Re: Chestnut flour / mycotoxins

[Guest guest]

>>>So, presumably I could try her out in a few months on something

containg nut flour and see if she reacts? I guess baked sprouted nut

flour would be easier to digest than sprouted nuts since they've

basically been pulverized. I'd hate for a to have a bad

allergic reaction.<<<

I have the idea in the back of my brain -- having read it in some

long-forgotten source somewhere -- that in the interest of avoiding allergic

reactions, it is best to wait until a child is at least 6 years old (or so)

before allowing them to eat nuts. It was something about allowing their guts

to mature sufficiently? So I don't allow my kids to have any nuts, yet.

We find that the " sorry you can't have any, it's got nuts in it " reply to be

a handy technique to avoid letting our kids eat some of the more indulgent

treats we parents get to enjoy (like say, pecan pie). My intention is to

moderate the amount of sweet things they get. They seem to buy the " no

nuts " story (for now), and it gives me an alternate explanation besides the

over-worked " it's got sugar in it, and sugar is not healthy for you "

response... We have a family history of serious food allergies (for

shellfish, but not for nuts), and we don't know if those tendencies are

inheritable, and if so, how food-specific they are, so we're extra

cautious...

Mercola had some articles a while ago about the evils of fungal

contamination on foods -- it's one of his many anti-grain justifications.

Peanuts were cited as an almost-always contaminated food. His guest

authors (Doug Kaufmann and Holland, M.D, " Infectious Diabetes " ), also

made the claim that diabetes is an infectious disease caused by fungal

toxins, or mycotoxins.

http://www.mercola.com/2003/may/10/infectious_diabetes_interview.htm

Some of Mercola's links in that story are broken, but this is the intended

site, I think: http://www.yourhealthmatters.tv/

[Guest guest]

--- In , " CF Beaver " <fletcher@w...>

wrote:

>

>

> >>>So, presumably I could try her out in a few months on something

> containg nut flour and see if she reacts? I guess baked sprouted nut

> flour would be easier to digest than sprouted nuts since they've

> basically been pulverized. I'd hate for a to have a bad

> allergic reaction.<<<

>

>

> I have the idea in the back of my brain -- having read it in some

> long-forgotten source somewhere -- that in the interest of avoiding

allergic

> reactions, it is best to wait until a child is at least 6 years old

(or so)

> before allowing them to eat nuts. It was something about allowing

their guts

> to mature sufficiently? So I don't allow my kids to have any nuts, yet.

I guess I'll wait a bit on the nuts just to be cautious. Thanks.

Dawn