Toxins from Cooking
New research reveals that cooked, starchy foods, like breads, potatoes and corn products, are perhaps the most detrimental to our health. The New York Times recently reported that cooking most starchy foods actually produces a highly carcinogenic chemical, called acrylamide, known to cause cancer in laboratory animals.
The Environmental Protection Agency (EPA) currently limits the amount of acrylamide permissible in public drinking water, but it does not regulate levels permissible in our food. French fries and potato chips have acrylamide levels several hundred times higher than the E.P.A. allows in drinking water. Yet, most consumers have no idea that the process of cooking actually creates health risks.
On June 25, 2002, the World Health Organization (WHO) began a three-day emergency meeting in Geneva to evaluate the recent discovery that certain popular starchy foods, from potato chips to bread, contain a chemical that can cause cancer (ABC News, 6/25/02). Never before has the agency assembled so many experts so quickly to evaluate food safety. “This is not just another food scare. This is an issue where we find a substance that could cause cancer, in foods, and in significant amounts.” Jorgen Schlundt, head of WHO's Food Safety Program, told ABC NEWS' John McKenzie.Lots more information on toxins from cooking in the book, Raw Foods Bible.
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