Aflatoxin
What is so important about molds? Some of them produce
very, very toxic chemicals wherever they grow. They produce
some of the most toxic chemicals known to exist. Aflatoxin is one
of these. My tests show it is always present in cancer patients; in
other words it has built up due to the body's inability to detoxify
it in a reasonable time. A great deal of research has been done on
aflatoxin. Any library would have more information.
Aflatoxin reaches the liver and simply kills portions of it.
After a hefty dose the liver is weakened for a long time—
possibly years. Hepatitis and cirrhosis cases always reveal aflatoxin.
The liver fights hard to detoxify aflatoxin and manage its
own survival. It manages for 2 to 3 weeks; then a portion of it
succumbs. So the toxic effects of a dose of aflatoxin aren't even
noticeable for several weeks! And without a taste or smell to
guide you, how would you know to stop eating the moldy peanut
butter or spaghetti? The answer is:
1. make and bake things for yourself
2. test the things you dearly love but can't make
3. treat things that are treatable for molds
4. throw the rest out of your diet
Treatments mentioned in the industrial research journals are
hydrogen peroxide, strong alkali such as lime-water, metabisulfite
(a common reducing agent) and high heat. I have tried heat
and vitamin C, which is also a reducing agent.
Just heating a food to the boiling point does not kill the
molds. Boiling for many minutes at a higher temperature or
baking does kill them (but not ergot, another mold) and also destroys
aflatoxin they produced and left in the food. For foods you
can't heat that high, for example nuts that are already roasted, or
vinegar, vitamin C comes to the rescue. I suppose it acts a lot
like the bisulfite; chemically destroying the mold toxin
molecules.
