Mold Avoidance

We should be much more critical of our food.

Crackers are notoriously moldy. Never let your child eat crackers. Make crisp things in the oven from left over bakery goods. Just sprinkle with cinnamon.

Dried fruits are very moldy. Soak them in vitamin С water. Rinse and bake to dry again. Then store in the refrigerator or freezer. When fresh fruit gets overripe, don’t quickly bake it or preserve it. It’s too late.

Peanut butter (store bought) and other nut butters can’t be detoxified by adding vitamin С due to the mixing problem, even if you stir it in thoroughly. Make your own. Making your own peanut butter is a great adventure (see Recipes). Mix it with home made preserves, honey, marmalade, not very homogene­ously so the bright colors and individual flavors stand out in contrast. Having three or four such spreads in the refrigerator will give your children the right perspective on food— homemade is better. Store bought jams are sweeter and brighter in color but strangely low in flavor and often indistinguishable from each other. Let your children eat the polluted foods that friends and restaurants serve (but not rare-cooked meats) so they can experience the difference. Their livers are strong enough to detoxify occasional small amounts.

Tea is quite moldy if purchased in bags. Although I used to recommend single herb teas (tea mixtures have solvents), I can now only recommend single herb teas from fresh sources in bulk (see Sources). This also gets you away from the benzalkonium chloride and possibly other antiseptics in the bag itself. When you get them, store them in their original double plastic bag. These herbs are so fresh, you’ll only need half as much to make a cup of tea. Use a bamboo strainer (non metal). Bake the strainer occasionally or put through the dishwasher to keep it sterile.

Mold Avoidance

Fig. 52 Packaged herb tea is moldy and polluted with solvents. Get yours in bulk from an herb company.

It comes as a surprise that pure, genuine maple syrup has the deadly aflatoxin and other molds. You can often see mold yourself, as a thin scum on the surface or an opaque spot on the inside of the glass after the syrup has stood some time, even in the refrigerator. Some mold spores were in it to begin with. Others flew in. After some time they grew enough to be visible. In my testing, aflatoxin can be cleared with vitamin С but sterig and others need to be treated with a high temperature as well. Fortunately, this is easy to do with a syrup. Heat to near boiling
while in the original jar with the lid removed. Keep refrigerated afterwards.

Mold Avoidance

Fig. 53 Three safe flavorings.

Artificial maple flavor did not have benzene, propyl alcohol or wood alcohol, nor molds. Turbinado sugar had none of these

contaminants either. Brown

sugar had sorghum mold.

White sugar had propyl

alcohol pollution. You can make your own syrup,

safely, with artificial flavor and turbinado sugar. of course, you’ll be missing the taste and nutritional minerals pro­vided by the natural maple product but in a contest between nu­tritional value and toxicity, always choose the safe product.

The mold in our hot cereals can be spotted. Pick out all dark colored, shriveled bits. This represents most of it. Add honey, and salt while it’s cooking—this raises the boiling temperature and detoxifies more. At the end, turn off heat and add a sprinkle of vitamin С powder. Rolled oats never showed molds in my testing, although they have their characteristic fungi, too. Don’t let grains mold on your shelves simply from aging. Nothing should be more than six months old. Remember you can’t see or smell molds when they begin. Molds must have a degree of moisture. As soon as you open a cereal grain, put the whole box in a plastic bag to keep moisture out. This keeps out Weevils too, so you won’t have to put the box in the freezer later to kill them.

Anything that is put in the refrigerator or freezer and then taken out develops moisture inside. Store cereals in kitchen cupboards or the freezer.

No government agency can test for all of these mycotoxins in all of our foods. Production and storage methods must be better regulated so as to be fail-safe. Simply sending inspectors out to look into the bins at grain elevators is not sufficient. Crusts of mold, sometimes several feet thick, that form on top of grain bins can be simply shoveled away before the inspector arrives. The humidity and temperature of stored grain should be regulated, requiring automated controls. This would soon be cost effective, too, in terms of reduced spoilage losses and higher quality prices earned. i believe that zear, aflatoxin and ergot require special regulations. Products that are imported should be subjected to the same tests as ours. Test results should be on the label.

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