Acrylamide: Primary Hazard of Processed Foods

Heat-Induced Acrylamide May Be a Primary Hazard of Processed Food

July 17, 2013         
         

Story at-a-glance

• Acrylamide is a cancer-causing and potentially neurotoxic chemical and is created when primarily carbohydrate foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted
• Acrylamide can form in many foods cooked or processed at temperatures above 212°F (100°C), but carbohydrate-rich foods such as potato chips and French fries, are the most vulnerable to this heat-induced byproduct
• Pet foods also contain acrylamide and heterocyclic amines—both potent carcinogens—courtesy of commercial pet food processing methods
• Animal studies have shown that exposure to acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer considers acrylamide a "probable human carcinogen”
• Ideally, consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better

            

Total Video Length: 0:22:54
Visit the Mercola Video Library
 

By Dr. Mercola

Approximately 90 percent of the money Americans spend on food is spent on processed foods, and food marketers do a masterful job at making it seem like fast foods and junk foods are the obvious choice.  

Some even manage to make you believe such foods are a healthy option. But not only are these processed foods “dead” and devoid of any natural nutrition, they can also be loaded with potentially carcinogenic substances.  

Just over a decade ago, researchers discovered that a cancer-causing and potentially neurotoxic chemical called acrylamide is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted. 

The chemical is formed from a reaction between sugars and an amino acid (asparagine) during high-temperature cooking. The answer, of course, is to limit or eliminate processed foods and increase the amount of whole, raw foods in your diet. I typically aim for 80-85 percent raw food in my own diet.

Acrylamide May Be a Primary Hazard of Processed Food 

Acrylamide can form in many foods cooked or processed at temperatures above 212°F (100°C), but carbohydrate-rich foods are the most vulnerable to this heat-induced byproduct. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and “browned” surface. Hence, it can be found in:

• Potatoes: chips, French fries and other roasted or fried potato foods
• Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
• Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times more acrylamide than real coffee

Acrylamide is not the only hazard associated with heat-processed foods, however. The three-year long EU project known as Heat-Generated Food Toxicants¹ (HEATOX), identified more than 800 heat-induced compounds in food, 52 of which are potential carcinogens... For example, the high heat of grilling reacts with proteins in red meat, poultry, and fish, creating heterocyclic amines, which have also been linked to cancer. 

Humans are not the only victims here. As discussed by holistic veterinarian Dr. Barbara Royal, pet foods also contain acrylamide and heterocyclic amines, courtesy of commercial pet food processing methods.

Exposure to Acrylamide Increases Your Cancer Risk 

Animal studies have shown that exposure to acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer considers acrylamide a "probable human carcinogen." According to a 1988 study²:

“The data show that acrylamide is capable of inducing genotoxic, carcinogenic, developmental, and reproductive effects in tested organisms. Thus, acrylamide may pose more than a neurotoxic health hazard to exposed humans.

Acrylamide is a small organic molecule with very high water solubility. These properties probably facilitate its rapid absorption and distribution throughout the body. After absorption, acrylamide is rapidly metabolized, primarily by glutathione conjugation, and the majority of applied material is excreted within 24 hours... Acrylamide can bind to DNA... which has implications for its genotoxic and carcinogenic potential.”

A study³ published in 2007 linked higher dietary acrylamide intake with an increased risk of endometrial and ovarian cancer in postmenopausal women, particularly among non-smokers. It has also been linked to nerve damage and other neurotoxic effects, including neurological problems in workers handling the substance.  

While the EPA regulates acrylamide in drinking water and the FDA regulates the amount of acrylamide residue in materials that may come in contact with food, they do not currently have any guidelines limiting the chemical in food itself.

How Much Acrylamide Are You Getting from Your Diet? 

In drinking water, the federal limit for acrylamide is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide—about 500 times the allowable limit! A 2002 food analysis published in the Journal of Agricultural and Food Chemistry⁴, found moderate levels of acrylamide (5−50 μg/kg) in heated protein-rich foods and higher levels (150−4,000 μg/kg) in carbohydrate-rich foods. Unheated or boiled foods showed undetectable levels (<5 μg/kg) of acrylamide, leading the researchers to conclude:

"Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms."

Potato chips in particular are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products. A settlement was reached in 2008⁵ when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.  

Still, that’s a far cry from the allowable limit of 0.5 ppb in drinking water!
The 2005 report⁶ "How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips," issued by the California-based Environmental Law Foundation (ELF), spelled out the dangers of this popular snack. According to their analysis, ALL potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Interestingly, baked chips, which are often touted as a healthier chip, can contain more than three times the level of acrylamide in regular chips, according to US Food and Drug Administration data⁷.

How to Avoid Heat-Induced Toxins in Your Diet 

Acrylamide levels vary greatly among processed foods, even among different batches of the same food item. The chemical has so far only been found in foods heated above 250 F/120 C, which includes most processed foods. Basing your diet on whole foods, with the majority or a significant portion eaten raw or only lightly cooked is therefore one of the best ways to avoid this cancer-causing cooking byproduct. Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible.  

Another important aspect of raw foods is the energetic aspect. Dr. Johanna Budwig from Germany has stated that live foods are electron rich and act as high-powered electron donors and “solar resonance fields” to attract, store, and conduct the sun's energy in your body. The greater your body’s store of light energy, the more energy you’ll have available for healing and the maintenance of optimal health. For the times when you do cook your food, keep the following tips in mind:

• Frying, baking and broiling appear to be the worst offenders, while boiling or steaming appear to be safer
• Longer cooking times increase acrylamide, so the shorter the duration of cooking, the better
• Soaking raw potatoes in water for 15-30 minutes prior to roasting may help reduce acrylamide formation during cooking
• The darker brown the food, the more acrylamide it contains (for instance, dark brown toast compared to light brown toast)
• Acrylamide is found primarily in plant-based foods, such as potatoes and grain products (not typically in meat, dairy or seafood)

According to the findings by the HEATOX project, you're far less likely to ingest dangerous levels of acrylamide when you eat home-cooked foods compared to industrially or restaurant-prepared foods. And when you do eat at home, the best advice they could give was to avoid overcooking your food. For more in-depth information about acrylamide, I recommend reading the online report: "Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization"⁸  

Take Control of Your Health with Whole, Raw Food 

While many foods – from coffee and breakfast cereal to bread – contain acrylamide, the highest levels have been detected in starchy plant-based foods, particularly French fries and potato chips. As a general rule, just remember that cooking food at high temperatures is ill advised, and that most processed foods will contain acrylamide as a side effect of high-heat processing.  

Ideally, consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better. My nutrition plan emphasizes the need for at least one-third of your foods to be consumed raw. Personally, I consume about 80-85 percent of my food raw, which I believe is one of the most important factors that help keep me healthy. For a step-by-step guide to make the transition to a healthier diet as simple and smooth as possible, simply follow the advice in my optimized nutrition plan. 

Remember, eating fresh whole foods is the "secret" to getting healthier, losing weight and really enjoying your food. Once you get used to it, you'll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch.

[-] Sources and References

• ¹ Heat-Generated Food Toxicants (HEATOX)
• ² Mutation Research 1988; 195(1):45–77
• ³ Cancer Epidemiol Biomarkers Prev November 2007 16; 2304
• ⁴ Journal of Agricultural and Food Chemistry July 17, 2002
• ⁵ SF Gate August 2, 2008
• ⁶ Environmental Law Foundation June 2005, How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips (PDF)
• ⁷ U.S. FDA, Survey Data on Acrylamide in Food, December 2002, Updated July 2006
• ⁸ The HEATOX Project, Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization (PDF)

http://articles.mercola.com/sites/articles/archive/2013/07/17/acrylamide.aspx?

This cooking method increases cancer risk

29 May 2103

Newsletter #295
Lee Euler, Editor

   I thought I'd let you enjoy your Memorial Day cookout before springing this one on you.

    Grilled meat just might increase your cancer risk.

    So how great is the risk? Bad enough to compel you to give up this great American tradition? Read on to find out...

Are you serving cancer-causing foods from your grill?

    Research shows that cooking certain meats at high temperatures creates new chemicals that don't exist in uncooked meat. Some of them may increase your cancer risk. But take heart, there are ways you can reduce your risk.

Grilling creates two dangerous chemicals

    Two chemicals are synthesized when a piece of meat encounters fire: heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

    HCAs form when muscle meats such as beef, pork, fowl, and fish are cooked at high temperatures. The high cooking temperatures cause amino acids (the building blocks of all protein) to react with creatin (a chemical in the muscle), thereby creating HCAs.

    Frying and broiling can also produce HCAs, but the charred edges of barbecued meat produce these chemicals in their purest and potentially most dangerous form.

    Researchers have identified 17 different HCAs¹ linked to stomach, colon, liver and skin cancer — but only in animal studies.² Though scientists think HCAs can directly damage your DNA and initiate cancer, they have not yet confirmed that HCAs cause cancer in people.

    That hasn't stopped the U.S. Department of Health and Human Services from naming HCAs as a possible carcinogen. The National Cancer Institute (NCI) has also studied HCAs.

    An NCI study from its Division of Cancer Epidemiology and Genetics studied 176 people diagnosed with stomach cancer and 503 cancer-free people, assessing their diet and cooking habits.

    They found that those who ate medium-well or well-done beef had more than three times the risk of stomach cancer compared to those who ate it rare or medium-rare. In addition, those who ate beef four or more times a week doubled their risk of stomach cancer.

    Another study also found that those who eat the most barbecued red meat nearly doubled their risk of colon polyps³, compared with those who don't eat them. And as you probably know, colon polyps can develop into colon cancer.

    Other studies link colorectal, pancreatic, and breast cancer to high intake of well-done, fried, or barbequed meats.

    Just as an aside, cigarette smoke also contains HCAs.

    The second chemical, PAHs, form when meat juices drip onto coals or other hot surfaces and create smoke.⁴ In this case, it's the smoke that contains the carcinogen, which then settles on the surface of the meat. PAHs have been associated with an increased risk of breast and stomach cancer.

The 4 factors that influence HCA formation

    Four factors determine HCA formation in food, so you can influence the risk, short of totally giving up cooked meat. They are (1) temperature, (2) type of food, (3) cooking method, and (4) time.

    Temperature is the most important factor. Frying, broiling, and barbecuing create the most HCAs because the meats are cooked at high temperatures.

    Researchers found a stunning 3-fold increase in HCAs when the cooking temperature increased from 392 degrees to 482 degrees Fahrenheit. Oven roasting and baking use lower heat and therefore create lower levels of HCAs. Stewing, boiling, and poaching are done at or below 212 degrees F, and so produce negligible amounts of chemicals.

    Well-done (versus medium) meats also produce more HCAs, linked to both longer cooking times and usually higher temperature.

    HCAs are only found in muscle meats, whereas other protein sources (milk, eggs, cheese, and organ meats) contain very few HCAs whether uncooked or cooked.

    The NIH suggests partially cooking your meat in a microwave and then finishing it off on the grill. While that may reduce HCAs, I'm not sure I can recommend a microwave as a safe cooking method either. See my other suggestions coming up…

Put this into perspective

    Currently, no one knows for sure how many HCAs Americans eat, nor has a "safe" level been established. Scientists simply do not know at this time how many HCAs are needed for an increased cancer risk.

    But many feel that in the grand scheme of cancer prevention, there are much greater risks than grilling. Says Colleen Doyle, M.S., R.D., and director of Nutrition and Physical Activity for the American Cancer Society, "If you're 30 pounds overweight, that puts you at much greater risk for developing a number of cancers (than does eating grilled meats)."

    Incidentally, the other missing piece of information in all these studies is the quality of the meat in the first place.

    Nowhere in these studies do they discuss the dangers of conventional meats. For example, dangerous newly emerging antibiotic-resistant killer bacteria, E. coli and salmonella all "force" you to overcook your meat to offer some measure of protection… which isn't necessary with grass fed organic meats.

    Plus, grass-fed meat should always be cooked at lower temperatures… or it will become tough.

What do cancer experts do?

    I'm a realist. Rather than urging people to aim for perfection, I try to get them to change a few bad habits here and there. More than 200 million Americans enjoy outdoor cooking, and the typical household cooks outdoors at least 20 times throughout "the season".

    So I try to take into account what's going on in the real world. But in my view, 20 times a summer is too often. This should be a once-in-a-while treat.

    I'm not a frequent meat-eater — a couple of times a week at most, red meat once a week or less, grilled meat almost never (mostly when I'm a guest at someone's house). Quite aside from high-temperature cooking, there's other evidence that associates high meat consumption with cancer risk.

    Roasting and braising, not frying and grilling, are my favorite ways to cook meat. Once you've had a great braise, I don't know why you'd ever want to eat grilled meat.

    For the healthy individual, I think meat is okay as a treat once in a while, provided your other habits are good. Cooked properly, animal protein has enormous health benefits that are very hard to get from a pure vegetarian diet.

    If you're a cancer patient, most cancer advocates (the Gerson Institute and Bill Henderson, for example) say you should eat absolutely NO meat. It's not served at most of the alternative cancer clinics we've visited. These places are run by first-rate alternative and integrative doctors. I trust their judgment.

    On those rare occasions when you do indulge in grilled meat, take these steps. . .

13 tips for grilling without serving up cancer

    Fortunately there are many ways you can reduce your cancer risk while still enjoying this backyard summer tradition.

• I suggest you always choose organic grass-fed meats for what they do contain, as well as for what they don't. Grass fed animals have much higher levels of omega-3 fatty acids, and a much healthier nutritional profile overall.
  
  Grass fed meat has much lower fat content than conventional meat. So conventional meat is much more likely to drip down and form PAH-laced smoke that settles on your meat. In addition, you may want to avoid it for other reasons — such as second hand consumption of fattening and grains (which are genetically modified, more than likely).
• In any case, lower the cooking temperature on your grill. Get used to eating your meat medium-rare instead of well-done.
• Use the leanest cuts you can find. Use thinner cuts, which cook more quickly. Be sure your meat is completely defrosted before cooking, to reduce cooking times.
• Cut meat up into cubes, which cook more quickly. Enjoy them as kabobs.
• Don't cook directly over coals. Use indirect cooking methods.
• Keep the grill rack farther from the fire.
• Flip filets before they become charred. Now recommended: flipping every minute or two, to prevent charring.
• Keep your grill really clean! Scrape off charred residue every time you cook, so you don't transfer carcinogenic chemicals to your food the next time you use it.
• Use marinades. Besides creating superb flavor, some studies show it also reduces carcinogens.
  
  The Journal of Agriculture and Food Chemistry says that marinating red meat for two hours significantly reduced HCAs.^5,6,7. Beer, wine, lemon, and vinegar are thought to create an "invisible shield" that protects from the formation of HCAs and PAHs.
  
  A Kansas State University study found that rubbing rosemary onto meats before grilling cut HCA levels by up to 100 percent⁸ — apparently due to its high antioxidant levels. Do basil, mint, sage and oregano offer similar benefits? I don't know, but it's possible.
  
  However, sugary toppings like barbeque sauce tend to burn very easily and should be avoided.
  
  Important Note: Heat any extra marinade you intend to use as a sauce at least three minutes to kill bacteria it picked up from its contact with uncooked meat, poultry or fish. And always marinate meats in the refrigerator to keep bacterial levels low. You have to bring the sauce to a boil to kill microbes. Otherwise, set aside sauce beforehand and don't reuse the marinade.
• The best food for grilling is vegetables and fruits, which do not form HCAs. They also provide you with a host of cancer-fighting nutrients and phytochemicals.
  
  In fact, there's some evidence that these natural phytochemicals may convert HCAs to an inactive, stable form that you can easily eliminate from your body.
  
  Try grilling asparagus, bell peppers, carrots, zucchini, eggplant, onion, portobello mushrooms, and even mangoes brushed with a bit of olive oil.
  
  Cruciferous veggies have especially high potential to negate HCAs. One study of men who ate 2½ cups of Brussels sprouts daily for three weeks reduced their DNA damage significantly. Don't like Brussels sprouts? Try broccoli and cabbage instead.
• Avoid charred meat like the plague. Cut off offending spots to protect yourself.
• Grill fish instead of meats. They tend to form fewer HCAs.
• Place juicy foods in a foil packet to reduce dripping.

    And before you fire up the grill, go enjoy a 40-minute walk — which will help reduce the greater risk of that "extra 30 pounds".

    At least there's one silver lining: You may be better off grilling your own meats in your back yard, versus eating meat in a restaurant. That way you're able to control what you eat including how many additives, antibiotics, and other health saboteurs are in your food.

Footnotes:

¹http://www.medicinenet.com/script/main/art.asp?articlekey=47818
²http://www.cnn.com/2010/HEALTH/07/02/how.make.grilling.safe/index.html
³http://preventcancer.aicr.org/site/News2?page=NewsArticle&id=8484&news_iv_ctrl=0&abbr=pr_hf_
⁴http://www.cnn.com/2010/HEALTH/07/02/how.make.grilling.safe/index.html
⁵http://www.ncbi.nlm.nih.gov/pubmed/19241593
⁶Olga Viegas, L. Filipe Amaro, Isabel M. P. L. V. O. Ferreira, and Olívia Pinho J. Agric. Food Chem., 2012, 60 (24), pp 6235-6240 Publication Date (Web): May 29, 2012 (Article)DOI: 10.1021/jf302227b
⁷Armindo Melo, Olga Viegas, Catarina Petisca, Olívia Pinho and Isabel M. P. L. V. O. Ferreira J. Agric. Food Chem., 2008, 56 (22), pp 10625-10632 Publication Date (Web): October 24, 2008 (Article)DOI: 10.1021/jf801837s
⁸http://krex.k-state.edu/dspace/handle/2097/913

http://cancerdefeated.com/newsletters/This-cooking-method-increases-cancer-risk.html

The Truth about Wheatgrass

By Maylin Rodriguez-Paez, RN

Wheatgrass is all over the Internet these days. It’s sold in powders and pills and even makes for a pretty tasty juice. It’s currently being touted by many as a cure-all for just about anything that ails you.

Some websites even claim it cures cancer. But how much of this is true?

Is this young, green plant of wheat really as magical as some people are claiming? Let’s take a look.

Wheatgrass Doesn’t Replace Vegetables

Wheatgrass is rich in plant-based nutrients, like flavonoids and carotenoids. It’s a good source of protein, vitamins, and minerals. But one shot of it doesn’t equal a typical serving of vegetables, as some claim it does.

So don’t skip eating your vegetables. Remember, it’s important to eat a balanced diet containing several servings of fruits and vegetables. This remains the ideal method for getting all of your daily vitamins, minerals, and antioxidants.

But one thing that wheatgrass does supply better than your favorite veggie is chlorophyll. This green pigment is believed to be a powerful detoxifying agent and may even protect against abnormal cell growth, better known as cancer.

Cancer Cells Probably Don’t Like Wheatgrass

Cancer is a complex disease. That’s why you should always be a little suspicious when health professionals claim they have a cure. Truth be told, wheatgrass looks promising as a treatment for some cancers, but it’s far from a cure.

For instance, a laboratory study showed that wheatgrass killed human leukemia cells.¹ How this would actually play out in real life, in a real human, is yet to be seen.

In a another study, mice exposed to cancer-causing chemicals were less likely to develop skin cancer when wheatgrass was a part of their diets.²

Now, as we mentioned before, wheatgrass is rich in chlorophyll: a DNA protector and potential anticancer compound. Different studies indicate that it protects against DNA mutations, the initial step in cancer development.³

Also, chlorophyll binds to carcinogenic substances found in foods (such as polycyclic aromatic hydrocarbons, heterocyclic amines, and aflatoxin-B1) and prevents these compounds from reaching areas of the body where they might contribute to cancer development.^4-6

Detoxify your Body with Wheatgrass

Okay, so there is some truth to this one. One study showed that wheatgrass reduced the toxicity of chemotherapy for breast cancer patients.⁷
Its detoxifying effects may be due to its chlorophyll content. Chlorophyll activates enzymes in your liver that help to detoxify and remove harmful substances from the body.^8,9
Also, wheatgrass has been shown to boost levels of glutathione, the body’s primary antioxidant.¹⁰ Glutathione is used by the liver in all of its detox duties.

Try Wheatgrass if You’re Anemic

The molecular structure of chlorophyll, found abundantly in wheatgrass, is extremely similar to hemoglobin, the oxygen carrying compound in human blood. One theory is that the resemblance of chlorophyll to hemoglobin is the reason wheatgrass juice may seem to benefit anemia patients.¹¹

Several studies have shown wheatgrass use may help to restore hemoglobin levels in patients with thalassemia, a special form of anemia that may require blood transfusions.

In one study, thalassemia patients taking wheatgrass tablets experienced increased levels of hemoglobin in their blood and required fewer blood transfusions.¹²
So as you can see, wheatgrass has several benefits especially related to its chlorophyll content. Based on the research, it’s probably worth the cost to add to your daily supplement regimen.

References:

1. Pak J Pharm Sci. 2011 Jul;24(3):243-50.
2. Asian Pac J Cancer Prev. 2011;12(1):143-8.
3. Environ Mol Mutagen. 1993;22(3):164-71.
4. Mutat Res. 1994;308(2):191-203.
5. Environ Mol Mutagen. 1996;27(3):211-8.
6. Mutat Res. 2003;523-524:209-16.
7. Nutr Cancer. 2007;58(1):43-8.
8. Carcinogenesis. 2005 Jul;26(7):1247-55. Epub 2005 Mar 17.
9. Nutr Cancer. 2003;46(2):212-21.
10. Methods Find Exp Clin Pharmacol. 2010 May;32(4):233-5.
11. Indian Pediatr. 2006 Jan;43(1):79-80.
12. Indian J Pediatr. 2010 Jan;77(1):90-1. Epub 2010 Feb 5.

http://blog.lef.org/2012/09/the-truth-about-wheatgrass.html

Improve Immunity, Lifestyle Changes and Cancer Prevention

Reprinted with permission of Life Extension®.

• Gene Mutation and Cancer
• How Cancer Cells Form
• Preventing Gene Mutation
• Summary

Just a few years ago, the federal government released an optimistic report stating that the rate of cancer was leveling off or declining. In late 2002, the National Cancer Institute disclosed that the data used to prepare this report was seriously flawed. According to the National Cancer Institute, the incidences of some of the most deadly cancers are actually sharply increasing.

The American Cancer Association responded to these startling statistics by urging that more research be devoted to ascertain why prevention programs are failing. It has become strikingly apparent that the most respected cancer institutions have no explanation for why more Americans than ever before are contracting this devastating disease.

Regrettably, most cancer cases occur needlessly. Thousands of published scientific findings provide a clear road map as to what one can do to reduce their risk of developing cancer. The problem is that people are overwhelmed by the volume of cancer prevention data and have largely failed to take the necessary steps to reduce their personal risk.

In this protocol, we will reveal the fundamental factor that causes all cancers. We will then suggest relatively simple lifestyle changes that can help keep normal cells from transforming into malignant cells.

GENE MUTATION AND CANCER

• Causes
• What Causes Genes to Mutate

Causes

Cancer is a disease caused by genetic mutation. Most people have a difficult time grasping the molecular complexities of genes and their relationship to cancer. To bring this down to the simplest level, the following definition from the New England Journal of Medicine (Haber 2000) should enable lay persons to understand how genes are intimately involved in cancer processes: "Cancer results from the accumulation of mutations in genes that regulate cellular proliferation."

This one sentence description enlightens us to the critical importance of maintaining gene integrity if we are to prevent cancer from developing in our bodies.

Cells operate under the direction of genes located in the DNA. Our existence is dependent on the precise genetic regulation of all cellular events. Healthy young cells have nearly perfect genes. Aging and environmental factors cause genes to mutate, resulting in cellular metabolic disorder. Gene mutations can turn healthy cells into malignant cells. As gene mutations accumulate, the risk of cancer sharply increases.

What Causes Genes to Mutate

Human studies show that about 70% of gene mutations are environmental and, thus, relatively controllable based on what we eat, whether we smoke, or exposure to genotoxins or radiation (Ljungquist et al. 1995; Herskind et al. 1996; Finch et al. 1997). Antioxidant supplements have become popular because they reduce gene damage inflicted by free radicals. However, it takes more than antioxidants to adequately protect genes against environmental mutation.

The most prevalent cause of environmental genetic mutation is the food we eat every day. While certain foods are particularly genotoxic, even healthy foods result in the body being exposed to small amounts of carcinogens. A consistent finding in epidemiological studies is that people who consume the most calories have significantly higher incidences of cancer (Kuska 2000; Winick 1991). There are several mechanisms that explain why overeating causes cancer, but one reason is that more gene mutations occur in response to higher food intake.

It is well known that foods cooked at high temperatures inflict massive damage to the genes. Women who eat very well cooked hamburgers have a 50% greater risk of breast cancer than women who eat rare or medium hamburgers. A nested, case-control study among 41,836 cohort members of the Iowa Women's Health Study found that women who consistently consumed well cooked beef steak, hamburgers, and bacon had a 4.62-fold increased risk of breast cancer (Zheng et al. 1998).

Cooking foods at high temperatures causes the formation of gene-mutating heterocyclic amines. This is one reason why eating deep-fried foods is dangerous.

Heterocyclic amines have been linked to prostate, breast, colorectal, esophageal, lung, liver, and other cancers. While health-conscious people try to avoid foods that are known carcinogens, even grilled salmon contains a potent dose of gene-mutating heterocyclic amines (Madrigal-Bujaidar et al. 1997).

While one can reduce his exposure to cancer-causing heterocylic amines, it may be impossible to prevent them from forming in the body. This is because enzymatic activities that naturally occur in the liver can inadvertently manufacture heterocyclic amines from otherwise harmless organic compounds (Guengerich et al. 1991). The carcinogenic dangers of heterocyclic amines have been thoroughly discussed in the scientific literature, yet the public is largely unaware of these dangers and continues to consume foods that inflict massive numbers of gene mutations.

Studies indicate that heterocyclic amines cause more cases of cancer than previously indicated (Terry et al. 2003; Turesky 2002). However, heterocyclic amines are not the only dietary culprit involved in gene mutation. Other mutagenic agents found in food are nitrosamine preservatives, aflatoxin molds, and pesticide/herbicide residues.

The bottom line is that we need to eat a certain number of calories, and this inevitably exposes us to agents that mutate our genes. Because avoiding all dietary carcinogens is impossible, identifying methods to protect genes against mutation becomes a critical part of a life extension program.



HOW CANCER CELLS FORM

As quoted earlier in this text, "Cancer results from the accumulation of mutations in genes that regulate cellular proliferation" (Haber 2000). A common pathway toward cancer occurs when dietary mutagenic agents cause adducts to be formed on DNA genes.

Adducts (gene alterations) are formed when a carcinogen binds to DNA. When a high enough percentage of DNA adducts form along critical gene segments, normal cells can be transformed into cancer cells (Strauss et al. 1991).

Roughly 90% of DNA adducts are removed within a 24-hour period by DNA repair enzymes and other natural gene protective mechanisms (Hart et al. 1974). Humans possess the most efficient DNA repair mechanisms in the entire animal kingdom. Mice and other small mammals, on the other hand, have a 0-13% repair rate over 24 hours (which correlates with the mouse average lifespan of only 3.4 years) (Hart et al. 1974).

DNA adducts represent genetic mutation. If the adducts are not repaired, this can lead to tumor formation. Preventing these adducts from forming in the first place would dramatically lower cancer risk.


PREVENTING GENE MUTATION

• History of Chlorophyllin
• Detoxifying Dietary Mutagens
• When to Take Chlorophyllin
• Chlorophyllin Side Effects/Contraindications
• Choosing a Chlorophyllin Product

The first line of defense against the many carcinogens in the human diet are agents that prevent gene mutation. Many antimutagenic agents have been identified in fruits and vegetables, the most potent being the indole-3-carbinols, the chlorophylls, and chlorophyllin (Negishi et al. 1997). The traditional dietary antioxidants should be considered only as a secondary line of defense against cancer because it is more important to inactivate or neutralize carcinogens in the first place than to try to protect the cells and proteins downstream from their effects.

Chlorophyllin is the modified, water-soluble form of chlorophyll that has been tested as an antimutagenic agent for more than 20 years. In one of the great ironies of natural product science, we now have a very large body of data concerning the anticancer, antimutagenic, antioxidant, and potentially life-extending benefits of chlorophyllin but much less information on the effects of natural chlorophyll itself (Negishi et al. 1997; Tsunoda et al. 1998).

For example, chlorophyllin can cross cell membranes, organelle membranes, and the blood-brain barrier while chlorophyll cannot. Chlorophyllin even enters into the mitochondria, the energy-producing organelles of the cell where 91% of oxygen reduction occurs and where the majority of free radicals are produced (Boloor et al. 2000; Kamat et al. 2000).

Chlorophyllin quenches all major reactive oxygen species, such as the superoxide radical, hydrogen peroxide, singlet oxygen, and even the most dangerously reactive hydroxyl radical at very low doses (Kamat et al. 2000).

Chlorophyllin has been shown to be a potent mitochondrial antioxidant that not only protects mitochondria from their own auto-oxidation (considered to be one of the major causes of aging), but also protects mitochondria from a variety of external chemical, biological, and radiation insults (Boloor et al. 2000; Kamat et al. 2000; Wei et al. 2001).



History of Chlorophyllin

The Life Extension Foundation introduced its members to the antimutagenic effects of chlorophyllin in 1989. Life Extension based its recommendation to supplement with chlorophyllin on a study in the journal Mutation Research, showing that this plant extract was more effective than all other known anticancer vitamins at that time (Ong et al. 1989).

An earlier study also in Mutation Research reported that chlorophyllin suppressed the mutagenic activity of carcinogens such as fried beef and pork, red wine, chewing tobacco and snuff, cigarette smoke, diesel emissions, and coal dust by more than 90% (Ong et al. 1986)! No other supplement came close to the ability of chlorophyllin to inhibit deadly gene mutations.

In 1989, the cost of chlorophyllin was exorbitant, and only relatively low amounts could be used in dietary supplements. The good news is that the price of chlorophyllin has plummeted, enabling consumers to obtain high potencies at affordable prices.



Detoxifying Dietary Mutagens

The great majority of studies about chlorophyllin's health benefits concern its antimutagenic and anticarcinogenic properties. Unlike other antioxidants, which merely quench free radicals, chlorophyllin traps heterocyclic hydrocarbon carcinogens by reacting with their backbone, making it impossible for them to form adducts with DNA (Dashwood et al. 1996; Hernaez et al. 1997).

There are more than 50 cancer-causing agents known to occur in the human diet that chlorophyllin has been shown to protect against, including benzopyrene, dimethylbenzanthracene (DMBA), dibenzopyrene, TRP-P2, aflatoxin B-1 and aflatoxin B-2, 2-aminoanthracene, 2-nitrofluorene, 1-nitropyrene, 1-methyl-6-phenylimidazo [4,5-pyridine] (PHIP), and 2-amino-3-methylimidazo [4,5-f] quinoline (IQ). Tea epigallocatechins have no effect on the degradation rate of N-hydroxy IQ, but chlorophyllin rapidly degrades it by combining with it (Hernaez et al. 1997; Madrigal-Bujaidar et al. 1997; Negishi et al. 1997; Tang et al. 1997; Breinholt et al. 1999; Cabera et al. 2000; Chung et al. 2000; Kamat et al. 2000; Egner et al. 2001).

Many of these carcinogens are found in ordinary broiled, boiled, baked, and otherwise high-temperature cooked foods (Guengerich et al. 1991). For instance, PHIP is considered the most abundant heterocyclic amine in fried ground beef. It causes colon cancers in F344 rats and is considered a leading cancer suspect agent in humans (Guengerich et al. 1991; Guo 1995). Chlorophyllin 0.1% in the drinking water of rats reduced aberrant crypt foci 50% in the colon when exposed to PHIP (Guo 1995). In another study with F344 rats, a diet with 2000-ppm chlorophyllin significantly protected them from diethylnitrosamine-induced liver neoplasms (Sugie 1996). Diethylnitrosamine is commonly found in many types of distilled spirits and beers (Guengerich et al. 1991).

The most notorious of all human dietary carcinogens is aflatoxin B-1. Aflatoxins occur all over the world in fungus-infected rice, wheat, rye, and other staple grains. They have also been found in a variety of U.S. crops. Aflatoxin-infected crops are more of a problem in developing countries such as China where, in certain provinces, the farmers experience the highest liver cancer rates in the world (Egner et al. 2001). In a landmark study entitled "Chlorophyllin Intervention Reduces Aflatoxin-DNA Adducts in Individuals at High Risk for Cancer," researchers demonstrated a 55% reduction in aflatoxin urinary bio-markers compared to controls by giving the farmers 100 mg of chlorophyllin 3 times a day with their meals (Egner et al. 2001).

The scientists estimated that the induction period needed for this type of cancer to develop was extended from 20-40 years by supplementing with chlorophyllin. Chlorophyllin tablets were found to be the least expensive and most cost effective means of preventing these types of cancers (Egner et al. 2000; 2001). Several studies have noted that there is a powerful relationship between dietary aflatoxin reduction, DNA adducts, and lowering of cancer rates in both humans and animals (Dashwood et al. 1998; Kensler et al. 1998; Breinholt et al. 1999; Egner et al. 2001).

The effective dose of chlorophyllin as an antimutagenic agent is far lower than teas and other antioxidants, usually in the range of 0.5-4 mg per kilogram of body weight, making chlorophyllin the most potent antimutagen available on a weight basis. The best results in animals at suppressing carcinogenesis are in the 2-4 mg per kilogram range (Madrigal-Bujaidar et al. 1997), the same as the dosage used in the human intervention trials (Egner et al. 2000, 2001). At this dose range, it protected mouse bone marrow from benzopyrene toxicity 80.9% and 77.5%, respectively.

The anticancer properties of green tea, black tea, and chlorophyllin were compared, and it was found that chlorophyllin is a far more potent antimutagenic agent, protecting against a wider range of carcinogens than tea (Hernaez et al. 1997). In one study, teas did not degrade the mutagen IQ found in cooked meat, while chlorophyllin rapidly degraded IQ.

In human breast cell studies, chlorophyllin was one of the most effective compounds protecting against DNA adduct formation. Chlorophyllin inhibited adduct formation 65% at 30 micromolar concentrations, and it was also a very effective inhibitor at 15 micromoles/L, a level obtainable in vivo in the tissues of humans (Smith et al. 2001).

In vitro studies with chlorophyllin show it to be an inhibitor of the cytochrome P-450 liver enzymes (Tachino et al. 1994). All in vivo [whole animal] studies where cytochrome P-450 enzyme activity is reduced resulted in lower cancer rates and longer life span (Guengerich et al. 1991). In Stage II liver detoxification, enzymes called glutathione transferases cause glutathione to react with the carcinogens formed from cytochrome P-450 activity to produce harmless byproducts, but this process is not very efficient (Finch et al. 1997). Chlorophyllin, however, makes this conversion more efficient by lowering cytochrome P-450 enzyme activity in the first place and by reacting with carcinogens to produce harmless complexes in a similar manner to the glutathione transferases. Thus, chlorophyllin is not an inducer of glutathione transferases but mimics glutathione transferase activity.



When to Take Chlorophyllin

The primary purpose of taking chlorophyllin supplements is to neutralize dietary carcinogens before they can mutate our DNA genes. People are exposed to more carcinogens in their diet than from cigarette smoke. It has been established that overcooked meat, fried meat, meat containing nitrosamine, and aflatoxin-contaminated plants contain known carcinogens. There are, however, mutagenic agents in virtually all foods. The benefit of eating fresh fruits and vegetables is that they often provide more antimutagenic phytochemicals (such as chlorophyll) than harmful ones.

There is a considerable amount of animal research, and some human data to recommend that a 100-mg capsule of chlorophyllin should be taken with each meal or at least with meals that are known to contain a lot of carcinogens. While some people may not be able to take chlorophyllin with every meal, there would appear to be considerable benefit in taking at least a 100-mg chlorophyllin capsule with the most dangerous meal of the day, that is, the meal that contains the most carcinogens. If your dinner consists of grilled fish or barbecued steak, it might be wise to take 200-300 mg of chlorophyllin to help neutralize the heterocyclic amines and many other carcinogens formed in the cooking process. Because the main benefit of supplementing with chlorophyllin is to detoxify dietary mutagens, it should be taken with food and not wasted on an empty stomach.



Chlorophyllin Side Effects/Contraindications

The only reported side effects with chlorophyllin after 40 years of experience are occasional reports of diarrhea (transient), a green color imparted to the stool, and a pale green color conferred to serum (Egner et al. 2000, 2001). When this coloring of sera was first noticed, the authors of the study noted it to be a good sign. In other words, chlorophyllin is probably acting as an antioxidant and antimutagenic agent in the bloodstream, having been shown to be an inhibitor of ascorbate-iron induced lipid peroxidation (Kamat et al. 2000). Chlorophyllin is sold as an expensive prescription drug to reduce fecal odors in nursing home patients. Some institutions mandate that the chlorophyllin drug be given to every patient to suppress unpleasant odors. When taken by healthy people, chlorophyllin has been reported to reduce fecal aroma and possibly halitosis (Ui et al. 1991; Hideshi et al. 1996).

Persons who have Wilson's disease should avoid chlorophyllin supplements. Wilson's disease is a genetic defect that causes toxic amounts of copper to accumulate in the blood because the body lacks the ability to metabolize copper. Persons with Wilson's disease should avoid any copper supplement because of the excess copper already in their bodies. Those with active cancer may also want to avoid chlorophyllin based on a current theory that copper may promote angiogenesis. Physicians who subscribe to this theory often attempt to reduce copper to extremely low levels to better enable the patient to gain control over their active cancer. Healthy people do not have this concern because most of the copper in chlorophyllin is in the bound form and is not bioavailable to the body.



Choosing a Chlorophyllin Product

There are many chlorophyllin products sold on the supplement market. They can all be expected to provide benefits in reducing fecal odor and possibly halitosis (Ui et al. 1991; Hideshi et al. 1996). In order to derive the maximum antimutagenic effects of chlorophyllin, a supplement should contain standardized potencies of these specific constituents.

A 100-mg capsule of chlorophyllin should contain very little or no free copper. The copper that is naturally part of the chlorophyllin should be tightly sequestered (bound) in the chlorophyllin molecule (Meydani et al. 2002) so that it is not freely available to the body. Consumers should insist on a standardized chlorophyllin supplement that provides optimal percentages of active chlorophyll constituents and verifies that the free copper is very low. To reduce the absorption of any free copper that may be in the product, 10 mg of zinc could be taken with chlorophyllin or be included in the supplement itself.



SUMMARY

The evidence presented here clearly shows that avoiding substances known to inflict gene mutations can reduce one's risk of developing cancer. Epidemiological studies document that people who expose themselves to gene-mutating toxins develop cancer far more frequently than those who follow a healthier lifestyle.

Each human cell sustains about 10,000 DNA gene mutations every day (Seo et al. 2002). If it were not for DNA repair enzymes, these mutations would quickly lead to cancer or functional cell failure. There is a limit to the cell's ability to repair these multiple DNA alterations. That is why protecting genes against mutation is so important.

Most gene mutations occur from environmental factors, the most prevalent being the food we eat (Guengerich et al. 1991; Herskind et al. 1996; Finch et al. 1997). While a healthy diet helps protect our genes, it has been established that gene mutations occur as a part of normal metabolic processes. If we live long enough, the accumulation of gene mutations can result in cancer, neurological disorders, and other degenerative diseases.

While it is possible to reduce exposure to substances that mutate genes, it is impossible to avoid them altogether. Even if one consumed the perfect diet and minimized environmental mutagen exposure, the aging process itself results in gene mutations that can lead to cancer. It, thus, becomes imperative to both detoxify dietary mutagens as well as protect one's genes against mutagenic transformation into cancer cells.

Antioxidants help to protect genes against mutation. This is one reason why humans who consume higher levels of antioxidants and other plant extracts often have lower incidences of cancer. A number of published studies show that chlorophyllin may be the most effective antimutagenic agent ever discovered.

Because the accumulation of gene mutations is the underlying cause of cancer and a host of other diseases, it appears logical to add chlorophyllin to one's supplement program. Chlorophyllin is an antioxidant that quenches a wide variety of reactive oxygen species and exhibits a multitude of anticancer effects at very low doses.

While cholorophyllin is an important nutrient to prevent excess gene mutations, there are other supplements that protect against cancer via different mechanisms.

http://www.lifeextensionvitamins.com/capr.html

http://www.lifeextensionvitamins.com/chwizi.html

Pringles and chips or crisps - BEWARE!

Are You Eating This All-Time Favorite "Cancer-in-a-Can" Snack?

Posted By Dr. Mercola | November 07 2011 | 237,352views

 

Story at-a-glance

• Stackable chips oftentimes contain so little actual potato that they cannot, technically, be considered “potato chips”
• One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing. Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted
• According to a 2005 analysis, ALL potato chip products tested exceeded the legal limit of acrylamide by 39 to 910 times, and baked chip products oftentimes contain more acrylamide than their fried counterparts
• There are more than 800 different heat-induced compounds, 52 of which are potential carcinogens. Three of the most well-known, aside from acrylamide, include Heterocyclic Amines (HCAs), Polycyclic Aromatic Hydrocarbons (PAHs), and Advanced Glycation End Products (AGEs)
• Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts of high-heat cooking and processing. The more raw food, the better, but strive to consume at least one-third of your food raw to protect your health.

 By Dr. Mercola

To understand the nature of Pringles and other stackable chips, forget the notion that they come from actual potatoes in any recognizable way.

The Pringles Company (in an effort to avoid taxes levied against "luxury foods" like chips in the UK) once even argued that the potato content of their chips was so low that they are technically not even potato chips.

So if they're not made of potatoes, what are they exactly?

The process begins with a slurry of rice, wheat, corn, and potato flakes that are pressed into shape.

This dough-like substance is then rolled out into an ultra-thin sheet cut into chip-cookies by a machine.

According to io9:

"The chips move forward on a conveyor belt until they're pressed onto molds, which give them the curve that makes them fit into one another.
Those molds move through boiling oil ... Then they're blown dry, sprayed with powdered flavors, and at last, flipped onto a slower-moving conveyor belt in a way that allows them to stack.

From then on, it's into the cans ... and off towards the innocent mouths of the consumers."

I suspect nearly everyone reading this likely enjoys the taste of potato chips. However, they are clearly one of the most toxic processed foods you can eat—whether they're made from actual potato shavings or not.

Potato Chips are Loaded with Cancer-Causing Chemical

One of the most hazardous ingredients in potato chips is not intentionally added, but rather is a byproduct of the processing.

Acrylamide, a cancer-causing and potentially neurotoxic chemical, is created when carbohydrate-rich foods are cooked at high temperatures, whether baked, fried, roasted or toasted. Some of the worst offenders include potato chips and French fries, but many foods cooked or processed at temperatures above 212°F (100°C) may contain acrylamide. As a general rule, the chemical is formed when food is heated enough to produce a fairly dry and brown/yellow surface. Hence, it can be found in:

• Potatoes: chips, French fries and other roasted or fried potato foods
• Grains: bread crust, toast, crisp bread, roasted breakfast cereals and various processed snacks
• Coffee; roasted coffee beans and ground coffee powder. Surprisingly, coffee substitutes based on chicory actually contains 2-3 times MORE acrylamide than real coffee

How Much Acrylamide are You Consuming?

The federal limit for acrylamide in drinking water is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide, or about FIVE HUNDRED times over the allowable limit.

Similarly, potato chips are notoriously high in this dangerous chemical. So high, in fact, that in 2005 the state of California actually sued potato chip makers for failing to warn California consumers about the health risks of acrylamide in their products.

A settlement was reached in 2008 when Frito-Lay and several other potato chip makers agreed to reduce the acrylamide levels in their chips to 275 parts per billion (ppb) by 2011, which is low enough to avoid needing a cancer warning label.

The 2005 report "How Potato Chips Stack Up: Levels of Cancer-Causing Acrylamide in Popular Brands of Potato Chips," issued by the California-based Environmental Law Foundation (ELF), spelled out the dangers of this popular snack. Their analysis found that all potato chip products tested exceeded the legal limit of acrylamide by a minimum of 39 times, and as much as 910 times! Some of the worst offenders at that time included:

• Cape Cod Robust Russet: 910 times the legal limit of acrylamide
• Kettle Chips (lightly salted): 505 times
• Kettle Chips (honey dijon): 495 times

Beware: Baked Chips May Be WORSE than Fried!

If you think you can avoid the health risks of potato chips by choosing baked varieties, which are typically advertised as being "healthier," think again.  

Remember that acrylamide is formed not only when foods are fried or broiled, but also when they are baked. And according to U.S. Food and Drug Administration (FDA) data on acrylamide levels in foods, baked chips may contain more than three times the level of acrylamide as regular chips!

Interestingly, the same trend holds true for other foods, too, which suggests that baking processed potatoes at high temperature may be one of the worst ways to cook them. For instance, according to the FDA's data, Ore Ida Golden Fries contained 107 ppb of acrylamide in the regular fried version and 1,098 when baked. So remember, ALL potato chips contain acrylamide, regardless of whether they are natural or not; baked or fried. Likewise, they will ALL influence your insulin levels in a very negative way.

Acrylamide is Not the Only Danger

Acrylamide is not the only dangerous genotoxic compound formed when food is heated to high temperatures.

A three-year long EU project, known as Heat-Generated Food Toxicants (HEATOX), whose findings were published at the end of 2007, found there are more than 800 heat-induced compounds, of which 52 are potential carcinogens. In addition to their finding that acrylamide does pose a public health threat, the HEATOX scientists also discovered that you're far less likely to ingest dangerous levels of the toxin when you eat home-cooked foods compared to industrially or restaurant-prepared foods.

Additionally, the HEATOX findings also suggest that although there are ways to decrease exposure to acrylamide, it cannot be eliminated completely.

According to their calculations, successful application of all presently known methods would reduce the acrylamide intake by 40 percent at the most—which makes me wonder whether chip manufacturers have really succeeded at this point in reducing acrylamide levels to within legal limits... There's no updated data as of yet, so there's no telling whether they've been able to comply with the 2005 settlement.

For more in-depth information about acrylamide, I recommend reading the online report Heat-generated Food Toxicants, Identification, Characterization and Risk Minimization. In general however, just remember that cooking food at high temperatures is ill advised. A few of the most well-known toxins created in high-temperature cooking include:

• Heterocyclic Amines (HCAs): These form when meat is cooked at high temperatures, and they're also linked to cancer. In terms of HCA, the worst part of the meat is the blackened section, which is why you should always avoid charring your meat, and never eat blackened sections.
• Polycyclic Aromatic Hydrocarbons (PAHs): When fat drips onto the heat source, causing excess smoke, and the smoke surrounds your food, it can transfer cancer-causing PAHs to the meat.
• Advanced Glycation End Products (AGEs): When food is cooked at high temperatures (including when it is pasteurized or sterilized), it increases the formation of AGEs in your food. When you eat the food, it transfers the AGEs into your body. AGEs build up in your body over time leading to oxidative stress, inflammation and an increased risk of heart disease, diabetes and kidney disease.

The Search for a "Healthful" Chip Continues...

Like a modern-day search for the Holy Grail, chip manufacturers keep searching for methods to improve the image of their health-harming but profitable snacks. For example, by the end of 2011, about half of Pepsi's Frito-Lay brand snacks will be reformulated with all-natural ingredients. The switch is part of PepsiCo's master plan to tap into the healthy foods market share. The Wall Street Journal recently reported the company hopes to boost their nutrition business from $10 billion to $30 billion by 2020.

The company will remove dietary hazards like monosodium glutamate (MSG), replacing it with natural seasonings, such as molasses and paprika. Artificial colors will be replaced with beet juice, purple cabbage and carrots. All in all, about different 60 snacks are scheduled to get an all-natural makeover.

This is certainly a good example of how consumer demand can alter the direction of food manufacturers in a positive way.

The reformulated chips may end up being less bad for you than the original formulations. However, chips will never be truly healthful. All-natural chips may be the lesser of two evils, but if consumed regularly, they will still push your health in the wrong direction... There's no getting away from the fact that modern plagues such as cancer, heart disease, obesity, and diabetes have a dietary component, and potato chips and French fries will always be a losing bet if you want to avoid becoming another disease statistic.

How to Avoid Heat-Induced Toxins in Your Diet

Ideally, you should consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better. My nutrition plan emphasizes the need for at least one-third of your foods to be consumed raw.  

Personally, I consume about 80 percent of my food raw, and I find it is one of the most important factors that help keep me healthy.

It may take you awhile to switch over to a less processed diet, but throwing out the most obvious culprits would be a great start.

These would include:

• French fries and potato chips
• All sodas (both regular and diet, as artificial sweeteners may be more problematic than fructose)
• Doughnuts

Healthy Eating Made Easy

Aside from creating potentially toxic byproducts, cooking and processing also depletes the food of valuable micronutrients, which is another reason for eating as much raw food as possible. This includes protein sources such as eggs. Raw whole eggs from organic, pastured chickens are an incredible source of high-quality nutrients that many are deficient in. Raw milk is another good example of a food that is beneficial in its raw state but becomes harmful after it is pasteurized.

By opting for foods that will benefit your health, such as raw, preferably organic and/or locally-grown vegetables, organic grass-fed meats, healthy oils, raw dairy, nuts and seeds, you can change your health for the better. These are the foods that are truly natural, and quite easy to prepare once you get the hang of it.

For a step-by-step guide to make the transition to a healthier diet as simple and smooth as possible, simply follow the advice in my optimized nutrition plan.
Remember, eating fresh whole foods is the "secret" to getting healthier, losing weight and really enjoying your food. It's unfortunate that so many are under the mistaken belief that it's "next to impossible" to create a meal without processed foods. Bruce Weinstein and Mark Scarbrough tackle this issue head-on in their book Real Food Has Curves, which is a great starting point to "relearn" the basics of how to enjoy and prepare real food.

Once you get used to it, you'll find you can whip up a healthful meal from scratch in the same amount of time it would have taken you to drive down the street to pick up fast food. The main difference will be greater satisfaction, both physically and mentally, and perhaps even financially, as processed foods typically end up being more expensive than cooking from scratch.

Source: io9 October 21, 2001

Related Links:

How Many Toxins Are in Your Potato Chips?

Delusional Pepsi CEO Says Doritos are Not Bad for You

Fries and Potato Chips Aren't the Only Cancer-Causing Foods


http://articles.mercola.com/sites/articles/archive/2011/11/07/the-shocking-true-story-of-how-pringles-are-made.aspx