Posted on 11/16/2013 12:55:16 PM PST by Tolerance Sucks Rocks
One week after proposing the removal of trans fats from food, the U.S. Food and Drug Administration (FDA) is targeting another fattening – and potentially harmful – ingredient: acrylamide.
Acrylamide is a chemical that forms in many plant-based foods during high-temperature cooking, such as frying or baking. It is often found in French fries, cereals, crackers and many other food products.
According to a recent report on the FDA website, stuides have found that high levels of acrylamide can increase the risk of cancer in animals – and many experts believe the risk likely translates to humans as well.
(Excerpt) Read more at foxnews.com ...
Was that picture meant to be an emetic? Cause I lost my lunch when I saw it...
Is that really the first moose of the country?
No wonder he prefers Reggie....
That reminds me.
Moose season is open in Wasilla, Alaska until November 30.
Thanks for the ping!
Just EAT YOUR PEAS!
Absolutely NOT, Comrade. How else can the scientifically illiterate and innumerate masses be steered away from what the all-knowing State has determined is bad for them, including light bulbs without mercury, air with a trace of it, carbon dioxide, butter, apples, and an unmedicated existence?
/s, of course.
My gosh, imagine the point load on each of those spike heels. It would spear a hole through someone’s foot if wookie took a wrong step.
This just in ... laboratory mice cause cancer!
Given what I’ve read about AGE’s, they tend to accumulate in the body, rather than being flushed out, so it’s a sort of double whammy: they’re bad for you, and they accumulate over your lifetime.
Proteins such as structural collagen and lens crystallins (lens of the eye) particularly are implicated as pathogenic targets of AGEs processes.
AGEs is THE major cause of aging-related problems and diseases. Collagen and elastin are important for healthy internal organs and vessels as well as skin. Glycation (glycated proteins) causes collagen fibers to bind to each other causing the skin -- as some have described it -- to look similar to tanning a leather hide.
Elastin (a protein similar to collagen that is the principal structural component of elastic fibers) gives the skin the ability to resist stretching (sagging). Elastin can cluster together also, become stiff and unable to prevent sagging skin.
It has just recently (20 years ago?) been recognized as a problem though it's been known for decades as creating tasty foods. I believe food companies have stopped adding it to their products and use another process.
One source contained this: a "large body of evidence suggests that [problems caused by] AGEs are important pathogenetic mediators of almost all diabetes complications" and coronary artery disease, poor circulation and vision problems.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.