MOLD SENSITIVE DIET

Once you have been exposed to toxic poisoning, or have suffered from prolonged exposure to toxigenic molds, whatever the source, you may find that you are mold sensitive to certain foods.

Generally these are foods that are mold derivatives or are processed using fungi, such as mushrooms and cheese. The gill like under-surface of mushroooms attract viruses, fungi, and other invaders.

Toxic Sensitive Foods

The following foods are known to either contain molds or attract molds to attach to their outer surfaces. Both promote toxic growth in the body.

Yeast Containing Foods - breads, beer, crackers, certain supplements. Many multi-B Vitamins contain either yeast or mold. Avoid those manufactured using Aspergillus fermentation process. Avoid breads that are malted or contain dough conditioners. Sourdough is the worst, instead look for yeast free tortillas and pitas.

Dried Corn Products - nachos, popcorn.

Dried Fruits - raisins, sultanas, dates, apricots, prunes, figs, etc.

Soy Sauce - obtains its unique flavor from Aspergillus, or vinegar

Aged Cheese - certain 'fresh' cheeses are acceptable e.g., cottage cheese, mozzarella, provolone, ricotta.

Spore Foods - Mushrooms, truffles, sprouts

Fermented Foods - sauerkraut, wine vinegars

Alcohol - the darker the beer, the more mold it contains. White wine is less moldy that red. Vodka, tequila, clear rums are least moldy. Alcohol and ergot food fungus interact to make each more toxic. Alcohol drives this toxin deeper into our tissues.

Pickled or Smoked - meats and fish.

Eggs

Sugar - sodas, sweets.

Food Handling Tips

• Buy fresh foods mid-week when they are their freshest. East as soon as possible. It it better to shop 3-4 times a week for fruit and vegetables than once a week. Organic foods go moldy faster.
• Wash the outside of fruits, vegetables, grains and nuts with Vit C or 17% Hydrogen peroxide solution. Wash outside of eggs to remove salmonella. Herbs are particularly contaminated. Let stand in water mix for 5 minutes.
• Store all fruit, veges, nuts and dried fruits in the refrigerator, after washing.
• Do not use grains that are more than six months old.
• Store cereals in cupboard or freezer not the refrigerator. There they attract moisture which develops molds.
• Buy red potatoes instead of white ones and wash them well. Cut out dubious spots. Avoid any green areas on white potatoes.
• Cut the ends off corn on the cob.
• Leftovers - eat all leftovers within 24 hours unless frozen.
• Use tea leaves rather than tea bags, which can be very moldy.
• Frozen Foods - only keep foods in frost free refrigerators for 1-2 weeks. The auto-thaw cycle can allow food to become contaminated.
• Read labels carefully and check with manufacturers for processing techniques that may induce mold growth.
• Try to avoid chemicals and additives such as hormones and antibiotics. Try to avoid wheat and wheat products as much as possible.
  

Foods To Eat

Fresh Food - Freshly opened cans. Freshly prepared fruits and vegetables. Freshly cooked foods.

Protein - eat plenty of protein; including meats, fresh vegetables, fresh fruits, and fresh fish as often as possible.

Purified Water - distilled or reverse osmosis water is best, as it retains the good bacteria in the digestive tract.

WHO Recommendations

The World Health Organisation recommends:

• A diet limited in mycotoxic food and drink
• Limit toxin producing fungi in the gut with acidophilus
• Increase vegetable fiber - avid nightshade vegetables and fruits such as tomotoes.
• Daily aspirin [willow bark] to prevent heart attack and strokes
• Take anti-fungal and anti-toxin drugs - to treat excessive fungal colonization and mycotoxin contamination.

Source; Dr. Fulda Clark, Fungalbionics

Key Food Fungi

Eating moldy foods kills portions of the liver, causing propanol buildup and then cancer. It also effects immunity and contributes to thymic atrophy and macrophage activation. Produces a low white blood cell count.

Vitamin C, either added to food or taken with food is a good counter foil for many food toxins.

Ergot Food Fungus - also found in cereals, whole grain breads, wines and honey. Can be detoxified by adding vitamin C but takes at least 10 minutes.

To help clear ergot from the body take glutamine (500 mg.), a B-50 complex and Vit. B3 (niacinamide -500 mg) with each meal. Ergot can promote severe emotional, personality and mood disorders.

Patulin - a major fruit mold toxin present in bruised fruits grows in patches in intestine and allows E-coli and Shigella to climb through colon wall. Bacteria invade regions of injury and tumors.

Sorghum Food Mold - found millet and brown sugar causes hemorrhages, appetite loss and inability to swallow. Rinse in Vit. C water before cooking or add to cooking water.

Sterigmatocystin Mycotoxin - also called " Sterig"- found in pasta, maple syrup.

T-2 Toxin Mold - found mostly in dried peas, beans and lentils. Detoxify in 5 minutes by adding 1/8 tsp. vitamin C to the soak water. Throw away imperfect ones. Found in all cases of kidney disease and high blood pressure. Avoid other moldy foods such as nuts.

Zearalenone [Zear] - a very toxic mold that inhibits detoxification of benzene and produces excess estrogen. Found in popcorn, corn chips, brown rice, commercial cereal grains, and processed foods which the liver must detoxify. Add 1/8 teaspoon vitamin C per cup of cooked foods to detoxify molds.

Foods Commonly Manufactured Using Aspergillus Fermentation

• Soy Sauce
• Chocolate - and chocolate liqueur
• Black Tea
• Malted Products - cereals, breads, powders, chocolate drinks
• Lactaid
• Some Vitamins
• Citric Acid - often used in sodas and baked goods
• Fruit Juice
• Digestive Enymes [except pancreatic]
• Cholesterol lowering enzymes
• Acidophilus with artificial FOS. Natural FOS found in watermelon seeds is fine.

Further Resources

The Mold Diet Dr. Vincent Marinkovich