Sadly, 95 % of all corn is GMO and wheat is a stored grain and both of these crops are prone to
mycotoxins like mold and fungus from storage facilities as the production is so massive.
Not exact matches
After I've done all of this, if the symptoms have not completely resolved I look for hidden toxins
like mercury and
mycotoxins.
Overall, the risk of exposure from
mycotoxins in coffee appears to be low, as they are significantly reduced during processing and roasting and brewing and have been found to be well below guidelines set by agencies
like the EFSA and / or FDA.
It's debatable whether the level of
mycotoxins in chocolate are enough to harm you, but you will be more vulnerable if you're
like me and one of the 25 percent of the population with the genetics of mold sensitivity.
They could be from infections
like fungal overgrowth or parasites, or it could even be people that are sensitive
like phenols and salicylates or
mycotoxins that are in the food.
(PDF [16]-RRB- There's even some evidence that certain
mycotoxins have hormetic effects [17] at low levels in rodent ovarian cells, but that's not sufficient reason to go out and knowingly consume moldy corn or anything crazy
like that.
And one of the things that has come out from my work is that we're doing more harm to ourselves than we recognize by consuming aflatoxin, ochratoxin and some of the other common
mycotoxins in our food supply at levels that are some sometimes considered safe and that by lowering those
like making better choices
like not eating something as simple as raisins.
Wondering how peanuts compare to other nuts,
like macadamias, almonds, etc. in the same terms, i.e. lectins,
mycotoxins, micronutrients, and other long term benefits / risks.