OT: Grain

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From The Globe & Mail, (Canada's National Newspaper)

Oct. 30, 2006

While Canada produces great wheat, we ought to follow the lead of

European health officials, who are tightening regulations on the level

of toxins in food, said University of Guelph chemistry professor

Manderville.

A news release issued by the university said many toxins are

eliminated when wheat is processed into bread or cereal, but it's still

not enough to meet international standards.

In January, 58,000 tonnes of Canadian durum wheat were confiscated in

Italy because officials believed it had three times the allowable limit

of ochratoxin under European standards.

Related to this article:

The naturally occurring mycotoxin produced when fungi attaches to grain

crops has been found to cause cancer as well as immune system and

reproductive problems in animals.

Scientists don't know how ochratoxin causes cancer in animals, but

Prof. Manderville believes once it gets into the system, it can

metabolize, attach to DNA and initiate a mutation that causes the

disease.

So far, mycotoxins have only been identified as a probable human

carcinogen, and it's not clear whether the human body will react to it

the same way rabbits have, he said.

While a recent Health Canada study found ochratoxin is present in half

of all Canadian breakfast cereals, government officials said the amount

is very small.

“Mycotoxins are unavoidable in cereals, but the public should be aware

of them,” said Health Canada spokesman Duchesne.

“They're below a level where you would see a health impact on humans.”

Mr. Duchesne said Health Canada will look at imposing certain health

standards for mycotoxin levels in foods, and that an information

campaign to better inform consumers, agricultural producers and

processors is possible.

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years