Women Beware the Crispiest of Foods |
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Links to cancer Research has emerged showing a direct link between a chemical called acrylamide and womb and ovarian cancer in women. Acrylamide is produced when we roast, fry or bake our food. If you are still reeling from last month's news that bacon and sausages cause cancer, then the idea that the future holds only raw veggies may seem a bit much. However, it appears that the more crispily we cook food - particularly starchy foods, such as potatoes - the more acrylamide is produced. Are we at risk of over regulating our lives, and can we avoid some of the troubles of limiting our diets by adding more nutritional supplements and vitamins(http://www.mitamins.com). The effect of crispiness The study found that women who consumed 40 micrograms of acrylamide a day (the same as in a 32g packet of crisps) had double the risk of cancer than women who ate the least. The evidence is so persuasive that some government agencies are now advising people to avoid overcooking when baking, frying or toasting carbohydrate-rich foods. Keeping it simple, the advice is to keep your chips to a gentle golden yellow, and your toast to the lightest shade acceptable. And make sure you balance your diet with vitamin-rich vegetables, vitamin-bountiful fruits and if necessary, the nutritional supplements and natural supplements(http://www.mitamins.com) that are missing from your dinner. Add supplements Acrylamide is a nutritional chemical produced naturally when a wide variety of foods are cooked. Most breakfast cereals contain it. Cooked meat contains low levels, too. This latest study is not the first to show a link with cancer. It is not possible to have a healthy balanced diet that avoids acrylamide. Virtually all women eat acrylamide, probably daily. Not all of us get endometrial or ovarian cancer. The problem is, as with most things, an excess. Try to regulate access by keeping a chart of the foodstuffs and nutritional supplements and vitamins(http://www.mitamins.com) you regularly absorb. Balanced nutrition The sensible point lurking deep in the headlines is that we should all cut down on chips, crisps, fast foods and processed foods, which contain the highest levels of acrylamide. In short, eat everything in moderation and increase your fruit and vegetable intake to offset the (unavoidable) baddies. |
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