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by Milos Pokimica ND

by Milos Pokimica ND

Learn About Nutrition

Acrylamide exposure- Chips, fries, and cancer

"Acrylamide is classified as a Group 2A human carcinogen. In 2002 it was discovered in extremely high concentrations in potato chips and French fries."

Acrylamide is a primarily industrial chemical that has been used in many industrial processes, such as the production of plastics, dyes, and paper. It is additionally utilized in the treatment of wastewater, sewage, and the treatment of drinking water as well. It is also found in many consumer products, such as adhesives, food packaging, and caulking.

In the US acrylamide is classified as a Group 2A carcinogen and as an extremely hazardous substance. Because of its toxic nature, businesses that have any use of it are subject to strict reporting requirements.

In 2002 it was discovered in extremely high concentrations in potato chips and French fries.

The concentrations were so high that these two types of food would be banned for children in any normal circumstances. It was also discovered, just not at the same extreme level, but still in the toxic range in all other starchy foods that had been heated higher than 120 °C (248 °F).

Such as bread for example.

acrylamide containing foods

There was no detectable level in foods that were not heated or that were boiled. What happened was that the calculated level of average acrylamide intake was not at the level that posed a risk for negative effects on the nervous system and fertility and from this, it was concluded that acrylamide levels in food were safe regarding the nervous system. However, the synergistic effect that it might have with other environmental toxins were not calculated, or any studies had been done on that subject either. Only concerns were raised on acrylamide human carcinogenicity based on known carcinogenicity in laboratory animals. Rodent studies had associated acrylamide exposure with risk for several types of cancer.

Evidence from human studies linked it to kidney cancer, breast cancer, endometrial cancer, ovarian, and prostate cancer.

So what does the heating do to produce acrylamide? There is an amino acid (a building block of proteins) named asparagine. It is found in any type of protein including vegetable proteins as well. Some varieties of potatoes have a higher amount of it than any other known food products.

When high temperatures start to heat asparagine in the presence of certain starches or sugars, there is a chemical reaction that turns asparagine into acrylamide. To lower the exposure if you care about doing so, you can use low-temperature cooking methods like boiling and microwaving. High-temperature cooking methods, such as baking, frying, or broiling, will produce acrylamide depending on the concentrations of the amino acid itself, and concentration of starches, and the temperature and duration of cooking.

Longer cooking times increase acrylamide production when the cooking temperature is above 120 degrees Celsius.

acrylamide cooking time
Acrylamide Cooking Time

No animals in nature do things to food as frying. It is an unnatural process, and because it is a new invention concerning evolution, we do not have adequate deface against its toxicity. Once ingested, acrylamide is processed through the cytochrome P450 enzyme system and converted into glycidamide, and detoxified. Even though our metabolic pathways can help us to detoxify it by some measure, nonetheless, we can still burden our liver detox capability to the level that it will not be able to do its job in time.

Eating many chips for example especially if you are a young child can overstress these pathways of detoxification and put you at health risk from excess exposure to this substance. It is possible that our hominin ancestors had been exposed to this chemical because we do have cytochrome P450 enzyme system and Homo erectus may have been roasting some of the starch-rich vegetables, but it is unlikely that they have been exposed to it in the excessive levels as we are today.

Frying destroys the molecular consistency of many molecules that are in the food. The problem arises when amino acids that are building blocks of our own proteins and cells get damaged. If the damage is partial our bodies will integrate these damaged amino acids into our cells not realizing that they are actually damaged. This will, in consequence, have a mutagenic and cancerogenic effect. Frying and baking also destroy oils that are not thermostable (omega 3 6 9) forcing them to oxidase and to go rancid and cancerogenic too. Some studies show a significant correlation between fried food and some types of cancer. If you have cancer, it would be logical to avoid any food processing except boiling. The list of toxic and cancer-promoting chemicals that can be created in high temperatures is extensive.

If you want to avoid acrylamide then no toasted grains, no potato chips, no French fries, no toasted wheat cereals, no cookies and crackers, no roasted grain-based coffee substitutes, no roasted cocoa beans (and chocolate, Nutella, and other cocoa made stuff). Some canned black pitted olives can also fall into this higher-risk category regarding acrylamide exposure.

Tolerable instances are set to 2,6 micrograms per kilogram of body weight. For a 70kg human, it is 182 micrograms. For children, it is much less than that. And I will argue that the limit is set high deliberately. Setting this limit lower will mean mandatory legal recall of a wide variety of food items we have in our stores and restaurants. McDonald’s large fries have 82 micrograms. Even at the current allowed level, it will be required for example to legally restrict the selling of McDonald’s large fries to children under 35 kg. If you want to decrease your exposure to dietary acrylamide, you will need to restrict your intake of the above foods.

Concentration of acrylamide in food products

The average concentration of acrylamide found in food products in the United Kingdom (UK) in 2015(in micrograms per kilogram).
Published by Statista Research Department, Aug 1, 2016

However, again we are forgetting something.

Any food that is fried or baked will have a similar reaction. Not just a starchy one. If we eat animal products, the same process will happen just other chemicals will get formed. It is an unnatural activity. I already mention the harmane and essential tremor connection. Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are formed when any animal tissue not just muscle meats, no matter from what species, is prepared using high-temperature cooking. Grilling directly over an open flame or pan-frying results in the creation of 17 different heterocyclic amines (HCAs). HCAs and PAHs are proven human carcinogens among other things. Heterocyclic describes just the shape but they are still amino acids with damaged molecular structure caused by the process of heating and the body does not fully recognize them as damaged. In studies in rodents, feeding them with HCAs resulted in the development of cancers in a couple of different organs including prostate, breast, and colon.

hca formation

In the lifetime of exposure to all of the other toxins and mutagens in an environment adding more is not a good idea. Thousands of different toxins that our liver has to detoxify might not be cancerogenic, but the load itself is what in our new environment is problematic. In the clean nature of our past where we evolved in pristine conditions without pollution, our bodies still had to deal with some of the naturally occurring toxins, but we were not overloaded with other chemicals that we are loaded with now. Therefore, in our new habitat, we have to think to lower the exposure of every toxin we can because we could not lower them all. However, what we can evade we should, and even toxins that are not deadly should be avoided to lower our overload. The overloaded liver will let some of the more dangerous toxins to accumulate and to do damage to our cells because it has too much work to deal with, sort of speaking. Going low on the food chain, eating organic, avoiding preservatives, avoiding too much frying and baking, avoiding natural toxins, and drinking clean water is just the start.

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Sources:

Passages selected from a book: “Go Vegan? Review of Science: Part 1” [Milos Pokimica]

  1. Acrylamide in Foods: A Review of the Science and Future Considerations doi: 10.1146/annurev-food-022811-101114.
  2. Update on acrylamide levels in food from monitoring years 2007 to 2010 https://doi.org/10.2903/j.efsa.2012.2938
  3. A Statistical Regression Model for the Estimation of Acrylamide Concentrations in French Fries for Excess Lifetime Cancer Risk Assessment doi: 10.1016/j.fct.2012.07.010.
  4. Review of Epidemiologic Studies of Dietary Acrylamide Intake and the Risk of Cancer doi: 10.1097/CEJ.0b013e3283529b64.
  5. Consumption of Deep-Fried Foods and Risk of Prostate Cancer doi: 10.1002/pros.22643
  6. Dietary Acrylamide Intake and the Risk of Renal Cell, Bladder, and Prostate Cancer doi: 10.1093/ajcn/87.5.1428

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Are we omnivores, carnivores or herbivores? It’s important for animals to eat what they are physiologically and anatomically designed to eat, to improve the chances of survival and health. So, what are humans designed to eat? Dr. Sofia Pineda Ochoa discusses this often misunderstood topic.

The first part of the transcript is included below for reference, and the full transcript (which is too long to have here) is available on our website, along with sources and credits, at this link: http://meatyourfuture.com/2015/09/herbivores-carnivores/

[The following transcript is an approximation of the audio in  video. To hear the audio and see the accompanying visuals, please play the video.]

PARTIAL TRANSCRIPT:

Are humans herbivores, carnivores or omnivores? It’s very important for a given animal to eat what they are physiologically and anatomically designed to eat, to improve the chances of survival and health. So, what are humans designed to eat?

When looking at a species to determine what they are in terms of carnivore, omnivore or herbivore, we can look at their behavior or we can look at their biology. From a behavioral standpoint, humans behave as omnivores because we observe many humans in their behavior eating a wide variety of both animal and plant-based foods. Biologically, however, from a physiologic and anatomic standpoint, it’s a different story.

Dr. Williams C. Roberts from the National Institutes of Health and Baylor University — who is the editor-in-chief of the American Journal of Cardiology and one of the most prominent cardiologists in the world with over 1,500 publications in peer reviewed medical journals — summarized our answer very nicely. He wrote:

“Although most of us conduct our lives as omnivores, in that we eat flesh as well as vegetables and fruits, human beings have characteristics of herbivores, not carnivores. The appendages of carnivores are claws; those of herbivores are hands or hooves. The teeth of carnivores are sharp; those of herbivores are mainly flat (for grinding). The intestinal tract of carnivores is short (3 times body length); that of herbivores, long (12 times body length). Body cooling of carnivores is done by panting; herbivores, by sweating. Carnivores drink fluids by lapping; herbivores, by sipping. Carnivores produce their own vitamin C, whereas herbivores obtain it from their diet. Thus, humans have characteristics of herbivores, not carnivores.”

That’s right. Humans have characteristics of herbivores, not carnivores or omnivores — because omnivores, like bears and raccoons, actually retain most of the carnivorous characteristics, so that they are still able to digest and hunt their prey, and do so effectively.

[Remainder of transcript, along with sources and credits, available here: http://meatyourfuture.com/2015/09/herbivores-carnivores]

Are we omnivores, carnivores or herbivores? It’s important for animals to eat what they are physiologically and anatomically designed to eat, to improve the chances of survival and health. So, what are humans designed to eat? Dr. Sofia Pineda Ochoa discusses this often misunderstood topic.

The first part of the transcript is included below for reference, and the full transcript (which is too long to have here) is available on our website, along with sources and credits, at this link: http://meatyourfuture.com/2015/09/herbivores-carnivores/

[The following transcript is an approximation of the audio in video. To hear the audio and see the accompanying visuals, please play the video.]

PARTIAL TRANSCRIPT:

Are humans herbivores, carnivores or omnivores? It’s very important for a given animal to eat what they are physiologically and anatomically designed to eat, to improve the chances of survival and health. So, what are humans designed to eat?

When looking at a species to determine what they are in terms of carnivore, omnivore or herbivore, we can look at their behavior or we can look at their biology. From a behavioral standpoint, humans behave as omnivores because we observe many humans in their behavior eating a wide variety of both animal and plant-based foods. Biologically, however, from a physiologic and anatomic standpoint, it’s a different story.

Dr. Williams C. Roberts from the National Institutes of Health and Baylor University — who is the editor-in-chief of the American Journal of Cardiology and one of the most prominent cardiologists in the world with over 1,500 publications in peer reviewed medical journals — summarized our answer very nicely. He wrote:

“Although most of us conduct our lives as omnivores, in that we eat flesh as well as vegetables and fruits, human beings have characteristics of herbivores, not carnivores. The appendages of carnivores are claws; those of herbivores are hands or hooves. The teeth of carnivores are sharp; those of herbivores are mainly flat (for grinding). The intestinal tract of carnivores is short (3 times body length); that of herbivores, long (12 times body length). Body cooling of carnivores is done by panting; herbivores, by sweating. Carnivores drink fluids by lapping; herbivores, by sipping. Carnivores produce their own vitamin C, whereas herbivores obtain it from their diet. Thus, humans have characteristics of herbivores, not carnivores.”

That’s right. Humans have characteristics of herbivores, not carnivores or omnivores — because omnivores, like bears and raccoons, actually retain most of the carnivorous characteristics, so that they are still able to digest and hunt their prey, and do so effectively.

[Remainder of transcript, along with sources and credits, available here: http://meatyourfuture.com/2015/09/herbivores-carnivores]

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YouTube Video UExXSlpBTjg5dURrWGF0Wkl0aDlDZG55UE1ZcEZ5dUlrbC5DRUQwODMxQzUyRTlGRkY3

Are humans omnivores, carnivores or herbivores?

GoVeganWay 351K views September 4, 2021 12:32 am

How much is a human life worth? An innovative cancer therapy promises to save lives. But it is extremely expensive. Will the insurance companies pay for it? What is the manufacturer's return on investment? And do lobbyists drive up prices?

In 2018, the Kymriah gene therapy was approved in Europe. Immune cells are taken from the patient, genetically reprogrammed into cancer killer cells and returned to the patient as an infusion. The results of the Kymriah study only cover a period of 18 months. In 40 percent of patients, lymph gland cancer does not return during this time. It is not clear whether Kymriah has a long-term effect. The Swiss pharmaceutical company Novartis offers the new therapy - it costs 370,000 Swiss francs per patient. Health insurance companies are not usually prepared to pay that much and are complaining about a lack of transparency. 

But the killer cells were not invented in the Novartis laboratories, but at a US university. When Professor Carl June started his research almost 30 years ago, no pharmaceutical company was interested. It was only thanks to funding from tax money and donations that he was able to develop Kymriah at all. After a story went around the world about a girl with leukemia whose cancer disappeared thanks to Kymriah, the pharmaceutical company contacted Novartis and secured exclusive marketing rights. To launch Kymriah on the market, Novartis funded the necessary clinical trials. It's not an isolated incident: Over 60% of newly approved medicines in the US are developed by small biotech companies or universities. Pharmaceutical companies today frequently act as capital providers, cooperating with universities or buying up biotech companies. 

A paradigm shift has taken place in the pharmaceutical industry: Whereas high drug prices used to be justified by research costs, the industry is now using the value of gained lifetime to argue its case. 

 -------------------------------------------------------------------

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How much is a human life worth? An innovative cancer therapy promises to save lives. But it is extremely expensive. Will the insurance companies pay for it? What is the manufacturer's return on investment? And do lobbyists drive up prices?

In 2018, the Kymriah gene therapy was approved in Europe. Immune cells are taken from the patient, genetically reprogrammed into cancer killer cells and returned to the patient as an infusion. The results of the Kymriah study only cover a period of 18 months. In 40 percent of patients, lymph gland cancer does not return during this time. It is not clear whether Kymriah has a long-term effect. The Swiss pharmaceutical company Novartis offers the new therapy - it costs 370,000 Swiss francs per patient. Health insurance companies are not usually prepared to pay that much and are complaining about a lack of transparency.

But the killer cells were not invented in the Novartis laboratories, but at a US university. When Professor Carl June started his research almost 30 years ago, no pharmaceutical company was interested. It was only thanks to funding from tax money and donations that he was able to develop Kymriah at all. After a story went around the world about a girl with leukemia whose cancer disappeared thanks to Kymriah, the pharmaceutical company contacted Novartis and secured exclusive marketing rights. To launch Kymriah on the market, Novartis funded the necessary clinical trials. It's not an isolated incident: Over 60% of newly approved medicines in the US are developed by small biotech companies or universities. Pharmaceutical companies today frequently act as capital providers, cooperating with universities or buying up biotech companies.

A paradigm shift has taken place in the pharmaceutical industry: Whereas high drug prices used to be justified by research costs, the industry is now using the value of gained lifetime to argue its case.

-------------------------------------------------------------------

DW Documentary gives you knowledge beyond the headlines. Watch high-class documentaries from German broadcasters and international production companies. Meet intriguing people, travel to distant lands, get a look behind the complexities of daily life and build a deeper understanding of current affairs and global events. Subscribe and explore the world around you with DW Documentary.

Subscribe to:
DW Documentary: https://www.youtube.com/channel/UCW39zufHfsuGgpLviKh297Q?sub_confirmation=1#

DW Documental (Spanish): https://www.youtube.com/dwdocumental
DW Documentary وثائقية دي دبليو: (Arabic): https://www.youtube.com/dwdocarabia

For more visit:
http://www.dw.com/en/tv/docfilm/s-3610
Instagram:
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Facebook:
https://www.facebook.com/dw.stories

DW netiquette policy: https://p.dw.com/p/MF1G

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The power of the pharmaceutical companies | DW Documentary

GoVeganWay 648.6K views September 4, 2021 12:24 am

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