We REALLY must read up on Mycotoxins as it affects each and every one
of us.


A recent conversation in UBA alerted me for the need to revisit the
aflatoxins/peanut issue and I have discovered a whole world of cover
up and neglect in hygiene standards in our staple foods such as corns,
nuts etc.

Basically these toxins in our source foods are permissible under EU,
and in fact the permitted toxin level has recently been increased by
the EU.

nut allergies have almost become a safe isolated illness far removed
from the problem source. Do you now exactly what a nut allergy is?
It's the bodies immune system reacting perfectly naturally to a highly
toxic substance and trying to fight it off! Get rid of the toxic
substance and the body would not need to react so severely. That
doesn't mean those of us without allergies are safe, we are still
being poisoned but just present differently, and maybe result in
cancers later on.

We are slowly being legally poisoned, resulting in cancers, which
could well explain the huge increase in cancers within the general
public.

http://www.wsws.org/articles/2003/apr2003/canc-a26.shtml
WHO report: alarming increase in cancer rates
Global cancer rates are expected to increase 50 percent by the year
2020

Our lives are in the hands of the farmers who are supposed to take
measures to, not stop, but reduce the toxins from our crops. This
means regulated cultivation and storage and the tolerances of a highly
toxic crop/good crop are very narrow. Looking at our average farm can
we trust this is really being done?

Livestock food is even less regulated, as bad crops unsuitable for
human consumption are mashed up and put in animal feeds. We then get
the toxins through the meat/dairy chain.

Remember the fairly recent scare over dodgy peanuts killing birds etc?
this was due to these toxins. Farmers don't grow peanuts for wildlife.
They are grown for human consumption, and feed is the rejected
produce. It's a thin line twixt pass/fail and who decides?

We see lots of scare stories about animal feeds/pet feeds and one big
cover up when the very same issue is related to human feeds.

If you eat nuts/corn/peanut butter/dairy you really need to be
questioning the source of your foods.


What are mycotoxins?

http://www.knowmycotoxins.com/ndairy.htm
The word mycotoxin stems from the Greek word "mykes", meaning mould,
and "toxicum" meaning poison. Human cases of ergotism or St. Anthony's
Fire have been described in Europe since the Middle Ages and are now
known to be caused by alkaloids produced in rye by the mould Claviceps
purpurea. In 1960, an outbreak of Turkey X disease in England and the
subsequent discovery of the aflatoxins stimulated great interest in
the field of mycotoxin research (Bullerman, 1979). Since then many
more mycotoxins, such as trichothecenes, zearalenone, ochratoxins and
fumonisins have been discovered..

Mycotoxins are toxic secondary metabolites produced by fungi growing
on crops in the field, during handling and in storage. They enter
animal production system via feed (concentrate, silage or forage) or
via bedding. Mycotoxins negatively affect animal performance, animal
health and product quality. Thus mycotoxin control is crucial for
production economics, animal welfare, product quality and food safety
reasons.

Mycotoxins are chemically different representing a variety of chemical
families and range in molecular weight from about 200 to 500 kD. There
are hundreds of known mycotoxins, but few have been extensively
researched and fewer still have good methods of available analysis.
Mycotoxins vary greatly in their severity.

Mycotoxins exert their effects through four primary mechanisms:



Intake reduction or feed refusal
Alteration in nutrient content of feed in terms of nutrient absorption
and metabolism
Effects on the endocrine and exocrine systems
Suppression of the immune system
Those changes often lead to rather unspecific symptoms, which can also
be caused by many other factors making if difficult to properly
diagnose mycotoxin problems. General symptoms (reduced performance,
impaired immunity) are seen when dealing with moderate mycotoxin
levels, while symptoms caused by higher mycotoxin levels are often
more specific. Further complications in mycotoxicosis diagnoses can be
caused by secondary symptoms resulting from opportunistic disease
related to the suppression of the immune system following mycotoxin
exposure.

In order to effectively identify mycotoxicosis, experience with
mycotoxin-affected animals is important. This experience, combined
with adequate feed and tissue analyses, provide the basis for the most
accurate diagnosis of mycotoxicosis.


Overview of mycotoxins

Under the appropriate conditions, fungi proliferate, grow colonies and
mycotoxin levels become high. As conditions for fungal growth vary
greatly between field and storage, different fungal populations may be
present, resulting in cocktails of mycotoxins being produced. This has
to be taken into consideration when conducting an appropriate risk
assessment and implementing preventative measures. Although several
hundred mycotoxins are known, the mycotoxins of most concern, based on
their toxicity and occurrence, are aflatoxin, ochratoxin A,
trichothecenes (DON, T-2 toxin, DAS, etc), zearalenone, fumonisin, and
moniliformin (Table 1).












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