Acrylamide Toxicity 

Acrylamide is found even in organic food. You can find this warning:

"WARNING: Consuming this product can expose you to chemicals including Acrylamide which is known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov/food"

According to FDA:

Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – including potato and cereal-grain-based foods. Acrylamide forms during high-temperature cooking, such as frying, roasting, and baking. In research studies, high levels of acrylamide caused cancer in laboratory animals, but the levels of acrylamide used in these studies were much greater than those found in human food. 

Studies shows: that acrylamide is capable of inducing genotoxic, carcinogenic, developmental, and reproductive effects in tested organisms. 

How does acrylamide form?

Acrylamide forms in foods from a chemical reaction between asparagine (an amino acid) and reducing sugars (such as glucose and fructose). This reaction is part of the Maillard reaction, which leads to color, flavor, and aroma changes in cooked foods. Acrylamide usually forms at elevated temperatures used when frying or baking (above 120 °C (248 °F)) and in low moisture conditions.

While acrylamide has probably been around as long as people have been baking, roasting, toasting or frying foods, it was only in 2002 that scientists first discovered the chemical in food.


FDA Guidance for Industry Acrylamide in Foods 

 

You can cut acrylamide by modifying your diet:

  • Boil and steam your food. "Generally speaking, acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures," Robin says. Boiling and steaming foods do not typically form acrylamide.

  • Avoid frying: Frying causes acrylamide formation.

  • Don't over toast: Toast bread to a light brown color rather than a dark brown color. Avoid very brown areas.

  • Cook lightly: Cook cut potato products such as frozen french fries to a golden yellow color rather than a brown color. Brown areas tend to contain more acrylamide.

  • Potatoes outside refrigerator: Do not store potatoes in the refrigerator, which can increase acrylamide during cooking. Keep potatoes outside the refrigerator in a dark, cool place, such as a closet or a pantry.


Even when USDA Certified Organic, food may carry California Proposition's 65 Warning: that product exposes you to chemicals. You will find many popular products that are under the toxic list and their safer alternative.

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Barnana Organic Plantain Chips

 🍓 Many of you can't see California's  Proposition 65  Warning because it is a program that is visible only for California residents. This CA proposition warning posted in certain products, including food products  protects the health of human that otherwise will be expsed to known chemicals note by science.  The Proposition 65 full  List check this.

🍃 It is schoking that some toxic elements are found even in certified organic products. That should be  not allowed.

Anyway if you see that warning take action, buy an alterbative.

🍃 If you are not a CA resident, I wll list the products that I find here in this page.

🍃 Here the brand with the CA Prop 65 Warning and the brand without the warning. To buy the healthier choice click the  shop button. Sure the other brand costs more but your helath is more important.