- Moldy Fruit: Small Stains That Hide Big Dangers
Who hasn’t cut off the damaged part of an apple and eaten the rest? Unfortunately, by the time mold is visible, mycotoxins, such as aflatoxins, have already spread throughout the fruit .
These substances are carcinogenic and do not disappear even after prolonged cooking or boiling. A single contaminated apple can infect several others in the basket.
The right thing to do: at the slightest sign of mold, throw away the entire fruit. Prevention is better than cure.
How to reduce risk on a daily basis?
This isn’t about banning all suspect foods, but rather about making informed choices. Prevention is all about balance, variety, and a few simple, good habits.
- Limit processed meats and favor homemade foods
- Choose artisanal charcuterie without nitrites or products bearing the label “no added nitrite salt”.
- Replace sausage or bacon-based appetizers with alternatives like unsalted nuts , raw vegetables , or homemade hummus .
- Vary your protein sources: legumes, eggs, fish , tofu, or minimally processed white meats.
- Master cooking to avoid toxic compounds
- Avoid prolonged cooking at very high temperatures (dry pan, barbecue, intense frying).
- Never let food burn or turn black : charred parts must be removed.
- Favor gentle cooking methods: steaming, simmering, cooking in foil, or boiling. They also preserve nutrients better.
- Monitor the condition of fruits and vegetables
- Do not consume any moldy fruit , even partially. Mycotoxins are invisible and spread widely.
- Buy in small quantities to avoid losses, and store in a dry, ventilated place, away from heat .
- Wash and dry your fruit thoroughly before storing it to limit the development of mold.
Continue on the next page