Re: Raw and living peanut butter, was Re: peanut butter

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> From: " Mike <snyder68@...> " <snyder68@...>

> Reply-

> Date: Wed, 29 Jan 2003 22:08:28 -0000

>

> Subject: Raw and living peanut butter, was Re: peanut

> butter

>

>>

>> I know we talked about peanut butter not so long ago

>> and found that it is not easily digested and goes

>> rancid quickly. But I found that Sally uses it in

>> her recipes. She has crispy peanuts and makes nut

>> butter with them. Would that be still not so good?

>> Sorry for bringing that up again.

>

>

> Hello!

>

> The main reason people don't like peanut butter is because of

> the mold, Aflatoxin.

>

> I order raw organic valencia peanuts from the Sprout People:

> http://www..com/seed/peanut.html

>

> I make the sprouted peanuts into butter. Living peanut butter won't

> have mold on them.

>

> Mike

>

> *****************

>

> Dr. Weil on Peanut Butter, http://www.drweil.com :

>

> Question:

> Does Peanut Butter Cause Cancer?

>

> Dr. Weil's answer:

>

> Aflatoxin is a natural toxin produced by certain strains of the molds

> Aspergillus flavus and A. parasiticus that grow on peanuts stored in

> warm, humid silos.

> Aflatoxins have also been found in milk, Brazil nuts, pecans,

> pistachios and walnuts. In regions of the world (Africa especially)

> where peanuts are a dietary staple, it's relatively common for

> aflatoxin to cause a type of poisoning called aflatoxicosis.

> Aflatoxin is also recognized as a potent carcinogen that causes liver

> cancer in laboratory animals.

> According to a Consumers Union study done a few years ago, eating

> peanut butter that contains an average level of only two parts per

> billion of aflatoxin once every 10 days would present a cancer risk

> of seven in one million. Small as that may seem, it's higher than the

> estimated risk of cancer from most pesticides. And that's if you can

> restrict your children's peanut butter consumption to once every 10

> days!

> The Consumer Union study also discovered that the amount of aflatoxin

> in peanut butter varies from brand to brand. Ironically, the four

> best-selling supermarket brands -- Jif, Pan, Skippy and

> Smuckers -- contained the lowest levels of aflatoxin among all the

> products tested, while the fresh ground peanut butters sold in health

> food stores had aflatoxin levels about 10 times higher than those big

> supermarket brands.

> Thus we arrive at the peanut butter paradox. While big-brand peanut

> butters are relatively low in aflatoxins, they're quite high in

> hydrogenated oils -- chemically altered fats that I strongly

> discourage you from eating as they pose their own health risks. The

> only solution is to shop around and read labels carefully. Feel free

> to call the producers of your favorite peanut butter and ask about

> aflatoxins in their product. As more people become sensitive to the

> issue you can be sure producers will respond. In the meantime, you

> could switch to freshly ground almond butter, which doesn't carry an

> aflatoxin risk at all. I myself eat almond butter and sesame tahini

> and use peanut butter very rarely.

>

>

>