Peer-reviewed: Baked/fried carbohydrate-rich foods, cancer risk - VeggieBoards

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#1 Old 08-05-2017, 10:41 AM
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Peer-reviewed: Baked/fried carbohydrate-rich foods, cancer risk

Acrylamide is a potentially carcinogenic substance that is formed during baking, frying, or grilling (but not during boiling or steaming) of carbohydrate-rich foods.

I was skeptical of this topic, because it is so loudly proclaimed on some of the more fringe-y health blogs. However, there appears to be some truth to it.

Mainstream health organizations agree. The U.S. Centers for Disease Control, the American Cancer Society, and the California Office of Environmental Health Hazard Assessment have stated that acrylamide is formed by high-temperature cooking (frying, grilling, or baking) of carbohydrate-rich foods, and acrylamide is a possible human carcinogen.

https://www.atsdr.cdc.gov/phs/phs.asp?id=1113&tid=236

https://www.cancer.org/cancer/cancer...crylamide.html

https://oehha.ca.gov/proposition-65/...nfo/acrylamide


Just the other day, at my local Dunkin' Donuts shop, I saw the California-mandated Proposition 65 carcinogens-exposure warning, and the sign specifically mentioned acrylamide (presumably because donuts are fried carbohydrate-rich foods). (Note: I went there for coffee, not donuts).

I guess I'll be eating more boiled/steamed potatoes, and fewer baked potatoes and french fries.

_________

“Under the twinkling trees was a table covered with Guatemalan fabric, roses in juice jars, wax rose candles from Tijuana and plates of food — Weetzie's Vegetable Love-Rice, My Secret Agent Lover Man's guacamole, Dirk's homemade pizza, Duck's fig and berry salad and Surfer Surprise Protein Punch, Brandy-Lynn's pink macaroni, Coyote's cornmeal cakes, Ping's mushu plum crepes and Valentine's Jamaican plantain pie."

from Witch Baby, Francesca Lia Block, 1991

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#2 Old 08-06-2017, 02:21 PM
Emma JC
 
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hi David

So many people do not know this about potatoes and yet when I did a quick search to see if sweet potatoes were also affected it appears that they may be and then a list of tons of other foods, that we likely eat regularly, also came up and so, like everything else... there has to be a balance.

We still enjoy baked potatoes we just parboil or soak them in water first and this dimishes the concentration. I know you are not a fan of the microwave and neither am I and yet that is one of the safer ways to cook potatoes and I do it occasionally if I am eating by myself and just want one.

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#3 Old 08-06-2017, 02:28 PM
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Quote:
Originally Posted by Emma JC View Post
hi David

So many people do not know this about potatoes and yet when I did a quick search to see if sweet potatoes were also affected it appears that they may be and then a list of tons of other foods, that we likely eat regularly, also came up and so, like everything else... there has to be a balance.

We still enjoy baked potatoes we just parboil or soak them in water first and this dimishes the concentration. I know you are not a fan of the microwave and neither am I and yet that is one of the safer ways to cook potatoes and I do it occasionally if I am eating by myself and just want one.

Emma JC

I don't mind using microwave ovens. I used to microwave potatoes all the time, when I was single. Now my wife cooks (she manages our home full time), and she likes to steam the potatoes.

.
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_________

“Under the twinkling trees was a table covered with Guatemalan fabric, roses in juice jars, wax rose candles from Tijuana and plates of food — Weetzie's Vegetable Love-Rice, My Secret Agent Lover Man's guacamole, Dirk's homemade pizza, Duck's fig and berry salad and Surfer Surprise Protein Punch, Brandy-Lynn's pink macaroni, Coyote's cornmeal cakes, Ping's mushu plum crepes and Valentine's Jamaican plantain pie."

from Witch Baby, Francesca Lia Block, 1991
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#4 Old 08-06-2017, 03:57 PM
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You won't believe this!
I've been looking for potatoes labeled non gmo, which I used to find them at Fresh Thyme. I've had too many issues with organic ones having rotten ones, and most regular ones not seeming to ever 'grow', but get hard as they age
I was looking up what growers are gmo and found this- gmo that addresses the acrylamide issue-

Quote:
Varieties of GMO Potatoes
The FDA completed its evaluation of GM potato varieties collectively known by the trade name Innate, according to a March 2015 FDA press release. Safety evaluation of GM foods includes toxicity, allergic potential, stability of the inserted gene, nutritional properties and unintended side effects. The GM varieties approved include Ranger Russet, Russet Burbank and Atlantic, produced by J.R. Simplot Co. The potatoes have been genetically modified to reduce black spots and bruises by lowering certain enzymes. These varieties have also been also modified to produce less acrylamide -- a potentially cancer-causing chemical that forms when starchy foods are heated at high temperatures.
Which would you rather have? I'd rather change my cooking style than risk something else.

And I do like to microwave potatoes! They're great in the Instant pot so maybe I'll do more there now
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