Acrylamides are primarily found in starchy foods like potatoes that have been cooked at high temperatures. This can occur when simple sugars (like glucose or fructose) and a free amino acid called Asparagine are present in a food.
When this food is subjected to high temperatures - a "browning reaction" is created as well as acrylamides.
The importance of eating healthy and minimizing the formation of acrylamides will be essential to staying healthy!! As these toxins are a potent Neurotoxin (like MSG) and increase your risk of
getting Alzheimer's Disease.
Also, you'll be less able to detoxify
your body with lower levels of Glutathione which gets depleted by this Neurotoxin. Acrylamides are more likely to be found in foods that contain starch and have been baked, fried, grilled, or roasted.
Potatoes that have been fried in vegetable oils will contain a very high amount!
These Foods Contain High Amounts:
Fried & Baked Potato Chips
Corn Chips & Snacks
Deep Fried Foods
Commercial Cocoa Beans & Coffee Beans
Postum Hot Beverage
Acrylamides Increase Your Risk for:
Damage to Male Reproductive Glands
Lowered Immune Function
Barbecued Chicken & Pork
Roasted & Toasted Nuts
Canned Black Olives
Commercially Baked Cakes & Pies
The Importance of Eating Healthy
The importance of eating healthy cannot be overstated! You will want to eliminate as much of this food toxin as possible if you want to feel your best.
In general, just lowering your consumption of foods cooked at high temperatures and getting rid of habits such as tobacco smoking (which also provides an ample amount) will be a great start in reducing this Neurotoxin.
And eating foods that are low in acrylamides.
How to Lower Acrylamide Levels
Lightly toast your bread rather than letting it go to a dark brown color.
Also, remove the crust from your bread to eliminate even more of this toxin.
Frequently turn your foods when your outdoors grilling - in order to avoid charring your food.
Also, boiling, steaming, or stewing your foods will produce very little amounts of this food toxin.
Baking breads that have been fermented for at least 24 hours or a prolonged yeast fermentation reduces formation of this toxin.
Eat more raw foods as there really are no detectable levels of acrylamides in raw foods.
This is one of the reasons why raw food diets can be very beneficial to one's health.
Drink coffee that was made with beans that were roasted at lower temperatures.
In general, cook your foods to a golden brown color - and not to dark brown.
Adding antioxidants such as rosemary to foods has proven to reduce levels of this toxin in foods.
Don't bake with sweeteners or fruits that are high in fructose - if you want to avoid creating a lot of acrylamides.