Worse than sugar: The hidden health dangers in our everyday foods.

In this video I'm going to talk about a dangerous ingredient that’s worse than high-fructose corn syrup, sugar, starches, and seed oils! It’s a potent neurotoxin, damages reproductive organs, and is classified as a Class A carcinogen by the EPA.
You won’t find this dangerous ingredient on a food label because it’s a byproduct, not an ingredient used to make the food.

Acrylamide is created when you combine a specific protein with refined sugar such as glucose, dextrose, glucose syrup, or maltodextrin under high heat.

Saturated fats prevent the formation of acrylamide. If junk foods were made with saturated fat like tallow, this could significantly reduce cancer risk.

Here are some foods to avoid that contain acrylamide:
•Corn chips
•Potato chips
•French fries
•Baked goods
•Crackers
•Cookies
•Cereal

To avoid acrylamide, cook with tallow, coconut oil, or butter, and use natural sugar like honey or dates. Slow cooking reduces the formation of acrylamide. Focus on consuming whole foods and avoid refined and processed foods.

If you eat junk food, pair it with something to counter the effects of acrylamide. Cruciferous vegetables contain protective compounds that protect against acrylamide. Garlic, citrus, bell peppers, green tea, and cabbage also have protective effects.

When the amino acid asparagine combines with refined sugar and is heated over 100 degrees, a Maillard reaction produces the byproduct acrylamide.

Acrylamide creates another byproduct called glycinamide, which is more deadly than acrylamide! Cancer is the second leading cause of death, and acrylamide may dramatically increase cancer risk.