ACRYLAMIDE (C3H3ONH2) is a chemical that is produced naturally in starchy foods when cooked at high temperatures.it is also manufactured industrially for use in production of polyacrylamide gels,which are use for various purposes,including treatment of drinking water and waste water.
Any carbohydrate that is roasted,toasted,Baked,broiled or fried pontentially contains acrylamide. this is not addictives, it is a chemical formed on a daily basis in our day to day cooking in our kitchen.
EFFECTS:high dosage of this chemical have been connected to nervous system and cancer.Reseach suggest an increased risk of ovarian ,uterine, and kidney cancer.another showed mothers who eat high amount of acrylamide had babies with reduced birth weight.
FOODS TO BEWARE OF:potatoes, toasted cereal, bread, potato chips, crackers, cookies,french fries.The browner they are the more content of acrylamide formed
Frying produce most acrylamide.roasting and baking better,steaming and boiling is the best when it comes to acrylamide formation.Always avoid the crust of your food when baked most esp in bread .
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