4 ms·

This may give a "better" explanation (though still unsubstantiated): http://enquirer.com/editions/2001/06/25/tem_ask_a_stupid.html http://enquirer.com/editions

• jaclaz 9y ago
  Addition: ... and seemingly this "high temperature" sterilization (which is still within 110-120 degree Celsius, so perfectly doable in glass containers) adds acrylamide: https://www.ars.usda.gov/research/publications/publication/?seqNo115=322472 https://www.ars.usda.gov/research/publications/publication/?... in almost unbelievable amounts: http://pubs.acs.org/doi/pdfplus/10.1021/jf5022829 http://pubs.acs.org/doi/pdfplus/10.1021/jf5022829 Heck! 410 micrograms/Kg vs. 1.4 (Greek Olives) and 0 (Spanish Olives)! http://www.whfoods.com/genpage.php?tname=george&dbid=260 http://www.whfoods.com/genpage.php?tname=george&dbid=260 >What About Acrylamide and Olives? Research on olives and their acrylamide content has shown some inconsistency over the past several years and this inconsistency has sparked controversy in the public press about olives and their health risk with respect to acrylamide. In data assembled by the U.S. Food and Drug Administration (FDA), we've seen more than a dozen different kinds of olives, including Spanish, Greek, Kalamata, Nolellata, Sicilian, d'Abruzzo, and Gaeta, and di Cerignola that were determined to contain no detectable level of acrylamide. Yet we have also seen FDA data showing levels of acrylamide as high as 1,925 ppb in some canned, nationally distributed brands of black pitted olives. Based on this data, we suspect that these higher acrylamide levels in select canned black olives were related to specific handling, storage, processing (especially preservation and darkening methods), and heating steps that favored formation of acrylamide. It's also important to note here that we are not aware of any data showing problematic levels of acrylamide in any extra virgin olive oils available in the marketplace. At present, we are not aware of any foolproof method that consumers can use to avoid purchase of canned black olives that contain unwanted amounts of acrylamide. Since the FDA data has shown no detectable levels of acrylamide in numerous samples of important olives packed in brine, those olives may be worth considering as options that may help avoid unwanted acrylamide. As stated previously, extra virgin olive oil is another form of this nutrient-rich food that, to our knowledge, has not been shown in research to contain unwanted amounts of acrylamide.
  • subnaught 9y ago
    I won't pass judgement on whether 410 micrograms/kg is an "unbelievable" amount, but I will just mention that it is 410 parts per billion, or less than 1 ppm.
    • jaclaz 9y ago
      Neither do I, but it is 400% the "traditional" olive contents, let's call it "substantial increase". The last cited article reports however that as much as 1,925 ppb have been found in some specific canned olives.
      • WillPostForFood 9y ago
        For comparison, the FDA sampled a bunch of foods for acrylamide posted the values here: https://www.fda.gov/food/foodborneillnesscontaminants/chemicalcontaminants/ucm053549.htm https://www.fda.gov/food/foodborneillnesscontaminants/chemic...
        • jonnathanson 9y ago
          Jesus, there is one Popeye's location that is apparently, just, like, going out of its way to add acrylamide to its french fry oil or something. This whole data set is oddly fascinating.