Doozlygirl
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Joan, I wish I would have kept better records back then. I read several books on these neurotoxins, but can't remember the names of the books or the neurotoxins. I once sat next to a chemist for the USDA and picked his brains for several hours. He actualy did research on wheat and other grains. He told me there is no way to NOT have neurotoxins in our food, and that the US set allowable limits, but reinforcement is lax. So buyer beware.
Here is what I recall. Wheat, oats, nuts and other bulk grains/legumes tend to have one or several neurotoxins and mold. Refrigeration tends to prevent growth. They suggested buying nuts that are refrigerated, and only buying bulk from stores that have high turnover or bulk products. Stay away from open boxes of nuts you bag yourself at the grocery store. Rinse legumes, lentils, beans, etc.
Neurotoxins/mold tends to also grow on the outside of fruits and veggetables, and those with mold sensitivity are recommended to not eat peels, such as potato and apple, etc. They recomend a dilute citric acid wash. I have used several organic prepared washes, as well as used diluted vinegar in a spray bottle. I aways wash my cantelope, avacados and fruits and veggies that I am going to cut into, so I don't cross contaminate the insides.
It may sound like a hassle, but I just made those changes when I learned that this is a good way to lower my allergy threshold and see my bucket go down.
I make a variation of the recipe you shared. Actually, I make all my own dressings , sauces and dips. I like to add poppyseeds to my sald dressings. Yummy. Good Eats, Lyn
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