08 Mar 2008 12:28:06 | Margie - "The Arthritis Lady"
"FATTY RUBBISH AND FILTH IN FLOUR"
http://www.newmediaexplorer.org/chris/2003/07/25/fatty_rubbish_an
d_filth_in_flour.htm
Doug Kaufmann is author of the book The Germ that Causes Cancer
:
http://www.amazon.com/exec/obidos/tg/detail/-/0970341814/qid=1083
093890/sr=1-1/ref=sr_1_1/104-0848672-5510327?v=glance&s=books .
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
aflatoxin: http://lookup.atomica.com/gurunet/query?cid=180217560
, 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 for disrupting the delicate gut flora balance :
http://www.newmediaexplorer.org/chris/2003/09/18/cultured_cabbage
_juice_make_the_best_lactobacteria.htm, creating dysbiosis :
http://www.dysbiosis.com/. 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 synthesized 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.
2. Corn
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 estrogenic :
http://website.lineone.net/~mwarhurst/ and 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!
3. Wheat
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.
4. Barley
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.
6. Sorghum
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.
7. Peanuts
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.
8. Rye
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!
9. Cottonseed
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 products
[quorn].
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).
CONCLUSION
Grains break down into glucose in the body and fuel fungal
growth. All nutritional regimens for cancer should therefore
make a point of ostracizing 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.
Further Resources
The ABC's of Disease by Phillip Day Cancer: Why We're Still
Dying to Know the Truth by Phillip Day :
http://credence.org/page1.htm
B17 Metabolic Therapy compiled by Phillip Day : Great News on
Cancer in the 21st Century by Steve Ransom
(http://credence.org/newbooktours/Great%20News!.htm)
Best Of Health Margie – “The Arthritis Lady”
About Author :
Margie Garrison is the author of the best seller "I Cured My
Arthritis You Can Too" and a Free Weekly Newsletter, "Amazing
Secrets To Fantastic Health"
