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Old 02-02-2012, 03:11 PM   #11
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Quote:
Originally Posted by PolishedTopaz View Post
Mom was interested in this VERY subject. she found that it was a spore that was on the grain itself. While the name eludes me at the moment. She did a field study and found the spore still in existance as recently as the late seventies. So it was not the bread, but the wheat itself. I will have to do a bit of memory {google} searching to refresh these weary brain cells.
In the link I posted, it mentions that certain molds are still found on our grains. This article is easy reading and well worth looking at. It mentions all the different types of molds found in our foods.
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Old 02-02-2012, 03:12 PM   #12
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The Wikipedia says it is ergot of rye or ergot.

I guess I better slow down on those rye crackers I have been munching on!
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Old 02-03-2012, 07:24 AM   #13
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Well, molds have to be different. Good and Bad. A friend had a house with mold in the foundation and cellar. She miscarried a couple of times, her kids quit growing, and her husband was sick. They had to let the bank foreclose, because they couldn't afford the cost of cleaning it (if it was even possible) and couldn't possibly sell it.

all mold is not the same. Hard cheese; the mold gets cut away. Soft cheese and bread, trash. Obviously, cultured mold cheese is fine for most healthy people. Why take a chance? If the mold isn't supposed to be there, toss it. The cost of the loaf of bread is one heck of a lot less than the cost of a visit to your doctor, or heaven forbid, the emergency room.
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Old 02-05-2012, 12:48 PM   #14
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ok, thank you guys and girls, of course being me I was a little bit facetious.
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