Acrylamides and pressure cooking.

"Dave" <[email hidden]> wrote in message
news:[email hidden]...

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Hi,

I've recently bought a pressure cooker and then remembered

about

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acrylamides. In 2002 acrylamides produced during cooking

made the

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headlines, and I haven't heard anything since. In the UK

there is no

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information at www.food.gov.uk. Are the facts being

suppressed? Where

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is there reliable information for the public?

Specifically I would like to know whether pressure cooking

potatoes,

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rice, pasta, and food for soup (pulses, pearl barley)

increases my

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intake of acrylamides beyond normal. Is there a difference

between

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pressure settings? (8.5 or 16 psi)

Also should I stop eating toast if there is a bread

alternative, and

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have porridge instead of muesli? Also how about canned food

since the

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canning process may have a high temperature/pressure stage?

I know I don't live life in a bubble and there are some

risks, but IMHO

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these should be minimized as far as can be afforded.

Dave.

Lets skip all that complexity dave and point out that many
cooked and most all highly processed foods lack not only in
crucial nutrients but also contain partial protiens and
fragments of protien that leak though the gut wall,
overloading immune system, and leave amyloids and a lot of
this stuff free floating in the blood where it cause HAVOC and
and also plates out in the blood and nervous system.

thus are your rewards for an extensively cooked, frozen,
processed and canned food diet. Hair splitting wich screw up
can be detected with each is mis targeting the issue.

Phil Scott
at age 64 one of the worlds very oldest motorcycle competition
flat track racers. Previously a basket case at age 55.

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Dave said:

Hi,

I've recently bought a pressure cooker and then remembered about
acrylamides. In 2002 acrylamides produced during cooking made the
headlines, and I haven't heard anything since. In the UK there is no
information at www.food.gov.uk. Are the facts being suppressed? Where
is there reliable information for the public?

The original "study" was about fried foods.

Bob

Quoted message said:

Specifically I would like to know whether pressure cooking potatoes,
rice, pasta, and food for soup (pulses, pearl barley) increases my
intake of acrylamides beyond normal. Is there a difference between
pressure settings? (8.5 or 16 psi)

Also should I stop eating toast if there is a bread alternative, and
have porridge instead of muesli? Also how about canned food since the
canning process may have a high temperature/pressure stage?

I know I don't live life in a bubble and there are some risks, but IMHO
these should be minimized as far as can be afforded.

Dave.

I don't like raw beans. Also cooking has some things going for it,
like killing parasites and bacteria.

On Sun, 13 Mar 2005 08:40:41 -0500, "Bob (this one)" <[email hidden]>

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The original "study" was about fried foods.

If aspartate and glucose are dominating cell content, the reaction
most probably also happens in living cells. The same with lysine and
glucose which is the initial step of forming AGE.
Normally, in people eating a balanced diet, with some fish and meat in
addition to vegetables, cereals etc., other amino acids do normally
react with glucose and fructose, and form molecules that may function
as feedback signals, like the taurine-glucose adduct which is a strong
antioxidant and thus decrease oxidative pressure.

"Dave" <[email hidden]> wrote in message
news:[email hidden]...

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I don't like raw beans. Also cooking has some things going

for it,

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like killing parasites and bacteria.

Of course... you wouldnt eat raw rocks either. But you can
use it as an example to prove your point while being willfully
unaware of how cooking destroys most nutrients in most foods
(while it enhances nutrients in some other foods, such as
rice, beans and some vitamins in carrots...(while killing the
vital enzymes))

You will be enjoying the fruits of the range of your
intellectual capacity regardless what you or anyone else
thinks of it...

Phil Scott

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