The Trouble with Industrially Stored Grains

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http://campaignfortruth.com/Eclub/210404/CTM-cancer-grains.htm

 

 

The Trouble with

Industrially Stored Grains

by Phillip Day

 

Doug Kaufmann is author of the book The Germ that Causes Cancer. In it, he

explains the much understated problem of the contamination of our industrially

stored grains by potent moulds, fungi and their associated mycotoxin discharges

and why they should be strictly avoided. Most governments only scan for the most

dangerous of these, like aflatoxin, thought to be one of the most carcinogenic

substances on earth. One study showed that, via a typically grain-predominant

diet, a citizen could expect to ingest from 0.15 g to 0.5 g of aflatoxin per

day.

 

Antibiotics are often made from mycotoxins (viz. penicillin) and are well known

for disrupting the delicate gut flora balance, creating dysbiosis. For many

patients with cancer, the fungal problems will be obvious, many of these

sufferers with a history of antibiotic use prior to being diagnosed with cancer.

Dr Joseph Mercola states: " Mycotoxins cause a wide range of health problems in

humans when we are exposed to small amounts over an extended period of time, and

can even be lethal if taken in large quantities over a short period of time.

Given the large number of diseases linked to mycotoxins, and our tendency to eat

a large amount of grains in our typical [Western] diet, this is a very

concerning problem. As Dr Holland states, grains are sources of carbohydrates,

or sugars, and as such, they risk contamination by certain fungi. These fungi

produce secondary metabolites, or mycotoxins. "

 

Historically, grains have produced some quite wild reactions, such as in Salem,

Massachusetts in 1692, when 13 women and six men were executed for witchcraft

after some citizens in the town went 'barking mad', probably due to poisoning by

the rye fungus, ergot (St Anthony's Fire). LSD was first synthesised by Swiss

chemist Albert Hoffman of Sandoz Laboratories in 1938, who was studying the

hallucinogenic properties of ergot. Hoffman's revolutionary new kaleidoscopic

trip was to skew the perceptions of an entire generation to come in the swinging

sixties and beyond.

 

To illustrate the difficulties grains are causing humans, Dr David Holland

elaborates on the top ten mycotoxin foods society routinely munches with

alacrity with little or no appreciation for the cumulative downside:

 

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 [quorn].

 

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).

 

CONCLUSION

Grains break down into glucose in the body and fuel fungal growth. All

nutritional regimens for cancer should therefore make a point of ostracising

these foods from the patient's diet. In the resources below, I give full dietary

recommendations along with a comprehensive list of potent, natural anti-fungal

materials that are being widely used against cancers today.

 

Further Resources

The ABC's of Disease by Phillip Day

Cancer: Why We're Still Dying to Know the Truth by Phillip Day

B17 Metabolic Therapy compiled by Phillip Day

Great News on Cancer in the 21st Century by Steve Ransom

 

 

 

 

 

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