Negative effects after exposure to acrylamide in food

A little more than a decade ago, some researchers discovered that a potentially neurotoxic chemical can cause cancer and is acrylamide, which is created when an amino acid (asparagine) and sugars are reacted to a process of high temperatures such as roasted, fried or grilled.

Acrylamide and its relationship with food
Acrylamide can be formed in many cooked or processed food temperatures above 100 ° C. . However, carbohydrate-rich foods are the most vulnerable to this reaction. So the foods that can be found are potatoes (French fries, chips), coffee (roasted coffee beans, substitutes for coffee based on chicory) and grains (toasted bread crust, cereals, and processed snacks).

Also, acrylamide is not the only danger that is linked to heat processed foods. Following a US project could identify more than 800 compounds that being induced by the heat in food, it turned out that 52 of them were carcinogenic. Among the foods that generate heterocyclic amines, which is related to cancer when cooking at high temperatures are poultry, fish, and red meats.

How to avoid heat-generated toxins
Acrylamide

Here are a few tips for eating better and avoiding health problems that can have significant repercussions.

Boiling or steaming are the best ways to have acrylamide free food. Consume foods minimally processed to avoid toxic substances.
Higher cooking temperatures increase acrylamide, so try to avoid them.
The darker the food the more acrylamide contains, so it is better to opt for those that are not.
It is best to soak the raw potatoes for 30 minutes before roasting, as it will help to minimize the formation of acrylamide in cooking.
Remember to eat fresh and healthy food and avoid processed food, you will see that over time the body will start to get accustomed and you will feel good inside and out.

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