Acrylamide |
Understanding - Insights |
Acrylamide
http://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/
is a chemical compound that is white, odorless & soluble in water. |
Alternative Medicine |
Spiritual Insights |
Research |
Acrylamide -
http://www.thehealthyhomeeconomist.com/easy-ways-avoid-acrylamide-home-cooking/
"Blanch potatoes briefly in boiling water prior to frying or roasting...the method recommended by the National Cancer Institute to minimize acrylamide production in a food before you cook. Per American Cancer Society 1-For potatoes, frying causes the highest acrylamide formation. Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes. Boiling potatoes & microwaving whole potatoes with skin on does not produce acrylamide. (Reminder that microwaving not only eliminates nutrition, but also can cause carcinogenic chemicals.) 2-If blanching the potatoes isn’t a good option for you prior to cooking, you can also just soak raw potato slices in water for 15-30 minutes before frying or roasting to reduce acrylamide formation when the potatoes are cooked. Be sure to drain & blot dry the soaked potatoes before cooking for safety reasons to prevent splattering or fires. 3-Beware! Potatoes should never be stored in the refrigerator as this can result in increased acrylamide during cooking. Potatoes are best stored in a dark, cool place such as a closet or a pantry to prevent sprouting. Sprouted potatoes contain solanine, a poison found in nightshade vegetables that can bring on gastrointestinal or neurological symptoms when ingested. 4-Acrylamide levels tend to rise when cooking occurs for longer periods and/or at higher temperatures. Taking care to cook cut potato products, such as frozen French fries or potato slices, to a golden yellow color rather than a medium to dark brown color helps reduce the formation of acrylamide considerably. 4-Be sure to toast bread to a light brown color rather than a medium or dark brown color. Very brown toasted areas contain the most acrylamide. Maybe our kids have the right idea by not eating the crusts, which tend to be the toastiest parts of the bread! 5-Acrylamide forms in coffee when coffee beans are roasted, not when coffee is brewed at home or in a restaurant. So far, scientists have not found good ways to reduce acrylamide formation in roasted coffee beans. [Your grandparents/ancestors' secret. Say grace before meals!] |
Gut Bacteria issues - http://www.nature.com/nature/focus/humanmicrobiota/ |
Richard Horowitz - Lyme Disease -
|
http://www.thehealthyhomeeconomist.com/soil-based-probiotics-plus-fermented-foods-heal-gut/
To fermented foods it is advisable to add soil based pro-biotics. |
Brenda Watson
-
Skinny Gut Vibrant You - Reduce
antibiotics & increase fermented foods.
http://www.amazon.com/The-Skinny-Gut-Diet-Digestive/dp/0553417940#reader_0553417940
+
http://www.brendawatson.com/
+ http://blog.brendawatson.com/supplements/probiotics-and-gut-flora/metabolic-effect-of-prebiotics-and-probiotics-in-overweight-people/ - "Journal Clinical Nutrition found that prebiotics and synbiotics (prebiotics plus probiotics) had a beneficial effect on a range of metabolic abnormalities in overweight or obese adults.1" (Recommended) "prebiotics were mostly inulin-type fibers at doses ranging from 5.5-21 grams per day, while the synbiotics were composed of a maximum of 2.5 grams of the prebiotic FOS (fructooligosaccharide) along with 270 million to 5 billion cultures of Bifidobacterium, and/or Lactobacillus &/or Streptococcus probiotic bacteria daily." |