44965RE: [new_distillers] Warning: ACRYLAMIDE
- Feb 23, 2014
Thank you for the warning, but coffee is made with water that is steam – 212F, or 205 for drip. There are practically no starches in the coffee bean to be subjected to the temperatures used for roasting them.
Again, thank you for the warning, and I’ll assume that bread – baked at 350 is dangerous and will kill?
There is something else there that I’m not seeing maybe? If you could be so kind as to quote your source, that would be GREAT!
If anyone uses roasted, baked, or smoked starchy produces that have been heated above 248 F (120 C) in their wort they need to read up on ACRYLAMIDE because it can cause cancer and it's a neurotoxin. It dissolves in water, so it another problem.
Can acrylamide transfer from the pot to the distillate is completely unknown factor, but people should know about this potential problem. I for one plan on changing my cooking habits that involve steamed and convection cooked foods at temperatures below 248 F.
Guess what coffee drinkers? You have a problem.
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