Provides an in-depth look at mold, a multicellular fungus related to mushrooms but much simpler and microscopic. It explains mold’s structure, including mycelium and spore-producing fruiting bodies, and describes how mold spreads via air, water, or animals in moist environments. The discussion highlights different mold genera, such as Cladosporium, Penicillium, Alternaria, and Aspergillus, showing their diverse impacts: some are harmless, some beneficial (like those used in cheese-making or to produce penicillin), and others harmful (as plant pathogens or producers of aflatoxins). The text also addresses fears surrounding toxic black mold (Stachybotrys chartarum), clarifying that risks are often exaggerated, and advises avoiding food with visible mold due to hidden mycelium and potential toxins.
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