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Interview with Dr. Colin Campbell


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Ok, just for the fun of it, can someone please put some water to boil and then add a potatoe to it? Keep boiling it and measure the temperature of the POTATOE with a thermometer that can read over 120 degrees celsius. I can not do this because I don't have a stove anymore since going raw. Pure water after reaching boiling temperature becomes steam, the food in the water can and does reach higher temperatures than 120 celsius if heat is still applied.

 

This is why the FAO recommends not to excessively cook your food, especially starchy foods like potatoes and grains that can form acrylamide over 120 degrees. Again, it doesn't matter what method of cooking you use, it is a question of temperature.

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Again, it doesn't matter what method of cooking you use, it is a question of temperature.

 

It matters very much. Josh just told you why. If you want to deny thermodynamics, fine, but don't spread false information around the forums.

 

 

the food in the water can and does reach higher temperatures than 120 celsius if heat is still applied.

 

Not really true, but assuming it is:

 

Then why has no one found acrylamide in boiled food?

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"We don’t know exactly at what temperature acrylamide is formed in food. However acrylamide has so far not been found in food prepared at temperatures below 120 degrees Celsius, including boiled foods."

 

120 C = 248 Degrees F

 

Boiling Water = 212 Degrees. Fahrenheit

 

 

......

 

Zack, what this statement means is pretty obvious, so far they do not know what the pertinent temperature is that forms acrylamide, whether it is 119 degrees or 118 degrees, or 120 degrees, and boiled foods kept under 120 degrees so far have not been found to have acrylamides.

 

But why do you think the FAO says to not excessively cook your food?

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