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A medical podcast that brings you trusted and easy-to-understand health information. We cover topics like nutrition, common diseases, prevention, modern treatments, and lifestyle tips to help you live a healthier and better life.
Acrylamide: The Invisible Class A Carcinogen Hiding in 40% of Your Food
Doctor Next Door
12 minutes
2 weeks ago
Acrylamide: The Invisible Class A Carcinogen Hiding in 40% of Your Food
Explores the dangers of acrylamide, a toxic chemical classified as both a probable human carcinogen and a potent neurotoxin by multiple health agencies worldwide. Unlike typical food additives, acrylamide is not an added ingredient—it is formed as a byproduct of the Maillard reaction, which occurs when certain refined sugars or starches react with the amino acid asparagine under high-heat cooking conditions (above 285°F). Foods especially high in acrylamide include chips, crackers, french fries, and coffee, making it a hidden risk in diets heavy in ultra-processed foods. Long-term exposure has been linked to increased risks of cancer, neurological damage, and other chronic health problems. To minimize harm, several strategies are recommended: Lower cooking temperatures to reduce acrylamide formation. Replace refined sugars with natural alternatives. Cook with stable saturated fats such as tallow instead of seed oils. Incorporate cruciferous vegetables and dark-roasted coffee, both of which contain compounds that may help counter acrylamide’s toxic effects. By making these adjustments, individuals can reduce their exposure and strengthen their defenses against this little-known yet widespread foodborne toxin.
A medical podcast that brings you trusted and easy-to-understand health information. We cover topics like nutrition, common diseases, prevention, modern treatments, and lifestyle tips to help you live a healthier and better life.