Understanding - Insights


Acrylamide is a chemical compound that is white, odorless & soluble in water.
It is used in numerous factory processes such as making paper, dyes & plastics.
It is used to treat both drinking water & wastewater. 
Acrylamide is also found in cigarette smoke.
In 2002, Swedish researchers discovered high levels of acrylamides in starchy foods as this chemical is formed when carbohydrates are cooked at temperatures above 250 F/121 C.
The foods highest in
acrylamide after cooking or roasting include potatoes, grains & coffee (1)...
The longer & higher you cook starchy foods at temperatures above 250 F/121 C, the more acrylamide is produced


Alternative Medicine


Spiritual Insights



Acrylamide -  
"Blanch potatoes briefly in boiling water prior to frying or roasting
...the method recommended by the National Cancer Institute to minimize acrylamide production in a food before you cook.  
Per American Cancer Society
For potatoes, frying causes the highest acrylamide formation.
Roasting potato pieces causes less acrylamide formation, followed by baking whole potatoes.
Boiling potatoes & microwaving whole potatoes with
skin on does not produce acrylamide.
(Reminder that microwaving not only eliminates nutrition, but also can cause
carcinogenic chemicals.)
2-If blanching the potatoes isnít a good option for you prior to cooking, you can also just soak raw potato slices in water for 15-30 minutes before frying or roasting to reduce acrylamide formation when the potatoes are cooked.
Be sure to drain & blot dry the soaked potatoes before cooking for safety reasons to prevent splattering or fires.
3-Beware! Potatoes should never be stored in the refrigerator as this can result in increased acrylamide during cooking.
Potatoes are best stored in a dark, cool place such as a closet or a pantry to prevent sprouting. Sprouted potatoes contain solanine, a poison found in nightshade vegetables that can bring on gastrointestinal or neurological symptoms when ingested.
4-Acrylamide levels tend to rise when cooking occurs for longer periods and/or at higher temperatures.
Taking care to cook cut potato products, such as frozen French fries or potato slices, to a golden yellow color rather than a medium to dark brown color helps reduce the formation of acrylamide considerably.

4-Be sure to toast bread to a light brown color rather than a medium or dark brown color.
Very brown toasted areas contain the most acrylamide. Maybe our kids have the right idea by not eating the crusts, which tend to be the toastiest parts of the bread!

5-Acrylamide forms in coffee when coffee beans are roasted, not when coffee is brewed at home or in a restaurant.
So far, scientists have not found good ways to reduce acrylamide formation in roasted coffee beans.
[Your grandparents/ancestors' secret.  Say grace before meals!]
Gut Bacteria issues -

Richard Horowitz - Lyme Disease - -
"2 major types of intestinal bacteria that are particularly important in cytokine production: lactobacilli & bifidobacteria. Most strains of lactobacilli are robust producers of the inflammatory cytokines such as TNF-alpha, where most strains of bifidobacteria are weak cytokine producers. Bifidobacteria are able to decrease the production of cytokines from lactobacilli, changing their immunological effects. It is therefore possible that by manipulating the types of intestinal bacteria, we can also affect cytokine production & change mood...Biological Psychiatry, showed that probiotics may offer an alternative treatment option for depression & other psychiatric conditions. The journal's editors reported that healthy volunteers who received a type of probiotic called Lactobacillus helveticus R0052 plus B longum for 30 days reported significantly lower stress levels...'These bacteria are capable of producing & delivering neuroactive substances such as gamma-aminobutyric acid [GABA] and serotonin, which act on the brain-gut axis.'"
To fermented foods it is advisable to add soil based pro-biotics.
Brenda Watson  - Skinny Gut Vibrant You - Reduce antibiotics & increase fermented foods. + + - "Journal Clinical Nutrition found that prebiotics and synbiotics (prebiotics plus probiotics) had a beneficial effect on a range of metabolic abnormalities in overweight or obese adults.1"
(Recommended) "prebiotics were mostly inulin-type fibers at doses ranging from 5.5-21 grams per day, while the synbiotics were composed of a maximum of 2.5 grams of the prebiotic FOS (fructooligosaccharide) along with 270 million to 5 billion cultures of
Bifidobacterium, and/or Lactobacillus &/or Streptococcus probiotic bacteria daily."