Robert Whitfield MD explains how ochratoxin A, a mold toxin that forms during coffee bean fermentation, survives roasting and ends up in your cup. The US has no legal limit for it, unlike Japan, China, and Europe, meaning coffee banned elsewhere can be sold here.
36 studies.
During the fermentation of the coffee beans (in green coffee).
No — he states there is no US government standard.
So I'm bringing this up because ochratoxin A is such a common poison in coffee, and it happens during the fermentation of the coffee beans long before they're roasted. I've got 36 studies on my website that show that it is present in green coffee, that it survives temperatures of roasting, and it's in coffee when you brew it. Problem is that in the US there is no government standard for this mold toxin. What that means is it'll be in your coffee because when it's illegal to sell coffee in Japan or China or Europe, they will send the dirty coffee here. So different cups of coffee can make you feel very different, especially if you're mold sensitive.
