Originally published June 28 2005
Degradation may be causing toxic substances in foods
by Mike Adams, the Health Ranger, NaturalNews Editor
Basque Research reports that consumers may be at a health risk from micro-organisms and toxic substances in foods, which may have been brought on by degradation (deterioration of foods through an oxidation process).
The cause of the presence of toxic substances in food is sometimes due to the fact that these have been subject to processes of degradation.
The oxidation or thermal degradation of food lipids causes deterioration in foodstuffs and the generation of toxic substances.
Research was began with oils, given that these are exclusively (99 %) made up of lipids while, in subsequent stages, the study was extended to other foods prone to undergoing processes of oxidative degradation.
Another degradation process studied was that which is caused by microwave action that does not heat greater than a temperature of 190 �C.
In the first type of process (70 �C with ventilation) hydroperoxides are first produced and subsequently aldehydes.
In the second kind of process (microwave) it is basically aldehydes produced.
It has to be pointed out that both the oxidative conditions and the composition of the oil determined the velocity of the degradation and both the nature and concentration of the compounds produced.
These compounds, well-known in medical studies for their geno- and cytotoxic activity, considered as markers of oxidative stress in cells as well as being causal agents of degenerative illnesses, had not previously been detected in foodstuffs.
Researchers carried out this investigation, studying the liquid phase of the oil by means of Proton Nuclear Magnetic Resonance and Fourier Transform Infrarred Spectroscopy, and the gaseous phase of the oil with Solid Phase Microextraccion techniques followed by Gas Chromatography-Mass Spectrometry.
The presence of toxic oxygenated aldehydes in fats and oils subjected to thermal treatment highlights the need to control the manufacture and preparation processes of foodstuffs as well as the fatty material employed, given their capacity to generate these oxygenated aldehydes responsible for degenerative illnesses.
All content posted on this site is commentary or opinion and is protected under Free Speech. Truth Publishing LLC takes sole responsibility for all content. Truth Publishing sells no hard products and earns no money from the recommendation of products. NaturalNews.com is presented for educational and commentary purposes only and should not be construed as professional advice from any licensed practitioner. Truth Publishing assumes no responsibility for the use or misuse of this material. For the full terms of usage of this material, visit www.NaturalNews.com/terms.shtml