thanks for sharing :)
Are you the speaker? Very impressive talk. Thanks for sharing the message.
trying just made my first 2 videos
first time i spoke was at raw spirit fest. and i have learned allot more since then too beyond just my amazing life long experience.
The Speaker is Loren Lockman, not Sunshine.
Wow, thank you so much for the information!
I think he might need to perform some more research.
"Studies with laboratory-heated foods revealed a temperature dependence of acrylamide formation. Moderate levels of acrylamide (5−50 μg/kg) were measured in heated protein-rich foods and higher contents (150−4000 μg/kg) in carbohydrate-rich foods, such as potato, beetroot, and also certain heated commercial potato products and crispbread. Acrylamide could not be detected in unheated control or boiled foods (<5 μg/kg)."
Notice the last sentence "Acrylamide could not be detected in unheated control or boiled foods (<5 μg/kg)." That makes sense to me as I had always heard that acrylamide was one of the problems with pan cooked, grilled, flame broiled, etc. foods. Basically anytime that you have carmelization on foods you have the increase in acrylamides.
Still, a good video but with all things - research in addition to what you view just to make sure you are getting a larger perspective.