Mold in the Food You Eat           Usually when we talk about toxic mold we think about danger of a mold problem in our home. But did you know that the food you eat can be a significant source of mold toxins? Mold toxins are universally present in food. The effects range from benign and beneficial to deliberating and deadly.10           Grains, especially wheat and corn are susceptible to mold growth and mycotoxins from mold. If the grains get damp during storage they grow mold. Some organic food may actually contain more mold than their conventional counterparts since organic foods are not sprayed with fungicides. Genetically engineered corn may be more susceptible to Fusarium species of mold than organic. Aflatoxin is produced by Aspergillus mold. The FDA has set a limit for allowable levels of aflatoxin and monitors foods, especially peanuts and milk.           Mycotoxins are heat stable and are not destroyed by cooking. It’s important to inspect your produce and wash it thoroughly.  Buy fresh and buy local. The safest bet may be non-starchy, organic veggies such as carrots, broccoli, and garlic which have natural anti-fungal properties. Oats, rice and beans are less susceptible to mold than corn and wheat11. Canned and frozen foods may contain fewer molds than that food found in the produce section.           Just as there are naturally toxins present in food, there are natural ways to combat mold growth.               Back to top                            Copyright © 2014-2017 Healthy Living Spaces LLC.  All rights reserved.   877-992-9904 Revised: July 05, 2017. Information in this document is subject to change without notice. Other products and companies referred to herein are trademarks or registered trademarks of their respective companies or trademark holders.