15 May, 2004
As a follow up on my earlier post "FATTY
RUBBISH AND FILTH IN FLOUR" the following is more food
for thought and consideration. Carbs and processed
foods are THE most profitable foods hence their promotion by
industry.... It's no wonder why this information is not more publicly
See also: Fibiger's
Work on Cancer & Sugar
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
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,
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
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
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
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.
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
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
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.
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!
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).
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.
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
News on Cancer in the 21st Century by Steve Ransom