Mold Avoidance

We should be much more critical of our food.

Crackers are notoriously moldy. Never let your child eat

crackers. Make crisp things in the oven from left over bakery

goods. Just sprinkle with cinnamon.

Dried fruits are very moldy. Soak them in vitamin C water.

Rinse and bake to dry again. Then store in the refrigerator or

freezer. When fresh fruit gets overripe, don't quickly bake it or

preserve it. It's too late.

Peanut butter (store bought) and other nut butters can't be

detoxified by adding vitamin C due to the mixing problem, even

if you stir it in thoroughly. Make your own. Making your own

peanut butter is a great adventure (see Recipes). Mix it with

home made preserves, honey, marmalade, not very homogeneously

so the bright colors and individual flavors stand out in

contrast. Having three or four such spreads in the refrigerator

will give your children the right perspective on food—

homemade is better. Store bought jams are sweeter and brighter

in color but strangely low in flavor and often indistinguishable

from each other. Let your children eat the polluted foods that

friends and restaurants serve (but not rare-cooked meats) so they

can experience the difference. Their livers are strong enough to

detoxify occasional small amounts.

Tea is quite moldy if purchased in bags. Although I used to

recommend single herb teas (tea mixtures have solvents), I can

now only recommend single herb teas from fresh sources in bulk

(see Sources). This also gets you away from the benzalkonium

chloride and possibly other antiseptics in the bag itself. When

you get them, store them in their original double plastic bag.

These herbs are so fresh, you'll only need half as much to make a

cup of tea. Use a bamboo strainer (non metal). Bake the strainer

occasionally or put through the dishwasher to keep it sterile.

Packaged herb tea is moldy and polluted with solvents.

Get yours in bulk from an herb company.

It comes as a surprise that pure, genuine maple syrup has the

deadly aflatoxin and other molds. You can often see mold

yourself, as a thin scum on the surface or an opaque spot on the

inside of the glass after the syrup has stood some time, even in

the refrigerator. Some mold spores were in it to begin with.

Others flew in. After some time they grew enough to be visible.

In my testing, aflatoxin can be cleared with vitamin C but sterig

and others need to be treated with a high temperature as well.

Fortunately, this is easy to do with a syrup. Heat to near boiling

while in the original jar with the lid removed. Keep refrigerated

afterwards.

Artificial maple flavor did not have benzene, propyl alcohol or wood alcohol, nor molds. Turbinado sugar had none of these contaminants either. Brown sugar had sorghum mold. White sugar had propyl alcohol pollution. You can make your own syrup, safely, with artificial flavor and turbinado sugar. Of course, you'll be missing the taste and nutritional minerals provided by the natural maple product but in a contest between nutritional value and toxicity, always choose the safe product.

The mold in our hot cereals can be spotted. Pick out all dark

colored, shriveled bits. This represents most of it. Add honey,

and salt while it's cooking—this raises the boiling temperature

and detoxifies more. At the end, turn off heat and add a sprinkle

of vitamin C powder. Rolled oats never showed molds in my

testing, although they have their characteristic fungi, too. Don't let

grains mold on your shelves simply from aging. Nothing should

be more than six months old. Remember you can't see or smell

molds when they begin. Molds must have a degree of moisture.

As soon as you open a cereal grain, put the whole box in a

plastic bag to keep moisture out. This keeps out Weevils too, so

you won't have to put the box in the freezer later to kill them.

Anything that is put in the refrigerator or freezer and then

taken out develops moisture inside. Store cereals in kitchen

cupboards or the freezer.

Three safe flavorings.

No government agency can test for all of these mycotoxins in

all of our foods. Production and storage methods must be better

regulated so as to be fail-safe. Simply sending inspectors out to

look into the bins at grain elevators is not sufficient. Crusts of

mold, sometimes several feet thick, that form on top of grain bins

can be simply shoveled away before the inspector arrives. The

humidity and temperature of stored grain should be regulated,

requiring automated controls. This would soon be cost effective,

too, in terms of reduced spoilage losses and higher quality prices

earned. I believe that zear, aflatoxin and ergot require special

regulations. Products that are imported should be subjected to the

same tests as ours. Test results should be on the label.



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