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Archive for August, 2013

Is there a safe level of toxins in foods sold commercially that you’d feel comfortable with?

OH boy… reading this excerpt from an article on “crop management” does not make me feel very confident that a lot of food is safe to eat.

Mold damage or more appropraitely CONTAMINATION is common. It is not the exception. But just how much contamination should be allowed?

You should read this article for farmers – it proclaims: “If the grain is sold, there may be a reduced price due to mold damage.”

Uhhhh…. ok. Sell it for less if i is contaminated.

Read this excerpt:

“The best option for moldy grain is to feed it or sell it instead of storing it. However, it should be tested for toxins before feeding. Testing for mycotoxins can be done before putting the grain in storage. The best sampling method is to take a composite sample of at least 10 pounds from a moving grain stream, or to take multiple probes in a grain cart or truck for a composite 10-pound sample. If toxins are present, it is possible that the grain can be fed to a less sensitive livestock species, such as beef cattle, depending on the specific toxin and its concentration. A veterinarian or extension specialist can help with these decisions. If the grain is sold, there may be a reduced price due to mold damage.”

The mycotoxin aflatoxin is a serious problem and while an effort may be made to NOT distribute grains like corn that are contaminated to humans – it seems it is a common practice to sell moldy corn and grains to feed animals.

I wonder if that is why the animals need so many antibiotics to keep them from dying before they are slaughtered.

Perhaps even more alarming is that the government recognizes mold and in particular aflatoxin as a carcinogenic substance that can cause death and illness – the fact is they allow it in foods – up to a ceratin level is permitted. So they allow grains and food to be sold that contain the mycotoxin aflatoxin as long as it it is less than the limit.

This is cause for alarm.

In any event – be aware that grains are particularly subject to being contaminated as well as certain nuts like pistachios and peanuts.

More articles to read:

Food fungus worsening

“An estimated 4.5 billion people worldwide are exposed to aflatoxin at unsafe levels, with persistent exposure linked to liver damage and related cancers. ”


“Aflatoxin-producing members of Aspergillus are common and widespread in nature. They can colonize and contaminate grain before harvest or during storage. Host crops are particularly susceptible to infection byAspergillus following prolonged exposure to a high-humidity environment, or damage from stressful conditions such as drought, a condition that lowers the barrier to entry.

International sources of commercial peanut butter, cooking oils (e.g. olive, peanut and sesame oil), andcosmetics have been identified as contaminated with aflatoxin.[3][4][5] In some instances, liquid chromatography-tandem mass spectrometry (LC-MS/MS), and other analytical methods, revealed anywhere from 48–80% of selected product samples as containing detectable quantities of aflatoxin. In many of these contaminated food products, the aflatoxin exceeded U.S. Food and Drug Administration(FDA), or other regulatory agency, safe limits.[4][5][6][7]

The United States Food and Drug Administration (FDA) has established action levels for aflatoxin present in food or feed to protect human and animal health which range between 20 and 300 ppb.[8]”

Aflatoxin in Corn

“In the United States, aflatoxin production occurs when Aspergillus flavus and Aspergillus parasiticus attack peanuts, cottonseed, white and yellow corn and certain nuts. Most of the aflatoxin problems on corn in the United States are caused by Aspergillus flavus, and the most potent toxin produced by this mold is called aflatoxin B1 . Drought, extreme heat and corn ear injury from insect feeding stress the corn and create an environment favorable to these molds and to aflatoxin production.”

Also read my previous article on Grain Awareness

Oh no it’s Grain Fever!

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