healthbriefs
Sticky News on Peanut Butter C
onsumers that grind their own pea- nut butter fresh in the supermarket may be at risk for ingesting aflatoxin, a mold linked to liver cancer. That’s because the peanuts in grinding-ma- chine cases are stored for much longer than those processed for commercial butters, increasing the potential for mold and fungus growth. More, the machines are not tested by the U.S. Food and Drug Administration (FDA) for aflatoxin contamination. Buying only prepackaged, com- mercial peanut butter may put anxious consumers at ease; although virtually all sources contain minute quanti- ties of aflatoxin, it is usually far below the FDA’s recommended safe level. However, added sugars and trans fats, as well as high pesticide levels in non- organic brands, can make them a less than ideal choice.
Individuals that opt for healthy, organic peanut butter may want to pick up some celery sticks to dip in it. Researchers at Johns Hopkins Univer- sity found that eating vegetables such as celery, carrots, parsnips and parsley can decrease the carcinogenic effects of aflatoxin. They also found success with chlorophyllin, abundant in green, leafy vegetables. Consumption of chloro- phyllin at each meal resulted in a 55 percent reduction of aflatoxin in urine. It’s believed that chlorophyl- lin reduces aflatoxin levels by block- ing the absorp- tion of the toxin in the gastro- intestinal tract.
Source:
EMagazine. com
20 Collier/Lee Counties
swfl.naturalawakeningsmag.com
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