Deadly Sushi
Formerly The Giant Mojito
I went out tonight because I had a bad taste for peanuts in the shell. I picked up this brand.... Jimbos Jumbos. I figure I would give em a try. I got home and tore into the bag.... broke open the shell..... CHOMP!
BLECK! what the heck!?!? I looked at the bags ingredients... RAW peanuts! You would think they would have it in a big font or something. Anyhow... I searched and found this:
BLECK! what the heck!?!? I looked at the bags ingredients... RAW peanuts! You would think they would have it in a big font or something. Anyhow... I searched and found this:
Peanuts are susceptible to molds and fungal invasions. Of particular concern is aflatoxin, a poison produced by a fungus called Aspergillus flavus. Although better storage and handling methods have virtually eliminated the risk of aflatoxin ingestion, aflatoxin is a known carcinogen that is twenty times more toxic than DDT and has also been linked to mental retardation and lowered intelligence. To help prevent aflatoxin ingestion, the U.S. Food and Drug Administration (FDA) also enforces a ruling that 20 parts per billion is the maximum of aflatoxin permitted in all foods and animal foods, including peanut butter and other peanut products. If purchasing raw peanuts, it is still wise to ensure that the peanuts have been stored in a dry, cool environment (the fungus grows when the temperature is between 86-96°F (30-36°C) and when the humidity is high). Roasted peanuts are thought to offer more protection against aflatoxin, plus roasting is also thought to improve peanuts' digestibility. If roasting peanuts at home, do so gently--in a 160-170° F (about 75°C) oven for 15-20 minutes--to preserve the healthy oils. For more on the effect of high heat roasting on nuts, please see the following article.