Reducing Breast Cancer
Reducing Breast Cancer This is a touchy subject for me because. I almost died from cancer. I am quite passionate about the subject. But we must be careful because of the AMA. Federal Government Regs. Etc. To not claim that you can cure cancer. If you really want to get mad at the AMA. Look up Dr.Royal Raymond Rife. You will not like what you find out. When it comes to your health and your life you really do not care what the AMA. or Feds. have to say. I know you can’t claim that this will fix you or that will fix you, but common since will tell you that any port in a storm that makes since and helps you is a far better answer than chemo, radiation or other barbaric solutions.
So I will continue to supply any information that might help or give someone a ray of hope. And Reducing Breast Cancer is a very good reason.
Find Out More In This Video About Someone Who Beat Breast Cancer
Reducing Breast Cancer Related Acrylamide in Food. Several tests with animals have shown acrylamide; a chemical formed when carbohydrate-rich foods such as bread, biscuits, potato chips, and French fries are cooked above 120°C-to be a carcinogen. Now, a study conducted by the National Food Institute, Technical University of Denmark, has shown a positive association between acrylamide and breast cancer in humans. "Acrylamide is formed during the preparation of many ordinary foods, " said Kit Granby, a senior scientist at the National Food Institute. "It is therefore important both for consumers and the food industry to find methods to reduce the acrylamide content." Over the past five years, a collaboration between the Technical University of Denmark, the Faculty of Life Sciences at the University of Copenhagen, and five Danish food companies has identified several ways of reducing acrylamide in foods. Temperature is not the only culprit in the formation of acrylamide. The length of time involved in the process, the water content, the pH of the dough or foods, and the presence the amino acid asparagine in the raw ingredients can affect the formation of acrylamide. For example, longer cooking times and lower water content increased the acrylamide content in heated foods. "By changing and optimizing these factors when producing foods, the acrylamide content of many different types of products can be reduced considerably," says Granby. Tests show that blanching, salt, and asparagine may reduce the acrylamide content in potato products. Blanching and cooking potatoes in alkaline water can increase the pH of the popular vegetable. Using alkaline water as a raw ingredient can raise the pH of dough. The collaborative project also looked at the effects of antioxidants on the formation of acrylamide. The researchers found that the addition of rosemary to dough prior to baking a portion of wheat buns at 225°C reduced the acrylamide content by up to 60 percent. The addition of the flavonoids epicatechin and epigallocatechin-found in green tea-also reduced the acrylamide content of processed foods. "Antioxidants are substances which inhibit the formation of free radicals in the food and eliminate free radicals in the body. Our tests indicate that free radicals are formed when cooking and potentially increasing the acrylamide content in certain foods," explained Rikke Vingborg Hedegaard, another researcher at the National Food Institute. All antioxidants are not created the same, Hedegaard reports. "The tests indicate that different antioxidants do not have the same effect on the formation of acrylamide, and that it is important how antioxidants are added to a product to have an effect on the acrylamide content," he says. Like flavonoids and other antioxidants, ionized drinking water has an abundance of negatively charged ions that are attracted to the positively charged free radicals. When the free radicals and the antioxidant water molecules meet, they exchange electrons. This bonding neutralizes the free radicals and renders them harmless. Reducing Breast Cancer You can read more about this study as well as find other publications on the DFVF web site.
Back To Cancer And Alkaline Water. From Reducing Breast Cancer
|
