Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF) Deputy Dean and Department of Gastronomy and Culinary Arts member Assoc. Dr. Murat Doğan gave an interview to İHA on the danger of poison in spices and nuts.
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF) Deputy Dean and Department of Gastronomy and Culinary Arts member Assoc. Dr. Murat Doğan gave an interview to İHA on the danger of poison in spices and nuts.
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF) Deputy Dean and Department of Gastronomy and Culinary Arts member Assoc. Dr. Murat Doğan stated that aflatoxin, which can be seen in spices, nuts and even dairy products, causes cancer. Doğan stated that the amount of poison increased 15 times when the milk with this substance was processed. Stating that there is a high probability of seeing aflatoxin in nuts, spices and dairy products that are not produced and stored under appropriate conditions, Doğan warned to be careful about moldy foods.
Stating that aflatoxin, a toxic substance formed by molds, emits poison, Doğan emphasized that this substance can occur in all products when the production method is considered. Doğan said, “If the products are not stored and produced under appropriate conditions, this mold can grow due to humidity. After these molds reproduce, they produce a toxic substance called aspergillus flavus. These toxic substances cause liver damage, kidneys and many problems in the nervous system. Let me give an example of a hazelnut. We collect hazelnuts in the Black Sea. While collecting the hazelnuts in those cotanaks and keeping them in the warehouses, it can rain and mold can occur as a result of the rain. The mold we call Aspergillus flavus also produces aflatoxin. This is used in chocolate or other products as we know it," and emphasized that many products can become dangerous due to the substances in them. Stating that, unlike other microorganisms, the poison caused by this toxic substance does not disappear even if the product is processed, Murat Doğan said, “Even if a hazelnut or pistachio is used in baklava or another product, even if it is heat treated, if there is aflatoxin substance, the poison does not disappear with the cooking process. By consuming these products, the poison is taken into the body. It may be taken in a minimum amount, but it returns as a health problem after 20-30 years.”
The Amount of Toxic Also Increases When Toxic Milk is Processed
Noting that aflatoxin can also be seen in dairy products through animal feeds, Doğan said, “This mold can reproduce in animal feeds that cannot be stored under appropriate conditions. Mold produces aflatoxin poison in feed. When animals consume these feeds, they transfer the poison into their milk. The animal expels the poison it has taken into its own body through its milk. By consuming these milks, we take the poison into our bodies. In addition, if another product is made from these poisonous milks, that product may contain more poison than milk. In other words, if there is 1 unit of poison in milk, this unit can go up to 15 in cheese.” he underlined that the rate of aflatoxin in different products has doubled.
Pay Attention to the Smell and Color of the Products
Doğan emphasized that the presence of aflatoxin and dye in nuts and spices can be determined in various ways. He underlined that he especially betrayed whether there was a problem with the smell of spices. Similarly, he said that attention should be paid to the colors of spices such as chili pepper and powdered pepper, and that products with vivid and bright colors and high appeal should be avoided.
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