By: Ana Marija Pšeničnik |
Mycotoxins – danger lurking from molds |
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Mycotoxins (from Greek mykes – mushroom and toxikon – poison) are secondary products or half-products created in metabolism processes of molds.
They are poisonous and have negative biological consequences on humans and animals.
Molds produce these poisons while they are present in food that is planned for human or animal usage.
They multiply when temperature and moisture conditions are favorable.
The higher the moisture, the faster these molds develop.
Discovery of mycotoxins
Harmful effects of food contaminated with mold have been discovered in China at least five thousand years ago.
But, not all molds are poisonous, since not all molds produce mycotoxins.
So far we know about one hundred varieties of mold that produce these poisonous compounds, and so far we have discovered more than three hundred mycotoxin types that cause various levels of harm to human and animal health.
Mushroom toxins became a focus of research only 50 years ago, after 1960 when a large number of poultry died in England.
It was discovered that food mixture containing peanuts was contaminated with a mushroom that produces a chemical compound called aflatoxin, which is today the most commonly known mycotoxin.
Acute and chronic mycotoxicosis
Mycotoxins can have carcinogenic, mutagenic, immunotoxic and teratogenic properties. People and animals are most frequently exposed to mycotoxins via contaminated food.
Diseases caused by mycotoxins have acute or chronic form and are called mycotoxicosis. Acute mycotoxicosis has clearly distinctive poisoning symptoms and can result in death.
Chronic mycotoxicosis contaminate organism for long periods, causing diseases such as carcinoma, severe hormone system disorders, immune system problems, liver cirrhosis and kidney damages. They can also cause miscarriage.
Mycotoxins can build up organism’s fat tissue, mammary glands, muscles and bones for years.
Mycotoxin types
Molds producing these poisons are mostly found in cereals and cattle food.
Aflatoxins
They have several sub-groups and are the most dangerous mycotoxins. They develop among cereals and nutty fruits. Via cattle food they can enter into milk and dairy products.
They cause apathy, weight-loss, reduce blood vessel elasticity and cause internal hemorrhaging, neurological disorders, severe changes in the digestive system - diarrhea, vomiting, cramps, intestinal bleeding, interior edemas, kidney hemorrhaging, jaundice, liver damages and liver carcinoma.
Ochratoxin A
Found in cereals, coffee and grapes.
Causes problems in the urinary system and kidney damages and has carcinogenic effects.
Trichotecens
They have many sub-types and are most commonly found in wheat, corn, barley and oats.
They cause negative changes throughout the body, such as skin rashes, they cause severe problems with breathing and lung hemorrhaging, they attack the nervous system which is manifested by headaches, shivering, impaired coordination and depression.
Zearalenone
Most commonly found in corn, but they are also present in wheat, rice, soy, barley and millet.
They cause premature puberty in children and various problems in the reproductive organs, including infertility.
How do they enter the human organism
Humans introduce mushroom toxins into their body via herbal food (cereals, nutty fruits) and animal products, such as cow milk.
It is believed that 30% of world cereal production is more or less contaminated with mycotoxins. Cattle food can also contain these poisons.
Food items most exposed to mold development are:
- cereals: corn, wheat, oats, barley, rice and rye
- nutty fruits: almonds, hazelnuts, pistachios, nuts and coconuts
- pulses: peanuts and soy
- fruit: grapes and figs and dried fruit
- vegetables
- beverages: coffee, cocoa, wine and beer
- dairy products: milk and cheeses
- processed products: flour, cornflakes and food for infants
How to defend against mycotoxins
Mycotoxins can develop in all stages of food production processes - prior to harvest, during harvest, during storage and during processing.
In the food production process their development can be inhibited via various methods, but there are no procedures that can destroy already formed molds.
It is not possible to remove molds with water, i.e. steaming, and they are also resistant to boiling and frying.
But, there is a way of eliminating these toxins. Substances called adsorbents are used for that purpose and they attract mycotoxin molecules and remove them from the organism.
This process can only be performed in the digestive tract. That way we prevent mycotoxins from absorbing into our blood stream and at the same time we eliminate large amounts of them from our organism in our stool.
The best known adsorbents are green clay and zeolite. Adsorbents are taken after meals in order to bind mycotoxins and remove them from our body.
Natural adsorbents can also be useful in our fight against dangerous molds. It is proven that garlic reduces the harmful effects of mycotoxins.
As a preventive measure, it is recommended to purchase fresh, organic food items only.
Have in mind that food item in packages has a higher potential of mold development in comparison to bulk cereals, nutty fruits and dried fruits.
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