LATEST RESEARCH!!! (WATCH OUT)
Do you know a common mistake while preparing your favorite foods might lead you to cancer. Yes! You heard me RIGHT!
According to a latest study carried by Food Standards Agency-FSA; it was found out that cooking potatoes, breads, and other starchy varieties of food at high temperatures could cause them to produce a chemical that is CANCERIC, AND DANGEROUS! Yes, this carcinogen is called “Acrylamide,” and it is produced at a 248 Fahrenheit temperature or above. So, the FSA advises us to cook potatoes, chips, and toasts until they are light brown in color. As the darker or crunchier chips, potatoes, and toasts will definitely have greater amount of acrylamide present in them.
So, if this hasn’t raised your ears!!!!! Then read forward!
After the CONCLUSIVE RESEARCH (let’s discuss)
What exactly is acrylamide? And what are it’s SOURCES, and USES?
Acrylamide is an artificial chemical that is produced widely in the manufacture of fabrics, and adhesive glues, and as a water treatment agent. It’s also presents naturally in form of protein, and sugar in some foods, and is also a consequent of high temperature cooking. (as we have read above)
Moreover, shockingly, they are also present in your favorite dry fruits. As termed by the Swiss Federal Institute of Technology. Tests proved acrylamide was more generously present in dried prunes, and pears. (So, watch out especially against them.)
Now that we know about the latest research, and uses, and sources of acrylamide. Let’s read about the how dietary acrylamide leads to the Alzheimer’s Disease?????
Well, scientists are well aware about the havoc it causes to human’s central nervous system, leading to muscle weakness, and in coordination between various muscles. Acrylamide can also cause nerve cell damage in the brain!!!!
According to a neurotoxicologist, Richard LoPachin; acrylamide is similar in structure to acrolein, a chemical which is in increased amount, present in the Alzheimer’s disease, and other neurodegenerative disease patients. (So, watch out!!!!)
Apart from neurodegenerative disease, impaired nervous system, and other cancers. Acrylamide is also associated with breast cancer in women!
GOOD NEWS is this, ‘YOU CAN MINIMIZE IT’S INTAKE!!!!’
WELL….Based on my research, and understanding. I will guide you to follow these steps to minimize your intake of acrylamide. So, here goes:
1. Special Pre-Cooking/Baking/Toasting Methods for CARBS!
If you are preparing potatoes presoak them for 30 minutes. It will reduce acrylamide for about 40%. Never store your potatoes in fridge. Keep them in cool dry place as it increases in acrylamide levels. About the bread? If you bake your own bread then use rosemary in your dough preparation, it stashes out acrylamide to upto 60%. Also if you are use commercial bread, just cut off it’s corners or crust, where acrylamide is deposited tremendously, and toast your toasts till light brown in color.
2. New Cooking Method for CARBS!
Roast your potatoes to golden yellow rather than crunchy brown. Better cooking method is boiling, or steaming. Because water keep the temperature from going above 248, and thus will have ZERO ACRYLAMIDE PRODUCTION IN YOUR FOOD! I recommend you to cook on low flame for longer length of time to be safe from carcinogen acrylamide!!!!
3. Top-Up Your Diet with Anti-Cancer Foods
Research doesn’t have any food known to break the health hazards of acrylamide in your body. However, topping up with anti-cancer foods can help tremendously. I recommend you to eat more cabbage, broccoli, Brussels sprouts, and cauliflower. These foods not only detoxifies the cancer producing chemicals, but also curtail the growth of existing cancer cells. So, top-up more frequently.
Stay healthy, and disease-free