As a follow up on my earlier post "FATTY
RUBBISH AND FILTH IN FLOUR" the following is more food for thought and
consideration. Carbs and
processed foods are THE most profitable foods hence their promotion by
industry.... It's no wonder why this information is not more publicly known.
Fibiger's Work on Cancer & Sugar
Trouble with Industrially Stored Grains by Phillip Day
Doug Kaufmann is author of the book
The Germ that Causes Cancer. In it, he explains the much understated
problem of the contamination of our industrially stored grains by potent moulds,
fungi and their associated mycotoxin discharges and why they should be strictly
avoided. Most governments only scan for the most dangerous of these, like
thought to be one of the most carcinogenic substances on earth. One study showed
that, via a typically grain-predominant diet, a citizen could expect to ingest
from 0.15 g to 0.5 g of aflatoxin per day.
Antibiotics are often made from mycotoxins (viz. penicillin) and are well known
disrupting the delicate gut flora balance, creating
dysbiosis. For many patients with
cancer, the fungal problems will be obvious, many of these sufferers with a
history of antibiotic use prior to being diagnosed with cancer. Dr Joseph
Mercola states: "Mycotoxins cause a wide range of health problems in humans
when we are exposed to small amounts over an extended period of time, and can
even be lethal if taken in large quantities over a short period of time. Given
the large number of diseases linked to mycotoxins, and our tendency to eat a
large amount of grains in our typical [Western] diet, this is a very concerning
problem. As Dr Holland states, grains are sources of carbohydrates, or sugars,
and as such, they risk contamination by certain fungi. These fungi produce
secondary metabolites, or mycotoxins."
Historically, grains have produced some quite wild reactions, such as in
Salem, Massachusetts in 1692, when 13 women and six men were executed for
witchcraft after some citizens in the town went 'barking mad', probably due to
poisoning by the rye fungus, ergot (St Anthony's Fire). LSD was first
synthesised by Swiss chemist Albert Hoffman of Sandoz Laboratories in 1938, who
was studying the hallucinogenic properties of ergot. Hoffman's revolutionary new
kaleidoscopic trip was to skew the perceptions of an entire generation to come
in the swinging sixties and beyond.
To illustrate the difficulties grains are causing humans, Dr David Holland
elaborates on the top ten mycotoxin foods society routinely munches with
alacrity with little or no appreciation for the cumulative downside:
1. Alcoholic beverages
Alcohol is the mycotoxin of the Saccharomyces yeast - brewer's yeast. Other
mycotoxins besides alcohol can also be introduced into these beverages through
the use of mold-contaminated grains and fruits. Producers often use grains that
are too contaminated with fungi and mycotoxins to be used for table foods, so
the risk is higher that you are consuming more than just alcohol in your
beverage (Council for Agricultural Science and technology. Mycotoxins: Economic
and Health Risks. Task Force Report Number 116. CAST. Ames, IA. Nov 1989).
Before you drink for the health of your heart, consider the other possible risks
of drinking. There are safer ways of consuming antioxidants.
Corn is "universally contaminated" with fumonisin and other fungal toxins
such as aflatoxin, zearalenone and ochratoxin (Council for Agricultural Science
and Technology. Mycotoxins: Risks in Plant, Animal and Human Systems. Task Force
Report No. 139. Ames, IA. Jan 2003). Fumonisin and aflatoxin are known for their
cancer-causing effects, while zearalenone and ochratoxin cause
kidney-related problems respectively. Just as corn is universally contaminated
with mycotoxins, our food supply seems to be universally contaminated with corn
-- it's everywhere! A typical chicken nugget at a fast food restaurant consists
of a nugget of corn-fed chicken that is covered by a corn-based batter that is
sweetened with corn syrup!
Not only is wheat often contaminated with mycotoxins, but so are the products
made from wheat, like breads, cereals, pasta, etc. Pasta may be the
least-"offensive" form of grains since certain water-soluble mycotoxins, such as
deoxynivalenol (vomitoxin), are partially removed and discarded when you toss
out the boiling water that you cooked the pasta in. Unfortunately, traces of the
more harmful, heat-stable and fat-soluble mycotoxins, such as aflatoxin, remain
in the grain. Regarding breads -it probably doesn't matter if it's organic,
inorganic, sprouted, blessed or not - if it came from a grain that has been
stored for months in a silo, it stands the chance of being contaminated with
fungi and mycotoxins.
Similar to other grains that can be damaged by drought, floods and harvesting
and storage processes, barley is equally susceptible to contamination by
mycotoxin-producing fungi. Barley is used in the production of various cereals
and alcoholic beverages.
5. Sugar (sugar cane and sugar beets)
Not only are sugar cane and sugar beets often contaminated with fungi and
their associated fungi, but they, like the other grains, fuel the growth of
fungi. Fungi need carbohydrates - sugars - to thrive.
Sorghum is used in a variety of grain-based products intended for both
humans and animals. It is also used in the production of alcoholic beverages.
A 1993 study demonstrated 24 different types of fungi that colonized the
inside of the peanuts used in the report (Costantini, A. Etiology and Prevention
of Atherosclerosis. Fungalbionics Series.1998/99). And this was after the
exterior of the peanut was sterilized! So, when you choose to eat peanuts, not
only are you potentially eating these molds, but also their mycotoxins.
Incidentally, in the same study the examiners found 23 different fungi on the
inside of corn kernels. That said, if you choose to plant your own garden in an
attempt to avoid mycotoxin contamination of corn or peanuts, it does you no good
if the seed (kernel) used to plant your garden is already riddled with mold.
The same goes for rye as for wheat and other grains. In addition, when we
use wheat and rye to make bread, we add two other products that compound our
fungal concerns: sugar and yeast!
Cottonseed is typically found in the oil form (cottonseed oil), but is also
used in the grain form for many animal foods. Many studies show that cottonseed
is highly and often contaminated with mycotoxins.
10. Hard Cheeses
Here's a hint: if you see mold growing throughout your cheese, no matter
what you paid for it, there's a pretty good chance that there's a mycotoxin not
far from the mold. It is estimated that each fungus on Earth produces up to
three different mycotoxins. The total number of mycotoxins known to date numbers
in the thousands. On the other hand, some cheeses, such as Gouda cheese, are
made with yogurt-type cultures, like Lactobacillus, and not fungi (Costantini,
1998/99). These cheeses are a much healthier alternative, fungally speaking.
Naturally, with this list coming from a group that opposes eating food that is
merely contaminated with fungi, we'd certainly oppose eating the fungus itself!
That would include common table mushrooms and so-called myco-protein food
Other foods that could potentially make our list are rice, oats and beans, given
that these too are sources of carbohydrates. And occasionally food inspectors
will come across a batch of mold-contaminated rice or oats. However, all other
things being equal, these crops are generally more resistant to fungal
contamination (CAST 1989).
Grains break down into glucose in the body and fuel fungal growth. All
nutritional regimens for cancer should therefore make a point of ostracising
these foods from the patient's diet. In the resources below, I give full dietary
recommendations along with a comprehensive list of potent, natural anti-fungal
materials that are being widely used against cancers today.
The ABC's of Disease by Phillip Day
Cancer: Why We're Still Dying to Know
the Truth by Phillip DayB17 Metabolic Therapy compiled by Phillip Day
Great News on
Cancer in the 21st Century by Steve Ransom