It's not just the parasites/toxins
Hulda Clark talks alot about in her book...the food molds/mycotoxins she talks about are often overlooked as causes too..here's more on the molds found in grains/alcohol:
I didn't get the link where I found this at, but it has the sources.
Alcohol is the mycotoxin produced by brewer’s yeast (Saccharomyces species). Other mycotoxins besides alcohol can also be introduced into these beverages through the use of mold-contaminated grains and fruits. Producers often use grains that are too contaminated with fungi and mycotoxins to be used for table foods, so the risk is higher that you are consuming more than just alcohol in your beverage. Before you drink for the health of your heart, consider the other possible risks of drinking and that there are safer ways of consuming antioxidants. [Mycotoxins: Economic and Health Risks. Task Force Report Number 116. Nov 1989]
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Wheat is often contaminated with mycotoxins, as are the products made from wheat, like breads, cereals and pasta. Pasta may be the least offensive form of grains since some water-soluble mycotoxins, such as deoxynivalenol (vomitoxin), are partially removed and discarded with the water the pasta was cooked in. Unfortunately, traces of heat-stable and fat-soluble mycotoxins, such as aflatoxin, remain in the grain. If bread is made from a grain that has been stored for months in a silo, it probably doesn't matter whether it is whole wheat, organic, white or sprouted as far as contamination is concerned.
Corn is “universally contaminated” with fumonisin and other fungal toxins such as aflatoxin, zearalenone and ochratoxin. [Mycotoxins: Risks in Plant, Animal and Human Systems. Task Force Report No. 139. Ames, IA. Jan 2003] Fumonisin and aflatoxin are known for their cancer-causing effects, while zearalenone and ochratoxin cause estrogenic and kidney-related problems, respectively. And, just as corn is universally contaminated with mycotoxins, our food supply seems to be universally contaminated with corn - it’s everywhere!
Similar to other grains that can be damaged by drought, floods and harvesting and storage processes, barley is equally susceptible to contamination by mycotoxin-producing fungi. Barley is used in the production of various cereals and alcoholic beverages. This is also true for rye.
Sorghum, also known as milo, is a drought tolerant source of grain that is utilized in food and industries around the world, as well as being a staple animal feed ingredient in the U.S. Worldwide, more than 50% of grain sorghum is grown directly for human consumption. It is also used in the production of alcoholic beverages.
While trying to avoid mycotoxin exposure, it is encouraging that rice and oats are generally more resistant to fungal contamination.
Excerpted from The Fungus Link and The Fungus Link, Volume 2 by Doug Kaufmann and Dave Holland, MD.
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A 1993 study demonstrated 24 different types of fungi that colonized the inside of peanuts. This was after the exterior of the peanut had been sterilized! [Etiology and Prevention of Atherosclerosis. Fungalbionics Series.1998/99]