Most people don’t fully understand that pleomorphic bacteria, yeast, fungus, and mold, along with their toxins, which are commonly found in stored and fermented foods, use our food chain as a proverbial Trojan horse. The following foods are high in pleomorphic (the ability of some micro-organisms to alter their shape or size in response to environmental conditions) bacteria, yeast, fungus, and mold that produce mycotoxins. Mycotoxins are secondary metabolites produced by microfungi that can cause illness, disease, and death in humans and animals. Cooking the listed foods thoroughly will kill most of the fungus; however, refrigerating them or using them cold will literally put fungus into your body.
Mycotoxins can enter the food chain in the field, during storage, or at later points. Mycotoxin concerns are exacerbated whenever shipping, handling, and storage practices are conducive to mold growth. The end result is that mycotoxins are commonly found in foods. Kuiper-Goodman, a leading figure in the risk assessment field, ranks mycotoxins as the most important chronic dietary risk factor, higher than synthetic contaminants, plant toxins, food additives, or pesticide residues.
Read: 11 Foods Highest in Mycotoxins
Speaking of fungi, about 1.5 million species exist, tiny microbes found in soil, air, food, and water. They can be fatal and, on average, kill an estimated 1.5 million people globally each year. According to Professor Neil Gow, President of the Microbiology Society, that’s an alarmingly high figure and is more than the number of people who die from malaria, more than twice the number of women who die from breast cancer, and an equivalent number to those who die from tuberculosis or HIV, each year. Should we be concerned? Yes.
The Fungus Link to Disease
Fungi and yeasts can become parasitic organisms outside and inside the body, causing health issues that can be difficult to diagnose. Even pain can result from a body overload of fungus. Often, unknowingly, we feed these parasites through what we eat each day. Fungi crave sugar, and if you have a fungal infection, their cravings can become your cravings. Sugar doesn’t only come in the form of candy, soda, and other obvious “junk foods.” Carbohydrates from grains, potatoes, corn and corn products, certain fruits, bread, pasta, alcohol, and other staples of the standard American diet (SAD) are just as effective at feeding a parasitic fungal organism.
If you are fighting any disease or illness that seems to linger and/or does not resolve itself, it’s time to think FUPO. FUPO stands for Fungus, Until Proven Otherwise. Ask your healthcare practitioner about looking for a fungus link.
The information below is documented in the International Journal of Food Microbiology, 20-211-226, 1993. To see the original document, you will need to contact the International Journal of Food Microbiology for a full copy, if they still have it available. It was published in 1993, which shows that our medical community has known about the health dangers of pleomorphic bacteria, yeast, fungus, and mold in our food supply for a long time.
20 Foods High in Pleomorphic Bacteria, Yeast, Fungus, and Mold that You May Not Know About
Most of us know food itself isn’t poisonous. However, few of us realize that pleomorphic bacteria, yeast, fungus, and their toxins, commonly found in stored and fermented foods, are a major source of human illness and disease.
The following foods are high in pleomorphic bacteria, yeast, fungus, and mold and produce mycotoxins documented to cause specific diseases and organ lesions in both animals and humans; they should never be ingested and, if eaten, only in small amounts, and never cold. Most of the foods listed, if cooked thoroughly, will kill most of the fungus. However, refrigerating them or using them cold will put fungus into your body.
1) Pig meat.
Pig meat including sausage, bacon, salami, and ham is full of colonized fungal and contains the fungi Aspergillus ochraceus which produces the mycotoxin Ochratoxin A which is associated with many different documented cancers. Ochratoxin is also recognized as a potent nephrotoxin.
* Cooking these meats completely kills most of the fungus; however, cold cuts will begin to grow the fungus again, and after a few days, the cold meats contain the fungus again.
2) Tobacco.
Tobacco contains yeasts and sugars that ferment the tobacco into a form that reaches the human blood and tissues, causing dysbiosis of the blood and tissues, leading to every degenerative disease known, including cancer, diabetes, arthritis, etc.
* Tobacco use can be unhealthy, except when using tobacco leaves as the American Indian Medicine Man uses it. They use it as a poultice to draw our poisons out of the body, cure some skin infections, and prevent infection from developing in cuts.
3) Mushrooms.
Mushrooms are not vegetables but the fruiting bodies of fungi whose main form of existence, the root-like mycelium, is hidden in the soil. This fruiting body is the means to disperse the seed-like spores of the fungus throughout the blood and tissues. For example, edible mushrooms induce bladder cancer.
* You should never eat raw mushrooms because of this fungus. Cooking mushrooms for a period of time until they at least change color kills most of the fungus. However, if you eat leftovers that are refrigerated, the fungus will multiply.
4) Corn.
Corn and all associated products contain over 25 different strains of fungus, all of which are disease-causing. Several are cancer-causing.
* Corn that is cooked thoroughly kills most of the fungus. However, cold corn that is put into salads will multiply as the fungus grows rapidly.
5) Peanuts & Cashews.
Peanuts and cashews contain over 27 different strains of fungus (high levels of cancer-causing fungus).
*Peanuts, particularly raw peanuts, deserve careful consideration because they are susceptible to fungal contamination. Certain molds associated with peanuts can produce aflatoxins, naturally occurring toxins known to affect liver health. Testing has also identified aflatoxin contamination in some peanut products, including peanut butter. Roasting may reduce fungal contamination, but it does not guarantee the complete removal of existing toxins. Choosing quality-tested peanuts and peanut butter from reputable sources is a wise step toward reducing unnecessary toxin exposure.
6) Barley.
Barley contains the fungi Aspergillus ochraceus which produces the mycotoxin Ochratoxin A. This mycotoxin is associated with many different documented cancers.
* Barley that has been cooked in soups is fine. Cooking kills most of the fungus. Cold barley for salads is deadly. Refrigeration can cause the fungus to multiply, even in soups.
7) Animal meat and poultry.
Animal meat and poultry including beef, lamb, chicken, and turkey contain the fungi Aspergillus ochraceus which produces the mycotoxin Ochratoxin A. It is associated with many different documented cancers.
* You should only eat meat that has been thoroughly cooked so that there is no “pink” meat showing. Cooking kills most of the fungi, and the body can handle this small amount, up to 8 ounces daily. Actually, eating 8 ounces or less of any meat daily is healthier for many reasons.
8) Alcohol.
Alcohol, including wine and especially beer, contains the fungus Aspergillus ochraceus, which produces the mycotoxin Ochratoxin A.
* Small amounts, 1 small glass a day is fine. More than 2 small glasses of wine, beer, or alcohol daily can create toxins in the body that can cause serious health issues over time. It can also depress the immune system, leading to more colds and illnesses.
9) Dairy products.
Dairy products, including milk, cheese, yogurt, cottage cheese, ice cream, and butter, can be susceptible to fungal contamination, depending on how they are produced, processed, handled, and stored. Certain fungi, including Aspergillus ochraceus, can produce Ochratoxin A, a mycotoxin associated with kidney toxicity and other health concerns. However, not all dairy products contain this fungus or its toxins. Sweetened dairy products, particularly ice cream and flavored yogurt, may also contain substantial amounts of refined sugar, which can create an environment that favors yeast overgrowth in susceptible individuals.
* When choosing dairy products, quality, freshness, and proper storage are important. Plain, unsweetened yogurt containing live and active cultures can provide beneficial bacteria that help support a healthy intestinal microbiome. A daily serving of about 6 ounces is a reasonable option for those who tolerate dairy. Cottage cheese and other soft cheeses should be consumed fresh and properly refrigerated, while aged cheeses require careful attention to quality and storage. Heating cheese may destroy many living fungal cells, but it does not reliably eliminate mycotoxins already present. For those who choose to consume milk, smaller amounts of quality milk may be preferable, depending on individual tolerance. As with all foods, moderation and supporting a healthy intestinal environment matter.
10) Egg.
Eggs are fully colonized with fungus and contaminated with mycotoxins.
* Cooking them kills most of them. Boiling eggs for salads is fine if used in one meal; however, if you refrigerate eggs or use them in egg salad, the fungus begins to multiply again.
11) STORED GRAINS AND CEREALS.
Stored grains and cereals are fully colonized with fungus and contaminated with mycotoxins.
* As long as the grains are cooked, it kills most of the fungus. Grains for spaghetti or pasta are fine. Oatmeal that is cooked for cereals is fine. Oatmeal baked for cookies is fine as long as it is eaten within a few days. Cold grain cereals aren’t good to eat because of the fungus and mycotoxins. You should never eat cold pasta salads.
12) Stored potatoes.
Potatoes, particularly those stored for extended periods or under improper conditions, can become susceptible to fungal contamination. Certain fungi associated with potatoes can produce mycotoxins, depending on the species and environmental conditions. Although refrigeration slows most microbial activity, some cold-tolerant fungi can survive and keep growing at refrigerator temperatures, especially with moisture present. Cooking destroys most living fungal cells but does not reliably eliminate mycotoxins already present. Potatoes that are moldy, severely sprouted, green, damaged, or show signs of decay should be discarded.
* Fresh, raw potatoes are best stored in a cool, dark, dry, well-ventilated location rather than a household refrigerator. Refrigeration can encourage potato starch to convert into sugars, though this depends on the potato variety and storage conditions. Cooked potatoes should be enjoyed fresh when possible. If storing them for later use, refrigerate promptly in clean, covered containers at 40°F or below and consume within 3–4 days. Refrigeration slows bacterial and fungal growth, but it does not prevent all spoilage, especially during extended storage. Properly prepared and refrigerated potato salad is safe to enjoy. A baked or boiled potato is a nutritious whole food, providing potassium, vitamin C, vitamin B6, and fiber, especially when you eat the skin. White potatoes have received an undeserved reputation simply because they are considered a “white food.” Their glycemic response varies with preparation, portion size, and what you pair them with. Sweet potatoes are another excellent choice, particularly orange varieties rich in beta-carotene. Both white and sweet potatoes are wonderful additions to a healthy, plant-forward diet when prepared simply, stored properly, and enjoyed without excessive processed toppings.
13) Sugar.
Sugar, including honey, maple syrup, corn syrup, high fructose corn syrup, sucrose, rice syrup, barley malt, etc., promotes the growth of pleomorphic bacteria, yeast, fungus, and mold and suppresses the immune system response for up to five hours.
* Unless you use these in cooking or baking, which kills most of the fungus, it is not wise to use these as sweeteners in drinks or drink products containing them. Avoid all fruit juices that use corn syrup as the sweetener.
14) Vinegar.
Vinegar, particularly raw, organic, unfiltered apple cider vinegar containing the mother, is a fermented food that contains acetic acid and other naturally occurring compounds. Although vinegar is acidic, consuming it in normal dietary amounts does not acidify the blood or body tissues. The body carefully regulates blood pH through several mechanisms, including the kidneys and lungs. Raw apple cider vinegar may offer digestive and metabolic benefits, including support for healthy post-meal blood sugar levels. Its acetic acid also has antimicrobial properties that can inhibit the growth of certain bacteria and fungi under appropriate conditions. However, vinegar is not a universal antimicrobial, and its effects depend on concentration, exposure time, and the particular microorganism.
* Raw, organic apple cider vinegar with the mother can be a healthful addition to a whole-food diet when used in moderation. Mixing about 2–3 teaspoons into an organic salad dressing with extra-virgin olive oil, herbs, and seasonings is a reasonable culinary amount for most healthy adults. It can also be consumed in a glass of distilled water. Although vinegar has antimicrobial properties, it shouldn’t be relied on to eliminate harmful bacteria from lettuce or other fresh produce. Proper washing and food handling remain important. Apple cider vinegar may also be used in homemade marinades, vegetable dishes, and soups without making these foods inherently unhealthy. Avoid drinking vinegar undiluted, as repeated exposure to concentrated acidity can irritate the esophagus and damage tooth enamel. People with acid reflux or sensitive digestive systems may find smaller amounts better tolerated. Choose raw, unfiltered varieties without added sugars, artificial colors, or unnecessary preservatives whenever possible.
15) Yeast.
Yeast, particularly Brewer’s Yeast (Saccharomyces cerevisiae), is not something I recommend as a daily nutritional supplement. Although promoted for its B vitamins, protein, and minerals, Brewer’s Yeast is a fungus that may contribute to gas, bloating, and digestive discomfort in susceptible individuals. From a natural-health perspective, I prefer getting these nutrients from clean, organic, whole foods, especially when supporting intestinal cleansing and a healthy internal environment.
* Small amounts of baker’s yeast used in preparing bread are generally well tolerated, as baking destroys the living yeast. Brewer’s Yeast is different from Candida albicans, and consuming it does not automatically cause Candida overgrowth. However, individuals with yeast allergies or sensitivities should avoid it. Brewer’s Yeast may also be unsuitable for those with Crohn’s disease or taking certain medications, particularly MAO inhibitors. Frequently consuming refined breads, sugary baked goods, and highly processed foods can undermine healthy blood sugar and intestinal health. I recommend focusing on a clean, organic, plant-forward diet that naturally supports beneficial intestinal bacteria and a healthy microbiome.
16) Caffeine.
Caffeine in any form acidifies the blood and tissues, which promotes the production of pleomorphic baceast, fungus, and mold.
* Small amounts of organic caffeine in tea or coffee are good for the body, and the immune system can deal with this. When you drink more than two cups of regular or high-caffeine coffee a day, you expose yourself to large amounts of fungus.
17) High fructose fruits.
Fruit juices, particularly those high in naturally occurring fructose and concentrated sugars, should be consumed thoughtfully. Although fructose does not directly acidify the blood or body tissues, excessive fruit juice consumption can contribute to blood sugar fluctuations, metabolic stress, and an unhealthy intestinal environment in susceptible individuals. One concern with apple juice is potential contamination with patulin, a mycotoxin produced primarily by certain Penicillium fungi that can develop in damaged, bruised, or improperly stored apples. Patulin has demonstrated toxic effects in experimental studies, particularly involving the gastrointestinal tract. Pasteurization destroys many living microorganisms but does not reliably eliminate patulin already present in contaminated fruit.
* Whole, organic fruits are generally preferable to fruit juices because they provide beneficial fiber that helps moderate sugar absorption and supports intestinal health. Apple juice deserves particular attention to sourcing and quality, especially when made from damaged or improperly stored apples. Freshly prepared, unsweetened juices can be enjoyed occasionally in modest amounts, with cranberry, papaya, pineapple, and freshly squeezed orange juice offering different beneficial plant compounds. Unsweetened cranberry products may help reduce recurrent urinary tract infections in some individuals, although they do not treat an existing infection. Choose organic juices without added sugars, artificial ingredients, or unnecessary preservatives, preferably not made from concentrate when freshness and minimal processing are priorities. Refrigerate fresh juices promptly and consume them within a short period, ideally within 24–48 hours. Avoid juices showing signs of fermentation, mold, unusual odors, or improper storage. Remember, refrigeration slows microbial growth but does not eliminate all fungal activity. Quality, freshness, moderation, and proper storage matter when including fruit juices in a healthy, plant-forward diet.
18) Dried fish.
Dried fish contains Aspergillus fungus, and extracts from dried fish contain large amounts of aflatoxin.
* Cooking kills most of the fungus. Eating raw fish such as in sushi is dangerous. There have been deaths caused by eating raw fish, such as in sushi. Never eat cold or refrigerated fish. Anchovies are loaded with the fungus, as are most canned fish meats. Tuna is fine because it has low levels of the fungus, which the body can handle in small amounts. Eating tuna packed in water is best; however, limit it to less than 4 ounces a day. Tuna and other types of fishes are known to carry mercury, PCB’s and other contaminants. Never eat farm-raised fish like farm-raised salmon or trout. Farm-raised fish are loaded with bacteria because they are raised in small areas and are often fed hormones to grow faster.
19) Devitalized salt.
Devitalized salt (processed white store-bought salt) changes the negative charge on blood cells, causing them to stack or combine into symplasts, which can lead to oxygen deprivation, congestion, poor circulation, stroke, and/or heart attack.
* Use natural Himalayan sea salt. Himalayan sea salt is needed by the body. Studies show that it does not raise blood pressure.
20) Hydrogenated oils.
Hydrogenated or partially hydrogenated oils as in margarine, shortenings, and vegetable oils are altered fat substances that are known to be detrimental to health because they interfere with normal biochemical processes. These oils have been shown to increase cholesterol, decrease beneficial high-density lipoprotein (HDL), interfere with your liver’s detoxification system, and interfere with essential fatty acid function.
*Research led by Dr. Walter Willett and colleagues at Harvard helped establish the serious health risks associated with industrially produced trans fats, particularly those found in partially hydrogenated oils. These artificially altered fats have been linked to increased coronary heart disease risk, unfavorable cholesterol changes, systemic inflammation, and impaired metabolic health, including an association with Type 2 diabetes. The evidence became so compelling that the FDA determined partially hydrogenated oils were no longer Generally Recognized as Safe (GRAS) in 2015, leading to their removal from the U.S. food supply. This is a powerful reminder that altering natural foods for longer shelf life and manufacturing convenience does not necessarily support human health. Choose clean, minimally processed fats, such as organic extra-virgin olive oil and avocado oil, and read ingredient labels carefully. Fully hydrogenated oils are chemically different from partially hydrogenated oils and should not be assigned the same trans-fat risks.
FIGHTING YEAST, MOLD & FUNGUS: FOODS YOU SHOULD CONSUME
Eat foods that support and repair your body and will not feed yeast, mold, and fungus. The following foods are encouraged for at least 4-6 months. Buy organic as much as possible.
FRUITS – Organic berries, grapefruit, lemon, lime, green apples, avocado, fresh coconut.
MEATS – Virtually all grass-fed and grass-finished meat, including poultry, beef, lamb, and fresh fish (cold-water is best).
VEGETABLES – Most fresh, organic, unblemished vegetables and freshly made vegetable juice. Live foods high in chlorophyll are important, such as spinach, kale, chard & collards, peas, asparagus, broccoli, grapes & celery, and fresh herbs like parsley, dill & cilantro.
BEVERAGES – Spring or distilled water in glass bottles, non-fruity organic herbal teas, stevia-sweetened fresh lemonade or limeade, freshly juiced carrot juice.
VINEGAR – Organic raw apple cider vinegar.
OILS – Extra Virgin Olive, grape seed, flaxseed, cold-pressed virgin coconut oil, avocado oil. Organic only.
NUTS – Raw sprouted nuts including pecans, almonds, walnuts, cashews, and pumpkin seeds. Stored nuts can easily develop mold, so be careful.
SWEETENERS – Stevia, Raw honey.
DAIRY – Organic Butter, Organic Yogurt (plain with active cultures).
EGGS – Organic from pastured or free-range chickens.
Resources
The material above is a condensed, updated version of the material that was presented to the World Safety Organization. 17th International Environmental Safety & Health Conference& Exposition. November 3 – 5, 2003.
Some of the material above can be found in the material and tables presented by Pilt JL, Hocking AD, Bhudhasamai K, Miscamble BF, Wheeler EKP: The Normal Mycoflora of Commodities from Thailand Part 1 Nuts and Oilseeds. International Journal of Food Microbiology 20:211-226, 1993. Tables 3-3 and Tables 4-4.
Kuiper-Goodman, T. 1998. Food safety: mycotoxins and phycotoxins in perspective, p. 25-48. In M. Miraglia, H. van Edmond, C. Brera, and J. Gilbert (ed.), Mycotoxins and phycotoxins—developments in chemistry, toxicology and food safety. Alaken Inc., Fort Collins, Colo. [Ref list].
Mold and Mycotoxins: Effects on the Neurological and Immune Systems in Humans
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC164220/
