Is the mould constant evil and unforgiving?
But it involves really looking at the type of mould.
Let's have the colored glasses put down first, and after the text is read below, you may understand more?
The protein in the papaya is so high, so it's so easy to get black, but the time is right, and it's the best time to eat! In above pictures, the mould was found in a day in the second photo.
My personal learning, is about my father-in-law's teachings…
"Yin-Yang Equilibrium" is the essence of everything.
Bacterial and sterile, good image is eternal and consistent, and good image is not?
Yes, we have the talent: we have the ability to use beneficial bacteria, so we have a comparatively effective immune system.
Our intestinal tract has a large amount of bacteria, the ability to produce enzymes, the ability to produce them, and the ability to fight against harmful bacteria.
There is also a law, as long as we have food, the demand will be met, we will have a small amount of bacteria, and the talent will help us have immunity.
In science, one of the milestones of research is "true science related to the origin,'' one of which is a doctoral course in science.
Food industry has established a fermentation process for fermentation products “Color, aroma, taste'' in our soya bean sauce, Koji mold is purchased by the factory and provided with Aspergillus for fermentation. However, the toxicity of aspergillus will be result if improper use for human, and the truth is difficult to define!
However, whether edible food or not, you should consider the freshness of the food, if it is as good as it is, it will be left more than one month, it will be possible to eliminate bacteria, and it is possible to have a large amount of bacteria.
Aspergillus is a beneficial food, among others
1. Shibashi
2. Salami sausage
3. Taiwanese red yeast rice
4. The most beneficial ingredient in china, which has been studied in scientific research, comes from the herbaceous fungus.
Antibiotics – ready for production of Nishilin, also by a Penicillium moulds, a scientist was unable to synthesize large quantities of antibiotics in World War II, unexpectedly, One day, researcher Mary Hunt, a woman in Peoria, Illinois, USA, discovered that the skin of a moldy cantaloupe was covered with penicillium. She used this cantaloupe to screen out a strain that could secrete large amounts of penicillin, and its penicillin production could reach 250 units per ml.
Basically, we can’t see it with the naked eye. What we eat can no longer be separated from “sterile”. This is bean curd, pickles, natto, tempeh, Kimchi, soy sauce, even tangerine peel and aged Pu’er. and the now very popular Indonesian bean cake (tempeh, called tokwa in the Philippines)
in:
1. cheese
2. Italian Salami
3. Red yeast rice, a health food for Taiwanese and northerners
4. Some Chinese medicines, such as Gastrodia elata and Cordyceps, scientific research has found that their most beneficial ingredients are mold.
Antibiotic-penicillin is also produced by Penicillium.
However, be careful when the following foods become moldy:
1. There has been a serious incident of apple juice poisoning because the juice contains a toxic substance called patulin.
2. Sticky skin on melons means not only mold but also infection by harmful bacteria
3. Moldy nuts may contain Aspergillus aflatoxin
Center for food safety
Risk assessment team
Report by Ms. Ma Ka Ming, Scientific Director
Generally speaking, toxin-producing molds are mainly found in cereals and beef crops.
As for whether moldy or rotten food can be eaten or not, I believe there is still controversy1
(in Chinese)
霉菌一定是十惡不赦的嗎？
大家姑且先放下有色眼鏡，看完本文後自有分曉？
木瓜的蛋白酶很高，很容易有黑班，但這個時候，就是他最好吃的時候！切開仍然好靚！
木瓜的蛋白酶很高，很容易有黑班，但這個時候，就是他最好吃的時候！
我這個課題，又讓我想起外父的教誨⋯⋯
一切都是講的"陰陽平衡"
有菌和無菌，好像是永恆相對，又好像不是二元對立？
於是，才會有：順產BB要在生產因吃了"益生菌"，所以比較有免疫力的講法。
我們的腸道早已經有潛在大量細菌，才能夠產生酵素，協助我們製造能量，並且能夠與害菌抗衡。
也有說法，如果我們要吃"土壤長出來"的食物，需要得到一些細菌，才能幫助我們有免疫力。
科學上，參考港台一個節目「原來真係好科學」，其中一個科學博士所講，發霉，和食物發酵，其實是同一個Process – fermentation （食物變質），又算不算上變壞？
市面上不少食品都是經發酵工序製作而成。「色、香、味」俱全的豉油，工廠會買入麴菌供黃豆發酵之用。然而，用上不適當的麴菌有機會引致毒性，真不容易解釋。
至於吃與不吃，還要看那個食物的新鮮程度，如果是上邊那個蘋果，相信已經存放了很多個月，除了霉菌，可能已經有大量細菌。
霉菌是有益處的食物，其中
1. 芝士
2. 意大利沙樂美腸
3. 台灣和北方人的保健食品紅麴米
4. 部份中藥例如天麻以及蟲草，科學研究出他們的最有益成分原來是霉菌。
抗生素－即為盤尼西林，也是由青黴菌所製造，當年科學家無法大量生產合成，意外地，在一個家中嚴重發霉的哈密瓜大量地發現，因此才能夠將抗生素大量生產。一日，研究人員瑪莉·亨特（Mary Hunt）女士在伊利諾州的皮奧里亞市場發現一顆發霉的哈密瓜表皮長滿青黴，她用這顆哈密瓜篩選出能大量分泌青黴素的菌株，其青黴素產量可達每毫升250單位。
基本上我們只是肉眼看不到，我哋所吃的東西已不能和"無菌"分開，這個是豆腐 (bean curd)、梅菜、納豆、豆豉、Kimchi、豉油甚至陳皮以及陳年普洱和現在很流行受到追捧的的印尼豆餅 （tempeh, 菲律賓叫 tokwa)
一般來說，產生霉菌毒素的霉菌主要存在於穀物和堅類農作物。
至於發霉或者爛咗嘅食物，能吃與不能吃，相信仍存在爭議。
Further Reading
-
[Food Safety] The BBC once invited mold expert Patrick Hickey on a food safety program to explain how moldy bread and jam can be eaten! (in Chinese)
BBC Q&A: Can moldy food still be eaten?
-
Moldy Jam: Should You Eat It?
Former British Prime Minister Theresa Mary May says she ate jam after removing mold from surfaces, reports say
- RTHK Science Programme "It turns out to be really good science": "Food goes bad, but you can still eat it" (已經下架)
- BBC How safe is mouldy food to eat?
