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Tricothecenes: Are mycotoxins produced by a number of different fungi such as Stachybotrys and Fusarium. Their mechanism of action is the inhibition of protein synthesis, therefore they are known to kill cells and are extremely dangerous. It is known that when Stachybotrys grows in a mold infested building, the organism produces tricothecene mycotoxins. It is also known that these toxins can get into the air where than can be inhaled.
Aflatoxins: Are naturally occurring mycotoxins that are produced by many species of Aspergillus.The organisms that usually produce aflatoxins are Aspergillus flavus and Aspergillus parasiticus. Aflatoxins are toxic and can be cancer producing.
Ochratoxin A: is a mycotoxin produced by Aspergillus ochraceus and Penicillium verrucosumand is one of the most abundant food-contaminating mycotoxins in the world. Human exposure occurs mainly through consumption of improperly stored food products, particularly contaminated grain and pork products, as well as coffee, wine grapes, and dried grapes
- Skin rashes
- Itchy eyes
- Shortness of breath
- Weakened Immune system
NOTICE TO PATIENTS
NutriPATH practices in the usual practitioner-referral system for pathology laboratories. Patients are highly recommended to seek the supervision and guidance of a qualified healthcare practitioner for the interpretation of any lab results and associated information. NutriPATH can offer assistance in locating a suitable practitioner.