This Causes Cancer -Found in Everyday Foods. More Scary Than a Virus…

There is an entire world of scary germs out there, but one type I came across had the potential to cause cancer, as we know cancer is one of the greatest killers of humankind.

What may lurk in your pantry at home is cancer waiting for a place to happen, and not just any cancer, some of the most deadly types of cancers. Think of liver cancer, one of the fastest moving cancer killers.

The microbes I speak of have caused kidney and liver failure, digestive tract problems, make us more susceptible to viral hepatitis and parasite infestation.

Bleeding lungs, vomiting, water retention, coma, death are all linked to these little cursed microbes.

Sometimes these microbes cause death without even causing cancer, sometimes it causes liver disease or autoimmune disease.

So called healthy foods like corn, peanuts, milk, cheese, quinoa, figs, dried spices, nuts, soybeans and cottonseed oil, they have found that these foods harbour these microbes.

These microbes love hot and humid conditions, particularly where farmed grains and legumes are amongst dead and decaying plant material in the hot and humid conditions.

This microbe grows in the soils in certain geographical areas where the conditions are just right.

But what is also alarming is that they have realised these microbes grow in drought conditions too.

When we consume these microbes with our food, they work at a cellular level within our bodies to create cancer-causing agents known as ‘metabolites’. They also trigger food allergies and affect the way we metabolise food and the way we eliminate food. They seem to have an affinity for liver cells and kidney cells. These microbes cause inflammation of the heart, too.

Animal studies have shown these microbes to be poisonous to animals and cancer forming in humans.

Animal feed containing cotton seed and peanut flour have caused death and destruction for many animal populations worldwide, because of this microbial toxin.

These microbes are molds, known as ‘aflatoxins’. Personally, as a peanut butter lover, I have become a lot more circumspect about eating peanut butter.

What can we do to combat this little curse?

Be very careful about your diet and where your food comes from. Even the heating and processing of food does not always eliminate these aflatoxins. Personally, I will eat much less corn and peanuts and peanut butter, as well as grains and quinoa.

I will consume cheese and milk in smaller amounts.

Food regulators do test for these aflatoxins but the levels that are allowed are still concerning. I would rather not take the chance and adjust my diet accordingly.

What else can we do to combat aflatoxins?

Do not keep nuts, like almonds, or legumes like peanuts, or corn for long periods of time, eat them if you must, within 1 to 2 months.

Buy local, and from fresh grocers, preferably go for organic produce. You will minimise chances of aflatoxins if the foods have not been in storage or travelled in conditions that can cause the aflatoxins to accumulate.

Store corn and nuts in dry storage conditions to discourage mold growth. Freezing nuts and corn can also assist with reducing chances of aflatoxins.

soak your legumes and nuts and grains or ferment them, soaking them activates them and increases the nutrition available to the body.

Eat detoxifying vegetables like carrots and celery to reduce the chances of cancer by these little aflatoxin cursed microbes. These vegetables assist with cleaning the liver.

Supplements like chlorophyll can reduce the severity of aflatoxins, also dandelion root, milk thistle and marshmallow root supplements can also assist the liver.

Activated charcoal as a supplement is also a good body and liver cleanser. Activated charcoal binds to the aflatoxins and ushers them out of the body.