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Last updated January 1, 2014

Fungal Hypersensitivity

Appendix: Foods high in Fungal Molds

©2002 Vincent Marinkovitch MD

Dried Fruit Raisins, apricots, prunes, figs, etc.
Aged Cheese Some cheeses are okay if milk is not a problem, e.g., cottage cheese, mozzarella, provolone, ricotta and farmer's cheese.
Over-Ripe Fruits and Vegetables Check ingredients. Malted means moldy. Dough conditioners are moldy. Sourdough is worse (sometimes labeled yeast-free). Bread develops surface mold after a day. Tortillas, biscuits, muffins, cakes and cookies are usually yeast free.
Tomato Products Juice, sauce, paste, ketchup, etc., are made from moldy tomatoes.
Beer The darker the brew, the more mold it contains.
Wine and Wine Vinegar White wine is least moldy; clear vinegar may be tolerated.
Most Liquors Vodka, tequila, clear rums are least moldy.
Multi-B Vitamins Contain either yeast or mold (rice hulls are moldy).
Processed Meats Hot dogs, sausage, salami, bologna, etc. Solid preserved meats such as ham, turkey, pastrami may be okay.
Hamburger Beware! Often from aged meat; eat within a day of grinding.
Products of Aspergillus Fermentation Soy sauce, chocolate, black tea, malt extract (bread, cereals), lactaid (milk additive), citric acid (common food additive - not derived from citrus fruit), fruit juice (commercial juices often made from moldy fruit; may contain mold enzymes added in processing), digestive enzymes (pancreatic are okay), cholesterol-lowering enzymes.


All food will become moldy with time.

Organic foods are most likely to mold.

Shop frequently, buy in small quantities, and when in doubt, ask the vendor about the freshness of his foods.

Read labels.

Molds thrive on sugar - control your intake.

Do not store food in frost-free freezers for more than one to two weeks because of the automatic thaw cycle several times a day.

A moldy environment (home, office, school, church, car) can be an additional problem.

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