Mould Toxicity

Mould Toxicity & Mycotoxins

Mould is a type of fungus that can grow in damp, dark, and poorly ventilated areas, such as basements, bathrooms, and window frames. When the conditions are favourable, certain types of mould release mycotoxins into the air or onto surfaces where they can be inhaled, ingested, or come into contact with the skin.

Mycotoxins are metabolites that moulds release into their environment as a defence mechanism. Their primary purpose is to inhibit the growth of other competing organisms, but they can be harmful to humans when we are exposed to them. Once mycotoxins enter your bloodstream they will travel around your body, affecting your liver, kidneys, digestion, nerves and immune system, as well as reducing your cells’ energy production and even damaging your DNA.

Mycotoxins are produced by various moulds belonging to the genera Aspergillus, Penicillium, Fusarium, and Stachybotrys, among others. These moulds thrive in damp and humid environments, such as water-damaged buildings, damp rooms, and food storage facilities. You have probably seen black mould in bathrooms, but moulds can also grow unseen behind wallpaper, in soft furnishings, in your washing machine, and even in your car. They are easily spread through air conditioning, particularly in offices. Modern life means we spend the majority of our time indoors, so the conditions inside your home and workspace can have a profound effect on your health.

Symptoms of Mould Toxicity

Respiratory issues.
Allergic symptoms such as sneezing, watery eyes and skin rashes.
Cognitive difficulties including brain fog, poor memory, difficulty concentrating and anxiety.
Digestive issues, especially food intolerances, persistent bloating, diarrhoea and abdominal pain.
Persistent muscle pain similar to fibromyalgia.
Unexplained weight gain or weight loss.
Numbness and tingling in extremities or other areas of the body.
Metallic taste in the mouth.
Vertigo or dizziness.
Tinnitus (ringing in the ears).
Significant fatigue that interferes with daily activities.
Changes in mood.
Excessive thirst and dehydration, bed-wetting in children.
Hair loss.
Skin irritations such as itching and redness.
Reduced immunity.
Exacerbation of inflammatory or autoimmune symptoms.

Ideally, your body would detoxify and eliminate mycotoxins without any problem, but if it cannot do this efficiently, they can build up and contribute to inflammation and ill health. If your immune system is compromised, you are recovering from a serious illness, or you have compromised liver function due to genetics or a health condition, your ability to deal with mycotoxins will be diminished.

Mould in Your Environment

If you can see visible mould in your home or office, your symptoms are worse during damp weather, or you’ve noticed your symptoms have become worse after water damage to your home, mycotoxins may be an issue for you.

Avoiding exposure as well as removing them from your body is key. This means addressing any dampness or mould in your environment. It can be helpful to use a dehumidifier, and open windows to encourage air circulation, but if the mould is an extensive issue it will likely need to be properly treated by a specialist company such as Pure Maintenance UK

Mycotoxins in Foods

Food crops that are air dried, piled up in huge storage facilities are particularly prone to being contaminated with mould and mycotoxins. Mycotoxins can occur in a wide range of foods that are prone to mould such as cereals, nuts, spices, dried fruits, apples and coffee beans. Mould growth can occur either before harvest or after harvest, during storage, often under warm, damp and humid conditions. Most mycotoxins are chemically stable and survive food processing.

Mycotoxin levels in food are controlled through legislation, but for individuals that are hypersensitive or have mould toxicity, even the traces allowable in legislation can pose a problem and worsen their symptoms.

Several hundred different mycotoxins have been identified, but the most commonly observed mycotoxins that present a concern to human health include aflatoxins, ochratoxin A, patulin, fumonisins, zearalenone and nivalenol/deoxynivalenol. Exposure to mycotoxins can happen either directly by eating infected food or indirectly from animals that are fed contaminated feed, for example in milk.

Types of mycotoxins

Aflatoxins - Aflatoxins are produced by Aspergillus moulds. Crops that are frequently affected by Aspergillus spp. include corn, sorghum, wheat and rice, soybeans, peanuts, sunflower seeds, spices (chili peppers, black pepper, coriander, turmeric and ginger), and tree nuts (pistachio, almond, walnut, and Brazil nut) and coconut. The toxins can also be found in the milk of animals that are fed contaminated feed.

Ochratoxin A - This mycotoxin is produced by several species of Aspergillus and Penicillium and is a common food such as cereals and cereal products, coffee beans, dry vine fruits, wine, grape juice, spices and liquorice

Patulin – Patulin is produced by a variety of moulds, particularly Aspergillus, Penicillium and Byssochlamys. It is often found in rotting apples and apple products, patulin can also occur in various mouldy fruits, grains and other foods. Major human dietary sources of patulin are apples, apple juice and cider made from affected fruit.

Trichothecenes - Produced by a range of mould species including the black mould Stachybotrys chartarum These mycotoxins can be found in damp buildings, rotten cereal crops and affected animal feed.

Zearalenone - These are made by Fusarium fungi which are found in soil and typically affect cereal crops.

Gliotoxin - Gliotoxin is produced by species of the fungi Aspergillus, Penicillium, and Alternaria. Gliotoxin exposure can be the result of contaminated food as well as from water damage. It is a potent immune suppressant.

Reducing Exposure

It is important to note that mould that produces mycotoxins can grow on a variety of different foodstuffs and can penetrate deep into food. To minimise the health risk from mycotoxins, it’s a good idea to:

Check foods for any visible sign of mould and discard any foods that is affected.
Buy nuts that are fresh as possible. One option is to buy nuts in the shell and shell them yourself.
Consider going grain-free.
Make sure that foods are stored properly – kept dry, and not too warm.
Buy foods in small quantities and avoid storing them for extended periods.
Choose a coffee that is tested to ensure mycotoxins aren’t present for example Mindful Coffee or Exhale
Avoid or minimise consumption of the foods most likely to be high in mycotoxins.

Foodstuffs Highest in Mycotoxins

Alcoholic beverages such as wine, beer and cider - Mycotoxins can be introduced into these beverages when mould contaminated grains and fruits are used.

Corn – Corn is very prone to being contaminated with fumonisin, aflatoxin, zearalenone, and ochratoxin. What’s more it’s a very common ingredient in a lot of processed foods.

Wheat, Rye and Barley - Not only are these crops often contaminated with mycotoxins, but so are the products made from them, like breads, cereals, pasta, etc.

Sugar - Not only are sugar cane and sugar beets often contaminated with fungi, sugar can act as a key fuel for fungal growth.

Peanuts - Studies have found peanuts can be contaminated with up to 24 different types of mould.

Cheeses - If you see mould growing on/in your cheese, there is an excellent chance there’s a mycotoxin not far from the mould. Fresh cheese (rather than aged ones) and those made with Lactobacillus, instead of fungi, such as Gouda, are a much better alternative.

Cross Reactive Foods

Many people with mould toxicity also experience a cross-reaction to the yeasts and moulds found in foods and drinks. For this reason, it is advisable to avoid:

Yeast containing foods such as beer wine, bakery products and yeast extracts.
Fermented and aged foods such as sauerkraut, mature cheese, charcuterie.
Pre-shelled nuts – go for fresh nuts and crack them just before eating.

What to Eat

Avoiding mycotoxins in food can seem challenging because they are present in so many foods, but emphasising foods typically low in mycotoxins can be less daunting than focusing on what to avoid.

Enjoy vegetables (especially green leafy ones), low sugar fruits such as berries, grass-fed meat and poultry and wild-caught oily fish.