Since many people make resolutions in January to make better food choices it seems beneficial to discuss the top ten myco-toxin foods to avoid.

When you are ready to improve your level of health and happiness it is important to avoid the foods which are the most common sources of allergens and toxins.

Myco-Toxin Related Health Problems

Wheat Fields

Wheat Products Become a Major Producer of Myco-toxins

Most people are aware that an abundance of fungi, molds and yeasts are a major source of problems present in our external and internal environment. Mycotoxins are a byproduct of these organisms which create many problems when we are exposed to elevated levels of them.

A wide range of health problems are believed to be caused by mycotoxins such as:

  • allergies
  • asthma
  • cancer
  • diabetes
  • heart disease
  • irritable bowel syndrome
  • multiple sclerosis
  • psoriasis
  • yeast infections
  • and many others…

These can occur with small mycotoxin exposure over a long period of time and can be lethal with large quantities accumulated over a short period of time. With the large number of diseases some scientists have linked to mycotoxins this is a problem for everyone to be more aware of. Grains are a source of carbohydrates (sugars), and a prime breeding ground for fungi which produce mycotoxins.

[colored_box title=”The Top Ten Mycotoxin Foods to Avoid” variation=”teal”]

  1. Alcohol beverages (ales, beer, bourbon, scotch, whisky, wine)
  2. Barley
  3. Cheese (aged, hard and molded cheese – Swiss, blue cheese, etc)
  4. Corn products (cereal, chips, corn meal, high fructose corn syrup, tacos)
  5. Maize & sorghum (grains fed mostly to animals)
  6. Moldy and old fruit and fruit juices
  7. Mushrooms (common button mushroom is a fungus)
  8. Peanuts and peanut butter
  9. Sugar (cane, beet and products containing sugar)
  10. Wheat products (bagels, bread, cereal, crackers, flour, pancakes, pasta, rolls, tortillas[/colored_box]

Remember that even many fresh and cooked foods can begin to rapidly deteriorate and decompose from molds depending on the humidity, temperature and storage time. The more starch or sugar it contains the more rapidly fungi and molds can grow. By the way the mycotoxins are still present after the beverage or food has been cooked, frozen, heated, processed and micro waved.

Regardless of the method of preparation or temperatures used these mycotoxins are still lurking in the foods waiting to wreck havoc on your health and immune system.

Therefore, it is essential to avoid beverages and foods prone to contain mycotoxins and primarily eat fresh beans, fruits, green leafy plants, legumes, herbs, nuts, roots, sea vegetables, seeds, squash and vegetables.

By being aware of the top ten myco-toxin food categories to avoid you can greatly improve your chances for great health and strong immune system and reduce your chances of allergic and toxic burden.

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