Re: Re: Peanuts vs. other nuts

[Guest guest]

--- Rodney <perspect1111@...> wrote:

> Peanuts and corn are the most famous sources of aflatoxin.

Hi All,

Aflatoxin risks in Western countries are in my understanding negligible.

> That

> probably explains why corn oil is a known carcinogen.

Corn oil is believed to be bad for heart health risks, as I understand, but is

used

in cancer studies that show only that high levels produce cancer, even relative

to

" good oils " . Do not eat a diet of most calories from corn oil seems to be the

message.

Also some

> serious sources suggest that peanut butter may be the worst because

> the worst looking and stalest peanuts, which cannot be sold 'as is',

> sometimes find their way into peanut butter where their deficiencies

> are less obvious. I have seen a US government publication which said

> that excluding aflatoxin entirely from these products is pretty much

> impossible. Walnuts also suffer the same problem but in lesser

> degree I believe. Since many of these products contain alpha-

> linolenic acid (ALA), it may be the aflatoxin that explains the quite

> strong link between ALA and advanced prostate cancer. Also, animal

> products from animals fed corn infected with aflatoxin are

> carcinogenic. Beef, milk, eggs ...........

Again, where is the evidence? The levels of aflatoxin in these foods seem to me

to

be trivial compared the other cancer-causing compounds.

Al Pater, PhD; email: old542000@...

__________________________________________________

[Guest guest]

--- Rodney <perspect1111@...> wrote:

> Peanuts and corn are the most famous sources of aflatoxin.

Hi All,

Aflatoxin risks in Western countries are in my understanding negligible.

> That

> probably explains why corn oil is a known carcinogen.

Corn oil is believed to be bad for heart health risks, as I understand, but is

used

in cancer studies that show only that high levels produce cancer, even relative

to

" good oils " . Do not eat a diet of most calories from corn oil seems to be the

message.

Also some

> serious sources suggest that peanut butter may be the worst because

> the worst looking and stalest peanuts, which cannot be sold 'as is',

> sometimes find their way into peanut butter where their deficiencies

> are less obvious. I have seen a US government publication which said

> that excluding aflatoxin entirely from these products is pretty much

> impossible. Walnuts also suffer the same problem but in lesser

> degree I believe. Since many of these products contain alpha-

> linolenic acid (ALA), it may be the aflatoxin that explains the quite

> strong link between ALA and advanced prostate cancer. Also, animal

> products from animals fed corn infected with aflatoxin are

> carcinogenic. Beef, milk, eggs ...........

Again, where is the evidence? The levels of aflatoxin in these foods seem to me

to

be trivial compared the other cancer-causing compounds.

Al Pater, PhD; email: old542000@...

__________________________________________________

[Guest guest]

Hi All,

Corn oil is poor from a lipid perspective. Aflatoxin in Western foods is not

significantly hazardous to human health. Peanut butter is considerably less

nutritionally beneficial than the whole food. Maybe, it is preferred to examine

all-cause mortality as an indicator of health hazard than any one concern. If

ischemic stroke is increased while hemorrhagic stroke decreases more due to a

particular food or food component, the best thing to do would be to consume more

of

the food or its component, it seems to me.

--- Rodney <perspect1111@...> wrote:

> Hi Al:

>

> I didn't give the source since I believe I have posted it here

> previously. Sorry.

>

> But here is an excerpt from Cornell:

>

> " In Raw Agricultural Products :

> Aflatoxins often occur in crops in the field prior to harvest .

> Postharvest contamination can occur if crop drying is delayed and

> during storage of the crop if water is allowed to exceed critical

> values for the mold growth . Insect or rodent infestations facilitate

> mold invasion of some stored commodities.

> Aflatoxins are detected occasionally in milk, cheese, corn, peanuts,

> cottonseed, nuts, almonds, figs, spices, and a variety of other foods

> and feeds . Milk, eggs, and meat products are sometimes contaminated

> because of the animal consumption of aflatoxin-contaminated feed .

> However, the commodities with the highest risk of aflatoxin

> contamination are corn, peanuts, and cottonseed.

>

> In Processed Foods :

> Corn is probably the commodity of greatest worldwide concern ,

> because it is grown in climates that are likely to have perennial

> contamination with aflatoxins and corn is the staple food of many

> countries . However, procedures used in the processing of corn help

> to reduce contamination of the resulting food product . This is

> because although aflatoxins are stable to moderately stable in most

> food processes , they are unstable in processes such as those used in

> making tortillas that employ alkaline conditions or oxidizing steps .

> Aflatoxin-contaminated corn and cottonseed meal in dairy rations have

> resulted in aflatoxin M1 contaminated milk and milk products ,

> including non-fat dry milk , cheese , and yogurt . "

>

> Note the word **often** in the first line of the above excerpt. Do

> they *always* throw the stuff out every time it often happens? Some

> will not, is my bet. And if corn is mouldy it cannot be sold

> retail. And it may well be refused commercially unless at a huge

> price discount. So how does one get a return from stale corn?

> Perhaps from the oil where the problem is not visibly obvious. Or

> from feeding it to the grower's animals. I am not saying this always

> happens to infected corn. But if you use corn oil regularly you are

> likely to be aflatoxinized occasionally, imo. So I avoid it, and

> anything that contains it.

>

> In addition aflatoxin in known to cause prostate cancer, and ALA

> (corn oil contains it) is known to be associated with (a marker for)

> prostate cancer as we have discussed here at some length in the

> past. So (for me) this all represents a bit too much circumstantial

> evidence to ignore.

>

> Here is the Cornell link:

>

> http://www.ansci.cornell.edu/plants/toxicagents/aflatoxin/aflatoxin.ht

> ml

>

> or:

>

> http://snipurl.com/gt0o

>

> The source for my comment on the special risk for peanut *butter* was

> a personal conversation with a faculty member at an agriculture-

> specialized university.

>

> Hope this helps.

>

> Rodney.

Al Pater, PhD; email: old542000@...

__________________________________________________

[Guest guest]

Hi All,

Corn oil is poor from a lipid perspective. Aflatoxin in Western foods is not

significantly hazardous to human health. Peanut butter is considerably less

nutritionally beneficial than the whole food. Maybe, it is preferred to examine

all-cause mortality as an indicator of health hazard than any one concern. If

ischemic stroke is increased while hemorrhagic stroke decreases more due to a

particular food or food component, the best thing to do would be to consume more

of

the food or its component, it seems to me.

--- Rodney <perspect1111@...> wrote:

> Hi Al:

>

> I didn't give the source since I believe I have posted it here

> previously. Sorry.

>

> But here is an excerpt from Cornell:

>

> " In Raw Agricultural Products :

> Aflatoxins often occur in crops in the field prior to harvest .

> Postharvest contamination can occur if crop drying is delayed and

> during storage of the crop if water is allowed to exceed critical

> values for the mold growth . Insect or rodent infestations facilitate

> mold invasion of some stored commodities.

> Aflatoxins are detected occasionally in milk, cheese, corn, peanuts,

> cottonseed, nuts, almonds, figs, spices, and a variety of other foods

> and feeds . Milk, eggs, and meat products are sometimes contaminated

> because of the animal consumption of aflatoxin-contaminated feed .

> However, the commodities with the highest risk of aflatoxin

> contamination are corn, peanuts, and cottonseed.

>

> In Processed Foods :

> Corn is probably the commodity of greatest worldwide concern ,

> because it is grown in climates that are likely to have perennial

> contamination with aflatoxins and corn is the staple food of many

> countries . However, procedures used in the processing of corn help

> to reduce contamination of the resulting food product . This is

> because although aflatoxins are stable to moderately stable in most

> food processes , they are unstable in processes such as those used in

> making tortillas that employ alkaline conditions or oxidizing steps .

> Aflatoxin-contaminated corn and cottonseed meal in dairy rations have

> resulted in aflatoxin M1 contaminated milk and milk products ,

> including non-fat dry milk , cheese , and yogurt . "

>

> Note the word **often** in the first line of the above excerpt. Do

> they *always* throw the stuff out every time it often happens? Some

> will not, is my bet. And if corn is mouldy it cannot be sold

> retail. And it may well be refused commercially unless at a huge

> price discount. So how does one get a return from stale corn?

> Perhaps from the oil where the problem is not visibly obvious. Or

> from feeding it to the grower's animals. I am not saying this always

> happens to infected corn. But if you use corn oil regularly you are

> likely to be aflatoxinized occasionally, imo. So I avoid it, and

> anything that contains it.

>

> In addition aflatoxin in known to cause prostate cancer, and ALA

> (corn oil contains it) is known to be associated with (a marker for)

> prostate cancer as we have discussed here at some length in the

> past. So (for me) this all represents a bit too much circumstantial

> evidence to ignore.

>

> Here is the Cornell link:

>

> http://www.ansci.cornell.edu/plants/toxicagents/aflatoxin/aflatoxin.ht

> ml

>

> or:

>

> http://snipurl.com/gt0o

>

> The source for my comment on the special risk for peanut *butter* was

> a personal conversation with a faculty member at an agriculture-

> specialized university.

>

> Hope this helps.

>

> Rodney.

Al Pater, PhD; email: old542000@...

__________________________________________________

[Guest guest]

On 8/10/05, Al Pater <old542000@...> wrote:

> Hi All,

>

>...Peanut butter is considerably less

> nutritionally beneficial than the whole food....

The peanut butter I get is just ground up, dry roasted peanuts. It

pretty much is the whole food.

[Guest guest]

On 8/10/05, Al Pater <old542000@...> wrote:

> Hi All,

>

>...Peanut butter is considerably less

> nutritionally beneficial than the whole food....

The peanut butter I get is just ground up, dry roasted peanuts. It

pretty much is the whole food.

[Guest guest]

'cause peanuts aren't " spreadable " ....

on 8/11/2005 9:41 AM, Al Pater at old542000@... wrote:

Hi All,

Why pay others so much to do what teeth are made to do with pleasure and no cost?

[Guest guest]

And you can't dig out a tablespoon and lick it.

And you can't make a PB and banana sandwich.

And you can't separate the oil if you want less oil.

And pieces of peanuts are blamed for hanging up in diverticula.

Regards.

Re: [ ] Re: Peanuts vs. other nuts

'cause peanuts aren't "spreadable"....on 8/11/2005 9:41 AM, Al Pater at old542000@... wrote:

Hi All,Why pay others so much to do what teeth are made to do with pleasure and no cost?

[Guest guest]

For the same reason you made vegetarian "chili".

Variety.

[ ] Re: Peanuts vs. other nuts

I eat huge raw salads w/vinegar, fruits like big juicy strawberries,peach, apples, mango etc; vegetarian chili w/tons of lush kidney beansand tomato, various hearty vegetable soups.. etc.. all delicious andvery satisfying.I wonder what do you eat that you need to add flavor? I can't imagineanything more tasty than what I eat now, ie foods in their naturalstates. Maybe I am lucky to have such a palate (I think raw broccolitastes delicious; the sprouts I adore, they taste "nutty" to me)

[Guest guest]

Gee wilikers! I don't spread peanut butter on everything! I use only

tiny amounts, occasionally, for the pure great taste. The lipid

profile of peanuts is not so terrible, either.

On 8/11/05, drsusanforshey <drsusanforshey@...> wrote:

> Jw, Not really. Love the taste of kidney beans from the pan! (I eat

> them like peanuts Eat tomatoes right out of the fridge! I don't

> need to smear peanut butter on everything to make the " medicine go down "

>

>

> Here's an interesting overview:

> Nutrition and cancer: A review of the evidence for an anti-cancer diet

>

> It has been estimated that 30¨C40 percent of all cancers can be

> prevented by lifestyle and dietary measures alone. Obesity, nutrient

> sparse foods such as concentrated sugars and refined flour products

> that contribute to impaired glucose metabolism (which leads to

> diabetes), low fiber intake, consumption of red meat, and imbalance of

> omega 3 and omega 6 fats all contribute to excess cancer risk. Intake

> of flax seed, especially its lignan fraction, and abundant portions of

> fruits and vegetables will lower cancer risk. Allium and cruciferous

> vegetables are especially beneficial, with broccoli sprouts being the

> densest source of sulforophane. Protective elements in a cancer

> prevention diet include selenium, folic acid, vitamin B-12, vitamin D,

> chlorophyll, and antioxidants such as the carotenoids (¦Á-carotene,

> ¦Â-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has

> limited benefits orally, but could be very beneficial intravenously.

> Supplementary use of oral digestive enzymes and probiotics also has

> merit as anticancer dietary measures. When a diet is compiled

> according to the guidelines here it is likely that there would be at

> least a 60¨C70 percent decrease in breast, colorectal, and prostate

> cancers, and even a 40¨C50 percent decrease in lung cancer, along with

> similar reductions in cancers at other sites. Such a diet would be

> conducive to preventing cancer and would favor recovery from cancer as

> well.

>

> http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed & pubmedid=15496224

>

>

> > For the same reason you made vegetarian " chili " .

> >

> > Variety.

> >

> > [ ] Re: Peanuts vs. other nuts

> >

> >

> > I eat huge raw salads w/vinegar, fruits like big juicy strawberries,

> > peach, apples, mango etc; vegetarian chili w/tons of lush kidney beans

> > and tomato, various hearty vegetable soups.. etc.. all delicious and

> > very satisfying.

> >

> > I wonder what do you eat that you need to add flavor? I can't imagine

> > anything more tasty than what I eat now, ie foods in their natural

> > states. Maybe I am lucky to have such a palate (I think raw broccoli

> > tastes delicious; the sprouts I adore, they taste " nutty " to me)

> >

> >

>

>

>

>

>

>

>

[Guest guest]

Not that I disagree with the diet, but the math associations prove nothing to me.

Now if they said: "had the people consumed that diet for most of their life they would experience less cancer", that MIGHT be true.

Notice I'm trying to make correct use of the words might and may.

I'm constantly aware of the truth that the centenarians did not have to do anything so complex. Especially trying to convert that article into something I can actually do. He says you CAN reduce cancer risk but he doesn't say how.

The on thing I can do:

"Over Consumption of Energy (Calories)Eating too much food is one of the main risk factors for cancer. This can be shown two ways: (1) by the additional risks of malignancies caused by obesity, and (2) by the protective effect of eating less food."

Regards

[ ] Re: Peanuts vs. other nuts

Jw, Not really. Love the taste of kidney beans from the pan! (I eatthem like peanuts Eat tomatoes right out of the fridge! I don'tneed to smear peanut butter on everything to make the "medicine go down":)Here's an interesting overview:Nutrition and cancer: A review of the evidence for an anti-cancer dietIt has been estimated that 30–40 percent of all cancers can beprevented by lifestyle and dietary measures alone. Obesity, nutrientsparse foods such as concentrated sugars and refined flour productsthat contribute to impaired glucose metabolism (which leads todiabetes), low fiber intake, consumption of red meat, and imbalance ofomega 3 and omega 6 fats all contribute to excess cancer risk. Intakeof flax seed, especially its lignan fraction, and abundant portions offruits and vegetables will lower cancer risk. Allium and cruciferousvegetables are especially beneficial, with broccoli sprouts being thedensest source of sulforophane. Protective elements in a cancerprevention diet include selenium, folic acid, vitamin B-12, vitamin D,chlorophyll, and antioxidants such as the carotenoids ( & #945;-carotene, & #946;-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid haslimited benefits orally, but could be very beneficial intravenously.Supplementary use of oral digestive enzymes and probiotics also hasmerit as anticancer dietary measures. When a diet is compiledaccording to the guidelines here it is likely that there would be atleast a 60–70 percent decrease in breast, colorectal, and prostatecancers, and even a 40–50 percent decrease in lung cancer, along withsimilar reductions in cancers at other sites. Such a diet would beconducive to preventing cancer and would favor recovery from cancer aswell.http://www.pubmedcentral.gov/articlerender.fcgi?tool=pubmed & pubmedid=15496224--- In , "jwwright" <jwwright@e...> wrote:> For the same reason you made vegetarian "chili".> > Variety.