acrylamide & maillard reaction - VeggieBoards
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#1 Old 09-14-2004, 02:25 AM
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*i hope this is the right forum for this*



can anyone verify if the article about acrylamide over here is true. it talks about the formation of acrylamide (a neurotoxin & carcinogen) from the mailard reaction (basically frying and baking). it sounds plausible, but in the same website, they talk about the hormones used in beef production as being totally safe - which i don't buy into.



and i just found a vegan "sweetened condensed milk" recipe! damnit!



PS i am not a raw foodist, but have considered it and may reconsider it.
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#2 Old 09-14-2004, 06:56 AM
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i only read a bit of the article but here's my take...



it is true that acrylamide seems to be formed in starch products that are subjected to high temperatures...so french fries, bread, etc...



it is also true that the scientific community has long considered acrylamide to be a carcinogen and neurotoxin.



however, due to the recently discovered presence of acrylamide in bread products and knowing that bread products have been eaten by human beings for thousands and thousands of years with seemingly no adverse effects the scientific community is also re-evaluating the effects of acrylamide on human beings and will probably downgrade the 'badness' of acrylamide.



i didn't read the part about beef hormones since i don't know that much about the whole topic (since i stay away from meat and dairy i don't feel the need to learn).
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#3 Old 10-23-2004, 12:04 PM
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About a year ago, this topic was all over the news, in all the magazines and newspapers in Germany. We can check how high the concentration is in most of the products on our economy, and given that, say, one brand of cookies has a way lower concentreation that three other brands of a similar product, the scientists here say that those high concentrations can be avoided by just changing the temperature by one degree or so.



Quote:
however, due to the recently discovered presence of acrylamide in bread products and knowing that bread products have been eaten by human beings for thousands and thousands of years with seemingly no adverse effects the scientific community is also re-evaluating the effects of acrylamide on human beings and will probably downgrade the 'badness' of acrylamide.



Industry ovens probably have higher temperatures than the stone ovens we used for the past centuries.
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