mycotoxins in your food!
being our source of sustenance, can actually make us sick. In particular, there
are the so-called mycotoxic foods that are the main cause or causes of both
short and long-term health effects. These include such effects as poisoning and
cancer that may eventually lead to death.
produce mycotoxins - poisonous chemicals produced by molds that grow on our food
(sourced from either plants or animals). One of the most common of these
mycotoxins is aflatoxin which is commonly found in peanuts and which may
eventually get transmitted to peanut-related products (e.g. peanut butter).
are known carcinogens, or cancer-causing substances. Likewise, they have been
pinpointed as the probable, if not main cause of a large number of human-health
problems ranging from hepatitis to liver-related diseases.
foods include alcoholic beverages, corn, grain (wheat, barley etc.), sugar (both
from sugar cane and sugar beets), sorghum, peanuts, rye and yes, even cheeses!
mycotoxins to develop? The main culprits, studies show, include improper drying
and storage. It has been pointed out that foods stored for a long time are at
risk of developing mycotoxins.
In general, the
effects of mycotoxins - with the exception of poisoning - are generally
long-term. As such, it requires continuous ingestion of these substances for a
period of time, before effects surface. Some of the known conditions cause and
exacerbated by mycotoxins include: liver cancer, chronic fatigue, hepatitis, and
cirrhosis of the liver.
would be very difficult ascertain the stages by which our food reaches us,
ordinary consumers who are conscious of their health can minimize the possible
effects of mycotoxins by following several guidelines. These include:
food form reputable sources.
account the data printed on food packages that ascertain purchase dates and
the proper means of storing food for particular foodstuffs.
healthful lifestyle and diet.
preparation of food. This includes limiting the use of preservatives and
food coloring. In this respect, the consumption of organic produce might be