Acrylamide

[Guest guest]

Just wanted to pass some fascinating information along. As I posted earlier, I'm particularly interested in acrylamides as they're not only carcinogenic but also a neuro-toxin, something I try to reduce/avoid in my Autistic son's diet. A friend posted this to another list. I like Mercola's tie-in to the importance of avoiding processed foods, and buying local - bringing back the strength in our rural communities! Given the great information that's been shared on this group regarding soil conditions, nutrients in the soil, how their lack or being out-of-balance can have consequences for dairy stock, I thought this might be interesting/appropriate, especially for those who grow their own grain crops for human consumption. Research points to soil sulphur deficiencies as the culprit. In my mind, of course, I'm thinking this would apply to all grains, processed or not, as long as they're grown in sulphur-deficient soils, so that weakens Mercola's " don't buy processed " argument. *sigh*

Anyway...this doesn't relate to those who feed grain, of course because as far as I know, animal grains aren't processed using heat/frying like pet foods are, so there isn't acrylamide creation as it takes oven/frying heat to cause the asparagine/starch interaction to form acrylamide. Then again, I'm only a wanna-hava-goat-lurker so who knows...

A small request - if anyone knows of a bio-dynamic (human-grade) grain farmer in the New England area, I'd love to get the name/number! Thanks!!! -Sharon

Finally We Know Why Cooking Grains Can Poison Your Food

www.mercola.com/2006/dec/12/finally-we-know-why-cooking-grains-can-poison-your-food.htm

Scientists in the UK may have uncovered the underlying origins of acrylamide, the carcinogenic substance formed when many grains are cooked at high temperatures, by taking a different approach: Determining how the chemicals that create it get into whole foods before they're prepared.

Based on various analyses of wheat, asparagines -- an amino acid that contributes, along with sugar, in the formation of acrylamide -- collect in higher concentrations in farms where sulphur is deficient, a problem around the globe.Researchers tested their theory by growing wheat in similar conditions some with and others without sulphur. By comparison, wheat without sulphur contact that was milled and cooked contained almost five times as much acrylamide. What's more, the acrylamide content of other cooked products made from that same wheat sans sulphur was more than six times higher.

Journal of Agricultural and Food Chemistry November 15, 2006; 54(23): 8951-8955

Nature.com November 23, 2006

Dr. Mercola's Comment:

I first warned readers of the dangers of

acrylamide in April of 2002. Problems like are this typical of factory farmed, highly processed foods in general. Ideally, you should consume foods that are minimally processed, and come from local, environmentally sustainable sources.

It is important to understand the impact you have when you spend your money on highly processed factory food. Changing your shopping patterns by supporting local agriculture will not only help improve your health, it will also help improve the environment and bring back our rural communities.

[Guest guest]

I just remembered a few years ago a man was marketing wood baking pans up here that didn't brown too much. He said they worked better as they were even and no lump in the middle of the cake etc. I am going to try and poke around a bit. I am not sure what happened with them as they never made it to a big store. I am thinking they would be better than ours for the "a" word, maybe.

Debbie ChikouskyManitoba, Canadagdchik@...http://www.winnipegbeach.com/chikouskyfarms/