Are Mycotoxins In Spices Harmful For People With CIRS?
There’s been a lot of talk lately about the dangers of mycotoxins. Sadly, mycotoxins are often found in dried spices. It seems these toxic substances are not only invisible, but they are common in tasty favorites like wine, nuts, and dried herbs & spices. Ingesting large amounts of mycotoxins can cause severe illness, and in some cases death, so it is especially important to avoid them while healing from mold exposure/CIRS.
Reducing the quantity of food items that burden the body -causing inflammation and immune responses- will free up energy that can in turn be used to promote healing.
An easy place to start reducing mycotoxins is in your kitchen – specifically the place where all the dried spices are stored.
Do you own a spice graveyard? You know, the little jars, tins, and bags of spices & seasonings hibernating in a cabinet or drawer until a recipe calls for them? Perhaps there’s a collection above you stove that looks a bit grimy from all that splatters?
How long have you had this collection?…
Consider the items that don’t really have a noticeable aroma anymore and just look like a dry winter’s day? (or maybe look a little dusty like the fine powder in your vacuum cleaner? 
Are you guilty of thinking “They’re probably fine. I’ll buy some next time at the store, just using a pinch for tonight’s dinner…“
A little food for thought~
- If the seasoning is weak in scent- it’s probably next to worthless as a flavor enhancer. The longer it sits in storage, freshness and flavor dissipate. Not very tempting to the taste buds really. To compare: sniff freshly picked basil, then sniff that jar of dull green flakes.
- What about mycotoxins? These microscopic toxins love to grow in closed containers of organic matter that has been sitting around for a while and these organisms typically do not have a discernible flavor. Ready to chance it? Is the potential flavor of the spice in the container worth it?
When researching the longevity and toxicity of dried herbs & spices that we conveniently purchase at the supermarket, I discovered a common theme. Household spice brands (that fund the research?) claim that “Spices never expire” …a great marketing strategy- keep the company name in the customer’s line of sight .. forever. lol
Perhaps a more accurate description would be: “spices kept in ideal storage will probably not turn rancid and make you sick even after several years on the shelf” … somehow, this does not sound very appetizing!
Six reasons to switch to fresh herbs & spices right now:
- Dried spices and herbs will lose flavor and potency as they sit around in your spice collection, exposed to temperature changes, humidity, and light.
- The exceptional flavor of herbs like basil and mint is prominent in the water based moisture in the leaves rather than the oil. Drying the leaves removes the water and much of the flavor.
- Spice blends often contain additional ingredients that are not a spice or an herb- like anti caking agents.
- Color enhancers & fumigation are common in shelf stable herbs & spices on grocery store shelves.
- Expiration dates are not always accurate.
- Testing funded by the FDA show Mycotoxin contamination is common
For now, it’s best to avoid all the “extras’ ‘ that may come with “shelf stable” items. At least until you are fully healed from mold exposure~ consume only fresh, not wilty, not moldy, chemical-free foods.
Personally, I prefer the aroma and flavor of fresh seasonings. When you reach for herbs & spices, your senses should send good messages to your brain like: “mmmm! This scent is so fresh and savory!” … not “well, it doesn’t smell like much… but I guess it doesn’t smell rancid ”. Which would you rather taste on your food? Do your body and your tastebuds a favor – put aside the old dusty containers… try a few fresh herbs!
My foodie self aside, when healing from CIRS, it is best to avoid dried herbs & spices as much as possible. Often the contents of these jars & tins purchased from the supermarket came from places very far away. Typically transported from other countries where they grow well, cost less to produce, and regulations are less restrictive. These luscious growing territories are often humid, and the spices need to be stored until the grocery store shelves run low. This is an ideal environment for mycotoxins found in spices to thrive. Even though the container of spice may not “smell or look bad”, tests from all around the world show mycotoxins are common.
These additional toxins will further burden your immune system, so please avoid them whenever you can and use fresh, unmoldy herbs and spices like the ones listed below.
Curiously, one dried spice – ceylon cinnamon (not cassia cinnamon) – repeatedly showed low or undetectable levels of mycotoxins in testing. Yay! Something delicious, healthy, and potentially free of toxins in my dried spice collection! I love buying mine at our local spice shop (and other items too!), as they take great care in packaging, storing, and rotating fresh stock. Most large grocery stores do not have the payroll or vendor support to take on tasks like this. And supporting local shops where the owner takes pride in a quality product is always good.
Recovering from mold illness will take every bit of energy your immune system has to offer; don’t give it something additional to battle right now.
This list of herbs & spices (aka: flavorings, seasonings) are acceptable for the CIRS/ Mold free diet when purchased and used fresh not dried.
They are full of flavor and strongly preferred over the dried versions from supermarkets, as dried or prepared versions often contain high levels of mycotoxins. Of course, avoid any food item- regardless of its form- if you have a reaction of any kind.
- Thyme
- Basil
- Oregano
- Parsely
- Cilantro/coriander
- Rosemary
- Dill
- Mint
- Sage
- Chives
- Tarragon
- Marjoram
- Ginger root
- Chervil
- Fennel
- Winter savory
- Lemongrass
- Garlic
- Turmeric
- Hot pepper
- Citrus zest
- Edible flowers- fresh not dried
- *cinnamon
- Salt
- Curry leaves (fresh)
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