Molds in Flour: Should we avoid or even eliminate flour and flour products from our diet altogether?
In this post, I want to draw your attention to the fact that grain flours and their products may not be entirely harmless to our health. This is regardless of whether it is organic, whole grain, or white flour.
Molds and mold toxins found in wheat and spelt flour
Foundation Warentest and the consumer magazine Öko-Test in Germany have had a total of 67 types of flour tested in the laboratory for molds. Light and darker wheat and spelt flours were examined. The test included flours from mills, discount stores, and organic supermarkets. The result was clear: No flour remains completely free of mold and mold toxins.
Candida in white flour
In 2020, the journal "Food Microbiology"Â also published that Aspergillus Candidus is the most frequently found fungus in white flour. This is a very serious warning, especially for those struggling with irritable bowel syndrome or SIBO.
An overgrowth of Candida disrupts the protective and defense function of the intestines. Consequently, the so-called Leaky Gut Syndrome (permeable intestine) occurs, and the fungus can spread throughout the body unimpeded, like through an open door. Any supply of antibiotics acts as a breeding ground for the fungus, especially when no probiotics, such as Saccharomyces Boulardii, are taken during and for several weeks after treatment.
What do mold toxins do to us?
In general, mold toxins can damage our body cells, weaken the immune system, or even contribute to cancer. Dr. Bachmann writes in his book (2006: 52) that "Candida is a record holder for the variety of symptoms": from digestive problems to cravings to irritable bowel syndrome. More on this topic can be found at the end of this post*.
How much mold in flour products is harmful to health?
According to Foundation Warentest, for some noodles, a portion of just 25 grams (a handful) may be enough to exceed the tolerable amount of mold toxin. This means that a single consumption will cause little harm. However, typically, a sandwich for breakfast and dinner is enjoyed, with occasional cake and a serving of pasta in between.
Conclusion: The dose makes the poison. It is also important to note that mold toxins withstand high temperatures during baking and cooking.
Why is mold contamination in grain flour practically unavoidable?
To claim that flour is completely free of mold is an illusion. Some types of flour, such as wheat, are more susceptible to mold contamination. It starts in the field under moist-warm conditions. Later, mold levels can continue to increase through storage, processing, and transport. Additionally, the composition of flour is considered a good breeding ground for mold.
What alternatives to flour and flour products are there?
Those who like to bake at home can opt for alternative products or methods. Household flour for pancakes, for example, can be made from ground oats. All you need is a blender. However, those who prefer a gluten-free or low-carb diet can also bake with coconut or almond flour.
Furthermore, it doesn't always have to be a roll on the plate for breakfast. Overnight oats with fruit or a chia pudding with coconut yogurt can also be a good alternative.
As a teenager, I used to passionately eat cheese rolls and pasta every day. A day without bread and pasta was simply unimaginable for me. However, my eating habits have completely changed since then. Now, not a day goes by without me having my porridge with fresh fruits and nuts.
Conclusion
From my perspective, flour products are not necessarily necessary in our diet. While they contain valuable minerals and fibers, these are also found in porridge, sprouted grains, and, above all, in vegetables and fruits.
Flour is a highly processed food where molds have been scientifically proven. Therefore, it should be recognized that consuming flour products daily is not entirely harmless to the body. Those struggling with irritable bowel or SIBO may be particularly susceptible or already affected by fungal colonization.
I look forward to your comments and suggestions.
Arnika
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*Bachmann, Robert (2006), Naturally Healthy through Acid-Base Balance. Stuttgart: Trias
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