Acrylamide

acrylamide

Acrylamide is a compound found in carbohydrate-rich foods that have been fried or baked.

It is considered a potential human carcinogen and has been shown to cause cancer in lab animals.

Acrylamide is primarily found in french fries, potato chips and other carbohydrate-rich foods cooked at high temperatures. Click here to see the complete list from the FDA on acrylamide levels in hundreds of foods.

References 
FDA Draft Action Plan for Acrylamide in Food - February 24, 2003 UpdateU. S. Department of Health and Human Services, U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Plant & Dairy Foods & Beverages

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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  1. […] translates to juicier, better tasting food. It also helps eliminate two cancer-causing compounds (acrylamide and heterocyclic amines) which are often produced by other high-heat cooking […]

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