Are Liquid Vitamins Enough?
by Daniel
Weigum
zone3
Many health professionals are strongly recommending antioxidants. Is
this all we need to be concerned about? Free radicals are not the only
carcinogenic agents. In our fast paced world, the population is
eating a diet that accommodates the fast paced lifestyle. Fast food is
easy and allows the working class to eat a meal in the convenient allotted
hour.
Health professionals and advocates constantly preach the risks of this
lifestyle. The repeated calorie and trans fat content warnings are on the
minds of many even while these fried foods are consumed. Is the taste and
convenience worth the health risk?Acrylamide is a carcinogenic substance
most are not familiar with. This carcinogenic substance unfortunately is
present in the most popular fried foods. Acrylamide is present in foods
prepared at high temperatures using methods such as frying, grilling,
baking and broiling. A safe level of acrylamide was set by the Food
Standards Agency at 10 ppb. French fries and potato chips can have up to
100 times this amount.
Using cooking oil alternatives isn’t a remedy for high acrylamide
levels either. Ironically, frying foods in polyunsaturated oils can add
unhealthy trans fats to a diet. The polyunsaturated oils oxidize rapidly
during the high temperature frying process becoming the harmful trans fats
most are trying to avoid. If frying is the desired cooking method, the use
of monounsaturated oils such as olive oil may be a better alternative.
Although antioxidants are not a combatant for high levels of
acrylamide, antioxidants are still very important in the protections
against free radical damage. The only real defense we have against
acrylamide is to abstain from foods prepared at high temperatures. This is
not easy and can become a complete lifestyle change. An alternative is to
be much more careful when preparing foods of any kind. Burnt foods do not
contain the nutrient content once abundant prior to preparation.
Unfortunately, it contains high levels of the carcinogen, acrylamide.
Health professionals recommend the consumption of more raw foods as
well. Raw foods are rich on nutrients and contain low levels of harmful
toxins like acrylamide. When raw foods are referred to, some foods that
are normally prepared using high temperature processes need to be
pasteurized before eating. The digestive system is very effective at
killing bacteria and harmful pathogens but can’t combat all harmful
bacteria in large quantities such as e-coli.
A reasonable diet change can limit your acrylamide intake. All delights
in an average diet do not have to be discarded. Frying is definitely a
cooking method to avoid if possible. If frying is without an alternative,
the use of a monounsaturated oil is recommended. Cooking methods such as
grilling, steaming, boiling, or baking at lower temperature can greatly
reduce the levels of acrylamide in your diet as well as reduce the
nutrient loss during the preparation of a meal. A meal needs to be
completely prepared to prevent pathogen and bacteria from entering your
digestive system. Just keep in mind, burning during preparation is the
number one mistake to avoid. Raw food snacks can be added to your diet to
take the place of foods high in acrylamide content like potato chips.
Free radicals and antioxidant protection are important and represent a
completely different disease causing battle. Proper preparation of foods
is the key to reducing acrylamide in a diet. The next time eating high
calorie, fried foods seems like the only options; concerns of Trans
fats and calories should not be the only thing in mind. The carcinogen
levels can be just as harmful to your health.
ABOUT THE AUTHOR
Dan is a health conscious webmaster searching for answers to health
issues that affect everyone everyday. Read more health information cover
great topics at http://www.vitaminmaniac.com/ in
the 'Health Articles' section.
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