...is about saying NO to the pharma-medico-industrial-baby complex and discovering the possibilities afforded by focusing on wellness of self and earth.
Essays on parenting, race, life, and writing appear in The New York Times, Newsweek, The Washington Post, Slate. We're a Treehugger.com Favorite Green blog. FTC compliant disclosure: all items we test are complimentary samples.
WINNER OF THE RICHARD MARGOLIS AWARD FOR SOCIAL JUSTICE REPORTING
That first cup of coffee is pure bliss for those people needing their morning caffeine fix, whether it is prepared with milk, sugar or simply black. But how about a splash of mycotoxins? A new study confirms the presence of these toxic metabolites produced by fungi in commercial coffee samples, leading to concerns about potential public health risks.
Coffee with a splash of mycotoxins? The new study reveals levels that exceed those legally allowed in Spanish samples of coffee.
The study - led by Dr. Emilia Ferrer of the University of Valencia in Spain - is published in the journal Food Control.
She and her colleagues explain that mycotoxins are compounds produced by filamentous fungi - such as Aspergillus or Fusarium - that cause disease and health issues. These compounds can be carcinogenic and may affect the hormonal and immune systems.
Mycotoxicoses is the toxic effect of mycotoxins on animal and human health. Exposure to these compounds is typically by ingestion, but it can also occur through the skin or by inhalation.
According to the World Health Organization (WHO), general interest in mycotoxins came about in 1960, when turkey X disease - a form of mycotoxicosis that was related to animal feed - arose in farm animals in England.