44966Re: [new_distillers] Warning: ACRYLAMIDE
- Feb 23, 2014Wikipedia! I was looking up roasted barley when that popped up under the roasting process, and it's the roasting process with temps above 248 F that causes the production of acrylimide in coffee beans, cacao (chocolate) beans, breads, cakes, cookies, potato chips, french fries, and etc. It was discovered by accident in 2002, by a scientist in Sweden. If you cook or roast with temps below 248 F acrylamides can't be found in those slow cooked beans, foods and grains.I was doing the research so I can add smoked malts to my product lines, so it means that they will now be slowly smoked and roasted using low temps around 225 F rather than higher.Robert
From: Todd Cady <toddcady@...>
Sent: Sunday, February 23, 2014 11:50 PM
Subject: RE: [new_distillers] Warning: ACRYLAMIDE
Last2Blast,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!T.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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