toxins

[Guest guest]

! Be advised! Many of Sally Fallon's recommended practices can

inadvertantly produce T-2 and HT-2 mycotoxins (trichothecenes) which

in turn cause a variety of disorders, the most common of which is

dying. Specifically, this caution should be applied to soaking of

grains for sprouting; but could also be applied towards anything such

as nuts, produce, whatever, that can and will develope molds. The

grain infestation by Fusarium sp is classic, and was responsble for

the death of many of the poor in the Middle Ages--preparing and

eating grains that had been allowed to stand in wet fields, for

example.

It is NOT deactivated by cooking.

I have written to Fallon with this concern, as well.