Should You Be Concerned about
Acrylamide in Your Food?
Danger in Cooked Foods
Acrylamide, according to some raw food proponents, is poison because it is one of the toxic substances formed during the cooking process.This is a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. It forms in food from sugars and an amino acid that are naturally present; it does not come from food packaging or the environment.
Dangers to Human Health
According to WHO, this substance is known to cause cancer in animals; also, it’s toxic to the nervous system of both animals and humans.Research has established a direct link between consumption of the chemical and the incidence of ovarian and uterine cancer.
Which Foods Contain It?
It is found in cooked foods such as bread, breakfast cereals, coffee and also meat and potatoes which have been fried, baked, roasted, grilled or barbecued. Certain baby foods, French fries, potato chips and crackers contain high levels.Click here for FDA information about the levels found in specific foods, including brand-name and restaurant foods.
Antioxidants to the Rescue
There have been some tests done to determine if adding
antioxidants
to food will reduce the acrylamide content. One test showed that rosemary added to the dough of wheat buns before cooking led to a lower amount of the toxic substance.Flavonoids, a type of antioxidant found in vegetables, chocolate and tea, also led to a reduced amount of the chemical. If you’re going to eat foods that you know are high in this toxin, it makes good sense to eat antioxidant-rich foods such as
blueberries
and other
berries
, broccoli, tomatoes, spinach, grapes, carrots, and garlic. Don’t limit yourself to this list, though. Fresh, raw fruits and vegetables are loaded with antioxidants. Return to
Raw Foods
from this
acrylamide
information page.
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