Aflatoxins, or Another Reason to Shun Peanuts
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We already tend to steer clear of peanuts for some obvious (to our readers) reasons: the fact that they’re legumes, rather than actual nuts; the potentially dangerous, “anti-nutrient” lectins found in them; and their prominent spot in the upper echelons of the “Most Common Food Allergens” list. But there’s another reason to steer clear of peanuts, something we’ve touched on briefly in the past but never expounded upon. Peanuts, along with a couple other crops we tend to avoid, like corn and cereals, are especially susceptible to a mold that produces a mycotoxin called aflatoxin.
Aflatoxin is a carcinogen that has been shown to cause liver cancer in rats (and, presumably, in humans). The amounts given to the rats in the study were highly concentrated, of course, with the express intent to study the effects of acute aflatoxicosis. You won’t be getting a couple grams of aflatoxin with every bag of peanuts or anything, so acute aflatoxicosis isn’t a big issue for people – at least in the US.
That’s not to suggest that correlations between aflatoxin ingestion and cancer rates in humans haven’t been found. In China, for example, a study of five groups of people from different villages found definite positive correlations between the amount of aflatoxin ingested and liver cancer mortality rates. Those villagers who ingested less aflatoxin were less likely to develop liver cancer; those who ingested more were more likely. Unsurprisingly, the three major sources of aflatoxins in this study were peanuts, peanut oil, and corn. Similar reports of aflatoxicosis have been made in India and Kenya.
India, China, Kenya – all developing countries with huge populations to feed. As the recent Chinese pet food contamination debacle attests, health and food standards in developing nations are often lacking. Aflatoxins develop because of these substandard conditions, whether it’s drought afflicted crops weakened and vulnerable to the mold that produces aflatoxin, or insufficient storage facilities letting in the moisture and humidity that creates the mold. Hot, humid climes and improper storage – the real culprits.
The FDA is aware of aflatoxin, and all susceptible foods are tested to ensure they pass muster. Of course, “muster” to the FDA could mean “not so much that acute aflatoxicosis becomes imminent.” What about chronic (a descriptor our nation’s health “experts” seem loathe to address) ingestion of aflatoxins? You know… long term effects? Eating toxic aflatoxin, even in relatively small amounts, over a long period of time (say, slathered on to your morning toast every morning) just doesn’t seem like the best idea.
Well, a link between aflatoxin exposure and stunted growth in West African children has been shown (bolstered by similar laboratory findings in animals), but no specific mechanism has been proposed to explain the relationship. Still, though, the very fact that much of the evidence seems to be pointing towards aflatoxin as a dangerous, development-stunting carcinogen, with a greater propensity to reside in peanuts and cereal grains, only bolsters my resolve to stay off impostor nuts and cereal grains (in or out of the closet alike). If there’s one thing everyone can agree on, it’s that increased liver cancer and stubby limbs are unequivocally devolutions.
I don’t know about you, but the evidence against eating corn and peanuts and cereal grains just seems to be stacking up incredibly high. So high, in fact, that were it not for the remarkably solid foundation of facts, scientific evidence, and personal experience, I would worry it might topple over.
Carol Esther Flickr Photo (CC)
Further Reading:
The Definitive Guide to Grains
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Posted By: Worker Bee
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Just when I am beginning to like peanuts…sigh…
Hi,
Does this apply to peanut butter as well? As a vegetarian, I am slowly losing my sources for good protein (after reading your soy post and now this!)
-FM.
Unfortunately, yes. That goes for peanut butter as well. Being a vegetarian and primal is a tough task indeed.
Almond butter is delish tho! And it doesn’t have the same issues as does peanut butter. Yay for real nuts!
I second Jane’s opinion, Almond butter is healthier and it tastes better. On peanuts, it seems the amount of aflatoxins a person inhales/eats effects their cancer risk, but if we eat fresh, clean peanuts, is it safe to assume the aflatoxin levels are minimal? After all, the cancer rates in China were based on people who were working at a peanut mill, inhaling the aflatoxins.
Mark – I’m a big fan, but I think there are some problems here.
Let’s not forget that walnuts, almonds, and other nuts also can and do have aflatoxins. While we can’t do anything to reverse this problem with premade nut butters (peanut, almond, or whatever), aflatoxins can be neutralized with the Price-Pottenger recommended method of soaking the nuts for around 8 hours in salt and then roasting them at very low heat (such as in a food dehydrator) until completely dry. We should be soaking our nuts anyway to keep the enzymes in tact.
I have always know that aflatoxins = bad… but more because I have been told. I never really bothered to research it or understand why they are bad. Thanks for the info Mark!
The SoG
Well, now you gave given the best reason ro srear clear of peanuts but also of CORN! I don’t mind, but that will not make my folks proud. The only carb they really eat are corn tortillas. Coincidentally I was telling my mum about Gary Taubes’ Good Calories Bad Calories, and I told her to give up the tortillas for 30 days. Good timing, I hope.
We stick w/ Valencia peanut butter (organic). Trader Joes carries this for a good price. It isn’t ideal, but I’ve always heard Valencia peanuts were naturally resistant to aflatoxin, at least to a degree.
You will have to pry my peanut butter out of my cold dead hands! After giving up sugar and gluten, it is my one omega-6 filled “junk” food.
Almond butter is way too expensive for my student budget, but it’s nice to know there’s a healthier alternative.
Lauren… make your own almond butter. It is a fraction of the price.
The SoG
All this talk about bad peanuts and sweeeeet almonds… makes me want an almond! But seriously, great idea to extrapolate on why peanuts aren’t the best kind of nut for anyone.
All the Best,
Andrew R
Yes, supposedly Valencia peanuts are grown in more arid conditions making them less resistant to mold? Do you know anything about that Mark?
@bethinNC and Ellen:
I like peanut butter too much to give it up and buy a brand made from Valencia peanuts for the reason explained by Ellen. Peanut butter is an occasional treat, not a daily staple, so I’m not terribly concerned about an overload of aflatoxins.
hahahaha amazing picture
I’m going to throw in a comment here related to this site’s great information. Life is not risk free, and you cannot spend all your time trying to eliminate every infinitesmal risk. I’d like to see more risk assessment data here accompanying the posts. For example, every time you step into a car, which many people do every day, this behavior poses a risk that in all probability greatly exceeds that of consuming peanut butter. I just saw a very fit 84-year old, he still travels the world and does zip lines; and he told me he finishes each day with a dollop of peanut butter.
I’m also suggesting a great Grok-style form of winter exercise; uphill snow-shoeing. I did it yesterday on a Vermont mountain. I moved very slowly up for a couple of hours, I spent much time standing still in the silence taking in the spectacular nature scene, interspersed with sporadic “sprints” on steep sections, the only time my heart rate exceeded about 110. And at the top…I ate a PB & J!
I’ve given up so much in my quest to be healthy. I’m with Loren B., you’ll have to pry the peanut butter out of our “cold dead hands”! However I am going to look into making my own almond butter.
I also love peanut butter. Living in SA I have not seen Almond Butter on sale yet. Can anybody give me the recipe please?
Thanks so much. Hard work to get healthy, but ultimately worth it.
The corn issue is frustrating for me. I love eating Mexican food and have given up the flour tortillas. Now I hear the corn are not good either. Without either one, it makes dinner difficult if we are having beef or fish fajitas. It is so fun to pile the meat, avocado, lettuce, cheese and fresh salsa on a tortilla and munch away!
Suggestions?
@Mike:
Koreans and Japanese wrap grilled meat and toppings in lettuce leaves and other raw greens. I find it easier and less messy to eat burrito or fajita fixings in a bowl.
Sonagi – thanks for the lettuce tip. I had started doing that as a substitute for pita bread when eating middle eastern beef shawarma. When eating fajitas, I just need to think of the lettuce as something that wraps the food instead of going on top!
I was lucky enough to have the lettuce wrap grilled meat while in Korea once and though I looked ridiculous trying to roll the lettuce with my chopsticks, I enjoyed the food very much.
Almond cream good for you? I guess you still trust in the FDA. It is full of cyanide I wonder why they are not banning marzipan. Peanuts are too healthy for you that is why the FDA wants to ban it because it is controlled buy the pharmaceutical companies. Is it not strange that its always this salmonella scare? They just want to increase “food safety”. In other words irradiate food so there would be no health benefits left in them at all. Oh my gush, 120 people had to go to the toilet 2 times more than before. What about the other 300 000 000? A joke. Of course my letter will probably never make it because they want their foolish opinion heard and they want you to not drink bottled water because fluoride is good for you, and they care so much. That is why most people are aspartame, GM food, MSG, hydrolyzed oils, palm oil…. are in your food. Isn`t that interesting??
I tried the lettuce wraps for my Mexican food per Sonagi’s suggestion. It was OK, but, lettuce really cannot hold much food. I am looking for another type of edible substrate for my mexican food nights in place of the tostada or flour tortilla. I am starting to think about some kind of fried plantain or squash or ???? Anyone got some new ideas on this one?
I don’t get this one-
Grok & Erg are out foraging, Erg finds a heaving peanut (vine, tree, bush, dispenser…?) and starts to eat, when Grok says,”whoa, Erg, no eat yummy energy dense peanut, it a legume, not actually a nut.”
Our ancestors would not have known/cared about the classification, and raw peanuts are non-toxic, right? How is the peanut not primal food?
I’m currently reading The China Study and wanted to know what one of my favorite meat eaters thought about it so I searched your site and got this article as one result.
The research in The China Study shows that there is a direct correlation of aflatoxin exposure expressed as liver cancer to dietary animal protein. The higher the animal protein intake (20% of diet) the more likelihood of liver cancer. The lower animal protein (5%) intake did not promote liver cancer. Plant protein of any percentage did not lead aflatoxin exposure to liver cancer and could in fact reverse tumor growth if it replaced animal protein.
Wondering what you think about The China Study’s findings in regards to aflatoxin.
Be well, Carla aka OneHealthyGirl.com
Is that the same study that showed the highest intake of fruits and vegetables was among the fattest people?
http://www.proteinpower.com/drmike/obesity/another-china-study/
Or did you mean the China Study book by T. Colin Campbell, which is well-dissected by Anthony Colpo? http://www.anthonycolpo.com/the_china_study.html
The China Study book. I’ll go read the dissection. Thanks for the link!
I will await further data on this. Peanut butter is one of the most satisfying snacks from a taste perspective, and I continue to enjoy it most days. To me, Almond butter is a sad, sad substitute with respect to flavor even though it is apparently healthier.
Wow! I didn’t know! Thank you!
Costco has a huge and cheap Almond Butter. Also we just tried several other nut butters from Whole Foods (not as cheap at all but good). Sunflower Butter and Cashew Butter.