Gelisim News

The poisonous substance in spices and nuts causes cancer

Food Engineer Murat Dogan stated that aflatoxin, which can be seen in spices, nuts and even dairy products, causes cancer. He also noted that when the milk with this substance is processed, the amount of poison increases 15 times.

There is a high probability of aflatoxin in nuts, spices and dairy products that are not produced and stored under appropriate conditions. Food Engineer Assoc. Prof. Dr. Murat Dogan from Istanbul Gelisim University Gastronomy and Culinary Arts Department warned to be careful about moldy foods. Dogan also said: “Aflatoxin, a toxic substance formed by molds, emits poison. Considering the way of production, this substance can occur in all products. If the products are not stored and produced under suitable conditions, this mold can grow due to humidity. These molds also produce a toxin after they reproduce. These toxins cause many problems in the liver, kidneys and nervous system.”
Assoc. Prof. Dr. Dogan indicated: “Unlike other microorganisms, the poison caused by these toxins does not disappear even if the product is processed. When a hazelnut or pistachio is used in baklawa or another product, if there is aflatoxin substance, the cooking process does not destroy this poison. By consuming these products, the poison is taken into the body. It may be taken in a minimum amount, but it returns as a health problem after 20-30 years.”

When poisoned milk is processed, the amount of poison also increases

“Aflatoxin can also be seen in dairy products through animal feeds. This mold can reproduce in animal feeds that cannot be stored in suitable conditions. Mold produces aflatoxin poison in feed. When animals consume these feeds, they transfer the poison into their milk. The animal expels the poison it has taken into its own body through its milk. By consuming these milks, we take the poison into our bodies. In addition, if another product is made from these poisonous milks, that product may contain more poison than milk. In other words, if there is 1 unit of poison in milk, this unit can go up to 15 in cheese.”

Traditional methods cause mold

“Incorrect methods are used in drying and preserving nuts and spices with traditional methods. Chili peppers are produced using traditional methods. In this method, drying is done outside. With the drying process done outside, these molds can easily come from the air and multiply. Therefore, this mold produces aflatoxin. Hence, it produces poison. If chili peppers are dried in drying cabinets in fabricated conditions, these toxins can be prevented.”
“Aflatoxin substance related to mold can also be seen in dried nuts such as hazelnuts, peanuts and walnuts. For example, after the hazelnuts are collected, they are kept in storage in a pot. It also produces aflatoxin by molding as a result of moisture. If there is even a little mold outside of the nuts, the taste and smell of that mold can penetrate into it.”

“Genetic predisposition accelerates the effect of the poison”

“Poisonous substances taken from food cause chronic poisoning. It causes three main problems. It affects the liver, kidneys and nervous system. This effect happens over time. Moreover, if there is a genetic predisposition, it can affect more quickly.”
 
 
'Sudan dyes' detected in spices

“In the latest researches, dye was detected in chili powder and red pepper powder. However, it was not disclosed which paint it was. There is a dye called Sudanese red. This paint was used in many sectors until the 90s. This banned dye has been seen in the products of some companies that escaped control, albeit in trace amounts, in recent years. This dye causes cancer.”

 “Pay attention to the smell and color of the products”

Dogan also gave information on how to detect the presence of aflatoxin and dye in nuts and spices. “When buying spices, it is necessary to smell the chili pepper in particular. If there is a problem with mold in the product, this can already be understood from its smell. Also, the liveliness and brightness of the color can be understood from the fact that there is dye in chili pepper and red pepper powder. I recommend not to buy products based on color.”