So my toddler and I recently went to McDonald’s because who can really resist their fries. I went to pay for our meal in the drive-thru and there was a sign there that I hadn’t noticed before. I really wasn’t familiar with it at all. Let’s stop there for a second.
How many of my busy moms really pay attention to the things that we are feeding our kids and said signs that may be posted outside the very place you are getting said food? I mean really stand there in the store and google the ingredients before purchasing. I encourage you to do so ASAP! Do this not just for your little one but for you too.
Okay, and we are back. So I see this a term acrylamide along with the general Proposition 65, a California law that requires a warning on anything containing lead or other hazardous substances found to cause cancer, birth defects, or other reproductive harm. I say to myself, Self, what is this new term because I have never noticed it before when seeing the prop 65 notice. I googled it right then there in the Mickey D’s drive-thru and found similar findings as to the article excerpt below by Maria Godoy from The Salt What’s on your plate blog.
Of course, we shouldn’t eat tons of unhealthy foods but should they really give us cancer for eating in moderation. I am tired of blindly eating things that I have no clue whats really in it. Our kids were given to us so that we can properly guide them. That takes a little more research on our end. I know it changed a lot for me. I hope it inspires you guys to take the extra few seconds to google the ingredients that we put in our body.
REMEMBER ‘FRENCH FRIES CAUSE CANCER’? HERE’S THE ACRYLAMIDE UPDATE
RELEASED: November 21, 201310:14 AM ET
Back in 2002, french fry lovers around the world received a nasty bit of news: Those crunchy, fried strips of potato contained a known carcinogen. Now, all these years later, a new warning from the Food and Drug Administration has consumers once again puzzling over whether to fear the chemical acrylamide.
Acrylamide was known to cause cancer in lab animals when ingested at high doses. So when researchers announced a decade ago that they had also discovered it in many commonly eaten foods — including French fries, potato chips, bread and even coffee — consumers were understandably worried that their snack chips might do them in.
The news set off a bit of a panic and even some lawsuits. A panel convened by the World Health Organization concluded that acrylamide in food was indeed a major concern, and the FDA issued an action plan.
Fast forward to last week, when the FDA issued its first draft guidance for industry on how to minimize acrylamide in food products. At the same time, the agency also offered consumers tips on how to reduce their intake at home — such as frying food less often or toasting bread to light, rather than dark, brown.
But here’s the real head scratcher: In the years since that first scare, researchers have studied acrylamide in humans, and they haven’t confirmed those initial cancer concerns. So why is the FDA acting now?