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Food with
Fungi
Written
by Daniel Mark Norris Newton Davis
Originally Posted: 1-29-09
Last
Updated: 1-29-09
Mold and other fungi are a substantial ingredient in the food
supply. Some enters the food supply unintentially during production,
storage or transportation. But, many mold and other fungal based
products are produced intentially. Some of the favorite foods and
drinks use molding processes like aging and fermentation. Whether a
cheese is mild or sharp is determined by how long the cheese has
aged. Beer and wine is produced by aging, fermenting, molding
grains and fruits. Basically one is drinking a glass of a molded
product. This is why the effects on the body from over-consumption
of alcohol and toxic mold exposure are so similar, even to the way
it damages the liver.
For a person
who has had a toxic mold exposure, the aspect of consuming food
containing mold or other fungi can be very crucial to regaining
their good health. When bacteria and fungi are at relatively the
same strength, they keep each other in check. If one getsrelatively
stronger than the other, bacterial or fungal infection and many
other health problems can manifest themselves. For a person having
had a toxic mold exposure their body is already out of
bacterial/fungal balance, causing many gastrointestinal, digestive
problems. The human body has difficulty ridding mold from the
mucous membranes throughout the body, causing increasing
accumulations of fungi. When these increasing numbers of mold and
other fungi exceed the ability of the cleaning systems, breakdown
of operational systems is inevitable.
In order to regain
bacterial/fungal balance throughout the body, the mold fungi need
to be reduced while increasing the good bacteria. This can be
achieved by taking a number of steps. Taking antifungals can help
kill off the mold accumulated in the body. Antifungals come in both
pharmaceutical and natural forms. The good bacterial flora can be
increased by consuming probiotics. Probiotics can be found in pill
form and many products, such as yogurt, cottage cheese and sour
cream. Once the good bacteria and good fungi are brought back into
balance, check, it is good to reduce the levels of them both, to a
level the cleaning systems are able to effectively manage. This can
be done using chlorophyllin.
It is
important for people who have had a toxic mold exposure to avoid or
reduce consuming foods containing mold and other fungi while trying
to reachieve bacterial/fungal balance and good
health.
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The following is from an
information sheet Dr. Vincent
Marinkovich gave me as one of his patients. I believe he
would want his work to continue helping people who are suffering
from toxic mold expsosures.
Foods Rich in
Fungal (Mold) Protein-Allergens - by
Dr. Vincent Marinkovich
Dried Fruit
- Raisins, apricots, prunes, figs, etc.
Aged Cheese
- Some cheeses are okay if milk is not a problem, e.g.
cottage cheese, mozzarella, provolone, ricotta and farmers
cheese
Mushrooms
Leftovers
- Eat within 24 hours, unless frozen (microwave frozen
food to thaw quickly).
Over-ripe Fruits
and Vegetables - (Discolored, wilted, mushy)
Breads -
Check ingredients. Malted means moldy. Dough conditioners are
moldy. Sourdough is worst (sometimes labeled
yeast-free).
Bread developes surface
mold after a day. Tortillas, biscuits, muffins, cakes, and cookies
are usually yeast-free.
Tomato
Products - Juice, sauce, paste, ketchup, etc. are made
from moldy tomatoes.
Beer
- The darker the brew, the more mold it
contains.
Wine
& Wine Vinegar - White wine is least moldy; clear
vinegar may be tolerated.
Most
Liquors - Vodka, tquila, clear rums are least
moldy.
Multi-B
Vitamins - Contain either yeast or mold (rice hulls are
moldy).
Processed Meats - Hotdogs, sausage, salami,
bologna, etc. Solid preserved meats such as ham, turkey, pastrami,
may be okay.
Hamburger - Beware! Often aged meat; eat
within a day of grinding.
Products
of Aspergillus Fermentation - Soy Sauce - Chocolate - Tea
(black) - Malt Extract (breads, cereals) - Lactaid (milk additive)
-
Citric Acid (a
common food additive (not derived from citrus fruit)) - Fruit Juice
(commercial-often from moldy fruit; many contain mold
enzymes added in
processing) - Digestive Enzymes (pancreatic are okay) -
Cholesterol-lowering Enzymes.
Note: All food will become moldy with time. Shop frequently,
buy in small quantities, and when in doubt, ask the vendor about
the freshness of his foods. Read labels. Molds thrive on sugar -
control your intake. A moldy environment (home, office, school,
church, car) can be an additional problem. Do not store food in a
frost-free freezers for more than one to two weeks because of the
automatic thaw cycle several times a day. Organic foods are more
likely to mold.
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Thank you Dr. Marinkovich for your dedication to pioneering the
advancement of environmental medicine to help those who have and
are suffering from toxic mold exposures. Many of us may very well
owe our continuation of life to you. Certainly our quality of life.
You will be missed but, not forgotten.
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