Re: Fed Up
Geplaatst: 30 mei 2016, 15:23
Erikvr schreef:kockie schreef:Sinds wij -op advies van John Wardenier- (zelf) uitgebakken varkensvet gebruiken om te bakken bakt er bijna niets meer aan. Even heet water door de gietijzeren pan en schoon is ie weer. Het eten is ook nog eens veel lekkerder; zeker de gebakken aardappels!
Goede tip,reuzel schijnt ook (weer) gezonder te zijn om in te bakken. Pas bij aardappels bakken wel op met acrylamide.
Dat moest ik even opzoeken...
The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. As of 2014 it is still not clear whether acrylamide consumption affects people's risk of developing cancer.
According to the American Cancer Society it is not clear, as of 2013, whether acrylamide consumption affects people's risk of developing cancer.
The Heat-generated Food Toxicants (HEATOX) Project was a European Commission-funded multidisciplinary research project running from late 2003 to early 2007. Its objectives were to "estimate health risks that may be associated with hazardous compounds in heat-treated food [, and to] find cooking/processing methods that minimize the amounts of these compounds, thereby providing safe, nutritious, and high-quality food-stuffs." It found that "the evidence of acrylamide posing a cancer risk for humans has been strengthened," and that "compared with many regulated food carcinogens, the exposure to acrylamide poses a higher estimated risk to European consumers." HEATOX sought also to provide consumers with advice on how to lower their intake of acrylamide, specifically pointing out that home-cooked food tends to contribute far less to overall acrylamide levels than food that was industrially prepared, and that avoiding overcooking is one of the best ways to minimize exposure at home.
Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden when she found the chemical in starchy foods, such as potato chips (potato crisps), French fries (chips), and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature-dependent). It was not found in food that had been boiled or in foods that were not heated.