Re: One more for Organic raw veggies

[Guest guest]

PLEASE stop clogging my e-mail with your endless and

useless information !

--- ~*Patty*~ <fdp@...> wrote:

> http://www.i-sis.org.uk/acrylamide.php

> ISIS Report, 1 August 2002

> Acrylamide In Cooked Foods: The Glyphosate

> Connection

> Recent health alert over toxic acrylamide in cooked

> foods is linked to glyphosate, Prof. Joe Cummins

> reveals.

>

> Acrylamide is a building block for the polymer,

> polyacrylamide, a material well-known in molecular

> biology laboratories as a gel matrix for resolving

> DNA fragments in sequence analysis and identifying

> proteins, both under electric fields. In the world

> at large, polyacrylamide is used in water

> purification to flocculate suspended organic matter.

> Recently the world health organization (WHO) had a

> closed meeting to review the finding that cooked

> vegetables had significant levels of acrylamide [1].

> The finding received worldwide attention because

> acrylamide is a potent nerve toxin in humans and

> also affects male reproduction, and causes birth

> defects and cancer in animals. The WHO press

> releases implied that the acrylamide finding was a

> surprise and that the pollutant probably arose from

> cooking the vegetables.

>

> Strangely, the WHO releases did not mention the fact

> that polyacrylamide is a well known additive to

> commercial herbicide mixtures (25% to 30% solutions)

> to reduce spray drift and to act as a surfactant

> [2]. The glyphosate (ie Roundup) herbicides of

> Monsanto Corporation are of particular concern

> because the herbicide interacts with the polymer

> [2-4]. Experiments showed that heat and light

> contribute to the release of acrylamide from

> polyacrylamide, and glyphosate was found to

> influence the solubility of polyacrylamide, so care

> was advised in mixing the two.

>

> The evidence seems compelling, therefore, that

> acrylamide is being released from polyacrylamide in

> the environment, one of the main sources of which is

> in glyphosate herbicide formulations. Cooking

> vegetables that had been exposed to the glyphosate

> herbicide used with herbicide-tolerant crops, or

> used during soil preparation for normal crops would

> result in the releasing more acrylamide. Worse yet,

> additives such as polyacrylamide are designated

> 'trade secrets' in North America and information on

> the contents of herbicide preparations are not

> available to the public.

>

> I am surprised at WHO's feigned ignorance of the

> polyacrylamide -herbicide connection. WHO should

> make more effort to consult experts independent of

> the giant herbicide corporations for a change, so

> the public could be told the whole truth.

>

> 1.. Weiss G. Acrylamide in food: Uncharted

> territory. Science 2002, 297,27.

> 2.. E, Prues S and Ochme F. Environmental

> degradation of polyacrylamides:Effect of artificial

> environmental conditions. Ecotoxicology and

> Environmental Safety 1996, 35,121-35.

> 3.. E, Prues S and Ochme F. Environmental

> degradation of polyacrylamides: II Effects of

> outdoor exposure. Ecotoxicology and Environmetal

> Safety 1997, 37,76-91.

> 4.. Leonard M. Ver Vers. Determination of

> acrylamide monomer in polyacrylamide degradation

> studies by high performance liquid chromatography.

> Journal of Chromatographic Science 1999, 37,486-94

>

>

__________________________________________________

[Guest guest]

I am not sure what your issue is but you apparently signed up for this group

or you would not be getting these emails, I will remove you immediately from

this list.

----- Original Message -----

From: " N Teunis " <kestrelnst@...>

< >

Sent: Thursday, August 22, 2002 3:45 PM

Subject: Re: One more for Organic raw veggies

> PLEASE stop clogging my e-mail with your endless and

> useless information !

>

>

> --- ~*Patty*~ <fdp@...> wrote:

> > http://www.i-sis.org.uk/acrylamide.php

> > ISIS Report, 1 August 2002

> > Acrylamide In Cooked Foods: The Glyphosate

> > Connection

> > Recent health alert over toxic acrylamide in cooked

> > foods is linked to glyphosate, Prof. Joe Cummins

> > reveals.

> >

> > Acrylamide is a building block for the polymer,

> > polyacrylamide, a material well-known in molecular

> > biology laboratories as a gel matrix for resolving

> > DNA fragments in sequence analysis and identifying

> > proteins, both under electric fields. In the world

> > at large, polyacrylamide is used in water

> > purification to flocculate suspended organic matter.

> > Recently the world health organization (WHO) had a

> > closed meeting to review the finding that cooked

> > vegetables had significant levels of acrylamide [1].

> > The finding received worldwide attention because

> > acrylamide is a potent nerve toxin in humans and

> > also affects male reproduction, and causes birth

> > defects and cancer in animals. The WHO press

> > releases implied that the acrylamide finding was a

> > surprise and that the pollutant probably arose from

> > cooking the vegetables.

> >

> > Strangely, the WHO releases did not mention the fact

> > that polyacrylamide is a well known additive to

> > commercial herbicide mixtures (25% to 30% solutions)

> > to reduce spray drift and to act as a surfactant

> > [2]. The glyphosate (ie Roundup) herbicides of

> > Monsanto Corporation are of particular concern

> > because the herbicide interacts with the polymer

> > [2-4]. Experiments showed that heat and light

> > contribute to the release of acrylamide from

> > polyacrylamide, and glyphosate was found to

> > influence the solubility of polyacrylamide, so care

> > was advised in mixing the two.

> >

> > The evidence seems compelling, therefore, that

> > acrylamide is being released from polyacrylamide in

> > the environment, one of the main sources of which is

> > in glyphosate herbicide formulations. Cooking

> > vegetables that had been exposed to the glyphosate

> > herbicide used with herbicide-tolerant crops, or

> > used during soil preparation for normal crops would

> > result in the releasing more acrylamide. Worse yet,

> > additives such as polyacrylamide are designated

> > 'trade secrets' in North America and information on

> > the contents of herbicide preparations are not

> > available to the public.

> >

> > I am surprised at WHO's feigned ignorance of the

> > polyacrylamide -herbicide connection. WHO should

> > make more effort to consult experts independent of

> > the giant herbicide corporations for a change, so

> > the public could be told the whole truth.

> >

> > 1.. Weiss G. Acrylamide in food: Uncharted

> > territory. Science 2002, 297,27.

> > 2.. E, Prues S and Ochme F. Environmental

> > degradation of polyacrylamides:Effect of artificial

> > environmental conditions. Ecotoxicology and

> > Environmental Safety 1996, 35,121-35.

> > 3.. E, Prues S and Ochme F. Environmental

> > degradation of polyacrylamides: II Effects of

> > outdoor exposure. Ecotoxicology and Environmetal

> > Safety 1997, 37,76-91.

> > 4.. Leonard M. Ver Vers. Determination of

> > acrylamide monomer in polyacrylamide degradation

> > studies by high performance liquid chromatography.

> > Journal of Chromatographic Science 1999, 37,486-94

> >

> >

>

>

> __________________________________________________

>

[Guest guest]

& I received equally " trashy " responses from this same Nut-Case!

MM

Martha Murdock, Director

National Silicone Implant Foundation | Dallas Headquarters

" Supporting Survivors of Medical Implant Devices "

4416 Willow Lane

Dallas, TX 75244-7537

----- Original Message -----

From: " Heer " <idagirl@...>

< >

Sent: Thursday, August 22, 2002 5:08 PM

Subject: Re: One more for Organic raw veggies

> I am not sure what your issue is but you apparently signed up for this

group

> or you would not be getting these emails, I will remove you immediately

from

> this list.

> ----- Original Message -----

> From: " N Teunis " <kestrelnst@...>

> < >

> Sent: Thursday, August 22, 2002 3:45 PM

> Subject: Re: One more for Organic raw veggies

>

>

> > PLEASE stop clogging my e-mail with your endless and

> > useless information !

> >

> >

> > --- ~*Patty*~ <fdp@...> wrote:

> > > http://www.i-sis.org.uk/acrylamide.php

> > > ISIS Report, 1 August 2002

> > > Acrylamide In Cooked Foods: The Glyphosate

> > > Connection

> > > Recent health alert over toxic acrylamide in cooked

> > > foods is linked to glyphosate, Prof. Joe Cummins

> > > reveals.

> > >

> > > Acrylamide is a building block for the polymer,

> > > polyacrylamide, a material well-known in molecular

> > > biology laboratories as a gel matrix for resolving

> > > DNA fragments in sequence analysis and identifying

> > > proteins, both under electric fields. In the world

> > > at large, polyacrylamide is used in water

> > > purification to flocculate suspended organic matter.

> > > Recently the world health organization (WHO) had a

> > > closed meeting to review the finding that cooked

> > > vegetables had significant levels of acrylamide [1].

> > > The finding received worldwide attention because

> > > acrylamide is a potent nerve toxin in humans and

> > > also affects male reproduction, and causes birth

> > > defects and cancer in animals. The WHO press

> > > releases implied that the acrylamide finding was a

> > > surprise and that the pollutant probably arose from

> > > cooking the vegetables.

> > >

> > > Strangely, the WHO releases did not mention the fact

> > > that polyacrylamide is a well known additive to

> > > commercial herbicide mixtures (25% to 30% solutions)

> > > to reduce spray drift and to act as a surfactant

> > > [2]. The glyphosate (ie Roundup) herbicides of

> > > Monsanto Corporation are of particular concern

> > > because the herbicide interacts with the polymer

> > > [2-4]. Experiments showed that heat and light

> > > contribute to the release of acrylamide from

> > > polyacrylamide, and glyphosate was found to

> > > influence the solubility of polyacrylamide, so care

> > > was advised in mixing the two.

> > >

> > > The evidence seems compelling, therefore, that

> > > acrylamide is being released from polyacrylamide in

> > > the environment, one of the main sources of which is

> > > in glyphosate herbicide formulations. Cooking

> > > vegetables that had been exposed to the glyphosate

> > > herbicide used with herbicide-tolerant crops, or

> > > used during soil preparation for normal crops would

> > > result in the releasing more acrylamide. Worse yet,

> > > additives such as polyacrylamide are designated

> > > 'trade secrets' in North America and information on

> > > the contents of herbicide preparations are not

> > > available to the public.

> > >

> > > I am surprised at WHO's feigned ignorance of the

> > > polyacrylamide -herbicide connection. WHO should

> > > make more effort to consult experts independent of

> > > the giant herbicide corporations for a change, so

> > > the public could be told the whole truth.

> > >

> > > 1.. Weiss G. Acrylamide in food: Uncharted

> > > territory. Science 2002, 297,27.

> > > 2.. E, Prues S and Ochme F. Environmental

> > > degradation of polyacrylamides:Effect of artificial

> > > environmental conditions. Ecotoxicology and

> > > Environmental Safety 1996, 35,121-35.

> > > 3.. E, Prues S and Ochme F. Environmental

> > > degradation of polyacrylamides: II Effects of

> > > outdoor exposure. Ecotoxicology and Environmetal

> > > Safety 1997, 37,76-91.

> > > 4.. Leonard M. Ver Vers. Determination of

> > > acrylamide monomer in polyacrylamide degradation

> > > studies by high performance liquid chromatography.

> > > Journal of Chromatographic Science 1999, 37,486-94

> > >

> > >

> >

> >

> > __________________________________________________

> >