Mold allergies are among the most difficult to combat, since mold is present both indoors and outdoors, and sufferers experience symptoms year-round. As mold grows in wet, damp places and in those where plant or animal matter is decomposing, it releases tiny spores into the air. It is these spores that spark a sufferer’s allergic reaction, most typically presented as respiratory (wheezing, sneezing, itchy eyes) or topically on the skin (rash, hives).
Avoiding mold can be a difficult feat, but can be handled around the house with certain preventative measures. However, in their rigorous cleaning and remodeling, many mold allergy sufferers neglect to examine their refrigerator for mold and even their diet.
Avoiding Mold in Foods
By making educated choices, it is possible to reduce mold exposure from foods. Any foods that show mold should be avoided completely. Though mold often appears on the food’s surface, usually as fuzzy green or white spots, it may have branches and roots that extend into the food. Simply picking the visible layer off will not eliminate the presence of mold; therefore, it’s best to dispose of this food.
Caution should be used when identifying rotten food as well. Smelling spoiled food allows the mold spores direct access to the nasal passages and lungs, triggering an allergic reaction. Often, encounters with small quantities of mold are not harmful, but someone with a mold allergy may experience extreme sensitivity. In most cases, however, larger amounts of the fungus may be the only way to trigger a reaction.
Common Foods Containing Mold
To limit mold exposure in your diet, some foods known to contain mold should be avoided as much as possible:
- Cheese
- Mushrooms
- Foods made with yeast
- Sour cream, sour milk, and buttermilk
- Vinegar
- Beer and wine
- Meat or fish more than 24 hours old
- Potatoes
- Soy sauce
- Sauerkraut
- Pickled/smoked meats and fish
- Hot dogs, sausages
- Canned juices
- Dried fruits (dates, prunes, figs, and raisins)
Some raw fruits and vegetables are known to contain higher mold counts as well, such as melons and strawberries. Also, many mold allergy sufferers find it beneficial to avoid organic produce, which spoils more quickly because it lacks chemical fungicides. For those with the allergy, chemical-free, organic produce may not, in fact, be better for your health.
Ways to Contain Mold
Many advances in food storage, however, have increased the shelf life of produce. To cut down mold exposure and keep produce lasting longer, consider special storage bags and containers that reduce moisture. Always wait to wash fruits and vegetables right before eating, as an increased contact with water can speed up the molding process and spoil grapes, berries, and tomatoes faster.
Although it is unlikely that mold allergy sufferers will be able to avoid all contact with mold in their daily lives, with more awareness and some simple precautions, it is possible to keep mold exposure in the kitchen to a minimum.
References:
Anonymous (2007). Mold Allergy & Food Sensitivity. Achoo! Allergy & Air Products. Used with permission from Allergy Consumers Report. Retrieved October 15, 2009 from http://www.achooallergy.com
Gelfand, Dr. J. L. (2005). Mold Allergy. WebMD. Retrieved October 15, 2009 from http://www.webmd.com
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