California Sues Potatoe Chip Makers

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http://www.mercola.com/2005/sep/13/california_sues_potatoe_chip_makers.htm

 

California Sues Potatoe Chip Makers

 

California Attorney General Bill Lockyer has filed a lawsuit intended

to force makers of potato chips and French fries to warn consumers

about a potential cancer-causing substance in their products.

 

Acrylamide

 

The chemical in question is acrylamide, which is created when starchy

foods are cooked at high heat. The lawsuit states that producers of

French fries and potato chips are in violation of a 1986 law requiring

California companies to warn consumers about known carcinogens.

 

" Can Cause Cancer "

 

In a March press release, the FDA stated that acrylamide " can cause

cancer in laboratory animals at high doses, although it is not clear

whether it causes cancer in humans at the much lower levels found in

food. "

 

Acrylamide is also used for sewage treatment and other industrial

purposes.

 

 

CNN August 27, 2005

 

Dr. Mercola's Comment:

 

Using high temperatures to cook foods can contribute to the formation

of many carcinogenic substances. Acrylamide is produced in starches;

heterocyclic amines can be formed in meats.

 

For this and other reasons, French fries and potato chips are two of

the worst foods you can eat.

 

* They are loaded with acrylamide

* They contain trans fats

* Because of the oils in which they are cooked, they produce large

amounts of damaging free radicals in the body

 

These problems are typical of highly processed foods in general.

Ideally, you should consume foods that are minimally processed. Over

half of the foods you eat should be uncooked and eaten in the raw

state. It may take you awhile to get to that point, but in the

meantime, you can start by avoiding the foods which simply have no

redeeming qualities whatsoever, such as doughnuts, all sodas, French

fries, and potato chips.

 

I first warned of this acrylamide danger in April of 2002. I am

certain that there are other currently unrecognized toxins that are

created in foods that are heated at high temperatures that are far

worse than acrylamide.

 

Oils are very fragile and highly perishable foods and are easily

damaged when they are heated. Damage done by frying starts at about

320 degrees Fahrenheit and goes up exponentially as the temperature

rises. The nature of chemical reactions is that for every 10-degree

rise in temperature, the rate of chemical reactions (with oxygen,

light and metals) at least doubles, and may even triple or quadruple.

 

Most people believe that frying creates trans fats. That is not the

major problem; although some are created, they are relatively minor.

There are FAR more toxic chemicals produced by frying than trans fats.

 

Frying destroys the antioxidants in oils and as such oxidizes the oils

and causes cross-linking, cyclization, double-bond shifts,

fragmentation and polymerization of oils that cause far more damage

than trans fats.

 

The issue is to eat as much raw food and low temperature cooked food

as possible.

 

So it is best to not cook your food if at all possible. For those

times when you must heat your food you will certainly not want to use

your microwave but consider the rapid cooking and inexpensive oven

that our readers are raving about.

 

 

 

Related Articles:

 

The Most Dangerous Potato Chips to Eat

 

The Dangers of Over-Cooking Your Food

 

Find Out Which Raw Food Diet is Right for You