Re: Browned potatoes and Acrylimide? (sp?)

January 25, 2012

I wonder if it has to do with the fact that they use slighty green potatoes

which supposedly taste a little better but make the potatoes poisonous. I don't

remember where I heard that. So I may be totally full of it. wow, I am

missing California more and more when I here stuff like this though.

Sent from my iPod

On Jan 25, 2012, at 7:11 PM, " twincitieserrands " <twincitieserrands@...>

wrote:

Has anyone heard of this before??

Mcs was forced to put this warning sign on all their locations in CA.

Yeay!!! Saying that their potatoes are cancerous because when you brown any

potatoes you get Acrylamide and that's cancerous???? Is this true? About the

browning of potatoes, not that Mcs is cancerous. I already knew that bit.

Here is a pic that a friend posted with the details of the sign.

https://www.facebook.com/photo.php?fbid=250230185049866 & set=a.250230151716536.60\

533.107956005943952 & type=3 & theater

For those who don't have fb, the sign reads:

" Chemicals known to casuse cancer, or birth defrects or other reproductive harm

may be present in foods or everages sold or served here. Cooked potatoes that

have been browned, such as french fries, hash browns and baked potaotes, contain

acrylamide, a chemical known to the State of CA to cause cancer. Other foods

sold here, such as hamburger buns, biscuits and coffee also contain acrylaminde,

but generally in lower concentrations than fried potatoes.

Acrylamide is not added to our foods, but is created whenever potatoes and

certain other foods are browned.

The FDA has not advised people to stop eating baked potatoes, fried potatoes or

other foods which contain acrylamide. For more info see fda.gov "

I've never heard of this. Ty!!!

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January 25, 2012

From what I understand, acrylamides are formed when any starch is browned such

as potatoes, bread, cookies, etc. This also includes pancakes on the griddle and

toast from the toaster. A better option would be, besides decreasing consumption

of browned starch, is to dehydrate.

Susie

January 25, 2012

..... I guess I'm thinking dehydrate cookies and potatoes as chips. Don't think

dehydrated bread or pancakes would work so well unless you were going for bread

crumbs;)

Susie

On Jan 25, 2012, at 8:04 PM, Susie Zahratka <szahratka@...> wrote:

> From what I understand, acrylamides are formed when any starch is browned such

as potatoes, bread, cookies, etc. This also includes pancakes on the griddle and

toast from the toaster. A better option would be, besides decreasing consumption

of browned starch, is to dehydrate.

>

> Susie

>

January 25, 2012

Yep those of us in the raw foods movement (including raw meat!) have been saying

this for years.

And while I don't agree with forcing any company to do anything (except not

pollute) at least the mainstream is starting to take notice of these toxins.

But while acrylamides are dangerous they are not the only carcinogens or toxins

produced by cooking....

Like Susie wrote, acrylamides are the products of browning, and anything with

carbohydrates that his cooked to such a high degree (frying, deep frying,

grilling, etc) produces these. That means your breads, cookies, meat, coffee,

etc.

Other toxins created by cooking are heterocyclic amines which come from proteins

when they are heated to a high degree and lipid peroxides. There are plenty of

other toxins created by cooking but these three are the main ones produced by

your macro nutrients, fats, carbs and proteins.

This is why many of you hit a wall when you switch to a traditional diet. Yes,

you experience healing and symptom relief because you are no longer taking in

overt chemicals and toxins, but every time you cook your food, or eat something

you were not designed to eat, you're introducing toxins in to your system, no

matter how pristine those food were before you cooked them.

This is why I say raw is the missing link in the WAPF chain. Yes, the principles

for food production are great, but as soon as you cook those foods you've just

cancelled out most of the benefits.

Don't shoot the messenger, I enjoy a good steak, french fries or a cup of coffee

as much as the next person, but just know, strictly speaking, you're adding

toxins to your system every time you do this to your food.

Boiling is the least detrimental of cooking, but it would be best if your food

never reached more than 105F

Don't believe me? Try incorporating a small portion of raw animal foods and raw

veggies in to your diet and notice the difference in your digestive performance,

energy levels and frequency of " illness " .

I'm happy to answer any further questions about this, glad to see that it's

hitting the mainstream!

January 25, 2012

LOL.

>

> > From what I understand, acrylamides are formed when any starch is browned

such as potatoes, bread, cookies, etc. This also includes pancakes on the

griddle and toast from the toaster. A better option would be, besides decreasing

consumption of browned starch, is to dehydrate.

> >

> > Susie

> >

>

January 25, 2012

I hear ya. But I just don't know that I could EVER eat my meat totally raw. I do

like a medium rare steak very often, but wow, I just don't know about that....

but then again, if you told me two years ago that I would be following this

diet, I'd tell you you're crazy. So maybe in a year you'll catch me eating

raw beef. lol. Although, raw fish... Now that's another story. YUM! Bring me the

ceviche please. I'm already figuring out that the carbs should be very, very

limited. But, I've had great success with this diet. We don't get sick. The

extra pounds are shedding, I feel super energetic and healthy, and it's hard for

me to think that people have been cooking their food for 10,000 plus years, and

that it's all wrong. I don't doubt that you are right, but to what extent? Will

I die from it? Is my body strong enough to get rid of the toxins? You know what

I mean? It's impossible to achieve perfection in all of this so that we are

immortal (in a sense). I think it's more about picking and choosing the ones

that make a big, big difference in your health and I don't know if raw is THE

answer. Mind you. I'm in COMPLETE agrement with you that we should consume more

veggies, etc, raw. THEY'RE YUMMY!!!! But I think cooking has it's benefits too.

Again, you might find me eating a bloody steak next year, so..... who knows.

Anything is possible. Thank you for your thoughts. For now, I'm staying away

from carbs, mostly and enjoying my medium rare steak. Thank you for sharing

this info!!!! I've been enlightened. I had NO clue.

>

> Yep those of us in the raw foods movement (including raw meat!) have been

saying this for years.

>

> And while I don't agree with forcing any company to do anything (except not

pollute) at least the mainstream is starting to take notice of these toxins.

>

> But while acrylamides are dangerous they are not the only carcinogens or

toxins produced by cooking....

>

> Like Susie wrote, acrylamides are the products of browning, and anything with

carbohydrates that his cooked to such a high degree (frying, deep frying,

grilling, etc) produces these. That means your breads, cookies, meat, coffee,

etc.

>

> Other toxins created by cooking are heterocyclic amines which come from

proteins when they are heated to a high degree and lipid peroxides. There are

plenty of other toxins created by cooking but these three are the main ones

produced by your macro nutrients, fats, carbs and proteins.

>

> This is why many of you hit a wall when you switch to a traditional diet. Yes,

you experience healing and symptom relief because you are no longer taking in

overt chemicals and toxins, but every time you cook your food, or eat something

you were not designed to eat, you're introducing toxins in to your system, no

matter how pristine those food were before you cooked them.

>

> This is why I say raw is the missing link in the WAPF chain. Yes, the

principles for food production are great, but as soon as you cook those foods

you've just cancelled out most of the benefits.

>

> Don't shoot the messenger, I enjoy a good steak, french fries or a cup of

coffee as much as the next person, but just know, strictly speaking, you're

adding toxins to your system every time you do this to your food.

>

> Boiling is the least detrimental of cooking, but it would be best if your food

never reached more than 105F

>

> Don't believe me? Try incorporating a small portion of raw animal foods and

raw veggies in to your diet and notice the difference in your digestive

performance, energy levels and frequency of " illness " .

>

> I'm happy to answer any further questions about this, glad to see that it's

hitting the mainstream!

>

January 25, 2012

No Absolutely, and I myself eat cooked foods and have by and large learned my

limit for sugars, cooked foods and alcohol. But for those out there who are

finding that a cooked version of WAPF principles isn't bringing them the health

they desire (ie still getting frequent colds and flu's, or not healing severe

diseases like cancer) those are the people that should be heeding this message.

Yes the body has a marvelous ability to cope with a great amount of adversity,

it blows me away how much our bodies can take, and perhaps some people have

adapted to cooking. But IMO the time we've spent cooking food is probably a drop

in the bucket compared to the grand scheme of things. Maybe people will be able

to one day thrive eating cooked food, that's beyond my knowledge, all I know is

in the here and now, plenty of people would benefit from including even a small

amount of raw animal foods in their diet. Consider that the japanese eat sashimi

daily including beef tataki and basashi(horse), and all manner of aquatic

creatures.

I understand that it is off putting to most people to eat raw meat, but that is

learned behaviour and not any kind of natural. Offer raw hamburger to an infant

and if it's something their senses find to be nutritionally beneficial to them,

they will snatch it up and eat it with gusto. Germ theory has villified raw

meat, but that doesn't make it true. Their are communities of us here on the web

living entirely(some100%, some far less like me) on this type of eating. And

each time someone new comes to this way of eating it's almost always the same.

First they are very fearful of pathogens and grossed out by raw meat. But then

they begin to cook their meat less and less, and they notice vast improvements

in their health which encourages them until before you know it they're eating

raw pork, raw shrimp, raw chicken, and all the other things western medicine

tells you that you're going to die a scary, painful death from. Usually we

encourage people to take it slowly, don't force anything and move at a rate that

is comfortable to them while relying on us for support and answers to their

question. And it is so very rewarding to be a part of that process!

Anyhoo, I don't say anyone should eat any particular way. If you're informed you

can make your own decisions and decide what level of health you want to live

with. I put up with a bit of congestion because I love creamy coffee, is it

healthy, no, is it worth it, to me, " yes! " .

January 26, 2012

This is a topic that I still have way more questions than answers, but I have

moved my diet to at least 50% raw and try to lightly cook the rest. Dairy is

all raw. Raw fish is easy and incredibly good. In terms of beef, I have moved

from medium rare to really, really rare (if its still cold in the middle I

suppose its at least partially raw). I have found that the less I cook food,

the less I want to cook food. It is, at least for my family, much easier to

digest. A medium rare steak makes me feel very very full and a little

lethargic. A rare/raw steak leaves me satisfied and energized. Obviously, you

want to be extra careful about sourcing your foods if you eat them raw.

Another strategy we employ is to have at least a portion of every meal raw. The

idea being that raw foods eaten with cooked foods will lower the enzyme

producing requirement on your body. This seems to also have very positive

effects on digestion and energy levels

> >

> > Yep those of us in the raw foods movement (including raw meat!) have been

saying this for years.

> >

> > And while I don't agree with forcing any company to do anything (except not

pollute) at least the mainstream is starting to take notice of these toxins.

> >

> > But while acrylamides are dangerous they are not the only carcinogens or

toxins produced by cooking....

> >

> > Like Susie wrote, acrylamides are the products of browning, and anything

with carbohydrates that his cooked to such a high degree (frying, deep frying,

grilling, etc) produces these. That means your breads, cookies, meat, coffee,

etc.

> >

> > Other toxins created by cooking are heterocyclic amines which come from

proteins when they are heated to a high degree and lipid peroxides. There are

plenty of other toxins created by cooking but these three are the main ones

produced by your macro nutrients, fats, carbs and proteins.

> >

> > This is why many of you hit a wall when you switch to a traditional diet.

Yes, you experience healing and symptom relief because you are no longer taking

in overt chemicals and toxins, but every time you cook your food, or eat

something you were not designed to eat, you're introducing toxins in to your

system, no matter how pristine those food were before you cooked them.

> >

> > This is why I say raw is the missing link in the WAPF chain. Yes, the

principles for food production are great, but as soon as you cook those foods

you've just cancelled out most of the benefits.

> >

> > Don't shoot the messenger, I enjoy a good steak, french fries or a cup of

coffee as much as the next person, but just know, strictly speaking, you're

adding toxins to your system every time you do this to your food.

> >

> > Boiling is the least detrimental of cooking, but it would be best if your

food never reached more than 105F

> >

> > Don't believe me? Try incorporating a small portion of raw animal foods and

raw veggies in to your diet and notice the difference in your digestive

performance, energy levels and frequency of " illness " .

> >

> > I'm happy to answer any further questions about this, glad to see that it's

hitting the mainstream!

> >

>

January 26, 2012

Yeah. Pathogens in meat are not a huge deal when you know where it comes from

and how it's raised. thanks for the info. I totally agree.

>

> No Absolutely, and I myself eat cooked foods and have by and large learned my

limit for sugars, cooked foods and alcohol. But for those out there who are

finding that a cooked version of WAPF principles isn't bringing them the health

they desire (ie still getting frequent colds and flu's, or not healing severe

diseases like cancer) those are the people that should be heeding this message.

>

> Yes the body has a marvelous ability to cope with a great amount of adversity,

it blows me away how much our bodies can take, and perhaps some people have

adapted to cooking. But IMO the time we've spent cooking food is probably a drop

in the bucket compared to the grand scheme of things. Maybe people will be able

to one day thrive eating cooked food, that's beyond my knowledge, all I know is

in the here and now, plenty of people would benefit from including even a small

amount of raw animal foods in their diet. Consider that the japanese eat sashimi

daily including beef tataki and basashi(horse), and all manner of aquatic

creatures.

>

> I understand that it is off putting to most people to eat raw meat, but that

is learned behaviour and not any kind of natural. Offer raw hamburger to an

infant and if it's something their senses find to be nutritionally beneficial to

them, they will snatch it up and eat it with gusto. Germ theory has villified

raw meat, but that doesn't make it true. Their are communities of us here on the

web living entirely(some100%, some far less like me) on this type of eating. And