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As the saying goes, "Disease enters through the mouth," which is especially true in contemporary times. Thanks to modern technology, various foods are commonly laced with toxins, including residual pesticides, industrial chemical pollutants, heavy metals, antibiotics, hormones, growth promoters, and various artificial additives such as flavorings and colorings, preservatives, and so on, which are almost unavoidable. Therefore, one can only settle for less toxic foods. Particularly for patients with various chronic diseases and skin diseases, eating the wrong foods often triggers the recurrence of old ailments.

How to eat? Which foods are the least toxic? The author proposes several personal principles for reference:

• Only eat freshly cooked food made from fresh ingredients, as it has the lowest relative toxicity.
• Eat more plants and fewer animals. Animals accumulate pesticides from the plants they eat, artificially administered antibiotics, hormones, and toxins from the resentment of being raised and slaughtered, making them more toxic than plants. Eating a variety of colored plants provides more balanced nutrition.
• Eat only two or three meals a day, focusing on vegetables, and avoid late-night snacks, desserts, snacks, and fruits, which can accumulate useless fat.
• Eat less grilled, fried, spicy, and dry foods (especially dry nuts), as they can cause excessive internal heat (heatiness).
• Avoid cold drinks and ice products, as they can harm internal organs.
• Avoid processed and mixed ingredients, such as vegetarian substitutes and dumplings, because it's impossible to know what flavorings, colorings, or chemical drugs have been added, or whether the ingredients are fresh.
• Avoid overly processed and packaged foods, such as canned foods, instant noodles, beverages, cookies, cakes, and bread. These foods are not fresh enough and contain excessive preservatives, colorings, or artificial additives.
• When dining out, avoid restaurants with overly greasy dishes; do not use the soy sauce, sauces, or seasonings provided, as their sources are unknown, to avoid consuming substandard products.

After reading the above principles, you might shake your head, thinking that the "joys" of life will be greatly diminished. Yes, if you only consider immediate sensory stimulation as "joy," without considering the future bitter consequences. Most people eat happily when they don't know how things are made, but once they know the truth, they wouldn't dare eat even if paid.

In modern times, "eating" is equivalent to chronic poisoning. Even if food labels indicate that preservatives or pesticide residues are below standard, and artificial colorings and chemical flavorings are within safe limits, eating a little of this and a little of that, today and tomorrow, will eventually lead to a significant accumulation of toxins in your body, harming and corroding your internal organs, becoming the source of various chronic diseases and strange ailments.

In summary, modern "eating" is like licking honey off a blade; although it provides momentary sensory pleasure, it ultimately leads to endless bitter consequences. To reduce suffering, one must curb the desires of the mouth and stomach.