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Michael Lam, MD, MPH
Acrylamide, used to produce
plastics and dyes and to purify drinking water, has been shown to be carcinogenic
in animal experiments and is suspected of causing cancer among people exposed
to high levels for long periods. Although traces of it have been found in
water, its possible presence at high levels in basic foods came as a shock.
A Swedish study, published in April 2002, sounded the first alarm that some
starch-based foods cooked at high temperatures contained acrylamide. Subsequent
studies in Norway, Britain, Switzerland and the United States
backed up the findings of Sweden's National Food Administration. The U.S.
findings agreed with European findings that French fries had the highest levels of acrylamide. Potato and corn
chips also had high levels.
In addition to the
toxin, French fries and processed food, especially those that
are deep fried, contain large quantity of hydrogenated oil (also called
trans-fat) that has been shown to be carcinogenic.
For a detail report prepared
by Center for Science in the Public Interest, click here
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About The Author
Michael Lam, M.D., M.P.H., A.B.A.A.M. is a specialist in Preventive and Anti-Aging Medicine. He received his Bachelor of Science degree from Oregon State University, and his Doctor of Medicine degree from Loma Linda University School of Medicine, California. He also holds a Masters of Public Health degree and is Board Certification in Anti-aging Medicine by the American Board of Anti-Aging Medicine. He has authored numerous articles and the following books: The Five Proven Secrets to Longevity, How to Stay Young and Live Longer, Estrogen Dominance - Hormonal Imbalance of the 21st Century, and Beating Cancer with Natural Medicine.
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