#078 The Mold Problem
The Invisible Enemy
We have to look at health as more than what we put in our mouths. That’s the easy part. You can change your diet tomorrow. You can remove the bad, and replace it with the good. Everyone at least KNOWS nutrition is a huge part of their mental and physical well being.
What isn’t in the mainstream is how our environment affects your health. And one silent enemy that we have been combating as a species is mold. These guys are resilient. They grow on ceilings. In the corners of old cabinets. Some even make their way into flooring. To the naked eye, mold seems trivial. The average person might think it’s just a consequence of a house that’s not the most well kept. But little do they know, these guys have the potential to destroy your health from the inside out.
“Even the ancient Romans understood the problems of mold. Roman bathhouses were constructed with marble instead of stone. Humidity levels were controlled. Their "HVAC systems" were complicated. Stagnant water was treated with charcoal, and periodically cleaned.”
Mold comes in a number of colors. Black. White. Grey. Green. If they look something like this, you want to get rid of it. Check the corners of your ceilings. Your flooring. Walls. Inside old cupboards and cabinets you've not opened in years.
Isn't mold just fungi? And isn't fungi good for us? Well, yes but not all of them are. See, the type of fungi that we can eat (mushrooms, the type cultivated in blue cheese etc,..) are the GOOD strains. The bad ones we're talking about here are the types of mold that release these compounds called mycotoxins. This is the main culprit that's responsible for all of the BAD. Mycotoxins are incredibly harmful for us. They can cause everything from:
asthma
nausea
sneezing
eczema
sore eyes
autism
pneumonia
random allergies
mental illness
sore throat
wheezing
respiratory issues
brain problems
cancer
And so much more...
❋ Read the full thread on mold toxicity here ❋
What have you done to spot and remove mold? Share it below👇
Steak Frites
Been a while since I've done some food posting, so here's a go-to: Portion of meat [choose from any cut of steak, ground beef, polutry, liver, etc] + carb side [french fries, baked potatoes, white rice, good pasta] + a little something to make it exciting [caramelized onions, shots of raw honey, raw cheese nibbles, blueberries, fruit]
This is basically how most of my lunches look like. Easy formula.
Why Would You Sous Vide?
Imagine cooking a steak in a plastic bag. Why would you ever do that? I get that some chefs sous vide to maintain quality and improve efficiency, but why would you ever do this at home? You’re taking the magic away from it all…
Farmed Oysters >>
Did you know? Farmed oysters are the exception to the farmed fish rule. Farmed oysters are superior to wild. Learn why here.
❋ Di Lunedi’s Nostalgic Ceramics Serve Up A Slice Of Coastal Italy
‘I am constantly searching for balance,’ she explains. ‘In the rustic inconsistencies of shape and selected use of brush strokes to create naivety. It’s about the feeling of whimsy and a little beauty in your day.’
❋ Sara Jenkins' Guide to Making Good Food with Bad Tomatoes
“You already know what to do with a perfect tomato (not much). But because you won't always have access to a bursting garden or farmers market—and sometimes even the lookers turn out to be mealy or mushy anyway—we asked our Chef in Residence Sara Jenkins what she'd do to bring out the best in some of the worst offenders.”
❋ Connoisseurs Say They’re In Style: The Bass Weejun In The Late ’30s
“Just what exactly did Weejun-accessorized outfits look like in the ’30s? Ivy Style’s associate editor Christopher Sharp combed through the Esquire archives from the Weejun’s introduction in the winter of ’35/’36 to the end of 1939, and here’s what he found.”
Thank you for joining us on this beautiful Sunday ladies & gents! Have a wonderful one wherever you are in the world 🥂
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GODSPEED,
— ROCKY
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