Salt May Help Reduce Acrylamide Levels
Posted by Slobokan @ 15:37 · 159 words · print
It looks like there might be some interesting news where acrylamide in our food is concerned.
Salt may act as a catalyst in the polymerisation, and therefore reduction, of acrylamide in foods, suggests a new study from the Slovak Republic.
"The polymerization may represent one of conceivable pathways of acrylamide elimination in a real food matrix," state the researchers in the Journal of Food Science.
…
The researchers report that in the presence of table salt the acrylamide content fell by 32 per cent, compared to an 18.4 per cent decrease in the acrylamide-only model.
The researchers stated the decrease was due to a polymerization reaction, and salt was identified as having catalytic properties.
So, in order to eliminate the cancer-causing chemical acrylamide we have to add salt to our food before frying. Yummy!
Other posts related to acrylamide:
KFC To Display Acrylamide Warnings
Reducing Acrylamide In Coffee
Test Pattern #25: Acrylamide!
Calcium Chloride Reduces Acrylamide Levels
Acrylamide In The News: Bamboo Leaf Extract
Everyday Poison
Pardon Me…
Posted In: FYI
Comments are closed.
