Category: Mycotoxins

According to the Food and Drug Administration (FDA), T2 and HT2 toxins are mycotoxins produced by Fusarium molds that can contaminate food. These toxins are predominantly found in cereal grains, particularly oats, barley, and wheat, with contamination most often occurring under cool, moist conditions prior to harvest.

According to a 2020 study published in PubMed, flaxseed is vulnerable to colonization by mycotoxin-producing fungi like *Aspergillus flavus* and *Aspergillus parasiticus*, confirming that flaxseed can indeed have aflatoxins under certain conditions.

According to the Food and Agriculture Organization, an estimated 25% of the world's crops are contaminated with toxic fungal metabolites known as mycotoxins. The question of whether sugar exacerbates this problem by feeding mycotoxins is a common concern for those managing mold-related health issues.

According to the World Health Organization, mycotoxins are a serious global issue affecting billions of people through contaminated food and feed. This has prompted a search for effective binding agents, and bentonite clay has emerged as a potential natural solution for absorbing these harmful fungal toxins.

According to a 2021 analysis of red yeast rice products, citrinin was found in almost all tested samples, often exceeding safety limits. This reveals the critical truth that not all red yeast rice contains citrinin, but contamination is a significant and widespread problem in unregulated supplements.

According to research published by the National Institutes of Health, citrinin is a mycotoxin primarily produced by certain species of fungi from the genera *Aspergillus*, *Penicillium*, and *Monascus*. It can contaminate a wide range of agricultural products and processed foods, posing a significant food safety risk worldwide.

According to a 2014 study in Turkey, aflatoxins were detected in 14.6% of tested pistachios, demonstrating that contamination is a risk, not a certainty. The question of whether do all pistachios have aflatoxins is a common food safety concern, but the reality is that strict regulations and modern processing significantly reduce the risk.

Trace amounts of mold-related toxins, mycotoxins, can be found in some instant coffee products, though usually at safe levels. The truth about instant coffee and mold is more nuanced than a simple yes or no answer. This article explores mold in coffee and what it means for health.

In a clinical trial, researchers found that chlorophyllin helped reduce indicators of the highly poisonous mold byproduct, aflatoxin, in humans. However, the popular claim that chlorophyll removes mold from the body is a significant oversimplification of how this green pigment derivative works and what constitutes a true detoxification protocol.

In China, over 800 cases of severe poisoning and 88 fatalities were linked to the consumption of moldy sugarcane contaminated with 3-Nitropropionic acid (3-NPA) between 1972 and 1989. This potent neurotoxin is not an inherent part of most food, but rather a byproduct produced by specific fungi, raising the critical question of what food has 3 nitropropionic acid in it.