USDA Mycotoxins/Fungus in grains, co... 
jessesmom1987
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- Re: USDA Mycotoxins/Fungus in grains... tomato
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- Re: USDA Food Pyramid jessesmom1987
16 y
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This is a reply to # 1,253,202The very people that did the report about the mycotoxins/fungus in our food supply, are the same ones that told us to be sure to eat 6-11 servings of that same type of food per day in the food pyramid.
Food Pyramid:
http://www.nal.usda.gov/fnic/dga/dga95/fig01.html
- Re: USDA Mycotoxins/Fungus in grains... jessesmom1987
16 y
3,344
Tapeworms, Round worms, Flukes?
Hulda Clark Cleanses
Remove Parasites and Worms
Get rid of the life suckers!
This is a reply to # 1,253,202There were other things too, but mycotoxins and fungus were two things found on the Biomeridian test as problems still in my liver. It's pretty interesting when you start researching the main sources of mold/fungus in our foods.
Any wonder so many people have candida/fungal infections? And all the Antibiotics (mold) and environmental mold exposures. I've been reading that ingesting it is our main source of contamination though.
Here's another type:
Ochratoxin
Ochratoxin A, B, and C are mycotoxins produced by some Aspergillus species and Penicillium species, like A. ochraceus or P. viridicatum, with ochratoxin A as the most prevalent and relevant fungal toxin of this group.
Ochratoxin A is known to occur in commodities like cereals, coffee, dried fruit and red wine. It is considered a human carcinogen and is of special interest as it can be accumulated in the meat of animals. Thus meat and meat products can be contaminated with this toxin. Exposure to ochratoxins through diet can have can acute toxicity to mammalian kidneys, and may be carcinogenic.
http://en.wikipedia.org/wiki/Ochratoxin_A
Ochratoxin A, a toxin produced by Aspergillus ochraceus and Penicillium verrucosum, is one of the most abundant food-contaminating mycotoxins in the world.[1] Human exposure occurs mainly through consumption of improperly stored food products,[2] particularly contaminated grain and pork products, as well as coffee[3], wine grapes [4] and dried grapes. The toxin has been found in the tissues and organs of animals, including human blood and breast milk.[5]
Immune System:
Ochratoxin A can cause immunosuppression and immunotoxicity in animals.[1] The toxin's immunosuppressant activity in animals may include depressed antibody responses, reduced size of immune organs (such as the thymus, spleen, and lymph nodes), changes in immune cell number and function, and altered cytokine production.[1] Immunotoxicity probably results from cell death following apoptosis and necrosis, in combination with slow replacement of affected immune cells due to inhibition of protein synthesis.[1]
http://www.coffee-ota.org/ota_what.asp
OTA contamination is commonly associated with cereals, fresh grapes, dried vine fruit, wine, beer, coffee, and cocoa.
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- Re: USDA Mycotoxins/Fungus in grains... fledgling
16 y
2,701
This is a reply to # 1,253,202Did you catch it?
The Wikipedia article suggests 'improper storage' is a culprit, in at least one toxin.
"Human exposure occurs mainly through consumption of improperly stored food products."
We ship all kinds of foods...in fact, ALL of our foods, I believe.
AND, only the perishables are necessarily time-sensitive...though there are procedures to extend the shelf-life of those, too. Witness in-store 'ripening' of produced picked green.
Green bananas are ripened with gas. Probably it is a gas found naturally, but it is still 'contol' of the shelf-life of a food.
Nuts, may be handled in such a way as to sell them a long time after they were grown...and there are several ways they are kept.
Butter may be kept in storage.
Basic rule of thumb is...
...If the whole crop is not sold to the end-user today, how may an item be kept to be sold as 'fresh', or 'suitable', tomorrow?
We have no idea how important, or how big is this question.
It is best to grow and preserve our own, in my opinion.
And then there are things to learn about those endeavors...things our ancient ancestors knew, but we have forgotten.
Good discussion.
Fledgling
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- Re: USDA Food Pyramid jessesmom1987
16 y
2,621
- Aflatoxins and human cancer jessesmom1987
16 y
2,795
This is a reply to # 1,253,120
http://www.ansci.cornell.edu/plants/toxicagents/aflatoxin/aflatoxin.html
>>>>Because aflatoxins, especially aflatoxin B1, are potent carcinogens in some animals, there is interest in the effects of long-term exposure to low levels of these important mycotoxins on humans . In 1988, the IARC placed aflatoxin B1 on the list of human carcinogens. This is supported by a number of epidemiological studies done in Asia and Africa that have demonstrated a positive association between dietary aflatoxins and Liver Cell Cancer (LCC) .
****Additionally, the expression of aflatoxin-related diseases in humans may be influenced by factors such as age, sex, nutritional status, and/or concurrent exposure to other causative agents such as viral hepatitis (HBV) or parasite infestation.****
>>>In Raw Agricultural Products :
Aflatoxins often occur in crops in the field prior to harvest. Postharvest contamination can occur if crop drying is delayed and during storage of the crop if water is allowed to exceed critical values for the mold growth. Insect or rodent infestations facilitate mold invasion of some stored commodities.
Aflatoxins are detected occasionally in milk, cheese, corn, peanuts, cottonseed, nuts, almonds, figs, spices, and a variety of other foods and feeds . Milk, eggs, and meat products are sometimes contaminated because of the animal consumption of aflatoxin-contaminated feed . However, the commodities with the highest risk of aflatoxin contamination are corn, peanuts, and cottonseed.
From an interview with Hulda Clark :
>>>But then I did ask one more question, why are some people getting the cancers while other people, who are using the products with isopropyl alcohol in them and getting the same parasites and having the same life habits such as smoking and so on, why do some of them not get cancer? And I found the answer to that to be aflatoxin consumption. We have a lot of microtoxins or molds in our foods, but it is aflatoxins that's associated with isopropyl alcohol presence. In other words, if everybody who has an isopropyl alcohol accumulation (can't metabolize it anymore) and is at great risk for getting cancer has aflatoxin accumulation in their liver from eating moldy foods and that could go to a kind of a familial cause. Maybe some families cannot detoxify aflatoxin as well as others or they're simply eating more. By the time their eating a lot of peanuts and peanut butter and moldy bread, you're set up for aflatoxin damage to the liver. So that's the chain of events where I have it so far.
http://home.online.no/~sostuve/iterview_hulda.html
- Re: Aflatoxins and human cancer MO123
16 y
2,657
This is a reply to # 1,253,229I have been preaching this for over a year. Dr. Mercola first talked about this years ago. People laughed at me when I refused to eat corn and peanuts. Look the seeds are contaminated so why not the flour, ok the starch, ok the corn husks. Peanuts and all ground foods should be avoided. They say organic is ok but I say no to that too.
So many people are still using corn oil. Corn bread a big no, no. The list goes on and on. Barefoot says the best is in the trees or on the shrubs. So what does this include, no to carrots and beets and potatoes and radishes. Is this too extreme or do we need to wake up.
- Re: Aflatoxins and human cancer MO123
16 y
2,657
- Re: USDA Mycotoxins/Fungus in grains... tomato
16 y
2,765
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