Udo Erasmus, pioneer of essential fatty acids, EFA's, omega-3, omega fats, Udo's Choice, Udo's Oil, cold-pressed flax-seed oil, trans-fats, Trans Fatty acids


 
SECTION: NUTRITION & LIFESTYLE
DISTRIBUTION: TO MEDICAL, DIET & NUTRITION EDITORS
LENGTH: 513 words
HEADLINE: ATKINS DIET DANGERS: The right fats can slim you; the wrong fats can harm you!
DATELINE: VANCOUVER, B.C., Dec, 2002
 

An Interview With the Expert Who Wrote the Book on Health Risks Associated with Fast Foods and Cooking Oils

ATTACK OF THE KILLER FRIES

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

  1. Should consumers stop buying and eating French fries?
  2. What is acrylamide, how does it get into fried food, and how harmful is it?
  3. 3. How long has the food industry known that acrylamide was in many popular fast foods?
  4. What can be done to reverse the damage caused by eating foods cooked in high temperature oils?
  5. 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.

 
 

Copyright 2003 PR Newswire Association, Inc.
CONTACT: Vicki Southard, Public Relations Group, 813-447-4992
LOAD-DATE: May, 2003

 

   
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