Are Liquid Vitamins Enough?

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Title: Are Liquid Vitamins Enough?

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Author: Weigum

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Are Liquid Vitamins Enough?

Copyright 2005 Weigum

In our fast paced world, the population is eating a diet

that accommodates the fast paced lifestyle. Fast food is

easy and allows the working class to eat a meal in the

convenient allotted hour.

Health professionals and advocates constantly preach the

risks of this lifestyle. The repeated calorie and trans fat

content warnings are on the minds of many even while these

fried foods are consumed. Is the taste and convenience

worth the health risk?

Acrylamide is a carcinogenic substance most are not

familiar with. This carcinogenic substance unfortunately is

present in the most popular fried foods. Acrylamide is

present in foods prepared at high temperatures using

methods such as frying, grilling, baking and broiling. A

safe level of acrylamide was set by the Food Standards

Agency at 10 ppb. French fries and potato chips can have up

to 100 times this amount.

Using cooking oil alternatives isn’t a remedy for high

acrylamide levels either. Ironically, frying foods in

polyunsaturated oils can add unhealthy trans fats to a

diet. The polyunsaturated oils oxidize rapidly during the

high temperature frying process becoming the harmful trans

fats most are trying to avoid. If frying is the desired

cooking method, the use of monounsaturated oils such as

olive oil may be a better alternative.

Although antioxidants are not a combatant for high levels

of acrylamide, antioxidants are still very important in the

protections against free radical damage. The only real

defense we have against acrylamide is to abstain from foods

prepared at high temperatures. This is not easy and can

become a complete lifestyle change. An alternative is to be

much more careful when preparing foods of any kind. Burnt

foods do not contain the nutrient content once abundant

prior to preparation. Unfortunately, it contains high

levels of the carcinogen, acrylamide.

Health professionals recommend the consumption of more raw

foods as well. Raw foods are rich on nutrients and contain

low levels of harmful toxins like acrylamide. When raw

foods are referred to, some foods that are normally

prepared using high temperature processes need to be

pasteurized before eating. The digestive system is very

effective at killing bacteria and harmful pathogens but

can’t combat all harmful bacteria in large quantities such

as e-coli.

A reasonable diet change can limit your acrylamide intake.

All delights in an average diet do not have to be

discarded. Frying is definitely a cooking method to avoid

if possible. If frying is without an alternative, the use

of a monounsaturated oil is recommended. Cooking methods

such as grilling, steaming, boiling, or baking at lower

temperature can greatly reduce the levels of acrylamide in

your diet as well as reduce the nutrient loss during the

preparation of a meal. A meal needs to be completely

prepared to prevent pathogen and bacteria from entering

your digestive system. Just keep in mind, burning during

preparation is the number one mistake to avoid. Raw food

snacks can be added to your diet to take the place of foods

high in acrylamide content like potato chips.

Free radicals and antioxidant protection are important and

represent a completely different disease causing battle.

Proper preparation of foods is the key to reducing

acrylamide in a diet. The next time eating high calorie,

fried foods seems like the only options; concerns of Trans

fats and calories should not be the only thing in mind. The

carcinogen levels can be just as harmful to your health.

About the Author:

Dan is a health conscious webmaster searching for answers

to health issues that affect everyone everyday. Read more

health information cover great topics at

http://www.vitaminmaniac.com in the 'Health Articles'

section.