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and explained & nbsp; Dr. Zainab Hamza Food is the most vulnerable to fungal toxins, which are nuts such as pistachios, almonds, dried dates and dried fruits such as figs, mash, raisins, baked goods, bread, sweets such as kunafa, qatif, smoothies and spices such as hot pepper, black pepper, turmeric, ginger and cinnamon, adding that all are products on the Ramadan table.
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On how these toxins infiltrate food, it says that this is due to poor storage, if the pills and nuts are stored in a wet and lacking place for good ventilation, or storing dates and dried fruits in non -sealed packages for long periods."RTL"> & nbsp;
She added: Likewise, in the case of buying spices from unreliable places and lacking regular control over them.
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Dr. Zainab Hamza pointed out how to avoid the infiltration of these toxins into foods, through visual and sensory examination. For example, it is necessary to examine nuts well and make sure they are free of dark or white spots or texture & nbsp; Double or abnormal color, because all of this indicates an innate growth, which in turn secretes fungal toxins.
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added that in the event of purchasing nuts with innate growth, they must be dealt with thermally, & nbsp; As heating nuts or foods previously referred to at a temperature of 120 degrees for a quarter of an hour, which reduces the concentration of fungal toxins, or peeling the outer layer, which reduces the concentration of these toxins, or soak nuts in warm water with vinegar."RTL"> & nbsp;
She emphasized that prevention is better than treatment, so immunity must be strengthened by eating foods rich in vitamin C and eating foods supported by beneficial bacteria or yeasts capable of absorbing fungal toxins from the device Digestive.
