It is a temporary illness caused by inhaling fumes released from overheating non-stick cookware coated with polytetrafluoroethylene (PTFE),” he mentioned, adding that in plenty cases, the microplastics get leached off the surface of the pan and can get mixed with your food, causing indigestion.

Processed meat products containing sodium nitrate

Dr Bhangale said that sodium nitrate functions as a preservative in many pre-packaged kebabs, sausages, and tikkas. This chemical substance generates nitrosamines within the digestive system which scientists associate with colorectal cancer development.

Fruit juices are just sugar without fibre (Freepik)

“Indian supermarkets frequently stock frozen non-veg snacks which undergo extensive processing and include sodium nitrite as a preservative. The potential for developing colorectal problems along with persistent intestinal inflammation escalates throughout extended periods,” he clarified.

Indian packaged sweets and high-fructose syrups

A vast array of industrially manufactured sweets, mithais, and soft drinks incorporate glucose-fructose syrup as a budget-friendly substitute for sugar.

“The condition of fatty liver emerges alongside bloating while gut microbiome populations become disrupted,” he said, adding that these products frequently include artificial fruit flavours alongside thickeners and added sugars. These dairy-based products can negatively impact gut health when consumed in excess, particularly among those with lactose intolerance or sugar sensitivity.

Plastic storage containers containing Bisphenol A (BPA).

“Low-grade plastic tiffin boxes along with bottles and food packaging materials contain BPA. When heated it leaches into food and disrupts both hormone levels and gut barrier function,” he said.

Dr Saiprasad Girish Lad, consultant gastroenterologist, hepatologist, and therapeutic GI endoscopist at Wockhardt Hospitals, Mumbai Central added that when plastic bottles get hot, like in a parked car, they can release microplastics and harmful chemicals such as BPA into the water.

“These particles can upset the gut microbiome and may cause inflammation,” he said, further recommending using glass or stainless steel bottles, along with a good water filter at home. Even chopping boards made of plastic should be avoided, as they can release tiny plastic fragments that end up in our food.

Fruits and vegetables contaminated with pesticide residues are also to blame. According to him, Indian market produce often contains excessive pesticide levels including organophosphates. Prolonged exposure causes disturbances in gut microbial populations. “The necessity of thoroughly washing produce or opting for organic selections whenever feasible remains critical in such cases,” he added.

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