Posted on 11/16/2013 12:55:16 PM PST by Tolerance Sucks Rocks
One week after proposing the removal of trans fats from food, the U.S. Food and Drug Administration (FDA) is targeting another fattening – and potentially harmful – ingredient: acrylamide.
Acrylamide is a chemical that forms in many plant-based foods during high-temperature cooking, such as frying or baking. It is often found in French fries, cereals, crackers and many other food products.
According to a recent report on the FDA website, stuides have found that high levels of acrylamide can increase the risk of cancer in animals – and many experts believe the risk likely translates to humans as well.
(Excerpt) Read more at foxnews.com ...
Had a large order McFries the other day and the only harm was my guilt for eating that much.
How could we ever live without our nanny?
Wide ride...
i was a bit hesitant to have my g kids 3 and 4 around when i was cutting up the half of a bull elk my BIL gave us but they took it all in stride they did notice i had blood on my hands yeah huh and asked if they could get some blood on their hands too how cool is that
Thanks to all of these government edicts I have been compelled to consume following things, many of which I would not naturally do otherwise:
SALT
CRISPY FRENCH FRIES (I guess I will have to accept the French again)
TALLOW/LARD
RED MEAT
BLACKENED everything
CAFFEINE
COFFEE
BACON, crispy
BACON, in my green beans
CRISPY BACON on my Chard Hamburger
real fat laden ICE CREAM
NICOTINE, via Cigars, Pipes
Gotta hit 5 Guys, finish this later....
Hey peeps, eat nothing and you will live.
Then show that kid a youtube vid of where McDonald’s hamburgers come from, all the way from still mooing to slaughtering, butchering, grinding, packaging, right up to the moment they bounce the pattie on the grill.
No, wait - that might make him go PETA vegan. Cancel.
“Can someone PLEASE bring some PERSPECTIVE to these constant alarms?”
My mom is a healthy 96. She’s eaten fried food all her life. Are they saying that without the fried food she’d live to 150? Perspective, you can eat actual poison in small amounts and not be harmed; depending on what it is and how much. The tiny amount of saturated what-have-you you’d get in fries a few times a week is WAY less harmful than and excess calories you’re eating. (AGENDA PING!)
“.......and many experts believe the risk likely translates to humans as well.”
As far as I read. Don’t have time for more right now, just ate lunch.
Here we go again with the jumping to do something crap over “likely translates to humans as well.” THEY DON’T KNOW DO THEY, AND THE PRODUCTS HAVE BEEN IN USE FOR SEEMINGLY EVER. Let’s know facts before we change things, and screw up our culinary culture.
In almost all cases the Paracelsus assessment applies. Only the dose makes the poison. There are a fascinating few cases where a little of a certain foreign substance is actually documented to be worse than a lot of it.
Wait until these extreme left-wing liberals types find out that caffeine is to be regulated and their coffee shops close. That, and books store must close to save trees.
Then why are my parents in their 80’s? Oh, right. Obamacare isn’t fully implemented. But seriously, they are pretty healthy and live on their own. Don’t even visit Dr. much except for eye exams. Fried chicken rules on Sundays around there. Heck, fried anything rules! Especially fresh perch out of the huge lake that’s nearby. FDA sucks.
CC
If it tastes good, spit it out.. If it tastes awful, eat more of it.. If you can't taste it at all, your dead already, so who cares.. :)
How much acrylamide is there in Soylent Green?
BTW.. It’s the same with women, if I recall.. :)
From what I've read on the 'Net "large body of evidence suggests that [problems caused by] AGEs are important pathogenetic mediators of almost all diabetes complications" and aging-related coronary artery disease, poor circulation and vision problems. Also skin problems related to aging.
Not to be confused with glycosylation.
Food choice and acrylamide exposure
Acrylamide has been found primarily in food made from plants, such as potatoes, grain products, and coffee. Acrylamide is not typically associated with meat, dairy, or seafood products.
Acrylamide is typically found in plant-based foods cooked with high heat (e.g., frying, roasting, and baking), not raw plant-based foods or foods cooked by steaming or boiling.
Some foods are larger sources of acrylamide in the diet, including certain potato products (especially French fries and potato chips), coffee, and foods made of grains (such as breakfast cereal, cookies, and toast). These foods are all part of a regular diet. However, if you want to lower acrylamide intake, reducing consumption of these foods is one way to do so, keeping in mind that it's best to limit intake of foods that are high in saturated fats, trans fats, cholesterol, salt (sodium), and added sugars. FDA does not recommend reducing intake of healthful grain products (e.g., whole grain cereals) that are a good source of whole grains and fiber.
Food storage and preparation methods
Comparing frying, roasting, and baking potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes. Boiling potatoes and microwaving whole potatoes with skin on to make “microwaved baked potatoes” does not produce acrylamide.1 ...
Why aren’t they banning dihydrogen monoxide. You breathe that stuff in it’ll kill you and it’s all around us.
Weeeeeeeeeee!! Piggiesssssssss!! It’s the slippery slope!
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