The #1 Most Dangerous Ingredient in the World

The most dangerous ingredient is not what you think! In this video, I’ll tell you how to avoid this dangerous ingredient because you won’t find it on a food label. Discover the connection between acrylamide and cancer and find out how to identify dangerous foods that contain acrylamide.

0:00 Introduction: Acrylamide health effects

1:00 Acrylamide in food

3:18 Acrylamide foods to avoid

3:44 How to avoid acrylamide

5:35 Acrylamide in coffee

6:01 What is acrylamide?

7:27 Acrylamide and cancer

DATA:

https://www.cancerresearchuk.org/about-us/our-organisation/full-disclosure-of-interactions-with-industry

Today, we’re going to talk about a dangerous ingredient that’s worse than high-fructose corn syrup, sugar, starches, and seed oils! It’s a potent neurotoxin, damages reproductive organs, and is classified as a Class A carcinogen by the EPA.

You won’t find this dangerous ingredient on a food label because it’s a byproduct, not an ingredient used to make the food.

Acrylamide is created when you combine a specific protein with refined sugar such as glucose, dextrose, glucose syrup, or maltodextrin under high heat.

Saturated fats prevent the formation of acrylamide. If junk foods were made with saturated fat like tallow, this could significantly reduce cancer risk.

Here are some foods to avoid that contain acrylamide:

•Corn chips

•Potato chips

•French fries

•Baked goods

•Crackers

•Cookies

•Cereal

•Bread crust

•Roasted coffee

To avoid acrylamide, cook with tallow, coconut oil, or butter, and use natural sugar like honey or sugar cane. Slow cooking reduces the formation of acrylamide. Focus on consuming whole foods and avoid refined and processed foods.

If you eat junk food, pair it with something to counter the effects of acrylamide. Cruciferous vegetables contain protective compounds that protect against acrylamide. Garlic, sprouts, sauerkraut, citrus, bell peppers, green tea, and spirulina also have protective effects.

Organic dark-roasted or espresso coffee is heated to 400 degrees, destabilizing acrylamide. Light-roasted coffee has 10 times more acrylamide than dark-roasted coffee.

When the amino acid asparagine combines with refined sugar and is heated over 285 degrees Fahrenheit, a Maillard reaction produces the byproduct acrylamide.

Acrylamide creates another byproduct called glycinamide, which is more deadly than acrylamide! Cancer is the second leading cause of death, and acrylamide may dramatically increase cancer risk.