Sentences with phrase «more acrylamide»

If you are concerned, the ACS says you may reduce the amount by toasting bread to a light brown color or browning potatoes to a golden yellow (the darker the food is cooked, the more acrylamide is formed).

Not exact matches

I've been researching acrylamide more (I'm actually writing a post on it in more detail soon) and at the moment I'm less worried about it than I used to be... though that could change as I read more.

Of course, reducing everyone's odds for cancer to zero would be wonderful, «but there are issues that are much more pressing that have a known impact on human health, and I don't think acrylamide falls into that category,» Lichtenfeld said.

Potato chips — Sticking with the fried potato theme, potato chips are just as bad as French fries, if not more so in fact, with the added bonus that they also tend to contain a carcinogenic (causes cancer) ingredient known as acrylamide.

That vegans are more likely to get cancer from acrylamide.

So instead of making some much needed changes to our food system (such as reverting away from processed foods and promoting more whole foods), a potato is genetically engineered that will not develop as much acrylamide — this way the food industry can continue making chips and French fries cooked in heart -, brain -, and gut - damaging vegetables oils, most of which are also genetically engineered (corn, soy), while pretending — and probably boasting — that they've «done something» to make our foods safer...

For more on acrylamides, see our detailed write - up on the subject.

This also explains why acrylamides are more harmful to animals that eat cooked food compared to humans... since humans have adapted some level of tolerance to acrylamides from eating a partial cooked diet for 100's of thousands of years, but animals have never historically adapted to a cooked food diet, and therefore, are more sensitive to acrylamides.

In one study, it was found that women who consumed 40 micrograms or more of acrylamides each day had twice the risk of endometrial and ovarian cancer risk of women who ate foods with little or no acrylamides.

More than 95 percent of preschool children exceeded non-cancer risk levels for acrylamide, a cooking byproduct often found in processed foods like potato and tortilla chips.

Although the carcinogenicity of acrylamides remains controversial, the heterocyclic amines in grilled chicken, for example, have been more definitively associated with cancer (see http://nutritionfacts.org/videos/carcinogens-in-roasted-chicken/ for example).

So sure, we can use our concern about the probable carcinogen, acrylamide as yet another reason to avoid potato chips and French fries, but until we know more I wouldn't cut out healthful foods like whole grain bread.

(For more on Acrylamide, see my video Acrylamide in French Fries).