WARNING FROM FDA:

Another day and another BIG warning from the FDA.

Avoid Acrylamide.

Apparently multiple studies now confirms that Arcylamide causes cancer in animals.

Last week, the FDA said it was on the path to banning trans fats in foods.

WHAT IS THIS ACRYLAMIDE?

Acrylamide is found in such staples as potatoes, cereals, coffee, crackers or breads, dried fruits and many other foods, according to the FDA.

It is generated during the cooking process when items are fried, overcooked, or burned. The compound is created when sugar and amino acid called asparagine combine during high-temperature cooking or heating for extended lengths of time.

SO WHAT DO YOU DO?

Here are a few tips on how to reduce consumption of Acrylamide from the FDA and Cancer.gov

· 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.

· Avoid frying or otherwise burning or charring foods. Fry foods as little as possible. Follow manufacturers’ recommendations on time and temperature and avoid overcooking, heavy crisping or burning.

· Boiling, steaming, and microwaving appear to generate less Arylamide.

· According to Cancer.gov, 248°F (120°C) seems to be the magic temperature, above which more acrylamide forms. On the contrary, foods heated to below 248°F or less do not seem to contain the chemical.

· Don’t eat burnt toast, since the darker the toast, the more acrylamide has formed. “Toast bread to a light brown color rather than a dark brown color. Avoid very brown areas,” advises the FDA.

· Soak potato slices in water for 15-30 minutes before cooking to reduce the amount of acrylamide it forms.

· Do not brown potatoes. “Brown areas tend to contain more acrylamide,” says the FDA.

· Potato chips and French fries contain the highest levels, according to Cancer.gov.

· 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.

FOODS WITH HIGH LEVELS OF ACRYLAMIDE: Check here

Source: Forbes, FDA, WHO