Deep frying

[Guest guest]

On 5/20/06, clzdawson <cathydawson@...> wrote:

>

> Ok, I know deep fried foods are probably pretty bad for you, but I

> know some folks on this list deep fry on occasion. I've got a kid on

> a restricted diet due to food allergies and intolerance and I'm having

> a tough time getting enough calories into him. He's 13 and seems to

> be constantly hungry. He's pretty skinny (5'7 " and 117lbs). He does

> really well when I give him french fries. I usually cook them in

> safflower oil, but I was reading Nourishing Traditions and it says

> that you should consume safflower oil after it's been heated. So

> should we not eat deep fried foods, or is deep frying ok sometimes and

> if so what's the best oil to use? Does anyone recommend one brand of

> oil over another?

>

> Thanks in advance,

>

>

>

We use Spectrum organic palm shortening. Lard is sometimes used for deep

frying. I imagine beef tallow would work as well. Personally, though, I

don't want to waste the beef tallow by dumping it afterwards. :-)

We do butternut squash fries & chips about once a week here. Yum.

Steph

--

http://www.PraiseMoves.com

The Christian Alternative to Yoga

[Guest guest]

ooh la la, there it is. thanks chris.

one of the most popular foods here, of course, is the belgian fries,

they're known for being so tasty becasue they are fried twice.

> The fats are another story, but frying potatoes in anything will

> create acrylamide, which is carcinogenic and I think it might be

> neurotoxic too. This happens because of a reaction between the amino

> acid asparagine and either glucose, fructose, or sucrose. It isn't

> unique to potatoes -- most carby things will do -- and it isn't

unique

> to frying, though it is temperature-dependent. Baking, but not

> boiling, generates acrylamide.

[Guest guest]

Ok, I know deep fried foods are probably pretty bad for you, but I

know some folks on this list deep fry on occasion. I've got a kid on

a restricted diet due to food allergies and intolerance and I'm having

a tough time getting enough calories into him. He's 13 and seems to

be constantly hungry. He's pretty skinny (5'7 " and 117lbs). He does

really well when I give him french fries. I usually cook them in

safflower oil, but I was reading Nourishing Traditions and it says

that you should consume safflower oil after it's been heated. So

should we not eat deep fried foods, or is deep frying ok sometimes and

if so what's the best oil to use? Does anyone recommend one brand of

oil over another?

Thanks in advance,

We've used coconut oil, palm oil and beef tallow to fry in. The beef tallow

makes the best tasting fries !

Rebekah

---------------------------------

Love cheap thrills? Enjoy PC-to-Phone calls to 30+ countries for just 2¢/min

with Messenger with Voice.

[Guest guest]

I made funnel cakes tonight as a special treat . my husband has been asking

for them for ages. I fried them in expeller pressed coconut oil and they

were delicious. Of course this is not something we would eat normally . it

was a total treat (but yes, they were made w/ organic raw milk and eggs,

unbleached flour, sea salt, etc) . anyway, the coconut oil worked well. I

used expeller pressed because it's a little cheaper so it's a better option

for our budget when doing junkie-food frying <eg> . I'm not sure how

yummy it would have tasted w/ the coconut flavor but I'm sure it would have

been terrific w/ either kind of coconut oil.

I also had beef tallow and considered using that but just went w/ the

coconut and it was a huge success.

I've heard that French fries in beef tallow are THE BEST, but I haven't

tried them yet. Maybe one day next week . we have done enough frying

already this week. ;-)

Hope that helps, for what it's worth.

Warmly

Sherry in NJ

[Guest guest]

On 5/21/06, Sherry <Mamaperk@...> wrote:

> I made funnel cakes tonight as a special treat . my husband has been asking

> for them for ages. I fried them in expeller pressed coconut oil and they

> were delicious. Of course this is not something we would eat normally . it

> was a total treat (but yes, they were made w/ organic raw milk and eggs,

> unbleached flour, sea salt, etc) . anyway, the coconut oil worked well. I

> used expeller pressed because it's a little cheaper so it's a better option

> for our budget when doing junkie-food frying <eg> . I'm not sure how

> yummy it would have tasted w/ the coconut flavor but I'm sure it would have

> been terrific w/ either kind of coconut oil.

Personally, I'd have done the same thing. Using a heat-free

extra-virgin oil for deep frying is going to destroy all the

heat-sensitive benefits you paid for.

> I've heard that French fries in beef tallow are THE BEST, but I haven't

> tried them yet. Maybe one day next week . we have done enough frying

> already this week. ;-)

I've never used beef tallow, but I've made french fries with lard. I

had people tell me they were the best french fries they've ever had, I

should open up a restaurant, this and that. Actually any potato

product I've made in lard has tended to result in euphoric responses.

For the french fries, I cut up the potato, then dipped the pieces in

cold-scrambled egg, then rubbed them in a breading made from a mixture

of arrowroot flower and various spices -- if I recall correctly, I

used predominantly McCormick's garlic and herb, and a few other things

thrown in -- and then into the lard.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

That reminds me of a recipe I've been meaning to try. The author

of " Charcuterie " says the very best way to cook duck is to immerse

it in fat and bake it at around 200 C for a long time, 8 hrs, I

think. I guess he brined the duck first, I haven't looked at it in

awhile. He said the fat can be re-used 3 - 4 times before it

becomes too salty, then the best thing to do with it is to fry

potatoes in it.

Personally, I think potatoes, onions, salt and fat are a magic

combination. I can't wait for the potatoes in the garden to come in

so I can quit eating the bruised, cut, awful potatoes around here.

They say food travels an average of 1500 miles from farm to table, I

think the potatoes around here have a very bumpy journey judging by

the huge bruises in every one of them!

- Renate

>

> I've never used beef tallow, but I've made french fries with

lard. I

> had people tell me they were the best french fries they've ever

had, I

> should open up a restaurant, this and that. Actually any potato

> product I've made in lard has tended to result in euphoric

responses.

>

> For the french fries, I cut up the potato, then dipped the pieces

in

> cold-scrambled egg, then rubbed them in a breading made from a

mixture

> of arrowroot flower and various spices -- if I recall correctly, I

> used predominantly McCormick's garlic and herb, and a few other

things

> thrown in -- and then into the lard.

>

> Chris

>

> --

> Dioxins in Animal Foods:

> A Case For Vegetarianism?

> Find Out the Truth:

> http://www.westonaprice.org/envtoxins/dioxins.html

>

[Guest guest]

It sounds like the consensus is coconut or palm oil, beef tallow, or

lard. If I deep fry, that is. If frying potatoes creates

neurotoxins and carcinogens maybe I should skip it. I think we'd

have to use either lard or palm oil if we do fry (I'm still mulling

this over). We get nasty headaches and nausea from coconut oil. I

don't have a source for beef tallow. I'm probably going to have to

get in line early to get some good lard.

I've tried to use lard to fry and found that it started smoking

before it got up to the right temp for frying. The lard was from

pigs raised on a " conventional " farm, but it was freshly made - not

the supermarket variety. Don't know if that made a difference.

All the fried potatoes, funnel cakes, sweet potatoes, etc. sound

really yummy. I'm from the south and I was raised on fried chicken,

fried fish, and a lot of other deep fried foods. My health was

great until I went on a low fat diet.

> > I made funnel cakes tonight as a special treat . my husband has

been asking

> > for them for ages. I fried them in expeller pressed coconut oil

and they

> > were delicious. Of course this is not something we would eat

normally . it

> > was a total treat (but yes, they were made w/ organic raw milk

and eggs,

> > unbleached flour, sea salt, etc) . anyway, the coconut oil

worked well. I

> > used expeller pressed because it's a little cheaper so it's a

better option

> > for our budget when doing junkie-food frying <eg> . I'm not

sure how

> > yummy it would have tasted w/ the coconut flavor but I'm sure it

would have

> > been terrific w/ either kind of coconut oil.

>

> Personally, I'd have done the same thing. Using a heat-free

> extra-virgin oil for deep frying is going to destroy all the

> heat-sensitive benefits you paid for.

>

> > I've heard that French fries in beef tallow are THE BEST, but I

haven't

> > tried them yet. Maybe one day next week . we have done enough

frying

> > already this week. ;-)

>

> I've never used beef tallow, but I've made french fries with

lard. I

> had people tell me they were the best french fries they've ever

had, I

> should open up a restaurant, this and that. Actually any potato

> product I've made in lard has tended to result in euphoric

responses.

>

> For the french fries, I cut up the potato, then dipped the pieces

in

> cold-scrambled egg, then rubbed them in a breading made from a

mixture

> of arrowroot flower and various spices -- if I recall correctly, I

> used predominantly McCormick's garlic and herb, and a few other

things

> thrown in -- and then into the lard.

>

> Chris

>

> --

> Dioxins in Animal Foods:

> A Case For Vegetarianism?

> Find Out the Truth:

> http://www.westonaprice.org/envtoxins/dioxins.html

>

[Guest guest]

On 5/22/06, haecklers <haecklers@...> wrote:

> Personally, I think potatoes, onions, salt and fat are a magic

> combination.

Oh yes -- I took it for granted in conveying my recipe that anything

with potato in it would be heavily salted. I don't include onions

with french fries, but I do include them in roasted potatoes.

> I can't wait for the potatoes in the garden to come in

> so I can quit eating the bruised, cut, awful potatoes around here.

> They say food travels an average of 1500 miles from farm to table, I

> think the potatoes around here have a very bumpy journey judging by

> the huge bruises in every one of them!

Yes, they also sprout much too quickly.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

I get that reaction from coconut oil too, if I have more than a

tablespoon. They say it is toxins being removed or something and that

you get over it, but I've been trying for over a year, and it hasn't

changed, so it's apparently an intolerance on my part. I think it's

weird, since I'm part-Hawaiian -- you'd think I'd do great on coconut

oil! But I do use the 's Blend from EFLF -- equal parts olive,

sesame and coconut oil, and can tolerate small amounts of that.

I just found it interesting that you say you have the nausea from CO

-- I get a stomach ache for hours any time I eat more than a very

small amount.

Ann

> > > I made funnel cakes tonight as a special treat . my husband has

> been asking

> > > for them for ages. I fried them in expeller pressed coconut oil

> and they

> > > were delicious. Of course this is not something we would eat

> normally . it

> > > was a total treat (but yes, they were made w/ organic raw milk

> and eggs,

> > > unbleached flour, sea salt, etc) . anyway, the coconut oil

> worked well. I

> > > used expeller pressed because it's a little cheaper so it's a

> better option

> > > for our budget when doing junkie-food frying <eg> . I'm not

> sure how

> > > yummy it would have tasted w/ the coconut flavor but I'm sure it

> would have

> > > been terrific w/ either kind of coconut oil.

> >

> > Personally, I'd have done the same thing. Using a heat-free

> > extra-virgin oil for deep frying is going to destroy all the

> > heat-sensitive benefits you paid for.

> >

> > > I've heard that French fries in beef tallow are THE BEST, but I

> haven't

> > > tried them yet. Maybe one day next week . we have done enough

> frying

> > > already this week. ;-)

> >

> > I've never used beef tallow, but I've made french fries with

> lard. I

> > had people tell me they were the best french fries they've ever

> had, I

> > should open up a restaurant, this and that. Actually any potato

> > product I've made in lard has tended to result in euphoric

> responses.

> >

> > For the french fries, I cut up the potato, then dipped the pieces

> in

> > cold-scrambled egg, then rubbed them in a breading made from a

> mixture

> > of arrowroot flower and various spices -- if I recall correctly, I

> > used predominantly McCormick's garlic and herb, and a few other

> things

> > thrown in -- and then into the lard.

> >

> > Chris

> >

> > --

> > Dioxins in Animal Foods:

> > A Case For Vegetarianism?

> > Find Out the Truth:

> > http://www.westonaprice.org/envtoxins/dioxins.html

> >

>

[Guest guest]

On 5/22/06, annbekins <annbekins@...> wrote:

> I just found it interesting that you say you have the nausea from CO

> -- I get a stomach ache for hours any time I eat more than a very

> small amount.

Gastrointestinal upset was the most common side-effect of the

MCT-inclusive ketogenic diets that were used back in the day as

extremely effective treatments for seizures. I don't know why -- they

are absorbed directly, unlike the long-chain fats, and maybe the

portal vein can only handle so much fat before getting clogged up?

All the long-chain fats are absorbed through the lymphatic system

instead of going straight to the liver via the blood.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

I'm southern stock too, and I switched a few years ago

to lard for frying my chicken and fish.

B

--- clzdawson <cathydawson@...> wrote:

I'm from the south and I was raised

> on fried chicken, > fried fish, and a lot of other

deep fried foods. >

__________________________________________________

[Guest guest]

We use coconut oil mostly. Fried foods aren't bad for you, it's the oil that

makes it bad. Use good oil and it's healthy for you. We also cut up potatoes,

put in a bag with some olive oil and garlic, shake them up, then bake on a

cookie sheet for about 20- 25 min. very yummy! ct

[Guest guest]

One of my children and I both have this reaction. The rest of the

family does ok. I read on either this list or another, maybe gfcfnn,

that coconut oil is digested differently from other types of oils,

something about it going directly to the liver - I'm probably getting

this messed up. I forget the physiology of it. I don't know why some

people would have nausea/headache and others not. For us, it does

seem to be how much we have. I can tolerate a little. One time,

before I knew about my problem with the coconut oil, I used coconut

milk as a replacement for milk in making Thanksgiving dinner. It made

my son and I both so sick that we haven't been able to stand the sight

of coconut anything. I have another child who eats chunks of

refrigerated coconut oil like it's candy.

-- In , " annbekins " <annbekins@...> wrote:

>

> I get that reaction from coconut oil too, if I have more than a

> tablespoon. They say it is toxins being removed or something and that

> you get over it, but I've been trying for over a year, and it hasn't

> changed, so it's apparently an intolerance on my part. I think it's

> weird, since I'm part-Hawaiian -- you'd think I'd do great on coconut

> oil! But I do use the 's Blend from EFLF -- equal parts olive,

> sesame and coconut oil, and can tolerate small amounts of that.

>

> I just found it interesting that you say you have the nausea from CO

> -- I get a stomach ache for hours any time I eat more than a very

> small amount.

>

> Ann

>

>

> > > > I made funnel cakes tonight as a special treat . my husband has

> > been asking

> > > > for them for ages. I fried them in expeller pressed coconut oil

> > and they

> > > > were delicious. Of course this is not something we would eat

> > normally . it

> > > > was a total treat (but yes, they were made w/ organic raw milk

> > and eggs,

> > > > unbleached flour, sea salt, etc) . anyway, the coconut oil

> > worked well. I

> > > > used expeller pressed because it's a little cheaper so it's a

> > better option

> > > > for our budget when doing junkie-food frying <eg> . I'm not

> > sure how

> > > > yummy it would have tasted w/ the coconut flavor but I'm sure it

> > would have

> > > > been terrific w/ either kind of coconut oil.

> > >

> > > Personally, I'd have done the same thing. Using a heat-free

> > > extra-virgin oil for deep frying is going to destroy all the

> > > heat-sensitive benefits you paid for.

> > >

> > > > I've heard that French fries in beef tallow are THE BEST, but I

> > haven't

> > > > tried them yet. Maybe one day next week . we have done enough

> > frying

> > > > already this week. ;-)

> > >

> > > I've never used beef tallow, but I've made french fries with

> > lard. I

> > > had people tell me they were the best french fries they've ever

> > had, I

> > > should open up a restaurant, this and that. Actually any potato

> > > product I've made in lard has tended to result in euphoric

> > responses.

> > >

> > > For the french fries, I cut up the potato, then dipped the pieces

> > in

> > > cold-scrambled egg, then rubbed them in a breading made from a

> > mixture

> > > of arrowroot flower and various spices -- if I recall correctly, I

> > > used predominantly McCormick's garlic and herb, and a few other

> > things

> > > thrown in -- and then into the lard.

> > >

> > > Chris

> > >

> > > --

> > > Dioxins in Animal Foods:

> > > A Case For Vegetarianism?

> > > Find Out the Truth:

> > > http://www.westonaprice.org/envtoxins/dioxins.html

> > >

> >

>

[Guest guest]

>

they

> are absorbed directly, unlike the long-chain fats, and maybe the

> portal vein can only handle so much fat before getting clogged up?

> All the long-chain fats are absorbed through the lymphatic system

> instead of going straight to the liver via the blood.

>

That's what I was trying to say. Thanks. I've had too much gluten today.

[Guest guest]

I

don't have a source for beef tallow.

---->see if you can get some beef fat trimmings and render them yourself. Put

the fat in a crock pot and let it go it the fat is all liquid and the solids

look like pork rinds. ct

[Guest guest]

On May 21, 2006, at 9:37 AM, wrote:

> Deep frying

>

>

> We use Spectrum organic palm shortening. Lard is sometimes used

> for deep

> frying. I imagine beef tallow would work as well. Personally,

> though, I

> don't want to waste the beef tallow by dumping it afterwards. :-)

>

> We do butternut squash fries & chips about once a week here. Yum.

>

> Steph

What about frying in the oven at say 350 degrees would that be better

than deep frying and then can you save any left over oils?

Sandy

[Guest guest]

I don't know hot hot the deep fryers get, but we love oven roasted

potatoes with onions and peppers! We just toss them in olive oil

and spread on a cookie sheet; bake at 350 F for about an hour. Make

sure you eat the little bits of very brown onions stuck to the pan,

they're the best!

- Renate

>

>

> On May 21, 2006, at 9:37 AM,

wrote:

>

> > Deep frying

> >

> >

> > We use Spectrum organic palm shortening. Lard is sometimes

used

> > for deep

> > frying. I imagine beef tallow would work as well. Personally,

> > though, I

> > don't want to waste the beef tallow by dumping it afterwards. :-

)

> >

> > We do butternut squash fries & chips about once a week here.

Yum.

> >

> > Steph

>

>

> What about frying in the oven at say 350 degrees would that be

better

> than deep frying and then can you save any left over oils?

>

> Sandy

>

>

[Guest guest]

What about steaming? Pretty close to baking I guess. Shoot! There goes

2 out of 7 meals.

On May 21, 2006, at 1:09 PM, Masterjohn wrote:

> Baking, but not

> boiling, generates acrylamide.

>

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

What's left to fry? Just meat? How about stir frying veggies? I feel

left with nothing.

On May 21, 2006, at 1:09 PM, Masterjohn wrote:

> frying potatoes in anything will

> create acrylamide, which is carcinogenic and I think it might be

> neurotoxic too.

Parashis

artpages@...

zine:

artpagesonline.com

portfolio:

http://www.artpagesonline.com/EPportfolio/000portfolio.html

[Guest guest]

On 5/26/06, Parashis <artpages@...> wrote:

> What about steaming? Pretty close to baking I guess. Shoot! There goes

> 2 out of 7 meals.

No, steaming would be close to boiling, not to baking. Steaming is fine.

Chris

> On May 21, 2006, at 1:09 PM, Masterjohn wrote:

>

> > Baking, but not

> > boiling, generates acrylamide.

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

On 5/26/06, Parashis <artpages@...> wrote:

> What's left to fry? Just meat? How about stir frying veggies? I feel

> left with nothing.

The lower the sugar, the better. But no one has really studied what

the effect of the amount of acrylamide is. Maybe it's a big problem

-- maybe it's not.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

Here's an interesting article on acrylamide.

New Tests Confirm Acrylamide in American Foods

Snack Chips, French Fries Show Highest Levels Of Known Carcinogen

CSPI Calls

On FDA To Test More Food http://www.cspinet.org/new/200206251.html

Popular American brands of snack chips and French fries contain

disturbingly

high levels of acrylamide, according to new laboratory tests

commissioned by

the Center for Science in the Public Interest (CSPI). The tests were

conducted by the same Swedish government scientists that two months

ago

first discovered the cancer-causing chemical in certain fried and

baked

starchy foods. CSPI's tests included several popular brands of snack

chips,

taco shells, French fries, and breakfast cereals-the kinds of foods

that

were initially shown to have some of the highest acrylamide levels.

Today is the first day of a three-day closed meeting in Geneva of

experts

convened by the World Health Organization (WHO) to discuss the health

ramifications of the acrylamide discovery, which has since been

confirmed by

the British, Swiss, and Norwegian governments. The United States

Food and

Drug Administration (FDA) though, has been standing on the sidelines

of what

is fast becoming a major global debate, according to CSPI, which

today

called on the agency to treat acrylamide with greater seriousness.

" The FDA has been strangely silent about acrylamide, " CSPI executive

director F. son said. " It should be advising consumers

to avoid

or cut back on the most contaminated and least nutritious foods

while more

testing is done across the food supply. The FDA also should be

intensively

investigating ways of preventing the formation of this carcinogen. "

Fast-food French fries showed the highest levels of acrylamide among

the

foods CSPI had tested, with large orders containing 39 to 82

micrograms.

One-ounce portions of Pringles potato crisps contained about 25

micrograms,

with corn-based Fritos and Tostitos containing half that amount or

less.

Regular and Honey Nut Cheerios contained 6 or 7 micrograms of the

carcinogenic substance. Among the findings:

Acrylamide in Foods: Micrograms per Serving

Water, 8 oz., EPA limit 0.12

Boiled Potatoes, 4 oz. <3

Old El Paso Taco Shells, 3, 1.1oz. 1

Ore Ida French Fries (uncooked), 3 oz. 5

Ore Ida French Fries (baked), 3 oz. 28

Honey Nut Cheerios, 1 oz. 6

Cheerios, 1 oz. 7

Tostitos Tortilla Chips, 1 oz. 5

Fritos Corn Chips, 1 oz. 11

Pringles Potato Crisps, 1 oz. 25

's French Fries, Biggie, 5.6 oz. 39

KFC Potato Wedges, Jumbo, 6.2 oz. 52

Burger King French Fries, large, 5.7 oz. 59

Mc's French Fries, large, 6.2 oz. 82

The amount of acrylamide in a large order of fast-food French fries

is at

least 300 times more than what the U.S. Environmental Protection

Agency

allows in a glass of water. Acrylamide is sometimes used in water-

treatment

facilities.

" I estimate that acrylamide causes several thousand cancers per year

in

Americans, " said University research professor Dale Hattis.

Hattis, an

expert in risk analysis, based his estimate on standard EPA

projections of

risks from animal studies and limited sampling of acrylamide levels

in

Swedish and American foods.

Acrylamide forms as a result of unknown chemical reactions during

high-temperature baking or frying. Raw or even boiled potatoes test

negative

for the chemical. CSPI today urged the FDA to inform the public of

the risks

from acrylamide in different foods, and to work with industry and

academia

to understand how acrylamide is formed and how to prevent its

formation.

" There has long been reason for Americans to eat less greasy French

fries

and snack chips, " son said. " Acrylamide is yet another reason

to eat

less of those foods. "

A California attorney has formally demanded that Mc's and

Burger King

place a cancer warning on their French fries, as required by the

state's

Proposition 65. Burger King faces a legal deadline of late June and

Mc's of early July to respond.

> > What's left to fry? Just meat? How about stir frying veggies? I

feel

> > left with nothing.

>

> The lower the sugar, the better. But no one has really studied

what

> the effect of the amount of acrylamide is. Maybe it's a big

problem

> -- maybe it's not.

>

> Chris

> --

> Dioxins in Animal Foods:

> A Case For Vegetarianism?

> Find Out the Truth:

> http://www.westonaprice.org/envtoxins/dioxins.html

>

[Guest guest]

On 5/26/06, clzdawson <cathydawson@...> wrote:

> A California attorney has formally demanded that Mc's and

> Burger King

> place a cancer warning on their French fries, as required by the

> state's

> Proposition 65. Burger King faces a legal deadline of late June and

> Mc's of early July to respond.

Why isn't he demanding this warning be placed on toasters?

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html

[Guest guest]

Masterjohn wrote:

>On 5/26/06, clzdawson <cathydawson@...> wrote:

>

>

>

>>A California attorney has formally demanded that Mc's and

>>Burger King

>>place a cancer warning on their French fries, as required by the

>>state's

>>Proposition 65. Burger King faces a legal deadline of late June and

>>Mc's of early July to respond.

>>

>>

>

>Why isn't he demanding this warning be placed on toasters?

>

>Chris

>

>

Or BBQ grills.....

--s

[Guest guest]

On 5/27/06, Suzanne Noakes <snoakes@...> wrote:

> >Why isn't he demanding this warning be placed on toasters?

> Or BBQ grills.....

Well most people use grills for meats -- although not exclusively.

The meats aren't at risk for the creation of acrylamide really, but

they pose a risk for the accumulation of other types of carcinogens.

Toasters (but not toaster ovens) are used exclusively for toast, which

will have some acrylamides.

The warning thing seems like a stupid attempt to add one more thing to

the fast-foods-joints-are-the-cause-of-all-evil movement, which I

think is ridiculous -- as if people have no responsibility for their

own health, and as if people can't obtain toxic food in the grocery

store, and as if these " public interest " groups like CSPI didn't have

one giant and overwhelming hand in the turnover from less toxic to

more toxic foods in the fast food joints.

Chris

--

Dioxins in Animal Foods:

A Case For Vegetarianism?

Find Out the Truth:

http://www.westonaprice.org/envtoxins/dioxins.html