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Wondering if you know anything about a byproduct of heating potatoes and wheat products over 600 degrees to make crackers, chips, and pretzels. I was told by a very knowledgeable chef that the byproduct, L-cylestine (sp.), cannot be processed by the body and is stored in the colon. I may have the spelling incorrect, but wonder if you know anything about this substance and in what products it exists.
Regards,
Bruce
In Reply to: In potato chips: L-cylestine (sp.) = colon danger posted by Bruce Whitney on December 02, 2002 at 12:58:29:
People have eaten chips and crackers for years. Relax!
In Reply to: In potato chips: L-cylestine (sp.) = colon danger posted by Bruce Whitney on December 02, 2002 at 12:58:29:
acrylimide is what you are referring to right?
In Reply to: Re: In potato chips: L-cylestine (sp.) = colon danger posted by Bruce on December 02, 2002 at 17:19:56:
Bruce,
Of course during those same years the rising incidence of colon cancer has paralleled the rising use of these unhealthy foods.
Don't worry, the odds are still in your favor--depending upon your genetics.
As Alfred E. Neuman said: "What, me worry?"
Walt
In Reply to: In potato chips: L-cylestine (sp.) = colon danger posted by Bruce Whitney on December 02, 2002 at 12:58:29:
Bruce,
Listen to Anon. Reference "Nutrition Action Newsletter" September 2002, Volume 29 #7.
Back in Madame Curie's day there were a lot of people who scoffed at radiation causing cancer, too! The word IS acrylamide.
Let us know what you learn and any comments you might have.
Walt
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