Dr. Mercola's Comment:

Dr. Dave Holland is the co-author, with Doug Kaufmann, of the best-selling book The Fungus Link, and the new book, The Fungus Link, Volume 2. In these books, and in their other books (Infectious Diabetes, and The Germ that Causes Cancer) they discuss the ravages that yeast, fungi and their mycotoxins (fungal toxins) can cause us when we are exposed to them. Health problems ranging from cancer to heart disease to asthma, multiple sclerosis, and diabetes may all be related to mycotoxins.

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* (see Dr. Holland's list at the end of the article) and our tendency to eat a large amount of grains in our typical American diet, this is a very concerning problem. As Dr. Holland said, "Grains are sources of carbohydrates, or sugars, and as such, they risk contamination by certain fungi. These fungi produce secondary metabolites, or mycotoxins."

Dr. Holland has put together a list of the top-10 mycotoxic foods. You'll notice as you browse through the list that it mentions lots of grains (wheat, barley, rye, etc.). You're probably familiar with some of the dangers of grains mentioned on this site, and now you have one more reason not to eat them--they are commonly contaminated with mycotoxins.

You'll also notice that peanuts are on the list. Peanuts are not only commonly contaminated with aflatoxin, a carcinogenic mold, but they will also distort your omega-3:6 ratio. A much better choice if you want to eat nuts are walnuts, as they will give you some beneficial omega-3.

One food that is not mentioned on the list is coconut oil. I want to point out that, while coconut oil is an incredible food in terms of nutrition and taste, many coconut oils contain mycotoxins. This is because they are commonly made with copras, or dried coconuts, which are often contaminated with mycotoxins. So in order to fully enjoy the benefits of this coconut oil, you will want to be sure that you find a company that uses only fresh coconuts to make their oil, like the Tropical Traditions virgin coconut oil on this site.

With that, here's the top-10 list of mycotoxic foods that you will want to avoid.

By David A. Holland, M.D.

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 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.

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).

*Diseases caused by fungi and their mycotoxins (Costantini, A. et al. The Garden of Eden Longevity Diet. Fungalbionics Series. 1998):

* AIDS
* Alcoholic cirrhosis
* Alzheimer's
* Amyloidosis
* Anorexia Nervosa
* Atherosclerosis
* Balkan Nephropathy
* Bechet's
* Biliary cirrhosis
* Cardiomyopathy
* Crohn's disease
* Cushing's disease
* Diabetes
* DIC
* Muscular Dystrophy
* Encephalopathy
* Ergotism
* Familial Mediterranean Fever
* Gout
* Heart failure
* Hyperactivity Syndrome
* Hyperaldosteronism
* Hyperlipidemia (high lipids)
* Hypertension
* Infertility
* IgA Nephropathy
* Kidney stones
* Leukocytoclastic vasculitis
* Inflammatory bowel disease
* Mollaret's meningitis
* Multiple Sclerosis
* Nephritis (kidney inflammation)
* Obesity
* Osteoarthritis
* Osteoporosis
* Precocious puberty
* Psoriasis
* Pulmonary Hypertension
* Raynaud's Syndrome/disease
* Reye's syndrome
* Rheumatoid Arthritis
* Sarcoidosis
* Scleroderma
* Shoulder-hand syndrome
* Thrombocytopenic purpura
* (low platelets)
* Vasculitis
http://www.mercola.com/2003/nov/5/toxic_foods.htm

I guess salads but they have started as seeds that might have been contaminated..and have been in someone's soil..and who knows what was put in the soil over the years..

I am not being critical..I just do not know what is safe anymore. However I could forgo it for a while and loose weight and that would be a good thing.

I agree!!! It is very disconcerting. I have so many mulit-system illnesses that one knocks out what another would allow me to eat.

BUT...I think Dr. M. is right on with this one. That is why I posted it. I know it is difficult for the "vegetarians" who eat a lot of grains, but gluten-containing grains have been a hot topic for years.

It is especially tough for children since they are exposed to all the junk food at school and when with their friends.

Dr. M. has some good dietary suggestions so you might want to explore his site. He highly recommends Living Fuel which is a meal replacement alternative that has no soy and all the stuff that I am allergic to.

He also recommends Whey Protein shakes.

Check it out. I was comforted when I read his book Total Health and Wellness.

I think the key is to focus on what is recommended that way I don't get so wigged out about being "deprived".

I do hear your dilemma and DO recognize that trying to limit a child's dietary choices is DIFFICULT. I grew up with several siblings who had juvenile onset diabetes so I can relate.

May we all make good choices and be able to determine what kinds of dietary choices help us to improve our quality of life.

I would think common sense should be added, with an awareness of how compromised your own immune system is.

In vitro is not in vivo.

Just maybe (conjecture! just as he says "maybe"), a little normally occuring mold (not alot) may set up an antigen within the body that will help fight pre-existing mold/fungus. Are there dietary studies?

I have not read the book; does it present unbiased examination, or is it fear mongering??

Theory is not reality.

Gross generalizations can lead to gross errors.

What are the effects of food preparation on the presence of these molds in raw grains? How does the bottling process in a bottle of beer affect the grain molds? What are the effects of washing grains prior to cooking? What are the effects of the heat in cooking?

He mentions saccharomyces in Brewers yeast as being "baaaad", yet this same thing has been recommended as a probiotic supplement. Where lies the truth here?

What about discriminative purchasing: reputable sources, expiration dates, organics, lack of preservatives in choosing foods?

What about the use of myco therapies, i.e. reishi and cordyceps and lions mane for immune building? Are these bad? How come they have been used for thousands of years? Why do they work?

What about Asian diets which use these mushrooms in their cooking? What about the Mediterranean diets with wine and cheese? These have been touted as "healthier".

Do not some molds actually fight other molds?

Can you eliminate all molds which are a normal part of environment? I do not think so. Even a fresh strawberry may carry mold. (notice I said "may"!). Rinse them, wipe them, perhaps slice the bad part off. Did you get all of It? Probably not! Did it contaminate the other strawberries?

What does your nose and taste sense and stomach tell you? Would you eat a grain that when poured, had a irritating funny smelling dust come from it? Would you eat a cheese from your frig that did not look nor smell like it did when you bought it? Probably not.

What about the theory that one needs exposure to certain levels of bacteria, molds, etc. in order to develop antibodies?

He states: may, could, etc. This is a probability. What is the probability? Or is he just using conjecture that it "could" be harmful.

If it is present, to what degree is it present?

Is it only when there is "excessive" mold in food? What says this is beyond normal environmental occurence? What is excessive?

At what level is it life or health threatening?

What about degree of exposure, i.e. quantity ingested: what if it was only if you ate tons of it ,would it become harmful? (remember those FDA studies where you would have to consume 600 cans of something or other, and they said "could be toxic" so it was withdrawn.)

There is just not enough detailed information given, nor are there opposing viewpoints, in this article.

I think moderation, discrimination in buying source (reputable seller), proper home food handling/preparation/storage, variety of diet, hearing/feeling your body's reaction are a component of safety.

I subscribe to his newsletter, and everytime I read them, I think of:

1. My grandmother, who died at age 92. For 60 of those years she ate store bought food (home prepared though). Had a slice of bread with her breakfast cereal, drank a glass of milk, and ate bread, butter and white potatoes with every dinner.

2. My mother, age 87, given 6 months to live with a diagnosis of aortic stenosis (probably from a bout of rheumatic fever when younger). She is alive and well a year later, eating her cereal, bread, potatoes, glass of milk everyday.

(both ate fruit and veggies....canned or frozen, and always overcooked!)

How much of this proposed myco reaction is individual (whether through genetics, or a chronic dietary imbalance, etc.)?

What are the effects of stomach acid, enzymes and digestive processes on these molds?

Just some questions.

Notice how he plugs a brand of coconut oil he carries. Coconut oil has high triglycerides!

He does not like corn at all. How did the native Americans survive on it for thousands of years? He has trouble separating the molds in it from the prevalence in snack foods, and somehow combines them to a total negative. Fresh corn, properly prepared versus processed corn products do not equate in my eyes. (I have not figured out how to handle the use of antifungals on the seeds, though. Will just have to be nicer to my immune system and my liver).

I also would ask your dr............! I only wonder, and ask questions!

I have noticed that some recommend no dairy, or cheeses because of the mold factor. Yet they recommend yogurt. Is there mold in yogurt? Does all the bad stuff disappear because there is lactobacillus? Or does the presence of good just outweigh the bad? You are still ingesting the bad.......Others say a tiny sample of cheese now and then is ok. That website trashes all milk products, but recommend an unpasteurized frozen whole milk. First milk is totally bad, then it is ok if it is not pasteurized.

So I eat my yogurt (goat, with almond essence and stevia and blueberries), and put less than a cup of organic skim milk on my morning oats! Washed and cooked natural rice, snack on rice crackers, etc. Wash my rice before cooking.

I do not cringe when eating a mushroom barley soup once in 2 weeks. And I enjoy a stuffed portobello every few weeks. It is my treat! Fresh corn a few times when in season, etc.

Did you know spinach is a calcium blocker? Does that mean I should not eat it for fear of bone degeneration?

What better way to get peoples attention (buy a book, etc.) than to imply life threatening danger? (sounds like Cheney's comments!)

Where are the facts? Why is there disagreement? How have people survived a million years without knowing this stuff? Maybe because our ancestors went through a process of natural selection to accomodate a certain level of environmental hazards.

If we overfocus, then we lose our enjoyment of food. Even drinking a glass of water has become something to worry about. Straight pipes bad, pvc bad, copper pipes bad, plastic jugs bad, spring water bad, reverse osmosis bad, distillled is bad...........how much of this is overkill and/or fearmongering?

Bon appetit!

Your comments are welcomed. I do not perceive Dr. Mercola's info as "fear mongering"...

IMHO, I CERTAINLY do NOT think he remotely resembles "Cheney"...

Thanks for your comments!

There is unlimited info out there as to WHAT to consume and WHAT NOT to consume and I know that it becomes frustrating to say the least.

IMHO, doing my own research and using my INTUITION to let me know if I am on the right track has proven to serve me well.

A friend of mine who is Native American re-introduced me to the concept of kinesiology to test to see if a food or supplement or medication weakens one's system or strengthens it.

There is a book entitled Power vs Force that teaches the technique. I know that there are many reading this who know a lot more about it than I. For me this has proven to be a reliable way for me to test to see if I am "allergic" or react negatively to a food or product.

Plus, those of us with multi-chemical sensitivies know that what effects one does not effect another...keeping that in mind I also realize that the chemistry of certain substances have adverse effects on the human body and are not intended for consumption.

I just don't know about this people? Our creator designed us so that we can co-exist with naturally occuring organisms on this planet.

It's true that some of us will develop sensitivities(allergies) to certain foods within our lifetime.

But to restrict our diets so severly when you've been eating so many of these foods and aren't appearing to have problems, I feel is going overboard. Just one persons opinion.

I choose to take a more moderate approach to my diet choices and eat a variety of foods to assure I consume as many good, healthful properties because all foods are unique and individual.

As far as the mold/ fungus, remeber penicillin is a mold, but it gave us a life saving vaccine.

Who knows what other healing properties are contained in mushrooms that have yet to be discovered? Presently there are mushrooms which do have healing substances; can't recall the names without looking them up.

Just let common sense dictate. If you have a negative response to a high yeast food, then yes, avoidance is good sense. Watching refined sugars and taking antibiotics makes sense as well.
So, Bon Appetite and let's enjoy the foods that nourish our body and soul.

You bring up some interesting points as to what mankind has been eating since life on this planet began.

What alters that are the chemicals and genetically modified foods and allergies that humans have introduced and developed as time marched on.

Also, not surprisingly DNA factors into that equation as well...

The sites regarding the PALEOLITHIC DIET offer some interesting perspectives on dietary habits of our ancestors and what we now consider "healthy" foods.

INTRODUCTION TO THE PALEOLITHIC DIET-
Dr. Ben Balzer, family physician

http://www.earth360.com/diet_paleodiet_balzer.html
http://www.paleodiet.com/

Thanks Magdalena (pretty name)

I will read the information; I want to learn more about nutrition for the time in which we live.

Look, folks, there is lots of information out there and unfortunately lots of it is a mix of true and not-so-true. You've just got to use your intellect and sort through it.

That means thinking each thing through, past the surface.

Take mycotoxins for example - they are there for a purpose: to prevent other organisms from competing with the fungus. That means that the mycotoxin will kill or suppress other things that may want to invade the same space. We use that property to kill unwanted organisms (Lyme bacteria) in our bodies.

Now, on to cheese. The very specific mold that grows on a particular cheese can be very useful - it 'preserves' the cheese for our use by keeping other organisms out. And our bodies have the ability (in general) to co-exist with that mold. Not all molds, but the ones that have been traditionally used for ages have been found to be benign to us - again, in general.

Not to say that everyone is tolerant of these uses of fungi... everyone's different. And some mycotoxins are definitely not on the 'good' list. But many, many are benign or benevolent - or, in the case of antibiotics, life-saving!

I know there is truth in some of the warnings but I can't sort it out from the rest.

Thanks! I sincerely appreciate your willingness to look at the info and decide for yourself.

BTW, it is an OLD family name- thanks!