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An Interview With the Expert Who Wrote the Book on Health
Risks Associated with Fast Foods and Cooking Oils
With Dr. Udo Erasmus, Ph.D, Author of "Fats That
Heal Fats that Kill"
Could there be small amounts of a possible cancer-causing
chemical called acrylamide in french fries, potato chips
and other common starchy foods, something that forms only
when they're cooked at high temperatures?
Sounds almost unbelievable.
But the World Health Organization is so concerned it's called
an emergency meeting of scientists this week to weigh evidence,
consider more studies and decide what to advise the public.
Swedish researchers first stumbled on the acrylamide in
these foods two months ago. Since then, quick tests by the
British, Dutch and Swiss governments have found the same.
And an American nutrition advocacy group has sent US foods
to the Swedish scientists to check. The results?
There are very significant levels of acrylamide in popular
foods, and like what the Swedes found, among the most contaminated
foods were french fries from fast-food restaurants, and also
potato chips.
The study of a dozen starchy food products showed that McDonald's
Corp. French fries have 72 micrograms of acrylamide per serving,
300 times the amount allowed by the Environmental Protection
Agency for a single glass of water. (The EPA is the only
U.S. agency that regulates acrylamide and then only in water.)
Ore-Ida frozen French fries had 28 micrograms when baked
and Fritos corn chips 11 micrograms.
Most manufacturers, including Frito-Lay and H.J. Heinz Co.,
said they would wait for directives from the World Health
Organization before theytake any action. Executives with
McDonald's declined to comment.
SAMPLE INTERVIEW QUESTIONS
- Should consumers stop buying and eating French fries?
- What is acrylamide, how does it get into fried food,
and how harmful is it?
- 3. How long has the food industry known that acrylamide
was in many popular fast foods?
- What can be done to reverse the damage caused by eating
foods cooked in high temperature oils?
- Give some examples of other foods that may be unsafe
due to the presence of carcinogenic chemicals produced
in the cooking process.
ABOUT THE BOOK "FATS THAT HEAL FATS THAT KILL"
Now in its 11th printing, "Fats that Heal Fats that Kill" exposes
the manufacturing process that turn healing fats into killing
fats, explains the effects of these damaged fats on human
health, and discloses the information that enables you to
choose health promoting oils. 456 pages. Alive Books.
ABOUT DR. UDO ERASMUS Udo Erasmus, Ph.D.. Nutrition, MA Psychology, is one of
North America's foremost authorities on the roles that fats
and oils play in human health.
Trained in biochemistry and genetics at the University
of British Columbia in Vancouver, Dr. Erasmus has been been
an invited guest on hundreds of radio and television interview
programs. His advice on health and nutrition has appeared
in newspapers and magazines worldwide.
His book, Fats That Heal Fats That Kill, has been hailed
as "the first book to make sense out of the role of
fats in health." "Dr. Erasmus takes the fear and
mystery out of fats." (Richard Kunin, MD - President,
Society for Orthomolecular Medicine)
Over the past fifteen years, Dr. Udo Erasmus has appeared
on nationally syndicated radio and television shows and has
given thousands of media interviews and lectures, educating
audiences across the U.S., Canada, Europe and Australia on
the components
of good health.
"Fats
that Heal Fats that Kill" is available at health
and bookstores nationwide. The book and free additional
information are available at 800-446-2110.
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