acrylamide, food additive
Anne P. Mitchell, Esq.
Aah..there he is! Hey Shanker, I was wondering where you were when this
thread broke! :-) [Not that others who have posted herein are chopped
liver, mind you! I just always so enjoy your posts!]
Shankar Bhattacharyya wrote:
...
>Most journalists do not have the background to read scientific papers
>with understanding.
Well, in this case it would be helpful if there were in fact a legitimate,
peer-reviewed scientific paper to read, wouldn't it?
>We have been eating bread for a long time. That would seem to suggest
>that it is not a devastatingly serious risk.
*Thank* you! At the risk of sounding oh-so-80s... "Helloooo! We've been
eating baked/fried carbs since nearly time immemorial!
Here's my theory: Humans have evolved to tolerate the amounts (are they
trace?) of acrylamide which is produced by the baking and frying of breads,
etc.. That would reconcile both the "discovery", and the fact that we've
almost ALL been eating these products for thousands of years, and somehow
the whole human race hasn't succumbed to mass acrylamide-related cancer.
Anne
I am: Mom, Attorney, Professor, Advocate for Fathers and Against Spam
http://www.annepmitchell.com
Resources on intuitive parenting, breastfeeding, co-sleeping, and more
Dan Abel
shed...@stop.mail-abuse.org (Anne P. Mitchell, Esq.) wrote:
> Here's my theory: Humans have evolved to tolerate the amounts (are they
> trace?) of acrylamide which is produced by the baking and frying of breads,
> etc.. That would reconcile both the "discovery", and the fact that we've
> almost ALL been eating these products for thousands of years, and somehow
> the whole human race hasn't succumbed to mass acrylamide-related cancer.
On the other hand, you've *got* to look at the statistics. All of those
people who ate bread thousands of years ago are NOW DEAD!
:-)
--
Dan Abel
Sonoma State University
AIS
ab...@sonoma.edu
http://www.sonoma.edu/IT/AIS/people/Abel.html
Shankar Bhattacharyya
news:92006503Bshede...@204.152.184.108:
> Aah..there he is! Hey Shanker, I was wondering where you were when
> this thread broke! :-) [Not that others who have posted herein are
> chopped liver, mind you! I just always so enjoy your posts!]
I was in Italy, eating respectable food and drinking decent wine and
thinking that Michelangelo must have been four or five different people.
How can one person be able to do all that stuff? I did not hear anything
about this business till I started going through my voice-mail at work
on Monday.
Oh, the tomatoes are better in Italy than they are in the US.
> Shankar Bhattacharyya wrote:
>
>>Most journalists do not have the background to read scientific
>>papers with understanding.
>
> Well, in this case it would be helpful if there were in fact a
> legitimate, peer-reviewed scientific paper to read, wouldn't it?
My impression is that the analytical work is likely to turn out to be
credible. Nobody should be able to find that much acrylamide by mistake.
From an analytical chemist's point of view they are seeing quite a lot.
There will be plenty of "peer review". A lot of people will want to do
the analysis for themselves.
So far nobody is making any risk-related claims, as far as I can tell.
The work will get published and it will get looked at carefully. It's
early to get anxious about this, on either side. I don't think anyone is
claiming to know what any of it means for the public.
- Shankar