Do the Raw Food People Have It Right?

By Laura Moncur @ 1:15 pm — Filed under:

acrylamideI’ve talked about Raw Food Vegans before, but here is some information that makes me think that maybe they are on to something.

There are many mixed messages about whether certain foods or food preparation methods also contribute to cancer risk. One substance that is particularly controversial is acrylamide. Acrylamide is found in both cigarette smoke and in food products produced by high-temperature cooking. Acrylamide has been found at especially high levels in potato chips and French fries. Rodent studies have shown that acrylamide exposure increases the risk of several types of cancer in the animals, but human studies are incomplete.

Here is more information about acrylamides:

How does cooking produce acrylamide?

Asparagine is an amino acid (a building block of proteins) that is found in many vegetables, with higher concentrations in some varieties of potatoes. When heated to high temperatures in the presence of certain sugars, asparagine can form acrylamide. High-temperature cooking methods, such as frying, baking, or broiling, have been found to produce acrylamide, while boiling and microwaving appear less likely to do so. Longer cooking times can also increase acrylamide production when the cooking temperature is above 120 degrees Celsius.

I still have my doubts that a raw food vegan diet is the best for humans, but maybe frying food isn’t the best way to cook. We already knew that, but it’s nice to know that we’re closer to the reason WHY.

For more information about the raw food diet:


One Response to “Do the Raw Food People Have It Right?”

  1. Jubilance Says:

    I learned about the formation of acrylamide in potato products while taking a biorenewable polymers class in graduate school. Surprisingly, this knowledge has had zero effect on my consumption of french fries and potato chips. Yet I don’t use Splenda because of its chemistry. Weird, I know…

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