Researchers report levels of a fungal toxin in organic and conventional apple juice.
Fungal Toxins in Apples, 5.0 out of 5 based on 1 rating
Fact or fiction, though. Many of us were told as kids not to eat the brown parts., but can we eat the whole apple bruises and all?
Patulin is a mycotoxin produced by a fungus that infects apples and can cause those characteristic brown patches. If it is a human carcinogen—and we’re still not sure—it’s a pretty weak one. So the concern is not the apples themselves, because you can just cut away the brown parts, but in apple juice, where companies can get away with using fallen, rotting, moldy apples—and we would never know. Unless, researchers started testing apple juice for the presence of fungal toxins. And in countries around the world, patulin levels in apple juice—the number one source of fruit servings for toddlers in this country—have in many cases exceeded the World Health Organization safety guidelines.
Always better to consume apples than apple juice, but if you are going to drink apple juice, choose organic, as none of the samples of organic juice in the latest study this year exceeded those safety limits.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by veganmontreal.
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