“Natural is safer and healthier.”
Natural is not automatically safer or healthier; safety and health depend on the specific substance and how much you get.
You can prefer natural foods, but judge any food or product by what is in it and how much you use, not by a natural label. Processed or lab-made ingredients are not automatically harmful.
When a label makes a natural claim, check the nutrition and evidence rather than assuming the claim makes the product healthier.
Safety note: Do not eat wild mushrooms unless an expert has identified them, and cook dried kidney beans fully, because some natural foods contain toxins that can make you sick.
Talk to a healthcare professional if: you think you ate a poisonous wild mushroom or another toxic food; call poison control right away.
Strong confidence because being natural does not decide whether something is safe or healthy. FDA holds natural and artificial ingredients to the same safety standard, and some natural foods contain toxins that need proper preparation.
Natural is not automatically safer or healthier; safety and health depend on the specific substance and how much you get. Some natural foods contain toxins, and many lab-made ingredients are safe at approved levels.
FDA applies the same safety standard to food ingredients whether they come from natural sources or are made in a lab. Natural toxins show up most often in certain fruits, mushrooms and legumes. For example, raw or undercooked kidney beans contain a lectin that can cause nausea, severe vomiting and diarrhea, while canned or properly cooked beans are safe. Fruits, vegetables and beans are valuable because of their nutrients and fiber, not because they are natural.
A natural toxin can be dangerous, and a synthetic vitamin can be useful. The natural-versus-artificial label is not a reliable safety test.
Can choosing more minimally processed foods help?
Yes, when those foods are rich in nutrients such as fiber and vitamins. The benefit comes from what the foods provide, not from a natural label.