Acrylamide…mean anything to you?

If you’re not a scientist or a holistic wellness professional it may never mean anything to you

…until today.

Acrylamide is a natural chemical reaction that occurs when sugars and amino acids (proteins) are heated above 248 degrees Fahrenheit. 

Acrylamide is widely used for water treatments such as wastewater, drinking water and sewage. It’s also found in industrial processes to make paper and dyes, plastics and smoking or second-hand smoke exposure.

Oh but wait…

it’s also found in potato chips, fries, grains like breakfast cereals, toast, canned black olives, prunes and cookies not to mention coffee.

According to research, acrylamides are found in root vegetables and carry higher levels once roasted, so it’s not just about junk food. 

Acrylamides are believed to be produced when cooking at high temps under cooking conditions such as baking, frying, roasting, grilling; however, boiling and steam does not have the same levels produced.

It doesn’t matter if the food is organically produced since cooking is what causes levels to rise, organic foods and non-organic foods have similar levels.

In March 2018, a California judge ruled that Starbucks and other coffee selling establishments would have to include warnings that their product contains a substance that could cause cancer, why? 

Because it contains acrylamide’s and this is formed when the beans are roasted. So using coffee for children as a “natural” form to reduce hyperactivity does have other health complications.

At the end of the day, acrylamide studies are inconclusive. This seems to be a common theme for everything that needs attention… so I guess that means it not important, right?

Eating junk is not good for your child, or you…period! Knowing that your increasing your levels of acrylamide unnecessarily should be a consideration when selecting products from the grocery store.

Evidence for the complex relationship between free amino acid and sugar concentrations and acrylamide-forming potential in potato.

Acrylamide analysis in food by liquid chromatographic and gas chromatographic methods.