In article >, bogus address
> wrote:

> Rye and maize are more susceptible to mycotoxin contamination than
> wheat or wheat products, its seems. But since the rate of toxin
> production varies with storage conditions, and does not always
> correlate with fungal growth rate, it doesn't seem that anyone can
> predict the real extent of these hazards.

I think this is nitpicking. Bread made from wheat is an incredibly safe
food. I'm glad to say (especially in view of one of the very
interesting articles on Bob Pastorio's hygiene site) that in most parts
of europe it's still handled by hand - you pick up the bread you want,
and hand it to the shopkeeper, who hands it back to you. Essentially
wheat bread moulds are not harmful. Millions upon millions of people
have tested this in an experiment that's gone on for thousands of
years. Rye is a very different business.

L

--
Remover the rock from the email address