ALERT ON ACRYLAMIDE CONTENT IN DAY TO DAY DIET, EATABLES & SNACKS :

ALERT ON ACRYLAMIDE CONTENT IN DAY TO DAY DIET, EATABLES & SNACKS :
In a 2 year Study by NTP [ National Toxicology Program] found clear evidence of carcinogenic activity in male and female rats and mice, based on tumors in multiple sites. For example, tumors were found in the mammary and thyroid glands in female rats, and the reproductive organs in male rats . The studies on the carcinogenic activity of Acrylamide on humans , results were not consistent , though it hasn’t given a Clean chit .
Yet Specialist opine to have an eye on the consumption of the Chemical from the food mentioned above and Cigarette smoke
ACRYLAMIDE CAN FORM NATURALLY FROM CHEMICAL REACTIONS IN CERTAIN TYPES OF STARCHY FOODS, AFTER COOKING AT HIGH TEMPERATURES. Some foods with higher levels of acrylamide include: * French fries,
* potato chips,
* foods made from grains (such as breakfast cereals, cookies, and toast), and
* coffee and
* cigarette smoke .
. How to reduce exposure to acrylamide?
- Fry foods at 170 degrees Celsius (338 degrees Fahrenheit) or lower.
- Cook potato strips, such as French fries, to a golden yellow rather than a golden brown color.
- Toast bread to the lightest color acceptable.
- Soak raw potato slices in water for 15-30 minutes before frying or roasting. Drain and blot dry before cooking.
- Do not store raw potatoes in the refrigerator.
& Adopt a healthy, balanced eating plan that includes fruits and vegetables, lean meats, fish, high-fiber grains, and beans.


At the same time The studies to find “if single exposure to Carcinogens will cause Cancer “ concluded that it was controversial. BUT IT IS WELL KNOWN THAT MULTIPLE EXPOSURES AND MORE SO CONSTANT EXPOSURES COULD.

So Kindly don’t take it as a suggestion to abstain from those foods life long . But keep it in your mind not to expose your body more often which may put the body to Cancer Risk. more  

View all 8 comments Below 8 comments
Our Business men, our Politicians, Our authorities, Our Judiciary, Our Media all want their success at the cost of common man. What ever Daniel Sir, Said 100% right. more  
Bread when toasted at high Temperature till it becomes dark ,acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. How ever another study suggests to remove the Dark Crust formed due to over cooked bread slices to avoid acrylamide and yet safe .

The formation of Acrylamide happens only when Bread and other starch containing foods are cooked at over 170 degree C .AND WHEN DARK BROWN CRUST IS FORMED .

Regarding "Non-vegetarian foods, especially cooked in a large amount of oil (deep fry ), at high temperature or with such methods as charcoaling, smoking or barbequing may release carcinogenic nitrogen compounds." Like starch produces oe carcinogen when cooked in high heat , Fats and Proteins form the meat there is different carcinogens are formed .

The tribals and Aborigines and the tribals do cook their food on wood fire .But they don't add oil , the animal fat itself becomes a frying medium . They hardly wait for the meat to be burn , they always eat half cooked meat , that too smeared with juices of leaves .

However the studies haven’t suggested to abstain from those foods totally , as many who had exposures to such, on an on and of manner were not affected . more  
Eating toasted brown bread does not make it dark and hence may not be carcinogenic. I would like to point out here that all items prepared in a tandoor can become carcinogenic due to the intense heat and the darkening of the meats like Tandoori chicken and tangdi kababs and also paneer, tomatoes and capsicum used in a tandoor. But what puzzles me is that the tribals of Africa, Australia, and other islands, eat a lot potatoes which are roasted on stones in high heat, yet I have yet to hear that any of them have developed cancer. more  
A more specific list is attached .One time exposure or rare exposure will not be harmful . Constant and frequent exposure will . more  
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