Date:   12/13/2009 9:01:22 PM ( 15 y ago)
Hits:   1,579
URL:   https://www.curezone.org/forums/fm.asp?i=1539101

thanks.

Speaking of the vegetables..I have a hard time buying vegetables at the one store here. I usually pick them up and look at them, and put them back..because I wonder how long they've been picked, and especially the lettuce, I wonder what it's infected with. I used to like to eat alot of salads when we ate out, but not so much anymore, for the same reason. I won't eat the salads that obviously are the ready-salad stuff (out of the package).

They had vegetables (corn on the cob) and fruits that should have been tossed out (moldy)& they were still trying to sell them.

I watched the Hulda Clark video that said to peel all vegetables, because of the patulin- including apples, carrots etc. Potatos should always be peeled, and green spots cut off (aflatoxin)

I was reading the Mold scriipt that Newport has the frequencies for, and it has Patulin, aflatoxin and lots more included in it.
//www.curezone.org/blogs/fm.asp?i=1526423

Molds in foods:
The USDA has a report about all the different kinds of mycotoxins/fungi found in our grains, corn, peanuts etc.
They allow a certain percentage of it in our cereals, flour. They know corn is a major source of mold spores. This year's crops are the highest they've ever been for it.

http://www.moldacrossamerica.org/mycobook.pdf

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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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Patulin:


The mycotoxin patulin causes gastroinstestinal distress, neurotoxic and immunotoxic effects in animals. It can be produced by several species of Penicillium, Aspergillus and Byssochlamys and it has been found in fruits, vegetables and cereals. Verruculogen is a toxin produced mainly by Penicillium and Aspergillus spp. and causes severe tremors in affected animals. Tomatoes are especially susceptible to fungi invasion and their products need to be investigated for possible mycotoxin contamination.

The presence of undesirable fungi growth in food products has been extensively reported in foods and it is caused by a deterioration process or by contamination due to improper handling. Fungi can produce metabolites in the foods they invade that are toxic to man and animals and for that reason these compounds are called mycotoxins. Tomatoes, a soft skinned vegetable, are highly susceptible to fungal invasion at field conditions and also during storage, transportation and processing (25).

The mycotoxin patulin may be produced by several species of Penicillium, Aspergillus and Byssochlamys. Originally, it drew researchers attention due to its Antibiotic properties. However, it was rapidly shown to be highly toxic to plants and animals

Patulin has been found in apples, pears, their juices and jams (5, 20, 22, 27, 35), grapes and grape juices (31), and beets (40). It was found in fruits that exhibited brown rot, such as bananas, pineapples, grapes, peaches, and apricots, indicating that the use of unsound fruits for processing would lead to the presence of the toxin in the products (11). A limited survey was conducted in tomato products in Germany but the toxin has not been detected (1). Patulin was also found in peaches, apricots, bananas, strawberries, melons, tomatoes, cucumbers and carrots inoculated with P. expansum, P. urticae and Byssochlamys nivea (11) and in barley inoculated with Aspergillus clavatus (18). The effect of processing on patulin has been extensively studied in apples. The toxin was shown to be stable to heat and to the presence of acids, however, alcoholic fermentation will destroy it

Verruculogen is a toxin produced by Penicillium spp., such as strains of P. verruculosum Peyronel, P. paraherquei, P. piscarium Westling, and P. janthinellum; and by Aspergillus spp., such as strains of A. caespitosus, A. fumigatus. Neosartorya fischeri has also been cited as a verruculogen producer. The latter fungus species is also termoresistant and may survive heat treatment during vegetable and fruit processing (37). Verruculogen elicits severe tremorgenic response in animals (7) and causes a drop in the levels of the g-aminobutiric acid in the central nervous system accompanied by loss of the GABA inhibitory function in mice dosed with the toxin (8).

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822002000300017



 

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