Mold Toxins in Some Fermented Meats
Hurt the Brain and DNA
Dr. Sabater-Vilar et. al. from the Netherlands has found that mold toxins can be isolated from some fermented meats and affect the brain. In contrast to the eccentric denial of the insurance industry, these experts in Pharmacy and Toxicology, know mold toxins affect brain. Period.
Many toxin makers have been found in fermented meats, but I want to focus on the tremorgenic mycotoxins. Tremorgenic mycotoxins have chemicals that act on the central nervous system, causing sustained tremors, convulsions, and death in animals.
But the authors wanted to further their research and see which of these toxic molds also damage genes. They found that four of the five tested damaged genes. They looked at five tremorgenic mycotoxins (fumitremorgen B, paxilline, verrucosidin, verruculogen and penitrem A) associated with molds found in fermented meats.
They found all of the investigated mycotoxins except penitrem A exhibited a certain degree of genotoxicity or DNA damage. Verrucosidin appeared to have the highest toxic potential. Paxilline, Verrucosidin and fumitremorgen B caused DNA damage in human lymphocytes. The authors suggested the use of safe fungal starter cultures to avoid allowing the growth of brain and DNA effecting tremorgen contamination in fermented meats.
Sabater-Vilar M, Nijmeijer S, Fink-Gremmels J. Genotoxicity assessment of five tremorgenic mycotoxins (fumitremorgen B, paxilline, penitrem A, verruculogen, and verrucosidin) produced by molds isolated from fermented meats. J Food Prot. 2003;66:2123-9.