Tuesday, April 30, 2013

Avoid high temperature cooking....

High temperature frying, grilling and baking of starchy plant products
 In a research conducted by the University of Stockholm and Sweden's National Food Administration, it was found that high levels of toxic acrylamide are formed in carbohydrate-rich plant products cooked at high temperatures in pan-frying, deep-frying, grilling, roasting and baking.
 These products include common food such as potato chips, French fries, baked potatoes and certain bread. Other items with lower levels of acrylamide include maize crisps, biscuits, toast, breakfast cereals (baked / roasted), and coffee powder. (Related News: BBCENS - Apr 25, 2002)
 The same results were not found in boiled products. Result highlights:
1.An ordinary bag of crisps may contain acrylamide up to 500 times more than the maximum level allowed in drinking water by the World Health Organisation (WHO).
2.French fries sold at Swedish franchises of US fast-food chains contained acrylamide t about 100 times the maximum level allowed in drinking water by the World Health Organisation (WHO).
 Acrylamide has been shown to cause cancer in animals in previous studies where they were exposed to the chemical at high doses. Acrylamide is also known to cause nerve damages in both the central and peripheral nervous systems for people exposed to very high levels at work.
 Scientists in the Swedish government estimated acrylamide could be responsible for several hundreds of the 45,000 cancer cases in the country each year, based on experiments in which rats were fed fried food.
 Another study conducted in Italy found that a diet high in refined cereals, and bread in particular, is associated with an increased risk of renal cell carcinoma (RCC), the main type of kidney cance

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