We think about mold exposure from water leaks in our homes, from excess moisture in dark closets, or buried in carpet pile. But what about in the foods we eat?
According to a recent feature article from brainMD (June 15, 2021), the following toxins produced by molds may occur in certain processed foods.
- Aflatoxins, known carcinogens, often found in corn and peanuts
- Deoxynivalenol/vomitoxin, produced by molds, may contaminate grains including barley, corn, rye, wheat
- Fumonisins, produced by molds that contaminate corn, found in cornmeal and breakfast cereals
- Ochratoxin A, a kidney-toxic product of various molds, contaminates cereals including barley, corn, oats, wheat
- Patulin, produced by molds that grow on apples, may be in apple juice made with rotten or damaged apples
Some cases of “food sensitivity” may actually be the result of reactions or associations with molds, rather than directly to the food itself. You can’t necessarily “taste” mold toxins contained in foods.
What’s the bottom line?
- Eat clean, undamaged fresh foods when available.
- Trim generously when there are skin or surface molds; these often do permeate the flesh of fruits and vegetables, breads, cheeses.
- Consider the probable quality of ingredients when you purchase processed foods.
- Neither price nor brand-name recognition necessarily imply quality. Choose products, as feasible, from a few manufacturers that you have researched and that you trust for their commitment to product quality and consumer health.
And don’t forget to also check for leaks, old carpets and moisture spaces in your environment. A dehumidifier and/or an air purifier with ultraviolet and/or ionizing features will help reduce the potential mold load in your living and working spaces.