What is ACRYLAMIDES?
Acrylamide toxicity refers to the harmful effects caused by exposure to acrylamide, a chemical that can form in some foods during high-temperature cooking (like frying, roasting, or baking), especially in starchy foods like potatoes and bread. It's also used in industrial processes like making plastics, dyes, and paper.
How is acrylamide toxic?
1. Neurotoxicity:
High exposure (usually in industrial settings) can damage the nervous system, causing symptoms like muscle weakness, numbness, and uncoordinated movements (peripheral neuropathy).
2. Carcinogenicity:
Acrylamide is classified as a "probable human carcinogen" by the International Agency for Research on Cancer (IARC). Animal studies have shown it can increase the risk of certain cancers, though the link in humans is still being studied.
3. Reproductive and developmental effects:
Some studies in animals suggest it may affect fertility and cause developmental issues in offspring.
Exposure Sources
Food: Especially when starchy foods are cooked above 120°C (248°F).
Smoking: Tobacco smoke is a major source.
Occupational: Factory workers handling acrylamide directly.
How to reduce dietary exposure:
Cook food at lower temperatures (boiling or steaming).
Avoid overcooking or charring food.
Store potatoes in a cool, dark place—not in the fridge (which increases sugar and acrylamide formation when cooked).
Ways to contains this and stay free from the carcinogeneous hazards:
1. Avoid frying using seeds oil, if you can't completely avoid fried foods. Use original butter, tallow, coconut oil.
2. Pair junks with cruciferous vegetable such as cabbage, cucumber, green pepper, tomato etc
3. Cook your foods slowly on a low heat.
4. Avoid processed foods made from unhealthy carbs.
#KetoEvangelist
#EatNatural
#ValuTok
Acrylamide toxicity refers to the harmful effects caused by exposure to acrylamide, a chemical that can form in some foods during high-temperature cooking (like frying, roasting, or baking), especially in starchy foods like potatoes and bread. It's also used in industrial processes like making plastics, dyes, and paper.
How is acrylamide toxic?
1. Neurotoxicity:
High exposure (usually in industrial settings) can damage the nervous system, causing symptoms like muscle weakness, numbness, and uncoordinated movements (peripheral neuropathy).
2. Carcinogenicity:
Acrylamide is classified as a "probable human carcinogen" by the International Agency for Research on Cancer (IARC). Animal studies have shown it can increase the risk of certain cancers, though the link in humans is still being studied.
3. Reproductive and developmental effects:
Some studies in animals suggest it may affect fertility and cause developmental issues in offspring.
Exposure Sources
Food: Especially when starchy foods are cooked above 120°C (248°F).
Smoking: Tobacco smoke is a major source.
Occupational: Factory workers handling acrylamide directly.
How to reduce dietary exposure:
Cook food at lower temperatures (boiling or steaming).
Avoid overcooking or charring food.
Store potatoes in a cool, dark place—not in the fridge (which increases sugar and acrylamide formation when cooked).
Ways to contains this and stay free from the carcinogeneous hazards:
1. Avoid frying using seeds oil, if you can't completely avoid fried foods. Use original butter, tallow, coconut oil.
2. Pair junks with cruciferous vegetable such as cabbage, cucumber, green pepper, tomato etc
3. Cook your foods slowly on a low heat.
4. Avoid processed foods made from unhealthy carbs.
#KetoEvangelist
#EatNatural
#ValuTok
What is ACRYLAMIDES?
Acrylamide toxicity refers to the harmful effects caused by exposure to acrylamide, a chemical that can form in some foods during high-temperature cooking (like frying, roasting, or baking), especially in starchy foods like potatoes and bread. It's also used in industrial processes like making plastics, dyes, and paper.
How is acrylamide toxic?
1. Neurotoxicity:
High exposure (usually in industrial settings) can damage the nervous system, causing symptoms like muscle weakness, numbness, and uncoordinated movements (peripheral neuropathy).
2. Carcinogenicity:
Acrylamide is classified as a "probable human carcinogen" by the International Agency for Research on Cancer (IARC). Animal studies have shown it can increase the risk of certain cancers, though the link in humans is still being studied.
3. Reproductive and developmental effects:
Some studies in animals suggest it may affect fertility and cause developmental issues in offspring.
Exposure Sources
Food: Especially when starchy foods are cooked above 120°C (248°F).
Smoking: Tobacco smoke is a major source.
Occupational: Factory workers handling acrylamide directly.
How to reduce dietary exposure:
Cook food at lower temperatures (boiling or steaming).
Avoid overcooking or charring food.
Store potatoes in a cool, dark place—not in the fridge (which increases sugar and acrylamide formation when cooked).
Ways to contains this and stay free from the carcinogeneous hazards:
1. Avoid frying using seeds oil, if you can't completely avoid fried foods. Use original butter, tallow, coconut oil.
2. Pair junks with cruciferous vegetable such as cabbage, cucumber, green pepper, tomato etc
3. Cook your foods slowly on a low heat.
4. Avoid processed foods made from unhealthy carbs.
#KetoEvangelist
#EatNatural
#ValuTok
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