#Foodsafety

Recent international research collaboration has raised serious concerns regarding unexpected health risks associated with consuming gourmet false morel mushrooms, a delicacy that appears linked to an alarming cluster of Amyotrophic Lateral Sclerosis cases in a small French village, findings that could have significant implications for food safety and neurological health throughout Thailand where wild mushroom consumption and foraging activities are increasingly popular among food enthusiasts and rural communities.

False morels, known scientifically as Gyromitra species, have attracted chefs and culinary enthusiasts across Europe and North America with their distinctive earthy flavor and prestigious culinary status, often featured in high-end restaurant dishes including risottos and cream-based sauces. However, despite their gourmet reputation, these mushrooms contain neurotoxins now believed connected to neurological illnesses including ALS, a degenerative disorder causing irreversible paralysis and death within several years of diagnosis.

A recent international research collaboration has raised alarm bells over an unexpected risk associated with a gourmet food long prized by the wealthy: eating false morel mushrooms, a delicacy that appears to be linked to an alarming cluster of Lou Gehrig’s disease (Amyotrophic Lateral Sclerosis, or ALS) cases in a small French village. This finding could have far-reaching implications for food safety and neurological health, including for Thai food lovers and foragers increasingly drawn to wild mushrooms.

A major outbreak linked to raw milk underscores the dangers of unpasteurized dairy for families in Thailand. In a July report, public health officials described a cluster of Salmonella infections tied to a California dairy. More than 160 people, including many young children, fell ill after consuming raw milk products, prompting a cross-agency response and renewed reminders about dairy safety.

The outbreak spanned September 2023 to March 2024. It began with nine California cases and grew to 171 cases overall, including 67 children under five and 40 aged five to twelve. About 70 percent of those affected were children and teens, with 22 hospitalizations. There were no fatalities, but the event ranks among the largest raw-dairy-related outbreaks in recent US history. Data from public health authorities highlight both the scale and the vulnerability of young patients in such incidents.

A new report has detailed one of the most significant raw milk-related disease outbreaks in recent United States history, after over 160 people—most of them young children—fell ill due to Salmonella infections linked to raw milk products from a single California dairy farm. The incident, chronicled in the Centers for Disease Control and Prevention’s (CDC) Morbidity and Mortality Weekly Report (MMWR) on July 24, has renewed calls for consumer caution and public health awareness around unpasteurized dairy, with important lessons for Thai readers as interest in “fresh” and natural foods continues to rise both globally and domestically.

A senior environmental health expert outlines realistic, everyday strategies to reduce plastic exposure, based on a 2024 systematic review and growing global evidence. The guidance emphasizes microplastics’ potential health risks and offers practical changes that fit Thai lifestyles while acknowledging broader systemic challenges.

Microplastics are particles smaller than five millimeters found in air, food, water, and even human tissue. In Thailand, where plastic waste management is a national priority and single-use plastics are common in markets and delivery services, understanding how these particles enter the body is crucial. An environmental health expert from a leading U.S. university notes concern about health risks, especially for vulnerable groups such as pregnant women and young children, while cognizant researchers continue to fill knowledge gaps.

A prominent American fitness influencer has called for sweeping reforms in the regulation of food and pharmaceutical products, urging policymakers to broaden their focus beyond artificial food dyes. At a recent summit, this celebrity trainer and media personality expressed her support for the Make America Healthy Again (MAHA) movement, advocating not only for bans on synthetic additives like Red 40 but for a far wider overhaul of what is allowed in the nation’s food supply. Her remarks have renewed debate about the safety of food ingredients, the influence of powerful industry lobbies, and the steps individuals and governments can take to protect public health.

A prominent American fitness influencer has urged policymakers to widen regulation beyond artificial food dyes. Speaking at a recent summit, the trainer aligned with a health-focused movement advocating broad changes to what is permitted in the U.S. food supply. Her remarks rekindle debates over ingredient safety, industry influence, and how governments and individuals can safeguard public health.

The topic resonates in Thailand, where processed foods, snacks, and beverages often rely on artificial colorings. As Thailand’s food sector follows Western trends, questions arise about whether the country should reassess its approach to additives, especially as health awareness rises and diet-related diseases become more common. International research indicates that attention to food ingredient safety is a shared concern across borders, including Southeast Asia.

A ubiquitous sugar substitute found in Thai supermarkets, bakeries, bubble tea shops, and increasingly in “health” products, erythritol, has emerged as a fresh concern for heart health. Recent scientific studies—including a major investigation led by the University of Colorado Boulder—reveal that consuming even a typical serving of erythritol may rapidly trigger changes in blood vessels and platelets that set the stage for heart attack and stroke. With sugar-free and “keto” diets growing in popularity across Thailand, these findings carry weighty implications for millions of Thai consumers who have long considered erythritol as a harmless alternative to sugar.

A familiar sugar substitute found across Thai supermarkets, bakeries, and bubble tea shops is drawing renewed scrutiny. Erythritol, popular in sugar-free and “health” products, may trigger immediate changes in blood vessels and platelets that increase the risk of heart attack and stroke. With many Thais turning to sugar-free and keto options, these findings carry significant implications for millions who view erythritol as harmless.

Erythritol is a sugar alcohol produced by fermenting corn or wheat starch. It is marketed as a natural, low-calorie option suitable for people with diabetes or those following low-carb regimens. Regulators in the United States and Southeast Asia have approved its use, helping it become widespread in beverages, snacks, toothpaste, and personal care items. Unlike some sugar alcohols, it typically causes little digestive upset, which adds to its popularity.

Thailand is witnessing a rapid rise in dietary supplements sold in Bangkok pharmacies and online. The growth mirrors a global wellness trend and reflects rising urbanization, digital marketing, and a growing middle class seeking proactive health options. This piece analyzes the market dynamics, health realities, and implications for Thai consumers and policymakers.

Globally, a large share of adults uses supplements daily, contributing to a multibillion-dollar industry with thousands of products. In Thailand, the nutritional supplement sector surpassed US$4.1 billion in 2024 and is projected to reach about US$5.5 billion by 2030, according to industry analysts. The momentum is driven by convenience, accessibility, and a desire to support preventive health alongside traditional medicine and nutrition.

Dietary supplements have become an omnipresent feature of modern wellness culture, with shelves in drugstores, supermarkets, and online platforms crowded by an ever-expanding array of vitamins, minerals, probiotics, and herbal extracts. While the United States remains a major hub of the supplement industry, this rapid growth is mirrored in Thailand, where the sector has seen unprecedented expansion over the past decade. This news report investigates the forces powering the supplement surge, the health realities behind the claims, and what these trends mean for Thai consumers, health regulators, and policymakers.

Cashews have long been beloved by snackers and chefs in Thailand alike, and recent research continues to highlight their status as a nutritional powerhouse, packed with protein and essential minerals. However, health experts are sounding a note of caution: while cashews are healthy in many ways, overindulging could come with unexpected risks, particularly due to their high calorie and oxalate content.

Cashews are a staple in many Thai households – appearing not only in popular dishes like stir-fries and salads, but also as a creamy base for dairy alternatives in the growing vegan community. With global demand for cashews soaring (the market topped $8 billion in 2022 and is projected to exceed $11 billion by 2030), understanding their nutritional profile and risks is increasingly important for Thai consumers and policymakers alike (geneseorepublic.com).

Cashews have gained popularity in Thailand as a versatile snack and key ingredient in both traditional and contemporary dishes. New nutrition insights highlight their high protein and mineral content, but health experts urge moderation due to their calorie density and oxalate content.

From street-side bites to plant-based cream bases popular in Bangkok’s vegan scene, cashews are a staple in many Thai kitchens. Global demand remains strong, with market projections suggesting growth beyond eight billion dollars in 2022 to over eleven billion by 2030. Thai consumers and policymakers can benefit from understanding both their benefits and risks.

A growing trend among teenagers to pursue what they see as natural, “crunchy” wellness is raising new concerns among health professionals, who warn that teens embracing extreme eating habits in the name of health may be putting themselves at real risk. The so-called “crunchy teen” movement, which promotes natural foods, holistic remedies, and sometimes outright rejection of conventional medicine, is spreading rapidly on social media platforms and affecting adolescent behaviors worldwide, including here in Thailand.

Canned fish has shifted from pantry staple to a common daily topic in Thailand. Busy lifestyles, convenient packaging, and social media trends drive interest. For Thai readers, the focus is health, affordability, and how canned fish fits local eating patterns. Health experts advocate a balanced view: canned fish provides nutrition, but mindful choices are needed to avoid excess salt, fat, or contaminants.

In Thailand, canned sardines, tuna, and mackerel are popular in both urban and rural households. They support quick meals and offer a reliable source of protein with long shelf life. Market observers note growing engagement with tinned fish across social platforms, reflecting a global move toward convenient seafood that still aligns with Thai flavors and cooking styles.

A growing “crunchy teen” wellness movement is drawing concern from health professionals who warn that extreme, unverified practices can harm young people. The trend promotes natural foods and holistic remedies and sometimes questions conventional medicine. It spreads rapidly on social media and influences Thai youths as well as peers worldwide, making reliable guidance essential.

While the desire for healthier living is common, the crunchy teen phenomenon differs from ordinary nutrition advice. Some adolescents pursue restrictive diets, parasite cleansing, or raw and fermented foods based on online claims. A family medicine practitioner at a leading health system notes that the movement fuels the spread of misleading health information among youth, with potentially serious consequences.

The humble tin of fish, once seen as little more than an emergency pantry staple, has vaulted into the limelight as the latest foodie obsession. Social media has driven a revival—dubbed “TinTok”—with a new generation embracing sardines, mackerel, tuna, and anchovies for their convenience, chic packaging, and purported health benefits. But amid the trendiness, nutrition experts and food safety authorities urge consumers to consider both the upsides and potential downsides before making canned fish a daily staple.

Eggs remain a frequent topic in health debates, but recent reviews and expert insights help separate fact from fiction. Moderate consumption—roughly one egg per day—fits into healthy diets for most people, including many Thai families, when paired with vegetables, lean proteins, and whole grains.

Why this matters in Thailand? Eggs are a staple in Thai cooking, featured in dishes from kai jeow to comforting soups. With cardiovascular disease continuing to be a major health concern in the region, understanding how eggs fit into a balanced diet supports public health, food security, and cultural traditions.

The debate over whether eggs are harmful or beneficial to health has endured for decades, with recent research and expert commentary helping to clarify long-standing misconceptions about their impact, particularly on cholesterol and heart disease. According to a 2025 investigation by Vogue, which drew on nutrition and medical experts like Dr. Emily Leeming, eggs are now recognized as a nutritional powerhouse that can fit sensibly into most diets—yet questions persist, especially for Thai households where eggs are a staple (Vogue).

New research helps explain why many healthy people feel tired, hungry, or struggle with weight after meals. The cause appears to be blood sugar dips that follow carbohydrate-heavy foods. As continuous glucose monitors (CGMs) become more common among non-diabetics and large nutrition studies expand, scientists link glucose fluctuations to daily energy, mood, and eating choices.

For Thai readers, where diabetes and metabolic disorders are rising, these findings offer practical, science-based strategies to stabilize blood sugar without relying on costly devices. The goal is clearer energy, better appetite control, and reduced chronic-disease risk through everyday dietary choices that fit Thai eating patterns.

A sweeping new analysis has concluded that there is no truly safe amount of processed meat for human consumption, with even small, regular servings significantly elevating the risk of major diseases such as type 2 diabetes, colorectal cancer, and heart disease, according to a landmark study published this week in the journal Nature Medicine and widely reported by international outlets including CNN and WQOW.

The findings are the clearest warning yet from the scientific community about processed meat—a staple in many diets globally, including Thailand—following years of warnings about its health impact. For Thai readers, where items such as sausage, bacon, and ham are increasingly found amidst traditional street food and quick-service restaurants, the research issues a sobering call to reconsider daily eating habits.

A comprehensive meta-analysis finds there may be no safe level of processed meat for human health. Even small, regular portions are linked to higher risks of type 2 diabetes, colorectal cancer, and heart disease. The report, widely discussed in international health circles, urges Thai readers to reevaluate everyday eating habits amid rising processed-meat availability in urban areas.

In Thailand, processed meats such as sausage, bacon, and ham increasingly accompany traditional street food and quick-service meals. This research prompts a thoughtful look at how these foods fit into modern Thai lifestyles, particularly in cities where convenience options proliferate.

A new digital grassroots movement is gaining momentum on American college campuses, where students, inspired by social media and a growing distrust of mainstream nutrition advice, are rejecting ultra-processed foods, plastics, and so-called “forever chemicals” in favor of a “crunchy,” whole foods lifestyle. As reported in a recent New York Post feature, this subculture—previously confined to niche communities—has found energised new leaders among young people broadcasting their holistic health crusades on TikTok.

A growing online conversation among university students in the United States is reshaping how young people think about food. Inspired by social media and a skepticism toward traditional nutrition guidance, some students are embracing a “crunchy” lifestyle that favors whole foods, reduced reliance on plastics, and concerns about forever chemicals. These conversations have spread through TikTok, drawing new leaders into a broader debate about what constitutes healthy eating.

Young influencers are using short videos to question campus dining norms, share homemade meals, and promote alternatives to ultra-processed foods. They emphasize ingredient literacy, self-care, and a preference for natural products. Health coaching and personal discovery play a central role as students seek a sense of identity through dietary choices.