Bun with carcinogen

Bun with carcinogen
 Buns, baguettes, bread ... Their golden brown beckons with its fragrance. Many people with childhood love of pastries and baking flour, as well as crunches. And traditionally these products since ancient times were one of the main dishes of the table. And still preserved the tradition of meeting our dear guests "bread and salt". And almost every day rolls and bread to eat for breakfast, lunch and dinner. But whether they are harmless just because these products are traditional for a particular cuisine?

Modern food industry has reached new heights variety of products that are not found in nature in its natural form. In addition to bakery products, which are traditional, emerged a group of freeze-dried products, which are very easy to store, so how long are stored. This chips, crackers, "cereal", which have become commonplace in the morning at the breakfast table of children and adolescents.

These products have penetrated into our diet is less than half a century ago. And the bread is already now no one in the village grandmothers. What creates the "magic taste" appetizing golden brown during baking and frying?

On the one hand, to cause the chemical composition of such products, generously seasoned various additives which do not occur naturally in refined form, and even in such quantities. Get at least MSG, which contains small amounts of protein products. So food chemical industry teaches a perverted, unnatural tastes, making us dependent on them.

Perhaps you belong to a large community of fans of coffee or drink it at least in the morning. These roasted, brewed and milled grains truly fascinating aroma and taste.

However, there is a circumstance that makes all of the above products are dangerous for consumption as food. For the past few years, the food traditions of the Western world shaken due to a substance that was detected before all these favorite foods. But recent extensive research more meticulously approached the identification of certain substances. We are talking about acrylamide.

The fact that acrylamide is carcinogenic and mutagenic activity, getting into the organism. Until 2002, its content in products in general, few could guess, though scientists have known about its ability to disrupt the genetic information of the cells of the body. It was also known that acrylamide found in some plastics which are used as packaging for the needs of food industry, as well as the combustion of tobacco - in its smoke.

A group of Swedish researchers from Stockholm University found that in a variety of conventional products above normal maximum allowable concentration of acrylamide is the order of hundreds to thousands of times. And this fact is very shocked them. After all, it was not just potato chips, but also chips, all kinds of pastries, bread, bread, with a few exceptions almost all made from flour, "breakfast cereals" (including crispy sticks of cereal) and even coffee. The shock was compounded by more and misunderstanding how this substance is produced.

Specially designed to clarify this international panel of experts began working on this problem in dozens of European laboratories, institutes and research centers, including the United States. A little less than six months have solved this puzzle. At first, "sin" in the starch, as in those of "harmful" products it enough. But in fact, contributed to the formation of acrylamide interaction of sugars with amino acid "asparagine" at high temperature.

Scientists are divided in their views on the two opposing camps: how much acrylamide is critical for everyday use with food containing it - or any number of still periodically slight portion of the "harmful" food. Since then, there were various industrial tricks to reduce acrylamide forming factors in the manufacture of products. These and various enzymatic impact modifying asparagine before the feedstock is subjected to high temperatures. This yeast and adding vitamin B3, various food acids and polyphenols.

Nevertheless, virtually all of these methods are only applicable to production conditions are irrelevant in conventional cooking in the kitchen. But it is beautiful and there acrylamide is formed when baking cakes, muffins, pancakes, biscuits and fried potatoes. Cooking in the oven, on the grill, in a frying pan you expose products by the same high temperatures, thereby contributing to the formation of acrylamide.

Output is obvious and is less likely to cook these dishes, if you are not ready to completely abandon them. Do not get carried away with bakery products, especially bought-in. Eat more raw whole foods: herbs, vegetables, fruits, and be healthy!

Tags: product damage carcinogen acrylamide