Quotes about Acrylamides from the world's top natural health / natural living authors
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 "They learned that starchy foods, such as potato chips, french fries, baked potatoes, biscuits and bread, contain very high levels of acrylamides, chemicals that have been shown to result in genetic mutations leading to a range of cancers in rats.
Acrylamides are 1,000 times more dangerous than the majority of cancer-causing agents found in food. They have been directly related to the formation of benign and malignant stomach tumors, as well as damage to the central and peripheral nervous systems."- Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "The US Environmental Protection Agency (EPA) considers acrylamides so dangerous that it has fixed the safe level for human consumption of them at nearly zero, allowing for very little in public water systems. Yet the amounts found in an ordinary bag of potato chips are 500 times the amounts allowed in a single glass of water by the World Health Organization. Briefly, there was even a law in force in California requiring potato chip manufacturers to put cancer warnings on their packages! Most did not comply with the law." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) "By that time, the food had been cooked three timesl We are also cooking at much higher temperatures than in the recent past, which produces a lot of acrylamides and AGEs. (See Chapter 9.) While the techniques of cooking at high temperatures (grilling, frying and baking) have been around a long time, in most societies they were not used so frequently as now. They were reserved for special occasions, such as for entertaining guests and hosting gatherings. Daily cooking, even just a few generations ago, consisted mainly of boiling, steaming and lightly frying." - Susan E. Schenck, The Live Food Factor: The Comprehensive Guide to the Ultimate Diet for Body, Mind, Spirit & Planet (Get the book.) |
 "Additionally, when you eat baked goods, cold breakfast cereals, pretzels, and other snack foods, you are ingesting heart disease-promoting trans fats and a high dose of acrylamides. acrylamides are toxic, cancer-promoting compounds produced when foods are baked or fried at high temperatures. Chips, pretzels, cold breakfast cereals, roasted soy nuts, browned foods, crusted foods, and fried foods contain high levels of these toxic compounds that are formed when carbohydrates are exposed to high, dry heat."- Dr. Joel Fuhrman, Cholesterol Protection for Life, New Expanded Edition (Get the book.) |
 "There are potato chips, deep-fried in oils containing trans fatty acids and acrylamides that are called natural potato chips.
The food companies hope you will believe you're a smart consumer by buying these natural products. In fact, you've been manipulated yet again; exploited by a marketing gimmick that means absolutely nothing in the real world. The only products that are natural are products that don't even have a label that could carry the word "natural." Broccoli is natural. Apples are natural. You're not going to see the word "natural" slapped on an apple, a carrot or a red pepper."- Mike Adams, Spam Filters for Your Brain (Get the book.) |
| "The finer grain is ground, and the more it dries out during baking, the more toxic compounds, such as acrylamides, are formed. Eat little or no bread, and when you do have bread, choose the more coarsely ground brands, such as Alvarado Street. If you eat bread, wholewheat pita is a good choice because it is less bread and it can hold a healthful stuffing, such as vegetables and bean spreads.
Avoid unhealthful desserts completely, or limit them to once monthly. The best dessert is fruit, or frozen fruit, whipped with orange juice or a little soy milk." - Dr. Joel Fuhrman, Cholesterol Protection for Life, New Expanded Edition (Get the book.) |
 "When foods are heated to above the boiling point, advanced gly-cation end products (AGEs) are formed, some known as acrylamides. These toxic products result from a reaction of carbohydrates with proteins. They are produced at a slow rate at low temperatures, but in high amounts when food is highly heated, as in frying and baking. acrylamides are known to be cancer-causing in animals and to cause DNA damage with gene mutations.
Another scientific finding is that acrylamides are pro-inflammatory and the more these chemicals are in the diet, the more inflammation they cause."- Walter Last, The Natural Way to Heal: 65 Ways to Create Superior Health (Get the book.) |
 "For example, potato chips are high in saturated fat and acrylamides. Canned soups are very high in sodium. Frozen fish with breading usually contain hydrogenated oils. Breakfast sausages almost always contain sodium nitrite. MSG, then, is just one more reason to avoid these foods, but it's hardly the only reason.
Symptoms of MSG syndrome: how to tell if you're affected
So how do you know if you've been nailed by "hidden" MSG in foods? Here's a list of symptoms that have been associated with MSG."- Mike Adams, Grocery Warning: How to recognize and avoid the groceries that cause cancer, diabetes, heart disease, high cholesterol, high blood pressure, and other common diseases (Get the book.) |
 "Hairspray ingredients are identical to those in other styling producrs, only there is less (and sometimes zero) water and generally higher concentrations of film-forming/plasticizing agents such as acrylates, acrylamides, styrene, croronic acid, and methylacrylate copolymer.
What about holding power? Generally, I find that hairspray and most styling product labels come relatively close to the truth about how well they hold the hair. If the label says "super hold" it means super hold; if it says "soft hold" it will do just that."- Paula Begoun, Don't Go Shopping for Hair-Care Products Without Me (Get the book.) "Avoid leave-in conditioners—they tend to make hair brittle because they usually contain styling agents such as acrylates, acrylamides, or PVP. Pomades are an option for this hair type, but be careful, as they can get greasy and tacky and leave a slick, messy finish when what you really want is a soft, smooth appearance. Use them sparingly and only in areas where they're needed, not all over. In general, avoid styling gels and hairsprays that leave a hard finish on the hair; they may hold better, but they can also make the hair feel more coarse. Coarse hair and oily scalp." - Paula Begoun, Don't Go Shopping for Hair-Care Products Without Me (Get the book.) "Film formers are ingredients such as PVR acrylates, acrylamides, styrene, crotonic acid, vinyl acetate/crotonates, vinyl neodecanoate copolymer, methacrylate copolymer, and polyglycerylacrylates, among many others that are the backbone of any styling product that pledges to provide some level of hold or control. This small but essential group of plastic resins holds hair in place, with relative comb-ability and firmness. These are also used in volumizing or thickening shampoos and conditioners to uniformly coat hair and add a feeling of thickness." - Paula Begoun, Don't Go Shopping for Hair-Care Products Without Me (Get the book.) |
| "They are produced at a slow rate at low temperatures, but in high amounts when food is highly heated, as in frying and baking. acrylamides are known to be cancer-causing in animals and to cause DNA damage with gene mutations.
Another scientific finding is that acrylamides are pro-inflammatory and the more these chemicals are in the diet, the more inflammation they cause. Almost all diseases are associated with inflammation, including arthritis, cancer, diabetes, and heart disease. The more inflammation, the worse are the disease and associated pain." - Walter Last, The Natural Way to Heal: 65 Ways to Create Superior Health (Get the book.) |
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