Aflatoxins, or Another Reason to Shun Peanuts
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
Just wanted to give an FYI that corn tortillas are not a worry. The process of ‘nixtamalization’ gets rid of most of the aflatoxins, should they be present (they aren’t always). The traditional method of soaking the corn works best, but the commercial way isn’t that much worse. Unfortunately, we mostly eat corn incorrectly. The Mexican method of treating the corn is best as it gets rid of most to all of the toxins and it creates a protein out of a starch. So eat corn tortillas. Preferably in Oaxaca, where they are made on a wood-fired clay comal!
I have talked to folks at framers markets. I buy raw sprouted peanuts from an organic sprout vendor. They assured me that organic peanuts should be free of aflatoxins because they are organic and not stored like other peanuts and reamain fresher it would be very uncommon to contain any aflotoxins.
Ah it doesn’t measure up to slam peanuts. Peanuts are low in carbs like nuts are low. So all this flack against peanuts is ridiculous. Toxic? Come on! Everyone enjoys peanut butter. I’m sure Grok would have eaten it if he dug em up. BTW Almond butter? It really sucks. Horrible taste.
For years I had a huge craving for peanut butter. But, the “health care professionals” always insisted it was okay, nothing’s wrong with you. Even when I was over 200 pounds, and was exercising like a fiend and never losing an ounce, and also getting sick all the time. I stopped eating peanut butter, and you know what? I HATE PEANUT BUTTER NOW. I HATE THE SMELL OF IT. The smell makes me SICK TO MY STOMACH. I will never be convinced again that peanut butter is good eats, when obviously it is not.
Ah see peanut butter is one of those things that I can’t give up. I’m paleo, well except for the peanuts, that is. I buy organic peanuts, soak them, dehydrate and roast without the skins. I mostly make my own peanut butter, though sometimes I buy too, not always.
I’ve had almond butter, even made my own. I’ve made pretty much any other nut into nut butter(soaked and dehydrated first). I don’t really care for almonds or almond butter and frankly, even after soaking and dehydrating, it still bothers me. Other nuts seem to be okay with me aside from almonds. So I’m not sure, anyway, I don’t eat peanut butter everyday.
For all those people worried about aflatoxins in corn tortillas: Don’t expect there to be many, mainly due to the process of nixtamalization used in the preparation of said tortillas. The ancient process for the most part kills most of the aflotoxins. So keep on eating corn tortillias and masa by products, as far as freaking over some type of ingredient because its toxic, I would be more worried about things like msg, corn syrup, hydrogented vegetable oils, and weird preservatives causing far more dammage than eating peanuts.
Rats are slightly different than people remember. Its also like the example sasafrole, native peoples have been eating sassafras for centuries, the fda does a study on rats, and sassafrole and decides its deadly toxic. Turns out rats can’t digest components of sassafrole like humans can but noone is the wiser on that one. Also most almonds grown in the states are irradiated so all those touting almond butter. Honestly the raw nutrient value isn’t there any longer once its under gone irradiation. So I’m not really sure thats a great alternative but hey who really knows anymore?!!!!!!!
pecan butter sounds yummy to me but thats just me haha
+1 pecan butter!
are we saying almond butter is ok?
I LOVE, LOVE, LOVE Peanut Butter. I buy the organic kind from Earth Fare. I really hate to hear it might be bad for you:( Almond Butter really doesn’t agree with my ummmm hmmm, digestion. Anyone else have that problem???
I just ate some organic cashews, most of which were delicious, except the last one I ate, which was a bad one. I spit most of it out, but couldn’t get the taste out of my mouth for a minute or two. I could tell immediately there was something toxic in it, and think it was probably aflatoxin or else the toxic portion of the cashew shell that I was tasting. It seemed a lot stronger than the random bad peanut you get.
I definitely had some stomach problems after eating almonds and other nuts daily. I only eat raw nuts and I try to get them organic. Whoever it was that was saying they had problems from eating nuts… I eliminated nuts from my diet for a while and now I can eat them again. Another weird thing. Apparently I’m allergic to peanuts according to a blood test taken, but I have absolutely no symptoms whenever I eat it. I wonder if my body has grown tolerant of it since I’ve eaten it throughout my life. Anyway, I’m enjoying being able to eat nuts again, but I’m going to be careful not to over do it! I’ve known about the mold thing in peanuts for a while. And after reading the comments, I’m curious about the Trader Joe’s Organic Valencia peanuts. If that’s true, then I’ll be buying that kind from now on because I do like to have a little from time to time. Especially in my green smoothies!
I have been eating organic valencia peanut butter for a long time with no ill effects….from time to time, i do cleanses, including liver cleanses, just to stay overall detoxed…
What are the chances that Grok would have eaten peanuts?
Why, when one buys in-the-shell peanuts by the bag, is there no certification on the bag that the contents were inspected? Even p-butter should show whether it is inspected, yes?.
Also, what can a whole-peanut consumer watch for when opening peanuts? Some shells are a dark color inside — does that matter? If a kernel tastes weird, should it be carefully and completely expelled? Does or does not roasting, or re-roasting increase safety? Questions, questions…