Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 Good evening, I was looking at a science news website for space news and came across this article that I thought might be of interest. It would vindicate the raw food theory that cooked foods are cancerous. The article states that only starchy foods have been found to contain acrylamide when cooked. I don't propose to silence critics with this story, I just think it would be nice if this information were widely distributed (honestly and in context) to see what happens. I'd also like to know what is being done to " reassess risks " now that acrylamide is know to be in the human food stream. Note that this carcinogen has only been found in 40% of cooked foods representing the starchiest one. Links to articles containing more detail are embedded in the story. http://www.sciscoop.com/story/2004/4/8/8644/15794 Nickolas Hein Morgantown WV Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 11, 2004 Report Share Posted April 11, 2004 RawSeattle , " Nick " <nick.hein@v...> wrote: ..........starchy foods have been found to contain acrylamide when cooked. Here is a link to a recent article that says black olives were also found to have a high level of acrylamide. www.msnbc.msn.com/id/4602348/ Niz Quote Link to comment Share on other sites More sharing options...
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