Guest guest Posted October 3, 2002 Report Share Posted October 3, 2002 Thanks , I don't eat the chips and wouldn't likely anyway but this is a good idea for those who might. I live in Canada and I doubt they are available here. Given what i know, I would be hesitant to eat them or anything that is processed that contains carbs and fat especially. Re the source: it was in the paper a few days ago and was in a report from Associated press. I did a brief search on Google and there are lots of reports there....did not see the AP one ...there were many pages however and I did not search thoroughly however but there is lots of info there. I just did a search on the word " acrylamide " for those who might want to look into this themselves. The amount of acrylamide in French Fries is scary - not that any of us would ever let them pass our lips!!! Yeah, right! or our let our children ever have them! Have a look at the other amounts given ie for prepared cereals for example. I don't eat them but some of my family members do. Thanks, for the links...I will have a good look at them. Ann Acrylamide Re: acrylamide food processing and preparation: I would agree. I said they are the best brand I've found, NOT that I actually eat them myself. On your fatty acid point, the smoke point varies with the free fatty acid content1. 320º F - 468º F is the range for olive oil; see this chart2. I'm betting they used one with a smoke point over 350º F, for frying purposes. The magic number for acrylamide seems to be 185º C (365º F)3. So, it's a tough call. I would give Good Health a call at (631) 261-5608 and ask at what temperature they fry their sweet potato chips. Also, you might consider asking whether or not they have tested their chips for acrylamide content. Meanwhile, be smart: avoid fried and baked foods. Manna bread should still be OK, as it is cooked at 250º to 275º F4. Cheers, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 (Heidi had written:) If you are curious about your favorite foods, here is a list. Note that MOST foods didn't have detectable amounts of Acr. Fried potatoes and low water content baked goods are the prime offenders. (Arrowroot cookies were high, apple pie low, graham crackers awful). And black olives are bad, for some reason. http://www.cfsan.fda.gov/~dms/acrydat2.html (Rebekah's response:) So, by comparison, a sweet roll and a chocolate bar might be considered health food over other choices ??? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2005 Report Share Posted March 17, 2005 > Re: Acrylamide > > > > (Heidi had written:) > >If you are curious about your favorite foods, here is a list. Note >that MOST foods didn't have >detectable amounts of Acr. Fried potatoes and low water content >baked goods are the prime offenders. (Arrowroot cookies were high, apple >pie low, graham crackers awful). And black olives are bad, for some reason. > >http://www.cfsan.fda.gov/~dms/acrydat2.html The data they give is for fast food *French Fries* not fried potatoes per se. I wonder if that can be extrapolated to home fried potatoes cooked at lower temps? Or if the high numbers are specific to fast food french fries. Does the type of cooking oil affect the acrylamide count? And what about nutritional quality of the potato? Just curious if these variables matter. Suze Fisher Lapdog Design, Inc. Web Design & Development http://members.bellatlantic.net/~vze3shjg Weston A. Price Foundation Chapter Leader, Mid Coast Maine http://www.westonaprice.org ---------------------------- " The diet-heart idea (the idea that saturated fats and cholesterol cause heart disease) is the greatest scientific deception of our times. " -- Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt University, Tennessee; heart disease researcher. The International Network of Cholesterol Skeptics <http://www.thincs.org> ---------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 18, 2005 Report Share Posted March 18, 2005 >The data they give is for fast food *French Fries* not fried potatoes per >se. I wonder if that can be extrapolated to home fried potatoes cooked at >lower temps? Or if the high numbers are specific to fast food french fries. >Does the type of cooking oil affect the acrylamide count? And what about >nutritional quality of the potato? Just curious if these variables matter. The variables seem to be (based on quick perusal): 1. The water content of the food. 2. The asparagine (sp?) content of the food (an amino acid) 3. The cooking heat. Very, very dry food cooked at high heat is the worst. Rolls aren't too bad because they are still soft, hence wet. Fries are bad because they are at high eat and the outside gets crispy. I suspect my hash browns have the same issues! High-protein carbs (whole wheat) seem to have the worst time, likely because of the asparagine content ... asparagine is the precursor to acrylamide. Most of us though don't make baked goods that are very dry, because they don't taste great and it's hard to get them dry without burning them. That's a modern invention to get them to keep a long time. Heidi Jean Quote Link to comment Share on other sites More sharing options...
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