Key insights

• ⚠️ Acrylamide is a dangerous byproduct of processing ingredients with heat, and it is considered a class A carcinogen and a potent neurotoxin.
• ⚠️ International cancer associations and EPA classify acrylamide as a carcinogen, and it is not listed on labels as it is a byproduct.
• 🥥 Substituting saturated fats for seed oils can prevent acrylamide formation in food.
• 🍯 Choosing natural sugars like sugar cane or honey and using tallow or coconut oil can help counter acrylamide toxicity and lower cancer risk.
• 🍲 Slow cooking at lower temperatures, emphasizing whole foods, and pairing with protective foods can help reduce the formation of acrylamide.
• 🥦 Certain foods like broccoli sprouts, high vitamin C foods, green tea, and spirulina can protect against acrylamide, while dark roasted or espresso coffee can reduce its content due to the Maillard reaction.
• 🛒 Processed foods contain carcinogenic byproducts, such as acrylamide and glycinamide, contributing to health issues and should be avoided.

Q&A

• What are the risks associated with processed foods?

  Processed foods contain carcinogenic byproducts like acrylamide and glycinamide, contributing to health issues and an increased risk of cancer. It is crucial to minimize the consumption of ultra-processed foods to reduce exposure to harmful substances.

• How does the Maillard reaction relate to acrylamide content?

  The Maillard reaction, which occurs when the amino acid asparagine combines with specific refined sugars under high heat, can contribute to the formation of acrylamide. Dark roasted or espresso coffee, due to the Maillard reaction, can actually reduce acrylamide content.

• How can acrylamide formation in food be reduced?

  Acrylamide formation in food can be reduced by using saturated fats like tallow or coconut oil, avoiding seed oils, choosing natural sugars, using slow cooking methods, and opting for whole foods. Additionally, certain foods like broccoli sprouts, high vitamin C foods, green tea, and spirulina can help protect against acrylamide.

• Why is acrylamide not listed on food labels?

  Acrylamide is not listed on food labels because it is a byproduct of ingredient processing under heat, rather than an intentionally added ingredient.

• What is acrylamide?

  Acrylamide is a dangerous byproduct that forms when certain ingredients are processed with heat, such as refined sugars and starches with seed oils. It is classified as a class A carcinogen and a potent neurotoxin by international cancer associations and the EPA.

• 00:00 Acrylamide, a byproduct of ingredient processing under heat, is considered a top dangerous ingredient, a class A carcinogen, and potent neurotoxin by International cancer associations and EPA, despite not being listed on labels. The video will cover its formation and an antidote.
• 01:29 40% of our foods contain acrylamide, a carcinogenic byproduct of heating refined sugars and starches with seed oils. Substituting saturated fats for seed oils can prevent acrylamide formation.
• 02:46 Acrylamide in food can be reduced by using saturated fats like tallow or coconut oil, avoiding seed oils, and choosing natural sugars. This can lower cancer risk but may not eliminate toxicity entirely.
• 04:04 Choosing natural sugars, using slow cooking methods, opting for whole foods, and pairing with protective foods can help reduce the formation of acrylamide.
• 05:20 Certain foods like broccoli sprouts, high vitamin C foods, green tea, and spirulina can protect against acrylamide. Dark roasted or espresso coffee can reduce acrylamide content due to the Maillard reaction. The Maillard reaction occurs when the amino acid asparagine combines with specific refined sugars under high heat.
• 06:42 Processed food contains carcinogenic byproducts like acrylamide and glycinamide, contributing to cancer. People consume high percentages of ultra-processed food calories, leading to health issues. Chromide is a potent cause of cancer and is present in many processed foods.