Symptoms of Fungal Exposure (Mycotoxicosis)
Susan Lillard-Roberts

Read also (Top 10 myco-toxic foods)


Mold toxicity is often the end result with constant exposure to mold of a toxic substance.  A common misconception among allergists who are untrained in this type of toxicity levels in humans, which is technically not their area of expertise unless they have trained specifically in environmental medicine with their  background in immunology, is to do general allergen testing.  Most tests usually result in an unequivocal result, a 2+ or less.  This induces some physicians to order allergy shots, regardless.  These shots are absolutely worthless to a person who has been heavily exposed to these mycotoxins as they are already in a state of toxicity.  If anything, this could exacerbate the problem.  Because many doctors are not trained in this field, they may try to "guess" at a diagnosis. 

In laymen's terms, molds produce mycotoxins.  These substances, although unseen by the naked eye, are ingested and then enter the body through the skin, mucous and airways.  Once ingested, mold has the requirements to colonize and spread.  In doing this, it can compromise the immune system and damage everyday processes of the body.  Mold and yeast are interchangeable only in their dimorphic state, which is often a big misconception, although both are fungi. There has long been a theory of a connection between Autism Spectrum Disorder onset and Candida Albicans in the body.

The following are a list of the most common symptoms of fungal exposure (bear in mind, people never fit all of below criteria). Most people with some forms of mycotoxicosis meet at least 8 recent symptoms of the following criteria:

  • Respiratory distress, coughing, sneezing, sinusitis
  • Difficulty swallowing, choking, spitting up (vomiting) mucous
  • Fibromyalgia
  • Hypersensitivity pneumonitis
  • Burning in the throat and lungs (similar to acid reflux and often misdiagnosed)
  • Asthmatic signs; wheezing, shortness in breath, coughing, burning in lungs, etc.
  • Irritable bowel syndrome, nausea, diarrhea, abdominal pains
  • Bladder, liver, spleen, or kidney pain
  • Dark urine
  • Dirt-like taste in mouth, coated tongue
  • Food allergies/leaky gut syndrome/altered immunity
  • Memory loss; brain fog, slurred speech, sometimes leading to dementia
  • Vision problems
  • Swollen lymph nodes
  • Large boils on neck (Often a sign of Anaphylaxis)
  • Thyroid irregularities 
  • Headaches
  • Anxiety/depression, heart palpitations - confusion.
  • Extreme blood pressure, cholesterol, or triglycerides irregularities
  • Ringing in ears, balance problems, dizziness
  • Chronic fatigue
  • Intermittent face flushing; almost always systemic (Called the Mylar Flush)
  • Numbness in face and limbs, intermittent twitching
  • Night sweats and hot flashes (Especially around the head)
  • Multiple chemical sensitivity
  • Nose bleeds
  • Bruising easily
  • Rash or hives, bloody lesions all over the skin
  • Reproductive system; infertility, changes in menstrual cycles
  • Sudden weight changes
  • Cancer
  • Hair loss
  • Joint stiffness and pain
  • Heart attack
  • Seizures
  • Inadvertent facial movements or extremity jerking
  • Hypersensitivity when re-exposed to molds, which can lead to anaphylaxis
  • Anaphylaxis upon re-exposure to mycotoxin producing molds
  • Death, in extreme cases

A skilled physician is able to give you a full and qualified diagnosis.

Note from Béatrice Duplantier-Rhea N.D.
Diet very important Candida Diet very important (Stop all sugars - Balance pH)
Also can be used for vaginal bleeding, or fibroid tumors (Adults).

DOUCHE AM:
1/2 cup PAU D'ARCO TEA, with 5 drops TEA TREE OIL

DOUCHE PM:

8 BIFIDOPHILUS with 8 COLOSTRUM
Also: Garlic capsule inserted at night

BOLUS:

Combine 1/8 tsp TEA TREE OIL with BLACK OINTMENT. Make paste and refrigerate in waxpaper. Bolus size of little finger. Insert each night and wear a pad (stains).
Can remove every am.

 

The Top-10 MYCO-Toxic Foods
By David A. Holland, M.D.

Dr. Dave Holland
is the co-author, with Doug Kaufmann, of the best-selling book The Fungus Link, and the new book, The Fungus Link, Volume 2. In these books, and in their other books (Infectious Diabetes, and The Germ that Causes Cancer) they discuss the ravages that yeast, fungi and their mycotoxins (fungal toxins) can cause us when we are exposed to them. Health problems ranging from cancer to heart disease to asthma, multiple sclerosis, and diabetes may all be related to mycotoxins.

1. Alcoholic beverages
Alcohol is the mycotoxin of the Saccharomyces yeast--brewer’s yeast. Other mycotoxins besides alcohol can also be introduced into these beverages through the use of mold-contaminated grains and fruits. Producers often use grains that are too contaminated with fungi and mycotoxins to be used for table foods, so the risk is higher that you are consuming more than just alcohol in your beverage (Council for Agricultural Science and technology. Mycotoxins: Economic and Health Risks. Task Force Report Number 116. CAST. Ames, IA. Nov 1989). Before you drink for the health of your heart, consider the other possible risks of drinking. There are safer ways of consuming antioxidants.

2. Corn
Corn is “universally contaminated” with fumonisin and other fungal toxins such as aflatoxin, zearalenone and ochratoxin (Council for Agricultural Science and Technology. Mycotoxins: Risks in Plant, Animal and Human Systems. Task Force Report No. 139. Ames, IA. Jan 2003). Fumonisin and aflatoxin are known for their cancer-causing effects, while zearalenone and ochratoxin cause estrogenic and kidney-related problems, respectively. Just as corn is universally contaminated with mycotoxins, our food supply seems to be universally contaminated with corn--it’s everywhere! A typical chicken nugget at a fast food restaurant consists of a nugget of corn-fed chicken that is covered by a corn-based batter that is sweetened with corn syrup!

3. Wheat
Not only is wheat often contaminated with mycotoxins, but so are the products made from wheat, like breads, cereals, pasta, etc. Pasta may be the least-“offensive” form of grains since certain water-soluble mycotoxins, such as deoxynivalenol (vomitoxin), are partially removed and discarded when you toss out the boiling water that you cooked the pasta in. Unfortunately, traces of the more harmful, heat-stable and fat-soluble mycotoxins, such as aflatoxin, remain in the grain. Regarding breads--it probably doesn’t matter if it’s organic, inorganic, sprouted, blessed or not--if it came from a grain that has been stored for months in a silo, it stands the chance of being contaminated with fungi and mycotoxins.

4. Barley
Similar to other grains that can be damaged by drought, floods and harvesting and storage processes, barley is equally susceptible to contamination by mycotoxin-producing fungi. Barley is used in the production of various cereals and alcoholic beverages.

5. Sugar (sugar cane and sugar beets)
Not only are sugar cane and sugar beets often contaminated with fungi and their associated fungi, but they, like the other grains, fuel the growth of fungi. Fungi need carbohydrates--sugars--to thrive. 6.

6. Sorghum
Sorghum is used in a variety of grain-based products intended for both humans and animals. It is also used in the production of alcoholic beverages

7. Peanuts
A 1993 study demonstrated 24 different types of fungi that colonized the inside of the peanuts used in the report (Costantini, A. Etiology and Prevention of Atherosclerosis. Fungalbionics Series.1998/99). And this was after the exterior of the peanut was sterilized! So, when you choose to eat peanuts, not only are you potentially eating these molds, but also their mycotoxins. Incidentally, in the same study the examiners found 23 different fungi on the inside of corn kernels. That said, if you choose to plant your own garden in an attempt to avoid mycotoxin contamination of corn or peanuts, it does you no good if the seed (kernel) used to plant your garden is already riddled with mold.

8. Rye
The same goes for rye as for wheat and other grains. In addition, when we use wheat and rye to make bread, we add two other products that compound our fungal concerns: sugar and yeast!

9. Cottonseed
Cottonseed is typically found in the oil form (cottonseed oil), but is also used in the grain form for many animal foods. Many studies show that cottonseed is highly and often contaminated with mycotoxins.

9. Hard Cheeses
Here’s a hint: if you see mold growing throughout your cheese, no matter what you paid for it, there’s a pretty good chance that there’s a mycotoxin not far from the mold. It is estimated that each fungus on Earth produces up to three different mycotoxins. The total number of mycotoxins known to date numbers in the thousands. On the other hand, some cheeses, such as Gouda cheese, are made with yogurt-type cultures, like Lactobacillus, and not fungi (Costantini, 1998/99). These cheeses are a much healthier alternative, fungally speaking. Naturally, with this list coming from a group that opposes eating food that is merely contaminated with fungi, we’d certainly oppose eating the fungus itself! That would include common table mushrooms and so-called myco-protein food products. Other foods that could potentially make our list are rice, oats and beans, given that these too are sources of carbohydrates. And occasionally food inspectors will come across a batch of mold-contaminated rice or oats. However, all other things being equal, these crops are generally more resistant to fungal contamination (CAST 1989).

Note from Béatrice Duplantier-Rhea N.D.
Some products to consider: Candida Clear, Yeast Fungal detox, Bifidophilus, Can-Sol from Pure Herbs, Ltd.



Jarvis BB. Mycotoxins--an overview. In: Ownby CA, Odell GV (eds). Natural Toxins. New York, NY: Pergamon Press, 1988:17-29. 

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