Comments on: Bad news about acrylamide

By: teresa

teresa — Thu, 24 Apr 2008 03:48:45 +0000

just curious why “acrylamide” is no longer listed as a “topic” in your list of posts, when this post on the subject still exists? i noticed it in your topics when i first started following your blog a few months ago. did new information come out that the public should be aware of?

By: Anna

Anna — Sat, 01 Dec 2007 07:04:33 +0000

I knew about acrylamides in french fries some time ago. Commercial friench fries are sprayed with a sugary coating to actually increase the reaction. But a quick look for more info about acrylomides yields more unsavory info.

http://en.wikipedia.org/wiki/Acrylamide

Yet more good reasons to keep consumption of baked breads, crackers and fried or microwaved oily starchy foods to a minimum, just to be on the safe side (as if there weren’t enough good reasons to reduce french fry consumption). Hmmm, sounds like the low starch way of eating is looking healthier every day .

By: kajun36 » Bad news about acrylamide

kajun36 » Bad news about acrylamide — Fri, 30 Nov 2007 20:25:44 +0000

[...] Check it out! While looking through the blogosphere we stumbled on an interesting post today.Here’s a quick excerpt A question posted about acrylamide asks: “I heard on the radio today that a study has demonstrated that the cooking of potatoes in oil, whether on top or in the oven, raises acrylamide to dangerous levels. In my novice readings, I have learned that traditional, more saturated fats may be more stable than the industrial veggie oils. So, to what extent are these results impacted by the frying fat?” Acrylamide is a puzzle. It is a bad carcinogen but it appears in just about any carbohydrate-conta [...]