WHO IS AFRAID OF
ACRYLAMID?
FIRST OF ALL: WHAT IS ACRYLAMIDE?
On Wikipedia says:
"Details on the influence of acrylamide on the human metabolism are still largely unexplored. Two modes of action are known from animal experiments:
On the one hand, acrylamide directly attacks the DNA and secondly, it is converted into glycidamide by liver enzymes. This reactive substance is said to have a strong genotoxic effect is attributed to this reactive substance."
But lectins are not the only danger that can potentially lurk in plant-based foods. And so we have always had the acrylamide issue latently in the back of our minds.
As part of our product approval, we then "dared to go over it" and wanted clarity:
We baked bread from our RUSTIC ORGANIC BAKING MIXTURE at an extra high temperature: for one hour at 250 degrees. And then we sent it to the laboratory to test it for acrylamide.
We were both relieved and delighted with our test result:
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