Prevent Toxic Mould on Herbs
Mycotoxin contamination from mould exposure isn’t a common consideration when discussing herbs. Mould, a microorganism in the fungus family, feeds off other organisms and includes many opportunistic pathogens. Those interested in holistic living often bulk-buy or air-dry their own herbs without considering potential mould exposure.
Moulds are naturally occurring and present in products like dried fruit and coffee, with their toxins remaining even after food processing. Mycotoxins from mould can introduce harmful toxins into the body. Mould can be inhaled, found in workplaces, or transferred via clothing.
Mould can also significantly affect the quality of herbs, compromising their flavour and efficacy, and introducing long-term illness-producing spores into the body.
Now that you’re aware of how easily mould spores are transferred, let’s explore how mould affects herbs and strategies to avoid mycotoxin exposure.
Understanding moulds and mycotoxins
Mycotoxins are harmful toxins produced by certain moulds and are among the most prevalent toxins in the environment. Most mould exposure is airborne, affecting buildings, clothing, and vehicles, but it can also be ingested through contaminated food products.
Many grains, coffee, dried fruit and peanuts have been found to contain mycotoxins. Mould thrives on almost any surface, especially if the environment is warm and wet, making herbs particularly vulnerable to contamination if not stored properly.
Symptoms and diseases linked to mould exposure include respiratory illness, pneumonia, flu-like symptoms, cardiovascular disease, rheumatic disease, brain fog, vision loss, chronic fatigue, skin ailments, mood disorders, liver damage and cancer. Once established in the body, mould can be challenging to remove.
Common mycotoxins include:
- Aflatoxins: DNA-damaging, cancer-causing and liver-damaging.
- Ochratoxin A: Impacts foetal development, causes kidney damage and affects the immune system.
- Patulin: Damages the liver, spleen and kidneys, and is toxic to the immune system.
- Sterigmatocystin: Liver toxicity, cancer-causing and DNA-damaging.
- Zearalenone: Known to cause reproductive disorders and reduced fertility, and developmental disorders of reproductive organs.
- Nivalenol/Deoxynivalenol: Toxic to blood cells and DNA-damaging.
Common household moulds and their effects include:
- Fusarium: Impairs gastrointestinal health and weakens the immune system.
- Acremonium: Can trigger joint and bone inflammation, respiratory problems and brain fog.
- Mucor: Associated with eye irritation, sinus issues, gastrointestinal discomfort and skin problems.
- Penicillium: Linked to eye and respiratory tract illnesses, skin lesions, and anaemia.
- Ulocladium: Can cause respiratory illness, persistent coughing, headaches, itchiness and eye irritation.
- Chaetomium: Associated with skin and nail infections, respiratory issues, and, in rare cases, brain infections.
More aggressive moulds, such as toxic black mould (Stachybotrys chartarum), non-toxic black mould (Cladosporium) and green mould (Trichoderma), can cause severe sneezing, coughing, eye irritation, memory loss, nosebleeds, headaches, mood changes, and various other health issues.
Since moulds are prevalent, they can easily settle on herbs during harvesting, processing and storage. Once established, mould can proliferate rapidly, releasing spores that spread to other herbs and surfaces. Spores can also colonise in the body through inhalation or ingestion, leading to persistent health issues.
How to prevent mould growth on herbs
While it’s challenging to completely eliminate mould exposure, especially in some environments, reducing it is crucial. A strong immune system can help prevent mould infections, and proper herb storage can ensure the safety and quality of your herbal remedies.
Here are some tips to prevent mould contamination:
- Avoid store-bought teabags: Teabag boxes can become warm and damp, increasing mould risk. Mass-produced herbs are also more prone to mould contamination.
- Use airtight containers: Ensure bulk-bought herbs are stored in airtight containers. Avoid purchasing herbs not stored in such containers.
- Proper drying: If mould risk is high, avoid air-drying herbs. Instead, use an oven or food dehydrator. If air-drying, hang herbs in a well-ventilated area away from direct sunlight until completely dry.
- Appropriately store your herbs and check them periodically: Store dried herbs in glass airtight containers to prevent moisture ingress. Keep containers in a cool, dark, dry place, and check periodically for moisture. Discard herbs that have lost potency or flavour, as they may be contaminated.
- Avoid over-harvesting or over-buying: Use herbs on a first-in, first-out basis to minimise mould growth. Rotate stored herbs regularly to prevent prolonged storage.
Mould is a growing health concern but not a reason to be fearful. By implementing proper storage practices, including thorough drying, airtight storage, regular inspections and hygiene measures, you can ensure the safety and longevity of your herbal products.
To learn more tips on keeping your herbs fresh and effective, consider studying for a Naturopathic Diploma in Herbal Medicine at CNM.
Written by Charlee Martin
