Guest guest Posted November 13, 2005 Report Share Posted November 13, 2005 Barb, The white " skin " of both Camembert and Brie is 100% Penicillium spores and hyphae. ( I have a scanning electon micrograph in " My House is Killing Me! " ) Blue cheese contains a Penicillium neurotoxin. I would be very careful about eating mold-fermented cheeses. Also, check all fresh fruits, vegetables and nuts very carefully before eating. (I received quite a hit from Aspergillus on some Planter's dry roasted peanuts once.) May www.mayindoorair.com www.myhouseiskillingme.com >From: barb1283 > >Sent: Friday, November 11, 2005 9:58 PM >Subject: [] Dietary concerns? Brie and similar cheeses >Does it do any harm to eat cheeses like Brie or similar cheeses? The >label on Brie I looked at desscribed ingredients including milk, etc > and last ingredient: 'penicillium candidum' (reminds one of Candida >doesn't it?). I have eaten these cheeses and they don't make me feel >sick. However, I thought I'd ask the experts here. I don't want to >slide backwards in my progress. -- Reply to: Jeff@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2005 Report Share Posted November 13, 2005 Jeff, thanks. It is soooo delicious but my immune system is so weak right now. I thought it was interesting that the 'type' was Candidum, as when a person has 'Candida', tongue is coated with white stuff that looks similar to that on the outside of Brie. Now I see a connection!!!! I read your book but I skipped around. barbb > > > Barb, > > The white " skin " of both Camembert and Brie is 100% Penicillium spores and hyphae. ( I have a scanning electon micrograph in " My House is Killing Me! " ) Blue cheese contains a Penicillium neurotoxin. > > I would be very careful about eating mold-fermented cheeses. > > Also, check all fresh fruits, vegetables and nuts very carefully before eating. (I received quite a hit from Aspergillus on some Planter's dry roasted peanuts once.) > > May > www.mayindoorair.com > www.myhouseiskillingme.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2005 Report Share Posted November 13, 2005 I have not been able to eat cheese for quite anumber of years. Yes, it is moldy, if you have problems with mold, you may add to your problems by eating it. I recently had an asthma attack from shitake mushrooms. I have also had problems from eating peanuts, which are notorious for aflatoxins. I try to avoid foods that may be moldy or have residual toxins. I really rely on my own instinct with my food. I once had a batch of flour that bothered me- maybe from fungal toxin contamination, or maybe from rancidity, but I threw it out. It really puts holes in my meal planning..... > > > Barb, > > The white " skin " of both Camembert and Brie is 100% Penicillium spores and hyphae. ( I have a scanning electon micrograph in " My House is Killing Me! " ) Blue cheese contains a Penicillium neurotoxin. > > I would be very careful about eating mold-fermented cheeses. > > Also, check all fresh fruits, vegetables and nuts very carefully before eating. (I received quite a hit from Aspergillus on some Planter's dry roasted peanuts once.) > > May > www.mayindoorair.com > www.myhouseiskillingme.com > > > > >From: barb1283 > > > >Sent: Friday, November 11, 2005 9:58 PM > >Subject: [] Dietary concerns? Brie and similar cheeses > > > >Does it do any harm to eat cheeses like Brie or similar cheeses? The > >label on Brie I looked at desscribed ingredients including milk, etc > > and last ingredient: 'penicillium candidum' (reminds one of Candida > >doesn't it?). I have eaten these cheeses and they don't make me feel > >sick. However, I thought I'd ask the experts here. I don't want to > >slide backwards in my progress. > > > > -- > Reply to: > Jeff@m... > > Quote Link to comment Share on other sites More sharing options...
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