Re: soaking after cooking?

[Guest guest]

Hi, Dan

Yes...the higher the heat, the more acrylamide is produced. That's why

fried foods and breads baked at 350f+ are higher in acrylamide. And the

higher the starch content? The more the acrylamide. Keep in mind,

potatoes can be quite the little acrylamide generators, especially if

they're stored long-term in cold storage, so never, ever store them in

refrigerators or cold garages. They develop more and more starch which only

adds to the acrylamide problem, but I digress.....if you have cold-stored

potatoes, peel and soak them for several hours in a bicarbonate soda/water

solution to reduce the starches.........

I'm a crust-thrower from way back when.....used to drive my mother crazy.

Never broke the habit. I was the only kid I knew who picked the brown crust

off hot dog and hamburger buns. Now, who's laughing, I ask 'em.

At 250f, there's going to be considerably less acrylamide, but again, keep

in mind, it depends on the amount of acrylamide as well as several other

newly-discovered combinations of amino acids, so I continue to remove all

crust, especially for my children. And wouldn't you know it, they LOVE

crust. I find them sneaking it off the cutting board. Now I'm being driven

crazy but for the opposite reason.....grrrrrr!

Sharon

On Jan 5, 2008 7:00 PM, repent_kog_is_near <repent_kog_is_near@...>

wrote:

> Thanks Sharon for the helpful info..

>

> DO you throw the crust from your 140F bread?

>

> Reg, Ezekial 4:9 bread, you said " 250F at least helps reduce

> acrylamide formation " . Is that because 250F is relatively lower in

> temperature for acrylamide creation? If so, that is nice to have

> conscious food companies that bake their products in relatively lower

> temperatures..

>

> Thanks

>

> -Dan.

>

>

> > > >

> > > > > hi

> > > > > does anyone know if soaking after cooking a grain has the same

> > > effect

> > > > > of pre-soaking?

> > > > >

> > > > > thanks

> > > > > -Dan.

> > > > >

> > > > >

> > > > >

> > > >

> > > >

> > > >

> > > > --

> > > > Deut 11:15 He will put grass in the fields for your cattle, and

> you

> > > will

> > > > have plenty to eat.

> > > >

> > > >

> > > >

[Guest guest]

I wasn't saying acrylamide wasn't formed with sourdoughs, just that

very beneficial substances were also produced in the crust according

to a study I mentioned...so that its not like crust is bad and you

shouldn't eat it. Some people just may be more sensitive than others

and should obviously avoid the crust if thats the case.

-

>

> Only if it contains baking soda which was found in a 2005 study to

> completely eliminate acrylamide production. Anybody want to say " forget

> yeast breads, let's make Quick Breads! " ??? LOL.......

>

> In June of 2005, it was published that various substances actually

reduce or

> eliminate acrylamide formation in crackers.* in this study, it was found

> that sodium bicarbonate, or baking soda, completely eliminated

acrylamide. *To

> a lesser extent, ammonium bicarbonate, cysteine, sodium bisulfite, and

> ascorbate also enhanced elimination. Some ingredients, including citric

> acid, ferulic acid, and sodium chloride, were found to decrease the

amount

> of acrylamide produced while having little or no effect on

elimination. Not

> surprising, asparagines, but not reducing sugar, caused a large

increase in

> acrylamide formation.

> http://www.focusedtrainers.com/news/articles/100105-Acrylamide.htm

>

> As far as sourdough goes, that's a tough call.....it really depends on

> individual composition of the dough, especially three primary

enzymes from

> lactic acid bacteria which can increase or decrease arginine which

must be

> present for acrylamide formation:

> http://aem.asm.org/cgi/content/full/68/12/6193

>

> Sharon

[Guest guest]

I avoid all flour products so I don't worry about breads at any temperatures.

Katy Brezger

" If people let government decide what foods they eat and what medicines they

take, their bodies will soon be in a sorry state as are the souls of those who

live under tyranny. "

~ Jefferson~

Re: soaking after cooking?

Only if it contains baking soda which was found in a 2005 study to

completely eliminate acrylamide production. Anybody want to say " forget

yeast breads, let's make Quick Breads! " ??? LOL.......

In June of 2005, it was published that various substances actually reduce or

eliminate acrylamide formation in crackers.* in this study, it was found

that sodium bicarbonate, or baking soda, completely eliminated acrylamide. *To

a lesser extent, ammonium bicarbonate, cysteine, sodium bisulfite, and

ascorbate also enhanced elimination. Some ingredients, including citric

acid, ferulic acid, and sodium chloride, were found to decrease the amount

of acrylamide produced while having little or no effect on elimination. Not

surprising, asparagines, but not reducing sugar, caused a large increase in

acrylamide formation.

http://www.focusedtrainers.com/news/articles/100105-Acrylamide.htm

As far as sourdough goes, that's a tough call.....it really depends on

individual composition of the dough, especially three primary enzymes from

lactic acid bacteria which can increase or decrease arginine which must be

present for acrylamide formation:

http://aem.asm.org/cgi/content/full/68/12/6193

Sharon

On Jan 5, 2008 8:02 PM, gdawson6 <gdawson6@...> wrote:

>

> >

> > Thanks Sharon for the helpful info..

> >

> > DO you throw the crust from your 140F bread?

> >

> > Reg, Ezekial 4:9 bread, you said " 250F at least helps reduce

> > acrylamide formation " . Is that because 250F is relatively lower in

> > temperature for acrylamide creation? If so, that is nice to have

> > conscious food companies that bake their products in relatively lower

> > temperatures..

> >

> > Thanks

> > -Dan.

> >

>

> I remember reading a study that was posted here (I think) a long time

> ago about a special type of anti-oxidant created in the crust of baked

> sourdough bread that made acrylamides seem not so bad. Maybe someone

> else remembers and has a link, it was possible a german study. Not

> sure if the same thing happens in sprouted bread though...

>

> -

>

>

>

--

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

--- Sharon son <skericson@...> wrote:

> And wouldn't you know it, they LOVE crust. I find them sneaking it

> off the cutting board. Now I'm being driven crazy but for the

> opposite reason.....grrrrrr!

Sharon, don't you know that the sole purpose of children is to make us

see what our parents suffered through

I too was a crust puller as a kid, though I lost that habit as I got

older. I used roll the middle in a ball - fun and tasty too

Thinking back now, I remember it was the taste of the crust that I

didn't like, though now I'm used to it. I was taught not to waste

food. So, I used to eat the crust that my daughter pulled off, before

I read about acrylamide. 'Course back then I was also addicted to

sugar, aspartame, and caffeine and used margarine instead of butter.

So, I'm probably doomed to die a premature death

<hoping a better diet will make amends>

[Guest guest]

, is this a nom de plume and you are really my daughter? She did that very

thing with bread. I shudder to think of all those years I bought white bread,

Then when I started making bread every few days we only had whole wheat

plus-homemade bread, she hated it.

Now I've moved beyond any grains except for rare exceptions. I've regained so

much of my health since January of Last year. I'm trying to reverse diabetes

but also get healthier, lose weight and it is paying off. I'm 59 and not

looking back just looking forward now. Nearly Anyone can get healthy again.

Katy Brezger

Be a Blessing, Find ways to be someone's Santa Claus all year 'round. May you be

so richly blessed that you will bless others with what overflows from your cup.

" If people let government decide what foods they eat and what medicines they

take, their bodies will soon be in a sorry state as are the souls of those who

live under tyranny. "

~ Jefferson~

Re: soaking after cooking?

--- Sharon son <skericson@...> wrote:

> And wouldn't you know it, they LOVE crust. I find them sneaking it

> off the cutting board. Now I'm being driven crazy but for the

> opposite reason.....grrrrrr!

Sharon, don't you know that the sole purpose of children is to make us

see what our parents suffered through

I too was a crust puller as a kid, though I lost that habit as I got

older. I used roll the middle in a ball - fun and tasty too

Thinking back now, I remember it was the taste of the crust that I

didn't like, though now I'm used to it. I was taught not to waste

food. So, I used to eat the crust that my daughter pulled off, before

I read about acrylamide. 'Course back then I was also addicted to

sugar, aspartame, and caffeine and used margarine instead of butter.

So, I'm probably doomed to die a premature death

<hoping a better diet will make amends>

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11:46 AM

[Guest guest]

On 1/2/08, Sharon son <skericson@...> wrote:

> > * So then the reduction in acrylamide formation is from the production

> > of thiocalcin, and not from the breakdown of starches into sugars?

> I couldn't say one is better than the other, or more responsible.

I don't understand.

You stated that conversion of starches into sugars was a factor.

I asked why that would be when it is sugars, not starches, that result

in acrylamide formation.

You provided a long list of sugars that could make the conversion, but

did not list any reason why conversion of starch, which does not make

the conversion, into sugar, which does, would reduce instead of

increase the formation of acrylamide.

And you listed various other factors such as thiocalcin formation that

can prevent the conversion..

So I asked if it is the thiocalcin, then, and not the formation of

sugars, that reduces the conversion.

Now you are saying that no one can say whether thiocalcin or formation

of sugasr is more important. But I am still left wonder why, if

sugars but not starches make the conversion, why would the

transformation of starches into sugars *decrease* rather than

*increase* the formation of acrylamide?

Chris