Acrylamide: Do Roasted Potatoes Cause Cancer?
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- Опубліковано 19 чер 2024
- A look at acrylamide, cancer, potatoes with and without oil, and hacks to lower it. $6,400 worth of healthy vegan eBooks, etc. for $49 BUNDLE HERE: transactions.sendowl.com/stor...
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Acrylamide Basics:
www.cancer.org/healthy/cancer...
French Fries and Chips Main Source:
www.mdpi.com/1420-3049/27/4/1161
Chart of color and acrylamide content:
ift.onlinelibrary.wiley.com/d...
Dietary Intake and Blood Levels - Japan:
pubmed.ncbi.nlm.nih.gov/33348...
FDA 1: www.cancer.org/healthy/cancer...
FDA 2: www.fda.gov/food/process-cont...
34K Deaths from Processed Meat:
www.who.int/news-room/questio...
27% increase in cancer mortality for high fried potato intake:
www.ncbi.nlm.nih.gov/pmc/arti...
2014 Review on Cancer and Dietary Acrylamide:
pubmed.ncbi.nlm.nih.gov/24875...
Quote of Meta-Analyses on Dietary Acrylamide and Cancer:
academic.oup.com/ajcn/article...
2023 Review on Dietary Acrylamide and Cancer:
www.mdpi.com/2304-8158/12/2/346
Ideal Temp for Baking:
ift.onlinelibrary.wiley.com/d...
425 F is Too High:
pubs.acs.org/doi/pdf/10.1021/...
99% Reduction From Blanching, Acidic Soak:
www.sciencedirect.com/science...
Water and Vinegar Soaking Lowers by 60, 75%:
pubmed.ncbi.nlm.nih.gov/16438...
No Oil Baking Lower:
pubs.acs.org/doi/pdf/10.1021/...
Steam Added to Baking Increases Levels:
www.chiaramanzi.it/wp-content...
6 Minute Blanching Lowers by 60%:
www.researchgate.net/publicat...
Intro/Outro Song: Sedução Momentânea by Roulet:
freemusicarchive.org/music/Rou... - Наука та технологія
Well vinegar soaked potatoes then cooked in rosemary actually sounds pretty delicious
Exactly!
Are vinegars good? Don't they raise blood acidity?
@@sandeepr1253 there are some videos about acidity, you should check them out :)
@@sandeepr1253 our bodies handle very well the acid balance or we would be all in serious trouble
@@sandeepr1253 unless you drink a bottle of vinegar everyday, the acidity in the blood won't be a problem
12:20 has some audio issues, but thanks so much for the actionable tips on rosemary + potatoes.
Double Mic Mic
@@blondey3261 😂
Thought I was having a stroke glad someone else said this too
I came here just to see if I was the only one having this problem.
Yeah sorry about that, it's just the result of rushing things out but I think the video still makes sense :)
I've always been impressed with the dedication you put into researching your content & trying to make it digestible for the general public. Keep up the good work!
Any Whole Foods medical
Digestible... :-)
Thaaaanks! I always go a little deeper into it than I planned but I guess that's better for the video :)
@@MictheVeganplz tell making molasses from sugar cane juice on moderate heat stove for 2-3 hrs has acrylamide in it...???....I want to use molasses for iron deficiency....
10:34 taking notes…
Add black pepper to turmeric
Add crushed mustard seeds to broccoli
Add rosemary to roasted potatoes … 📝 ❤
good thing i always boil my potatoes before roasting! makes them so perfectly tender inside
And makes you perfectly tender inside, my love ❤❤❤
@@aberdeenflyers7441 ehm
@@aberdeenflyers7441sounds like you want to eat her up
With or wothout the peel?
Just for anyone who wants to know deep fat fryers in restaurants are typically set at 180° C. You can roast potatoes at 160° C if you part boil or steam them first for 18 minutes then let them stand for a few minutes to dry out place on a large baking sheet where they don’t touch then roast them. Seasoning with rosemary and garlic make great tasting potatoes.
Rosemary is actually quite a common herb to put in fried potatoes in France and western Germany. And it is absolutely amazing with potatoes in general, wouldn't want to miss it!
My grandparents are from Europe and I grew up with their delicious cooking .
One of my favorite dishes was boiled potatoes with boiled fish and green beans, then strain.
Put in large serving dish and top with olive oil lemon juice finely sliced onion and olives.
Still make it but have replaced fish with great northern white beans.
Anytime they made pot roast with meat and potatoes they added wine herbs garlic and lemon juice.
I make the same roast with tofu.
Point is, Anytime potatoes were made a form of acid was involved
Garlic and lemon juice sounds super tasty
Please give me your recipes!
Really enjoyed your interview on Chef AJs channel. Glad you're addressing the acrylamide issue. I always hated burnt or well cooked dark brown foods, peeled dark bread crusts off bread, haven't eaten French fries and fast food in over 40 years and very little back then in my youth due to how fast it packed weight on. Good thing I never developed a taste for it. Wish AJ would stop eating burnt food.
Crisp potatoes are kind of nice though
You are a researcher extraordinaire. It feels good to have someone we trust watching out for us. Herbs and spices rule!
Interesting info re rosemary on potatoes, as I cook my potatoes almost every time with rosemary. I do it for the taste, but one has to wonder if way back in history people had observed that rosemary (and other herbs) had healthful impacts, hence these herbs became a standard flavouring for spuds and other roasted vegs.
It reminds me of Indian-Asian food using ground black pepper with tumeric . Turmeric bioavailability rises ~ 1000% ! Pure synergy!
And balsamic marinade or citrus marinade can lower harm in grilled meats (that meat a side show a flavor sprinkle or NO SHOW?)
That same fresh marinade ie dressing, on a green salad (never from marinade exposed to meat btw) improves mineral absorption eg iron! Important for the vegan and pre menopausal females (thats right, I said it, feMALE)
So many examples in common how human kind managed to survive against tremendous odds and before the science could even attempt to explain why. And not only so, ones unique intact culture is full of synergy and commensalism. The wise and accord rise and survive.
Wisdom.
Rectify language first, if you want to live - free.
What would human kindness be like in its intact habitat unmolested unpolluted if it rivaled a 2500 year old redwood or a shore bird that flys 5000 miles North to South in 5 days nonstop, then returns, yearly, or an old OLD tortoise in Death Valley or Galapagos or the brilliant fleeting fields of flowers making full technicolor a dry seemingly barren unforgiven most heated most arid land?
We see what the alpha males and females did to their wolves when we count all the different dog breeds over 40,000 years but what did they do to domesticate humanity ? See any Buddhas Moses Jesus's or Herculean Odyssian men on TV lately? Where did they go?
Billions of years of perfecting life on Earth, home, in our genetic code, which encodes much of the genetic hx of all life, shall NOT be ignored nor denide. That plan that Truth hates delay and will exact consequences if broken or man handled by the "smartest guys" in the clouds of AMZN Î8M MSFT and Face book E8∆Y mob billionaires that snuck THEIR ©®I$P® thru EUA at "warped speed" too - illegally & immorally.
Don't let them cancel your encoded destination according to The Plan!
Some damage CAN'T be undone.
Other animals in nature just know what foods they are meant to eat, like carnivores don't normally eat vegetables and herbivores won't eat meat. They seem to enjoy eating, possibly because it tastes good. Interesting to think about. Kind of like a chicken before the egg situation.
@@pointysidedown the “herbivores won’t eat meat.” Isn’t true. There are cases where some of them have eaten meat and still do, like the video of a horse that ate a baby chick. Deer also eat meat sometimes. So even if their diet is mainly herbivore they will occasionally eat meat when the opportunity presents itself.
@@zooweellama I know humans that eat dirt, that dosent mean it's a good part of our diet. there are always outliers and exceptions but I meant generally herbivores do not very often / rarely eat meat, if you want to get into semantics.
Another fantastic video Mike and I enjoyed the video you did with Chef AJ on her channel. Mike always does good research on the subject of his video's. Love 🥰 the video and love 💕Mike.
I thought I did not tolerate potatoes well, as they would always irritate my gut. Turned out that it's only baked and fried potatoes. Boiled is totally fine
I feel so overwhelmed because I’ve just started looking into this and realized MAJORITY of things I and my family eat contain this carcinogen. I feel like this should be talked about more and have regulations for this kind of thing in the US. Disappointed so many delicious foods, even the ones that seemed healthy, actually might not be so great for the body. 😭
I think this is more important than people think. I notice when I go abroad and come back to the US I get sick for a week everytime and food makes me chronically nauseous. I eat pretty similar food but the main difference is almost every food (in most countries I’ve been to at least) is boiled, steamed, slow cooked etc!
Not mentioned here was another meta-analysis paper published in 2022 (in the journal Frontiers in Nutrition: Filippini et al.) that looked at a bunch of studies querying non-gynecological cancer rates in those with low, medium or high acrylamide content in their diet. Over 1 million people participated in these studies, and still, they found "no association between the highest vs. lowest dietary acrylamide exposure and each site-specific cancer investigated, with no evidence of thresholds in the dose-response meta-analysis."
And as mentioned, acrylamide is only a proven carcinogen at doses far greater than even pack-a-day smokers would be exposed to, in lab animals (one study of a particular type of tumour found that the no observed effect level in mice was 0.67 mg/kg body weight per day - for a 50 kg human, you would need to consume more than *_33 milligrams of acrylamide per day_* to be at risk, if the animal model translates 1:1 to the human*). It is only a suspected carcinogen in humans, but frankly, if you're exposed to acrylamide (non-occupationally) at a high enough dose for it to be a risk to you (which could only really happen to a smoker; you could eat golden-brown fries at every meal and still not get close to smoker levels in your body), you have bigger problems than acrylamide (as cigarette smoke contains many known carcinogens that are far more dangerous at far lower doses).
Thus, I'm not convinced that acrylamide concentration is something we should necessarily care about as consumers of usually-healthy food (smokers might be concerned, but like I said, there are far greater health risks from smoking). This is not a pleasant chemical, but it's likely not the thing that will give you cancer. Women might want to take it a bit more cautiously, since the data on gynecological cancers sometimes shows a small effect, but having crispy, high-temperature cooked fries a couple times a month is not likely to be the thing that gives you cancer.
* But even if it doesn't, since most people are consuming an average of just 23 µg of acrylamide per day, and even if you smoked 1,000 cigarettes every day, using the highest estimated dose of acrylamide per cigarette (of 4.3 µg), you'd still only have been exposed to 4.3 mg/d, putting you almost a full order of magnitude below what might be considered an unacceptably-risky daily dose, it is clear that this is not a significant risk (not to mention that 1,000 cigarettes is more than most people could smoke in a week). Also, if you ate a pound of high-temp cooked french fries every day (seriously, who does that?...and if you do that, you're going to be unhealthy in a dozen other ways), you'd get about 1 mg/day, just 3% of the 33 mg that a 50 kg person would have to consume before an effect became possible (for an 80 kg adult, that would be a 53 mg threshold, incidentally). And finally, that 0.67 mg/kg body weight per day threshold *is the lowest I could find from a cursory glance at the research.* Most studies I pulled up found no observed effect above 1 mg/kg/d. So even in the worst-case scenario, this is not something we should be that concerned about.
I love every one of your videos! The audio gets messed up on this video at the end, thanks for all your loving research for us! Two months, vegan! You are making it funner!
Lol, yeah, I was tripping on that too. 12:20 or so audio overlap, it happens to the best of us...
Awesome chemistry / nutrition info!
Well done. I'll add this to my lectures.
Since 1 month ago i don't see your videos recommended. I felt i miss something and needed to find you. Look into what needs to be adjusted, since you are a gem...
1. It was a very pleasant surprise to see you on Chef AJ's show. 👍. Dumplings, hm: more on those below.*
2. Thanks for the info on soaking and blanching: I no longer have fried potatoes but right through childhood and beyond, at home French fries, which we had rather often - calling them chips or finger chips in the British colonial style, independence wasn't yet that old - were soaked before frying, I think to prevent browning from exposure to air.
3. Rosemary I'd heard of before, I think from Dr. Greger, and I think it helps for other similar compounds in meat too.
4. I remember reading about acryl amide in 2002, I remember where I was staying then, having just moved. It was a bombshell: I'd already become mostly whole food and wary of fried food and oil generally, but thought of the tons of fries I'd enjoyed in decades past.
*5. Interesting to know dumplings are among your favourite foods. I suggest trying out a South Indian dumpling called idli - sounds rather like Italy. Very very popular now all over India though feared by carbphobes. (Trivia: once I read in an interview by Priyanka Chopra, in USA now and a celebrity, that it's her favourite breakfast dish.) Idli is made of rice and skinless split black gram, urad/udid/urid dal/uzhinnu parippu (now reclassified from the genus Phaseolus to genus Vigna, as Vigna mungo) so it's white and looks as if made of rice only. These two are soaked overnight perhaps with a bit of fenugreek seeds, then blended, salt added and left to ferment. Then steamed in idli moulds, now done at home in a pressure cooker with lightly oiled moulds but there are traditional steaming pots where muslin cloth is used to prevent sticking to the moulds, no oil.
Idlis are absolutely delicious, delicately sour and with a distinctive texture. Normally made with white rice and skinless split dal, I used to make them from whole brown rice and the entire legumes with the black skin (sabut urad) then they have a coarse texture and look greyish but are of course delicious. Instant idli mix of the Gits brand is available and the idlis come out good though not quite authentic, with citric acid in the mix to replace the sourness of fermentation.
Idlis are served with coconut chutney (perhaps other chutneys too, green, brown and orange) and the classic lentil soup, sambhar (saambaar) soured with tamarind and delicious though sometimes having a lot of chillies.
Oh, and idlis could also be served with what is called gunpowder. 😀. That's a fiery dry mix of red chillies and well roasted lentils, salt etc., served along with ghee or one could use oil. Wonderful and delicious in its way. The very pungent gunpowder is fun by itself, too; one could buy ready packets I think It's called dry red chutney. Will update. (Update: amazon India has many, one even listed as gunpowder. Mulgaphodi, Podi, Phodi are traditional names.) Years since I had gunpowder... you could ask for it with a straight face as gunpowder in a truly South Indian restaurant like the Sagar chain, they won't call the cops. 😊. Or of course dry chutney, phodi, m(u)olgaphodi. Generally not served unless requested by the cognoscenti.
Idlis are perhaps best with only coconut chutney. There must be many receipe videos on UA-cam: search for rice idli as now there could be creative innovations too. An instant coconut chutney mix is available from Gits too, and of course receipes on UA-cam.
I'm sure you will like idlis - I recall people from Europe and Canada enjoying them at the Sivananda Ashram in Kerala during a yoga course. There's a restaurant in a Hindu temple in NY city which may serve idlis as they do serve their cousin, the dosa. You would probably also find idlis in Sri Lanka and Eastern Asian countries like Malaysia as there are people with Tamil and other South Indian origins there. Must try idlis!
Thank you for this in depth analysis!!! Loved your appearance on chef AJ! Note at the 12:21 mark you have an audio voiceover snippet for a few seconds
Great video! I enjoyed
Another great video! Thanks so much.
Hi Mic, nice to see you.
Very comforting when you came to the secure methods of prepairing potatoes, such as. Boiling, steaming, wrapping in foil and cooking on a fire and microwaving - 🙏🎶💚🎵
Thanks! So glad ato see this video and the newest study. I have seen quite a list of foods but seems burning roasting toasting obviously deep frying is not good. i have mostly started steaming everything instead of roasting-Japanese style. I boiled potatoes. I finish with a little EVOO or coconut oil. Roasting my own beans is what really made me look at coffee-such high heat. ✌🏼
Do you still roast your own beans?
Great video, very informative. ✌🏼🌱💚
Thank you for the great video, Mic! Potato fan, right here :D
Hey Mic - you've got two audio tracks for a few seconds just after 12 minutes.
Great video as always!
I never liked rosemary but I'll give it another go. Thanks Mike.
This info is really helpful. I eat browned baked potatoes a lot and would like to cook them more safely, thanks!
Thanks for the time you've put into this. One comment thought - not enough silly jokes.
Haha
I'm not vegan myself, but I appreciate that you make a video like this about a food that vegans may often consume. Generally, this is the type of thing people who don't eat vegetables would want to post just as a way to make vegetables look bad in their mind or to followers.
I batch cook cut up potatoes every week in my IP after soaking them in water, so this is good news. Did stop using my refrigerated potatoes for home fries after learning that it increases acrylamide levels when then cooked. So then I started browning them up a little right after they came out of the instant pot and saving them already finished in the fridge - think that is ok. Will try the rosemary trick as well and perhaps add some vinegar to my soaking water.
I usually eat sweet potatoes Diane variety. I roast them at 375 wrapped in aluminum foil and then add them to smoothies, burritos or stir fry whatever. Looks like 375 is in the safe zone. I love fried potatoes that are well browned but have those only once in a long while. Thanks for all the great info.
We love our oil free baked potato recipe!😀🌞🥰
Thanks for sharing all that knowledge! But hey, at 12:19 we can hear your two audios, like, your voice over your voice 😅
It's well past time I hand in my "vegan for the health card" .
And reveal my "vegan for the animals card".
Oh health claims about fries? LALALALALALALALA...
I can't hear you! 🙉
wow. I i've been having homemade olive oil air fried potatoes 4 times a week for around 2 months now. Will definitely cook at 360 degree, soak for 15 (had been soaking for a few minutes), cook with rosemary, and skip the olive oil in the future. I think I'll keep the oil for the sweet potato fries tho as it's more essential for the crispiness.
Yeah.. I'm just gonna have to take my chances with acrylamide. Hopefully all the antioxidant rich foods I eat will do their job.
if you eat arugula or broccoli or some kind of cruciferous vegetable it will help to counteract Acrylamide damage.
Wait, did you miss the most important thing to check? The difference when baked with their skins/jackets on or off?!?!
Love this content ❤ may I refer to it on my channel? Cancer Journey - Cure the Beast?
Good tips
I always find it so cool how the ingredient combinations & prep techniques that improve nutritional benefits are often already used in many dishes.
Is it just a happy coincidence or is there an innate knowledge I wonder?
I'd look into Prop 65 warnings btw. It drives a lot of fear around chemicals where none is needed.
I refuse to be scared of roast potatoes 😉 but interesting video nonetheless 🖤
It's no happy accident, people have been experimenting with foods and herbs for thousands of years! The knowledge has just been lost through modern living and we think we're so clever for rediscovering these things (but I suppose we have more scientific rigor to confirm some of these things).
This is very helpful. I will keep this in mind when cooking. I eat a lot of potatoes. (Cheap and delicious).
Has anyone noticed the new gmo mushrooms we've been unknowingly buying? Yeah, they don't wilt, turn brown or soften up when you cook them.
Hi,
I liked your video about this serious topic, and I want to thank you for making this.
I have a question related to the 'type of oil' shown in the diagram that appeared at the duration between 9:22 to 9:29. **Is it 'Refined oil' or 'Cold-Press oil'?**
The reason I am asking you this question is that in the oil refining process, a lot of content with oil gets altered, as a result, the output/finished product (refined oil) differs (in chemical composition) from the input/source material (pure oil).
Wow I gotta change my potato cooking and chip addiction
Thanks!
🙏 that was one of the most important video for me. Eating potatoes 1 - 2 times per day, cooked or air fried (NO OIL) it so helpful to know how to reduce acrylamide the most. AND reliefing since my all time favourite spice already is dried Rosemary. Keep up the good work Mic 👍
Its amazing that everything they have pushed on us since we were kids is all terrible for you. burgers and Fries or Hotdogs, pizza, chicken fingers, bacon, sausage, eggs, cheese etc..
I usually microwave my fresh spuds, then throw them in the air fryer ***usually with some seasoning/coating***. Wonder if the nuking works as well as the par boil. Thanks for the info Mike.
i have eaten my share of burnt bits acrylamide, 😢 the funny thing, you said people like the darker fries. i actually love my fries gooey, drooping!!!
Do you have a video on Coffee mic? I've read on numerous sources that it's actually very bad and practically poisonous for humans but they keep drinking it. Maybe an idea for a future video.
by the way I worry a little bit that I blacken my brussel sprouts. they taste yummy but I have to wonder. I do drizzle olive oil all over them and then blacken them.
Boiled potatoes have been a staple in my nutrition for health & lifting😏
Testing is not necessary to determine acrylamide levels. Anything that doesn't brown is good. Good potato varieties for fries are low in sugar and do not form acrylamide. Just don't eat brown or burnt foods.
Why does rosemary prevent acrylamide formation?
Good question. The rosemary isn't touching all parts of the potato. Wouldn't browning just happen where there isn't a piece of rosemary?
Note that at 4:20, mass-market white bread has by far the most acrylamide when toasted. Eat home-baked whole wheat bread and don't worry about that acrylamide.
New subscriber here, very impressed with your work. I'm just wondering if you or any vegan specialists you know would be able to give some advice or information about the benefits of black seed oil. I've looked up your videos on issues to do with oils and can't find anything. Can you give any feedback on this subject?
I’ve been air frying at 330f for 20 minutes with no oil. Some mustard, parsley flake, and nutritional yeast. They get nice and crunchy, goes well with some no sugar added ketchup.
Love steamed sweet potatoes:) especially purple ones! Friedas
Great video, Dr Gs video made me stop eating french fries years ago essentially giving me nothing left to eat out fast... I mostly do potatoes in the instant pot. I did some huge sweet potatoes last night for 26 minutes in the instant pot and they came out creamy perfect. I have always wondered if the instant pot is ok, is it? .
Yeah as long as there isn't browning you are all clear with the instant pot! Instant Potato to your heart's content
Can you pls pls pls do a video dedicated to collagen & hyaluronic acid? Thx :)
Awesome. Great. My kid has fries or fried potatoes damn near daily.
I prefer to cook my food steamed, most of the times. I heard that it's the best way to cook food. I also heard that:
- from 35°C to 50°C, the aromas are released and then modified
- from 60°C to 75°C, vitamin C is destroyed
- from 40°C to 75°C, all the diastases disappear
- from 90°C to 95°C, certain vitamins B and E
are destroyed
- at about 100°C, the precipitation of mineral salts and oligi elements by intracellular flocculation
is happening
- at about 110°C, the fat-soluble vitamins A and D
get oxidized
- at about 120°C, more destruction of the last resistant vitamins (B2 E PP) happens and then the damage to the lipids dissociating into fatty acid happens
carbohydrates => acrylamide
fats / proteins => glycation
By the way, maybe you'll make a video about acrylamide and AGEs formation through cooking, someday. It's a very interesting topic to me. I don't know if it is for the rest of your audience, also.
Interesting video
Well I boil potatoes for about 10 mins anyway, to get that sweet sweet crunch during baking.
Always par boil, then add thyme and rosemary to my roasties, think I'll keep doing that 😂
So tired of people hating on the holy potato. Eaten all across the world, by countries with low obesity rates, yet so many people are terrified of them now. When they're not slathered in oil and cooked with dairy, they're a good humble food that keeps you full for a long time!
Dr Greger said he was less worried about acrylamide and potatoes in one of his q@q.s
I wonder if there is a similar risk for other root vegetables? I often like to make oil free carrot, sweet potato, or beetroot “chips,” baking them in the oven at high temperatures.
I love potatoes 🥔 😋 Interestingly enough I soaked them in white vinegar to clean them so I guess I'm good right😅😀
Rosemary hack! That is basically how I want my potatoes!
Great work. There is an edit problem at about 12:18-12:24 where you are talkig over your self.
Search terms: Acrylamide, polyacrylamide, pesticide spray adjuvants, soil erosion, soil stabilizers , non-organic mechanized potato production, and synergistic effects? If that doesn't motivate you to get to know your real organic farmers I don't know what will.
I love the water/vinegar soak prior to roasting. It adds great flavor.
I never tried that, but I will now. :)
what's the ratio?
I am most curious about molasses and how much acrylamide it contains. On the one hand molasses has high amounts of iron and minerals but it also has lots of acrylamide. I add molasses daily to oatmeal to get more iron as a vegan. Not sure if I should.
I also like grilled potatoes and dark toast as you mentioned. Really would like to understand this compound better and how bad it is for humans. Still don’t know what is safe. I like the rosemary and olive oil suggestion so I’ll try to do that on grilled potatoes.
Another thing to consider is the production of advanced glycation end products in your toast. I've read that we don't necessarily assimilate all of those AGE's that we eat, just a minor portion. But it sure spoils my love of dark toast and coffee!
At 12:18 you have two audios clipping over each other. Just letting you know
Probably the underlying problem is too much starch left in the potatoes when they get exposed to high heat. So if soaking helps (when a lot of the starch is released into the water), soaking 3 or 4 times in clean water until the soaking water is clear would probably greatly reduce the acrylamide formation.
Browning is a socially constructed taste preference. I only eat wet cooked, WFPB and am repulsed by browned foods! Like most things with taste, you don't miss it if you don't eat it!
I thought tc fry talked about acrylamides decades ago, at least the toxic materials produced from high temperature cooking
HEY MIC, please see this! At min 12:18 there’s an audio overlap!!
Ugh, I love my oil-free baked potatoes and sometimes eat them several times a week (often overbaking/browning them too). Also love to toast my bread to death 😆Might have to start making boiled potatoes more often or soak them before baking, as that seems to be the lowest-effort way to make them a bit healthier.
No one can be perfect, gotta enjoy life
I definitely heard Greger say recently that it wasn’t a carcinogen in humans…
It seems like rosemary powder might be important vs uses sprigs of rosemary, as powder can coat them. Does the study mention how well coated the potatoes were in rosemary? and if they added the rosemary powder before or after frying?
Thanks for the video, I made hash browns the other day 😢, I guess they are off the menu.
Everything in moderation.
Good research, Mic. I'm going to rethink my habits. My mother died of colon cancer, and my dad of bladder cancer. Is it worth it?
My mom died of colon cancer too, make sure to eat tons of fiber! whole food plant based is the best to prevent these diseases. Fiber is incredibly important. Get a colonoscopy earlier in life.
12:19 crazy audio! There’s two of you!
Not directly connected to this, but what do you think of the research on fructose metabolism driving the obesity epidemic? As I've understood it so far the research is not really saying that fructose is the main problem in it self, rather that repeated high intake of salt, refined carbs and/or alcohol, and also dehydration, seems to push our bodies to store fat more easily, mainly through an increase of the enzymes metabolising fructose. A big player seems to be uric acid, which is a product of the metabolism of fructose, which among other things is driving oxidation inside the mitochondria and resulting in a change in metabolism. Would love to hear your view of this huge area of research!
something weird happens at 12:19 Mic.. not sure if you care but thought I'd point it out
I just made roasted potatoes at 425 degrees for Valentine's day. The video had me worried for a minute, then came the part about adding rosemary and soaking the potatoes to reduce the acrylamide level. Without any knowledge of this, I added rosemary to mine, and soaked them in cold water first. Added benefits are that they are both tastier and crispier. Problem solved!
what about fermented potatoes? would it be similar to soaking them in vinegar?
It seems worth noting that McDonald's fries are blanched in a slightly acidic solution before frying, so the acrylamide is likely pretty low. Idk how many chains do this.
That tunnel in Sweden is a story in itself. It took 21 yrs to build, the plan was that it would only take 5 yrs. Acrylamide was one of many things that delayed it.
Do we cook the potatoes with Rosemary or just eat them together?
0:53 Coffe. Quick question.
Just to confirm. So roasting coffee does not produce the carcinogen in the bean?
What happened at 12:19? I was confused thought something was wrong with my phone
Acrylamide is just one example of AGEs, those infamous advanced glycation end products, which I feel like you've done a video on? Not sure. The Maillard reaction will always get you a number of different AGEs (high temperatures affecting sugar and amino acids simultaneously), and we're probably best off avoiding it as much as possible. After all, these substances are one of the main reasons why ultra-processed food is so bad for us.