peanut butter AND mold?

Truth be told, I grew up on peanut butter. Jif, Skippy, Peter Pan.. they all tasted magical and curated genuine moments between myself and childhood best friends. Peanut butter played a large role in my go-to lunches as a youngster, being served them on a silver plated (okay just your basic floral printed thin white plate) in the shape of tiny mountains (triangles). They fueled our outdoor adventures and curbed any “hangriness” that crept up when we needed food and we needed it fast!

However, I haven’t been the one to open the lid on the fresh peanut butter jar and sneakily shovel a finger full into my mouth than play off being the criminal of such an act in a long time..

The reason i’m not a fan of peanut butter anymore?

Mold. Or in other words, Mycotoxins. Specifically in PB, aflatoxins.

What are mycotoxins?

As stated by the University of Pennsylvania states, “Mycotoxins are toxic substances produced by fungi (mycotoxigenic fungi) on the different substrates where they grow. Mycotoxins can be toxic when inhaled, absorbed through the skin, or consumed at very low concentration levels, which means that even a few milligrams in food or feed may pose a risk for human and animal health.”

These toxins can be found in the soil in which the crops grow, and have also been found to occur through-out all stages of pre-and-post-harvest practices; even the drying and storing process of the crops listed below. The spread of mycotoxins can be quick when birds, insects, and herd animals are consuming and inhaling these crops. It’s also a risk to the harvesters who are handling these crops and inhaling these toxins.

What are aflatoxins?

To start, there are over 400 mycotoxins that are researched and discussed, however, aflatoxins (the B1 strain) are the most well researched and apparent in the farm industry. “Aflatoxin B1 (Fig. ​(Fig.1)1) is the most potent natural carcinogen known (243) and is usually the major aflatoxin produced by toxigenic strains.”, states the Natural Library of Medicine.

*Carcinogens are agents, organisms, or substances that are prone to cause cancer.

Examples… processed meats, alcohol, tobacco, burnt vegetables… the list goes on.

The Natural Library of Medicine also reports, “Natural contamination of cereals, figs, oilseeds, nuts, tobacco, and a long list of other commodities is a common occurrence (63, 65). Like the genetic ability to make aflatoxin, contamination is highly variable. Sometimes crops become contaminated with aflatoxin in the field before harvest, where it is usually associated with drought stress (65, 137); even more problematic is the fate of crops stored under conditions that favor mold growth. In storage, usually the most important variables are the moisture content of the substrate and the relative humidity of the surroundings (63, 280). Aflatoxin contamination has been linked to increased mortality in farm animals and thus significantly lowers the value of grains as an animal feed and as an export commodity (238). Milk products can also serve as an indirect source of aflatoxin. When cows consume aflatoxin-contaminated feeds, they metabolically biotransform aflatoxin B1 into a hydroxylated form called aflatoxin M1 (267).”

Aflatoxins (and mycotoxins) are found naturally occurring (and also contaminated with) in the following foods, states a University of Florida Health paper:

• Peanuts, peanut butter, tree nuts

• Wheat, corn, rye, barley, oat

• Seed oils

• Dairy products

The FDA approves of aflatoxins in nuts, legumes, and seeds due to the low levels at which these toxins are produced; yet, if consumed in large quantities and for long lengths of time, the issues that follow are:

• Acute liver damage

• Cancer (and other inflammatory chronic illnesses)

• Weight-gain

• Infertility in men

Does this mean you should run and hide from every food you see? Absolutely not.

Instead, here are some replacement options ands things to look for:

• Switch to almond butter with NO added vegetable oils, and buy nut butters from well known and large brand names (they are regulated at a higher cost)

• Consume plenty of chlorophyll rich foods (or supplements), like spinach to counteract these toxins

• Ensure any crop (peanuts, corn, wheat) is not apparently moldy, discolored, or shriveled

• Seeing where these crops/nut butters are from and aim to purchase products from the U.S (highest quality and least likelihood of toxins)

Since switching from Peanut Butter to Nut Butter, I generally feel better and enjoy the taste much more.

I also feel better about the health of my Liver; an incredible superhero in the body in the detoxification process. If the Liver is bogged down by an overload of toxins, we can experience a build-up of these toxins resulting in inflammation, chronic issues, and mood disturbances.

Happy experimenting and learning!