Re: The Top-10 MYCO-Toxic Foods

[Guest guest]

great article kc, and im so happy i didn't use those antibiotics and

antifungal nose sprays. all i use is distilled water and pickleing

canning salt, works great and cheap. i can really tell the difference

in my head and nose if i dont do it at least once a

day.

>

> The Top-10 MYCO-Toxic Foods

> By A. Holland, M.D.

>

> http://www.oasisadvancedwellness.com/learning/fungus-sinus.html

>

> 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

>

[Guest guest]

Who...

What antifungal nose sprays are you referring to? From your post I get the

impression that some are not good. Has anyone used Dr. Marinchovich's nose

spray? Also, with your nose spray how much of each product do you use to create

your spray..

Thanks

P.S. I REALLY appreciate all the information you provide on this site..it is

helping more people than you know..and making a difference!

who <jeaninem660@...> wrote:

great article kc, and im so happy i didn't use those antibiotics and

antifungal nose sprays. all i use is distilled water and pickleing

canning salt, works great and cheap. i can really tell the difference

in my head and nose if i dont do it at least once a

day.

>

> The Top-10 MYCO-Toxic Foods

> By A. Holland, M.D.

>

> http://www.oasisadvancedwellness.com/learning/fungus-sinus.html

>

> 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

>

__________________________________________________

[Guest guest]

Thanks . I think some use them and have good luck. I have a bad

reaction to many med's, antibiotics, steriods,inhalants and herbs. so

I just try to go as natural as possable. antifungals have toxins and

I dont want to put anymore in my body. its 2 tablespoons of distilled

water and a tiny pinch of canning salt,about 20 to 30 grandulars. if

you get to much salt it well burn a little but well also burn if you

have a sinus infection starting or going on. for deep sinus cleaning

lay back and tilt your head back and to the side that your cleaning

first. you'll know when it gets up there.hold as long as you can

stand.than blow out. than other times I just squirt it up in my nose

while standing and suck in through my nose at the same time to hold

it up in there a few seconds than blow out. they used to use well

water and regular table salt but the clorine in water these days will

burn worse.you can also use saline.helps so much with sinus

infections and headackes. if you go on the link kc posted it talks

about sinuses at the

top.

--

- In , Riffee <hotsandonmyfeet@...>

wrote:

>

> Who...

> What antifungal nose sprays are you referring to? From your post

I get the impression that some are not good. Has anyone used Dr.

Marinchovich's nose spray? Also, with your nose spray how much of

each product do you use to create your spray..

> Thanks

> P.S. I REALLY appreciate all the information you provide on this

site..it is helping more people than you know..and making a

difference!

>

>

>

>

> who <jeaninem660@...> wrote:

> great article kc, and im so happy i didn't use those

antibiotics and

> antifungal nose sprays. all i use is distilled water and pickleing

> canning salt, works great and cheap. i can really tell the

difference

> in my head and nose if i dont do it at least once a

> day.

>

>

> >

> > The Top-10 MYCO-Toxic Foods

> > By A. Holland, M.D.

> >

> > http://www.oasisadvancedwellness.com/learning/fungus-sinus.html

> >

> > 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

> >

>

>

>

>

>

> __________________________________________________

>

[Guest guest]

Someone questioned oats and below I notice it

says that 'occasionally' they come across a moldy

batch of oats or rice but generally they are less

moldy, so interesting but they add that many will

avoid due to the carbohydrates. I eat oatmeal on

occasion for it's ability to absorb cholesterol

and source of soluable fiber.

--- tigerpaw2c <tigerpaw2c@...> wrote:

> The Top-10 MYCO-Toxic Foods

> By A. Holland, M.D.

>

>

>

http://www.oasisadvancedwellness.com/learning/fungus-sinus.html

>

>> 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).

>

[Guest guest]

I eat oatmeal several times a week, more in the winter. It has been

the only thing that keeps me regular.

>

> > The Top-10 MYCO-Toxic Foods

> > By A. Holland, M.D.

> >

> >

> >

> http://www.oasisadvancedwellness.com/learning/fungus-sinus.html

> >

> >> 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).

> >

>