Aflatoxins are powerful carcinogenic agents, produced by mould (mycotoxins). The liver is often the first organ to be affected.

Peanuts, milk and some types of meat can contain carcinogenic aflatoxins. Their toxic effect is chronic: small amounts, ingested repeatedly, accumulate in your body. Symptoms may appear months, or even years later.

Aflatoxins are resistant to heat (they only start being destroyed above 200° Fahrenheit or 150° centigrade) and sterilization.

Watch out for tropically grown oleaginous fruits (mainly peanuts), corn, as well as virgin peanut oil and livestock fed on oil cake (fodder made from cottonseed, linseed, rape seed, etc.).

Improper storage or exposure to heat can also cause products like butter, yogurt, cheese and vegetable oils to develop aflatoxins. Other potential carriers are:

– soft sweets

– grilled peanuts

– almond paste and powder

– pistachio ice cream, pudding, cake, etc.

– Brazil nuts

– figs

– some baby food

– some brands of corn flakes

– improperly stored wheat, bread or pasta

These toxins are immuno-depressant – I.e. they weaken your immune system. Initial symptoms may include:

– edema (swelling)

– haemorrhage

– necrosis

– irritation of mucous membranes in the mouth and / or intestines, resembling angina.

Keep a close watch on how foods in your home are stored, and make sure they are of the best quality whenever possible.