Acrylamid

Who is afraid of acrylamide?

By Tobias Stumpfl

Backen und geniessen lektinfrei ohne Acrylamid

FIRST OF ALL: WHAT IS ACRYLAMIDE?


Wikipedia states the following:
"Details regarding the influence of acrylamide on human metabolism are still largely unexplored. Two mechanisms of action are known from animal studies:

Acrylamide directly attacks DNA and is also converted into glycidamide by liver enzymes. This reactive substance is attributed with a strong genotoxic effect.

Acrylamide is formed when starchy foods are heated to high temperatures: during baking, frying, grilling, etc.

That sounds dangerous... and it probably is.


Acrylamide is a major problem in the traditional food industry, especially in the production of baked goods with a properly browned crust.

Lacking a real solution, there is a tendency to remain silent about the problem.

WHAT DOES THIS LOOK LIKE WITH TOBIO PRODUCTS?


When developing our baking mixes, our primary goal was to create something that contains no lectins - obviously.

Baking without lectins or acrylamide

But lectins aren't the only potential danger lurking in plant-based foods. And so we've always had the acrylamide issue lurking in the back of our minds.

As part of our product approval process, we then "dared" to do it and wanted to have clarity:


We baked bread from our RUSTIC ORGANIC BAKING MIX at an extra high temperature: for one hour at 250 degrees. And then we sent it to the lab to test for acrylamide.


We were both relieved and delighted by our test results:

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