Comments on: Cancer From Acrylamide In Food That’s Burnt, Grilled, Fried

By: Tim

Tim — Sun, 01 Jul 2018 22:03:00 +0000

Wow! Here is the reason I dont venture out to the west coast. People have been Cooking their food for thousands of years. People are omnivors. If your so sensitive to what has nourished civilizations for tens of thousands of years, then just stay home and eat your grass rather than going out to eat and critisizing regular food
You sound like a spoiled brat misinformed social justice warrior that believes their views are the only views, yet claims to be tolerant!
There is nothing wrong with grilling, broiling , toasting etc… Did you know drinking too much water will kill you? Yet we cant live without it. Get that stick out of your ass and try to enjoy life. You’ve only got so much time here and it goes by fast. Worrying about every little thing that ‘might’ be bad for you leads to a joyless, wasted existence.

Im off to fire up the charcoal grill and over indulge in some ice cold beer

By: Ralph

Ralph — Sat, 23 Jun 2018 07:43:35 +0000

[[[“We could go into gobbledygook-filled, long-winded scientific explanation……. Articles will blabber on and on, without ever providing a dumbed-down elevator pitch of why.”]]]
—Of course articles rarely provide a dumbed-down elevator pitch! They are written by researchers for other researchers (and we don’t need it dumbed down, duh).
You have no need to denigrate the scientific literature, which you also cite. However, my bitching aside, I did enjoy your article. And I do have a Ph.D. in biochemistry.
It is mind-boggling to me that people will insist on organic food (limited to non-existent health benefit) or non-GMO food (which has zero health benefit) and then they will burn that food. I attended a seminar almost 40 years ago about production of carcinogens in food from high temperature cooking. I have avoided burnt toast for four decades. It’s almost ancient history that burnt meats contain known carcinogens. I don’t eat meat (known health negatives) but if I did, I certainly would throw it out if it had “grill marks” on it. People even burn asparagus and green beans these days. I would no more consider eating a black-on-the-bottom wood-fired pizza than I would smoke a cigarette. “So quit burning my food, Chef!”
By the way, here is a reference you might enjoy: https://toxnet.nlm.nih.gov/cpdb/MOE.html
Best wishes,
R.L.

By: Shaun Ashment

Shaun Ashment — Sat, 07 Apr 2018 02:44:23 +0000

Do you recommend cacao powder and nibs or are these products produced with high heat like cocoa?

By: Janet Marron

Janet Marron — Sat, 17 Mar 2018 15:27:35 +0000

As I understand, Folgers instant coffee has 6mg acylamide after brewing. But how do you brew instant coffee?

By: Jennifer Borneman

Jennifer Borneman — Thu, 06 Apr 2017 13:32:30 +0000

What is the science behind using a pressure cooker for cooking food?

By: Scientist

Scientist — Tue, 16 Aug 2016 20:45:49 +0000

Burden of proof: the obligation to prove one’s assertion. I think what you mean is the weight of the evidence, or the preponderance of the evidence. You may want to go back and check all your articles, because you have used this phrase incorrectly in several of them.