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Speaking of burnt food: ACRYLAMIDE

Dried fruits, which are rich in fiber and antioxidants, have long been promoted as healthful alternatives to fresh fruits. Now, Thomas Amrein and his associates at the Swiss Federal Institute of Technology have found acrylamide in dried fruits, a surprising finding considering that these products are dried at relatively mild temperatures instead of the high temperatures, through baking and frying, that usually produce the chemical. The study suggests that acrylamide is capable of being formed under relatively mild conditions through reactions that are not fully understood, the researchers say. Of the different dried fruits tested, the highest concentrations of the chemical were found in dried pears and prunes, they say.

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Acrylamide is found in high levels in a range of foods including breakfast cereals (not porridge), chips, potato products (such as waffles or children's potato shapes), biscuits, crackers, crispbread and crisps.


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The cure?:

Even rosemary in small quantities – in one per cent of the dough – was enough to reduce the acrylamide content significantly.

Flavonoids are another type of antioxidant found, among other things, in vegetables, chocolate and tea. Tests also showed that the addition of the flavonoids epicatechin and epigallocatechin from green tea considerably reduced the acrylamide content.
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