Mould is just a fungus, a tiny organism that loves warm, damp places—like your forgotten leftovers. When you eat it, your stomach acid usually destroys the invader before it can cause trouble. But here’s the kicker: mould can produce mycotoxins, which are nasty chemicals that survive cooking and stomach acid.
So what happens? For most people, nothing at all. You might feel a bit queasy, or your tummy might grumble like an angry cat. But for others—especially those with weak immune systems—it can lead to serious issues like vomiting or diarrhea. Fun, right?
Should You Just Cut It Off?
Here’s where things get playful. On hard foods like cheese, you can safely cut an inch around the mould and eat the rest—mould doesn’t spread deep. But on soft foods like bread or jam, the mould’s roots can travel everywhere invisibly. Toss it. Seriously, don’t be a hero.
And that blue cheese you love? That’s intentional mould, specially cultivated to be safe. So you’re basically eating a gourmet science experiment. How cool is that?
