Aflatoxin

BEGINNING OF TEXT:
Good day Mr. Jelínek,
First of all, I would like to thank you very much for your responses to my previous inquiries; your course is absolutely amazing!
Today, I am interested in your opinion on peanut butter. It seems to me that we are experiencing a boom with it. Almost everyone around me, including the fitness world, uses it regularly, practically on a daily basis. What do you think about its frequent consumption? It seems rather unfortunate to me, and I am starting to avoid this food, if only because of its frequent aflatoxin content. Can this substance/mold develop over time in peanut butter that has already been made? Or does it only apply to unground peanuts?
Moreover, if a manufacturer uses peanuts that are even slightly mold-infested to make peanut butter, can this be detected? In terms of taste, etc.
Thank you very much for your responses.

The issue of aflatoxin content in peanut butters is a result of the relatively large volume of processed raw material, namely peanuts. It's generally known that for nuts and seeds rich in fats, improper storage can pose an increased risk of mold and their by-products. Due to the volume produced, this is mostly discussed regarding peanut products. You don't need to worry about consuming (even daily) peanut butter, as it has an interesting nutritional profile in terms of fatty acid content and ratio; you just need to ensure its quality. Unfortunately, as consumers, we often do not have the opportunity to determine the concentrations of undesirable substances in commercial products (this would require laboratory analysis of the given food). It becomes apparent that for foods that can be processed at home, such as nut butters, we can control the entire process, including the quality of the raw materials. This requires a bit more effort and time compared to ordering a finished product, but that decision is ultimately up to each of us.