ACRYLAMIDES!

Many of our customers battle with serious health issues and it’s our passion not only to provide a wonderfully nutritious product for them, but also offer a better way of living. Answering their questions is one way we love to do this.

Daily we receive many inquiries concerning our product, and some of them are quite unique. Recently we received one on Acrylamide, and so today I want to talk a little bit about this chemical.

What is Acrylamide?

According to the FDA “it’s a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods.” In laymen terms, acrylamides are essentially burnt starches lol. They form when certain foods have been fried, over-cooked, grilled, baked or roasted at very high temperatures. Yes, it’s all those tasty ways that usually cause an explosion of flavor in our mouths. Some major sources of Acrylamides are potato chips, French fries, crackers, processed breakfast cereals, coffee (including cereal or chicory roasted coffee substitutes), canned black olives, prune juice and cigarette smoke.

Are Acrylamides Harmful?:

After viewing the above list of major sources, the answer is obvious. Acrylamides are toxic and in high amounts are especially harmful to the nervous system. They are believed to contribute to chronic illnesses such as autoimmune diseases and cancer. Living on planet earth can be challenging but thankfully there are some very simple and easy ways you can prepare your foods and avoid acrylamide consumption! Here’s a great little article: 9 Simple Ways to Reduce Acrylamide Intake – ActiveBeat – Your Daily Dose of Health Headlines

Simple Kneads & Acrylamides:

All the ancient grains and seeds used in our product are milled raw. We don’t overbake and the high-water content in our bread makes it resistant to over-browning. Regular bread, even when toasted on a lower setting, quickly begins to change color and gets crumbly. You will not find this with our product as it is super resistant to these types of breakdowns. As for our artisan crust… well, turns out those dark crusts that your parents had you eat when you were growing up, aren’t that great for you. So, if you want to avoid acrylamides as much as possible, you will want to cut them off!

For more information on Acrylamides, check out this video! Acrylamide (youtube.com)

Sandy K Workman
SK Director of Brand Development