High - temperature cooking methods, such as frying, baking, or broiling, have been found to produce
the most acrylamides, while boiling and steaming produce far less.
Frying and baking potatoes at high temperatures for a long time could result in
the most acrylamide, but those levels may be reduced when potatoes are boiled first or treated with antioxidant solutions.
Not exact matches
That suggests to the researchers that
most of the
acrylamide comes from frying and baking asparagine - rich starchy foods, although it is possible that other mechanisms contribute as well.
«
Most experts are going to look at the risk of
acrylamide in coffee and conclude that this is not something that's going to have a meaningful impact on human health,» Lichtenfeld says.
Animal studies on
acrylamide are the
most worrisome to date.
The
most interesting nugget of information is that raspberries defended against damage from
acrylamide.
The tragic reality, of course, is that 95 percent of the food that
most Americans eat is processed — and processed food is where all this trans fat lies — and the cyclic aldehydes, and the
acrylamide, and the genetically engineered ingredients, and the pesticides... So, if you want to protect your health, particularly your heart, brain, and gut, you need to avoid as many processed foods (including
most restaurant food) as much as possible, and start cooking at home, using fresh, whole, unadulterated ingredients.
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...