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I would assume you're referring to potato-based processed foods (like potato chips) that been have cooked at high temperature. If not, and you're seriously tryi
by 7Figures2Commas 13y ago
I would assume you're referring to potato-based processed foods (like potato chips) that been have cooked at high temperature. If not, and you're seriously trying to argue that eating a small amount of potatoes exposes one to cancer risk, it would be more enlightening if you posted an actual comparison between the levels of carcinogens in a sack of lowly potatoes and a bottle of red wine. Hint: there's a reason the bottle of red wine you bought at the store has a warning label and the sack of potatoes you bought with it doesn't.
In any case, while I appreciate your attempt at being clever, the whole point is that we're not talking about abuse here, we're talking about moderate consumption. Let's be clear: there is debate as to whether moderate alcohol consumption provides any net benefit to health.
Moderate consumption of, say, grapes or salmon, will not add 3,000-plus excess calories to your diet each and every month. And there are plenty of studies showing that regular consumption of fruit and Omega-3 rich fish is associated with significant health benefits.
I used to be a wine snob, and still enjoy a glass every now and again, so I'm not anti-alcohol. But if you'd like to believe that moderate consumption of wine or beer is about as healthy as eating fruit and fish regularly, or that eating fruit and fish regularly is about as risky as having a glass or two of wine every night, I respectfully hope you don't become a nutritionist.
- tptacek 13y agoI'm referring to acrylamide.
- 7Figures2Commas 13y agoAcrylamide is found in foods, like potato chips, that have been produced by certain high-temperature cooking techniques such as frying. To suggest that a potato (or three) carries with it the same cancer risk as alcohol, which is considered a Group 1 carcinogen by the World Health Organization, is disingenuous.
- tptacek 13y agoNo, acrylamide is extremely common, in many cooked foods and in many raw foods. It's a myth that acrylamide is the product of deep frying food.
- 7Figures2Commas 13y agoI'm sorry, but the published science is very clear: acrylamide is the product of cooking at high temperatures. According to https://www.ncbi.nlm.nih.gov/pubmed/12368845 https://www.ncbi.nlm.nih.gov/pubmed/12368845, it has not been found in food prepared at less than 120 degrees C. Furthermore, the foods found to be most susceptible to acrylamide formation are starchy foods someone with a healthy diet would probably be consuming in low quantities anyway. In any case, this has become a forest from the trees debate. You can enjoy your grapes fermented, I can enjoy mine off the vine and hopefully it won't be the potatoes that do us in. Bon appetit!
- rarrrrrr 13y agoIf you happen to recall where you learned that acrylamide is found in raw foods, I'm curious to read about it. My understanding was that it was associated with the maillard reaction (i.e. cooking above 120F)