new-science
Acrylamide in Food
November 26th 2006 08:00
Acrylamide forms naturally in the process of baking breads and other foods. In 2002, the FDA noticed this and began to research how much was too much and how to prevent it from happening. Acrylamide interested the FDA because it can cause cancer in certain quantities.
As reported in Nature, some scientists have now figured out that a lack of sulphur in the soil the grain was grown in determines the amount of acrylamide formed.
The Fanatic Cook did a fantastic series of articles on this substance back in September, pointing out that, among other things, our bodies can detoxify a certain amount of acrylamide.
As reported in Nature, some scientists have now figured out that a lack of sulphur in the soil the grain was grown in determines the amount of acrylamide formed.
The Fanatic Cook did a fantastic series of articles on this substance back in September, pointing out that, among other things, our bodies can detoxify a certain amount of acrylamide.
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Comment by katyzzz
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Very good information to have. Thank you. Fortunately I don't eat chips often, almost never. I'm trying to discipline myself to eat asparagus, I don't like it much. Good anti cancer treatment if I have read Manda correctly.
katyzzz
Comment by Adele
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I hardly ever eat chips, either. They're tasty sometimes, but they lose their flavor if eaten too often. I love asparagus that's been picked at the proper time. If you really want to like it, get it from the farmers' market in the spring. That's when it's best.
Or you could ask Manda if there's another way to get the nutrients you're looking for--some way that might be more palatable to you.
Thanks for stopping by.
Adele