Dried
Fruit |
Raisins,
apricots, prunes, figs, etc. |
Aged
Cheese |
Some
cheeses are okay if milk is not a problem, e.g., cottage cheese, mozzarella,
provolone, ricotta and farmer's cheese. |
Mushrooms |
|
Over-Ripe
Fruits and Vegetables |
Check
ingredients. Malted means moldy. Dough conditioners are moldy. Sourdough
is worse (sometimes labeled yeast-free). Bread develops surface mold
after a day. Tortillas, biscuits, muffins, cakes and cookies are usually
yeast free. |
Tomato
Products |
Juice,
sauce, paste, ketchup, etc., are made from moldy tomatoes. |
Beer |
The
darker the brew, the more mold it contains. |
Wine
and Wine Vinegar |
White
wine is least moldy; clear vinegar may be tolerated. |
Most
Liquors |
Vodka,
tequila, clear rums are least moldy. |
Multi-B
Vitamins |
Contain
either yeast or mold (rice hulls are moldy). |
Processed
Meats |
Hot
dogs, sausage, salami, bologna, etc. Solid preserved meats such as
ham, turkey, pastrami may be okay. |
Hamburger |
Beware!
Often from aged meat; eat within a day of grinding. |
Products
of Aspergillus Fermentation |
Soy
sauce, chocolate, black tea, malt extract (bread, cereals), lactaid
(milk additive), citric acid (common food additive - not derived from
citrus fruit), fruit juice (commercial juices often made from moldy
fruit; may contain mold enzymes added in processing), digestive enzymes
(pancreatic are okay), cholesterol-lowering enzymes. |
Notes:
All food will become
moldy with time.
Organic foods are most
likely to mold.
Shop frequently, buy
in small quantities, and when in doubt, ask the vendor about the freshness
of his foods.
Read labels.
Molds thrive on sugar
- control your intake.
Do not store food in
frost-free freezers for more than one to two weeks because of the automatic
thaw cycle several times a day.
A moldy environment
(home, office, school, church, car) can be an additional problem.
Return
to Marinkovitch article
Go to PDF format
|