food

A Little Rosemary Can Go a Long Way in Reducing Acrylamides in Food

Friday, April 18, 2008 by: Leslee Dru Browning
Tags: 4665, news, trends

eTrust Pro Certified

Most Viewed Articles
Popular on Facebook
The five biggest lies about Ebola being pushed by government and mass media
Why does the CDC own a patent on Ebola 'invention?'
White House admits staging fake vaccination operation to gather DNA from the public
Ultraviolet light robot kills Ebola in two minutes; why doesn't every hospital have one of these?
EXCLUSIVE: Natural News tests flu vaccine for heavy metals, finds 25,000 times higher mercury level than EPA limit for water
Truvia sweetener a powerful pesticide; scientists shocked as fruit flies die in less than a week from eating GMO-derived erythritol
Irrefutable proof we are all being sprayed with poison: 571 tons of toxic lead 'chemtrailed' into America's skies every year
Russia taking McDonald's to court, threatens countrywide shutdown
Oregon man serving prison sentence for collecting rainwater on his own property
The best way to help your body protect itself against Ebola (or any virus or bacteria)
Senator who attacked Doctor Oz over dietary supplements received over $146,000 in campaign contributions from Big Pharma mega-retailer and Monsanto
Global warming data FAKED by government to fit climate change fictions
Healthy 12-year-old girl dies shortly after receiving HPV vaccine
Ebola outbreak may already be uncontrollable; Monsanto invests in Ebola treatment drug company as pandemic spreads
HOAX confirmed: Michelle Obama 'GMOs for children' campaign a parody of modern agricultural politics
Ben & Jerry's switches to non-GMO, Fair Trade ice cream ingredients
W.H.O. contradicts CDC, admits Ebola can spread via coughing, sneezing and by touching contaminated surfaces
BREAKING: CDC whistleblower confesses to MMR vaccine research fraud in historic public statement
Delicious
(NaturalNews) Several animal tests have shown acrylamide to be a carcinogen, and a recent study conducted by the National Food Institute, Technical University of Denmark, has shown a positive association between acrylamide and breast cancer in humans.

"Acrylamide is formed during the preparation of many ordinary foods. It is therefore important both for consumers and the food industry to find methods to reduce the acrylamide content," says Kit Granby, senior scientist at the National Food Institute, Technical University of Denmark.

Over the past five years, a research project has identified several ways of reducing acrylamide in foods. The project is a collaboration between the National Food Institute and the Department of Systems Biology at the Technical University of Denmark, the Faculty of Life Sciences at the University of Copenhagen and five Danish food companies.

Tests With Processing Conditions

Acrylamide is a chemical formed when frying, baking or grilling carbohydrate-rich foods at temperatures above 120C. Acrylamide is thus found in a number of foods, such as bread, crisps, French fries and biscuits.

In addition to the heating temperature, tests carried out during the project also show that factors such as time of processing, pH, water content, water activity and the content of the amino acid asparagine and sugar in the raw ingredients influence the formation of acrylamide. For example, the longer the cooking time and the lower the water content, the higher the acrylamide content in the heat-processed food.

"By changing and optimising these factors when producing foods, the acrylamide content of many different types of products can be reduced considerably," says Kit Granby

Tests With Antioxidants

The collaborative project also included a PhD research project which tested the addition of different antioxidants.

The addition of rosemary to dough prior to baking a portion of wheat buns at 225C reduced the acrylamide content by up to 60 per cent. Even rosemary in small quantities in one per cent of the dough was enough to reduce the acrylamide content significantly.

Flavonoids are another type of antioxidant found, among other things, in vegetables, chocolate and tea. Tests also showed that the addition of the flavonoids epicatechin and epigallocatechin from green tea considerably reduced the acrylamide content.

"Antioxidants are substances which inhibit the formation of free radicals in the food and eliminate free radicals in the body. Our tests indicate that free radicals are formed when cooking and potentially increasing the acrylamide content in certain foods," explains Rikke Vingborg Hedegaard, PhD at the National Food Institute, Technical University of Denmark, who is responsible for the PhD project.

"However, the findings do not show a general association between antioxidants and reducing acrylamide in foods. The tests indicate that different antioxidants do not have the same effect on the formation of acrylamide, and that it is important how antioxidants are added to a product to have an effect on the acrylamide content," adds Rikke Vingborg Hedegaard.

The above findings are just some of the results obtained by the research collaboration project. Other tests show that blanching, salt and the enzyme asparaginase may reduce the acrylamide content in potato products.

The findings have been published in a number of scientific journals, most recently in the journals European Food Research and Technology, Food Chemistry, the Journal of Agricultural and Food Chemistry and the Journal of Food Engineering.

From my perspective, it is only good sense to also supplement with antioxidants. Research has now shown the many powerful benefits of Vitamin D, with up to 5000 IU now considered a safe daily dose. Recently, research has also shown the antioxidant Vitamin E to actually slow down the decline of aging. At a minimum I would take both Vitamin D and Vitamin E daily.

Source:

AlphaGalileo (http://www.alphagalileo.org/)

Technical University of Denmark (2008, March 4). A Little Rosemary Can Go A Long Way In Reducing Acrylamide In Food. (http://www.dtu.dk/english.aspx)

About the author

Leslee Dru Browning is a 6th generation Medical Herbalist & Nutritionist from the ancestral line of Patty Bartlett Sessions; Pioneer Mid-Wife & Herbalist. Leslee practiced Medical Herbalism and Nutritional Healing for over 25 years and specialized in Cancer Wellness along with Chronic Illness. She now devotes her career to teaching people, through her writing, about Natural Healing from An Herbal Perspective.

Join over four million monthly readers. Your privacy is protected. Unsubscribe at any time.
comments powered by Disqus
Take Action: Support NaturalNews.com by linking back to this article from your website

Permalink to this article:

Embed article link: (copy HTML code below):

Reprinting this article:
Non-commercial use OK, cite NaturalNews.com with clickable link.

Follow Natural News on Facebook, Twitter, Google Plus, and Pinterest

Colloidal Silver

Advertise with NaturalNews...

Support NaturalNews Sponsors:

Advertise with NaturalNews...

GET SHOW DETAILS
+ a FREE GIFT

Sign up for the FREE Natural News Email Newsletter

Receive breaking news on GMOs, vaccines, fluoride, radiation protection, natural cures, food safety alerts and interviews with the world's top experts on natural health and more.

Join over 7 million monthly readers of NaturalNews.com, the internet's No. 1 natural health news site. (Source: Alexa.com)

Your email address *

Please enter the code you see above*

No Thanks

Already have it and love it!

Natural News supports and helps fund these organizations:

* Required. Once you click submit, we will send you an email asking you to confirm your free registration. Your privacy is assured and your information is kept confidential. You may unsubscribe at anytime.