We shouldn't be affraid to eat boiled/steamed vegetables, especially for those who can't afford to buy enough fruit. Moreover, raw fruit contains a little percentage of acrylamide, too.
We shouldn't be affraid to eat boiled/steamed vegetables...
What? Shouldn't you qualify that with, "as long as they don't present an avoidable risk" or something of the sort?
...especially for those who can't afford to buy enough fruit.
Again, wha? Bananas and lettuce are some of the cheapest foods per pound in the world! lol. Better to ask if you can afford cancer or nerve damage or heart disease (Polish researchers have recently linked acrylamide to increased internal inflammation, unfavorable changes in antioxidant effects and cholesterol levels). Fluffy, I've been 100% raw for almost ten years. You can too. Everyone can...
Moreover, raw fruit contains a little percentage of acrylamide, too.
Yeah, they've found a minute amount in almonds. As far as I know, all other raw fruits and veggies contain ZERO acrylamide. Zero's a good number here, don't you think? lol.
Bananas and lettuce are some of the cheapest foods per pound in the world!
In the US! ;-)
Ok, maybe not the whole wide world, lol. But compared to cancer, etc., they're still a good bargain no matter where you are, lol...
... I wasn't aware, thanks!
My pleasure. Glad you're all raw now, too.
See page 94 :
And no, bananas and lettuce are not some of the cheapest foods per pound in the world. I can get potatoes for 0,06 $ per pound and bananas are 1$ per pound. And I can't buy any lettuce because it is unaffordable.
And your way to respond may be hurtful.
Nice document. Good work. But I think what it shows is merely the contradicting testing. Two tests show one thing, another the opposite...
Am sorry you can't afford raw. Maybe you could get more creative in your budgeting but I know it can be hard.
Sorry too for seeming rude. The last thing I'd want to do is hurt anyone, least of all a fluffy rabbit, lol. Sincerely, though...
Forget replying to my other posts. My argument can be summed up with these few points
As far as I can see
1)You're assuming the level of acrylamide in boiled/steamed food is greater than the EPA lmit. The presentation provided here shows the same figures for both cooked potatoes and the raw food. If they've only started using accurate testing as of recent, perhaps raw fruits could contain similar amounts. As you keep saying, the tests they've been using are very insensitive.
2)You're assuming that levels under the usual detection range are carcinogenic, because of the EPA limit on water. They are only just discovering that acrylamide increases the risk of some cancers at high levels. There is little evidence to suggest there is significant risk of such low levels. You're just assuming.
3)You're using a reductionist argument, and not a wholistic approach. You can't just say this level of acrylamide is carcinogenic without factoring in other aspects of diet/lifestyle and it's source.
I think these are all fair comments. Steamed/foods may or may not be carcinogenic, but there is little proof as of yet. If they are then it could be the acrylamide, it could be something else.
If you can prove me wrong I don't mind. I'm just going by what I can currently see.
I didn't see this until after I'd written the above post. Will answer you here later...
most of this is tl;dr for me.
i have one question though, is it safe to eat baked sweet potatoes?
Steamed would be better but still. I presume most of your diet is raw fruit and vegetables so I would say you're safe from any significant risk of cancer. It wasn't really my intention to say whether or not steamed/boiled food was carcinogenic, but to point out there is little reason to think the acrylamide in boiled/steamed is going to cause you cancer.