A Conduit of Mixed News & Self Help Information with a dash of humor…
The health benefits of drinking coffee are pretty impressive.
However, coffee also contains a potentially harmful chemical called acrylamide.
The chemical acrylamide (or acrylic amide) is a white, odourless, crystal compound. It has the chemical formula C3H5NO.
It’s used to make plastics and treat waste water, among other things.
Day-to-day we are exposed to acrylamide through smoking and secondhand smoke, as well as personal care products and household items.
In 2002, Swedish scientists also discovered it in a wide range of foods, including baked goods and coffee (16).
What we do know is that when coffee beans are roasted, acrylamide is formed. There’s no way to remove acrylamide from coffee, so when you drink it, you’re exposing yourself to the chemical (19).
Bottom Line: Acrylamide is a potentially harmful chemical formed during the coffee bean roasting process.
Acrylamide can definitely be harmful.
Yet, as is often the case in nutrition, the devil is in the dose.
Studies in animals have also repeatedly shown that acrylamide causes cancer when eaten.
However, the doses given to animals have been 1000–100,000 times larger than the amounts humans are exposed to through diet.
Humans also metabolize acrylamide differently, so we are exposed to a lower dose of the chemical when our body breaks it down (20).
Unfortunately, there are few human studies on the safety of acrylamide in food, and the results have been inconsistent (21).
It’s also important to keep in mind that acrylamide is not a new problem. Despite only recently being discovered in our food, it’s likely to have been there in some amount since man started cooking.
Bottom Line: Workplace exposure to high amounts of acrylamide can cause nerve damage. In very high doses, acrylamide is known to cause cancer in animals. We don’t know how much of it is safe for humans.
The amount of acrylamide in coffee varies greatly.
A 2013 study analyzed 42 samples of coffee, including 11 instant coffees and 3 coffee substitutes (grain coffee).
They found instant coffee to have 100% more acrylamide than fresh roasted coffee, while coffee substitutes had 300% more (22).
They also noted that acrylamide levels peak early in the heating process and then decline. So lighter colored coffee beans have more acrylamide than darker ones that are roasted longer.
Read Much More Here: http://authoritynutrition.com/acrylamide-in-coffee/