Aflatoxin

Aflatoxin

What is so important about molds? Some of them produce
very, very toxic chemicals wherever they grow. They produce
some of the most toxic chemicals known to exist. Aflatoxin is one
of these. My tests show it is always present in cancer patients; in
other words it has built up due to the body's inability to detoxify
it in a reasonable time. A great deal of research has been done on
aflatoxin. Any library would have more information.
Aflatoxin reaches the liver and simply kills portions of it.
After a hefty dose the liver is weakened for a long time—
possibly years. Hepatitis and cirrhosis cases always reveal aflatoxin.
The liver fights hard to detoxify aflatoxin and manage its
own survival. It manages for 2 to 3 weeks; then a portion of it
succumbs. So the toxic effects of a dose of aflatoxin aren't even
noticeable for several weeks! And without a taste or smell to
guide you, how would you know to stop eating the moldy peanut
butter or spaghetti? The answer is:
1. make and bake things for yourself
2. test the things you dearly love but can't make
3. treat things that are treatable for molds
4. throw the rest out of your diet

Treatments mentioned in the industrial research journals are
hydrogen peroxide, strong alkali such as lime-water, metabisulfite
(a common reducing agent) and high heat. I have tried heat
and vitamin C, which is also a reducing agent.
Just heating a food to the boiling point does not kill the
molds. Boiling for many minutes at a higher temperature or
baking does kill them (but not ergot, another mold) and also destroys
aflatoxin they produced and left in the food. For foods you
can't heat that high, for example nuts that are already roasted, or
vinegar, vitamin C comes to the rescue. I suppose it acts a lot
like the bisulfite; chemically destroying the mold toxin
molecules.
Eradicating Aflatoxin
Simply sprinkling vitamin C over roasted nuts is not effective
because the molds have penetrated the surface. Rinse the
nuts in water first (a lot of mold is removed in this simple way).
Cover the nuts with water, add about ¼ tsp. vitamin C powder
(for a pint of nuts) and mix. Let stand for 5 minutes. The water
penetrates the nuts, taking the vitamin C with it and detoxifies
them. Pour off the water and dry the nuts in the oven at low heat.
(Don't burn them or you will make benzopyrenes.)
Rice and pastas can be demolded partly by cooking and
partly by adding vitamin C before or after cooking. There is no
need to add so much it affects the flavor. Brown rice is especially
moldy.
Vinegars can simply have vitamin C added and placed in the
refrigerator.
Honey can be warmed and treated the same way (¼ tsp. per
pint).
Bread cannot be salvaged. Switch to bakery breads or
homemade. Use it up in a few days, left in its paper bag. Or slice
and place in a plastic bag in the freezer.

Since all foods have both their own and others' molds, there
must be thousands of molds. Very many have been studied besides
aflatoxin producers.