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The Hidden Chemical in Burnt Foods... · Revealing Wholeness with Dr.Troy

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  Speaker 1: let's get back to the episode.
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  Speaker 2: Thank you for listening today on Revealing Wholeness sponsored by
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  Speaker 2: Infinity Whole Health. Check out our website at Infinity wholehealth
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  Speaker 2: dot com, where we are revealing the eternal in each individual,
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  Speaker 2: the infinite in the individual, The creativity is made manifest,
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  Speaker 2: limitation is let go. Now here's your host, doctor Troy Munson.
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  Speaker 3: Hello and welcome. I'm doctor Troy. You know, for years
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  Speaker 3: I've always wondered about eating burnt things and overly done
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  Speaker 3: things and hearing that they were bad, but not really
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  Speaker 3: understanding why and was it just scarcinogenic? What was going
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  Speaker 3: on besides the other things of eating something that is
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  Speaker 3: burnt and it technically being destroyed proteins apparently in the
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  Speaker 3: browning process of anything, even French fries, even bread. Oh
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  Speaker 3: I love that just lightly golden brown toast. It's just
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  Speaker 3: about to turn brown and it's perfect. That's the way
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  Speaker 3: I've always liked it, unless it's an English muffin, then
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  Speaker 3: I wanted brown. But anyways, I digress. And so the
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  Speaker 3: chemical that's produced when we brown things are overly processed food.
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  Speaker 3: So here we have all these boxed, canned, process refined
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  Speaker 3: fast foods, and we're still producing some amounts of chemicals.
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  Speaker 3: And this particular chemical that we're looking at today is
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  Speaker 3: called acrylamide, or could even be pronounced a krylamide, but
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  Speaker 3: I doubt it. It's probably like acrylamide. So acrylamide. When
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  Speaker 3: we brown things, whether it's hash browns, whether it's an egg,
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  Speaker 3: whether it's eating extruded cereal, you might be like, what's
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  Speaker 3: an extruded cereal? Any kind of shaped cereal like an
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  Speaker 3: O or a star or whatever shape that the little
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  Speaker 3: structure that's hard is in. It's an extruded cereal. And
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  Speaker 3: so it's done in a very hot, high temperature process,
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  Speaker 3: not to the point of brown, but definitely, oh, I'm
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  Speaker 3: sure producing a krylamide. So you might be saying, well,
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  Speaker 3: what's acrylamide. It's just one of those chemicals that's produced
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  Speaker 3: when food breaks down, So some molecule is turning into
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  Speaker 3: a krylamide. Now, this acrylamide can accumulate, and I've got
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  Speaker 3: some good news for you that apparently, to make a
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  Speaker 3: detrimental effect on your body, you'd have to eat a
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  Speaker 3: bunch of toast that's burnt. So here's the numbers. A
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  Speaker 3: brown piece of toast, it's brown, it's not golden brown,
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  Speaker 3: and it's brown brown. That produces roughly about four point
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  Speaker 3: eight micrograms of acrylamide a burnt piece of toast. It
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  Speaker 3: doubles that. You'd have to eat roughly one hundred and
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  Speaker 3: sixty pieces of burnt toast a day to have a
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  Speaker 3: negative impact on your diet. But the problem is is
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  Speaker 3: that there's all this hidden stuff. What if we throw
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  Speaker 3: a steak on the grill and we sear it and
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  Speaker 3: it's brown. Okay, you're producing more acrylamide. How much I
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  Speaker 3: don't know. Here we are eating extruded cereals, so your
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  Speaker 3: favorite breakfast cereal may also now have a bunch of acrylamide.
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  Speaker 3: If you're eating anything processed, canned, boxed, you are having
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  Speaker 3: more and more acrylamide. Let's say that you are cooking, oh,
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  Speaker 3: your favorite pasta dish like a feticini and you're browning
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  Speaker 3: the meat in the pan, and then you're browning maybe
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  Speaker 3: even onions, or browning the whole mixture. That's this wonderful fat,
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  Speaker 3: heavy dense Alfredo sauce with pasta in the pan and
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  Speaker 3: it's browning it. You're getting a bunch there too, And
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  Speaker 3: so it's not just the bread that we're looking at.
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  Speaker 3: Let's say that they're posting your coffee beans. Guess what
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  Speaker 3: a kryllamide. So you may be getting a lot more
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  Speaker 3: akrylamide than you think. And studies show that between thirty
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  Speaker 3: two and fifty seven micrograms is about average for the
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  Speaker 3: average person. And I thought it was kind of interesting
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  Speaker 3: that they actually tried to figure out that if it
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  Speaker 3: was one hundred and sixty pieces of burnt toast, that's
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  Speaker 3: like one and a half grams of a krylamide. I
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  Speaker 3: suppose there's some people out there that are putting that
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  Speaker 3: kind of amount of acrylamide away. Now, let's say I
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  Speaker 3: go to my favorite fast food restaurant and they're toasting
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  Speaker 3: the bun as well as obviously cooking the meat on
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  Speaker 3: some type of big flat iron grill of some sort,
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  Speaker 3: and they're grilling things over and over and over on
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  Speaker 3: that grill. Could I be expecting a fair amount of
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  Speaker 3: acrylamide there? Yes, yes I could, and probably a lot
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  Speaker 3: more than we'd care to think about. So we may
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  Speaker 3: want to think twice before having all these foods that
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  Speaker 3: are heavily browned or burnt. If you're out there thinking, yeah,
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  Speaker 3: but I really like well done food, I'm sorry for you,
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  Speaker 3: because that's definitely producing more acrylamide. You might say, well,
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  Speaker 3: then what do I do? I don't want to lose
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  Speaker 3: the taste of my food. Then you would want to
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  Speaker 3: do some things that we're going to be more in
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  Speaker 3: line with detoxification. So there are some simple ways to
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  Speaker 3: detox the body. I have a couple of products in
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  Speaker 3: the office that we use. Some are literally a seven
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  Speaker 3: day program summer ten, summer thirty. Just depends on what
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  Speaker 3: you're doing. But even just basic things like if we
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  Speaker 3: look at what is cleansing of the body, what runs
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  Speaker 3: phase one in phase two detox that would help us out.
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  Speaker 3: If you're eating a lot of acrylamide, we would turn
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  Speaker 3: to anything that is a crucifier vegetable. What's a crucifer's vegetable, Well,
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  Speaker 3: it's kale, Brussels sprouts, broccoli, cauliflower, things of that nature, cabbage,
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  Speaker 3: So those would be things that are excellent detox. So
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  Speaker 3: would beats be excellent detox As we look around and think, okay, well,
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  Speaker 3: I want to get some of these foods in my
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  Speaker 3: diet to kind of help me with this whole issue
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  Speaker 3: of eating the foods that I would like to as
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  Speaker 3: brown as I would like to. So should we run
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  Speaker 3: screaming from the kitchen because we like brown food? No,
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  Speaker 3: but we do want to think a little bit better
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  Speaker 3: about that. Now here was a kicker. They also tend
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  Speaker 3: to have somewhat of a damning evidence on air fryers.
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  Speaker 3: So some of these new ways of cooking things more
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  Speaker 3: quickly can produce more acrylamide. So while it does aid
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  Speaker 3: for convenience, it often is a detriment when it comes
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  Speaker 3: to our health. So if we're going to do things
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  Speaker 3: like that, then at least up your ability to intake
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  Speaker 3: some foods that we more detoxification in and of itself. Now,
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  Speaker 3: let's say that you're making a soup and you might
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  Speaker 3: cook some meter brown it on low and like at
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  Speaker 3: least get it done so it's not pink. Okay, that's fair.
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  Speaker 3: Let's say that you saw taste some onions briefly and
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  Speaker 3: it's not too overcooked. Great. Let's say you saw taste
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  Speaker 3: some mushrooms and some other vegetables fine, added to the
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  Speaker 3: soup and you've got your stock. Anything brought slowly to
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  Speaker 3: a simmer and kept there is much better off than
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  Speaker 3: high heat trying to get the food warm. Right now,
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  Speaker 3: I am guilty of trying to cook things faster and
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  Speaker 3: burning the tar out of something. I think we've all
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  Speaker 3: been there, done that, until I realize, you know what,
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  Speaker 3: the slow way is the best way. So preparing things
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  Speaker 3: and we take a little bit more time, that's going
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  Speaker 3: to be a key for all of us. So again,
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  Speaker 3: we look at times past where we would sit down
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  Speaker 3: and have a lunch that was an hour, hour and
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  Speaker 3: a half. Those days are probably gone, but they were
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  Speaker 3: probably the wisest things that we did was to sit
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  Speaker 3: down and relax, have a meal, eat somewhat slowly, take
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  Speaker 3: time to prepare our meal. It doesn't have to be
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  Speaker 3: so darn fast, and enjoy life a little bit more
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  Speaker 3: without the speed of light that we like to live by.
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  Speaker 3: Now a little easier, a little less fast, And I'm
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  Speaker 3: always amazed when they taste that much better. So until
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  Speaker 3: next time, I'm doctor Troy, and remember there's way more
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  Speaker 3: right with you than there is wrong with you. Thanks
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  Speaker 3: for listening.
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  Speaker 2: If you have any questions or comments, you can reach
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  Speaker 2: doctor Munson at three six zero eight nine three eight
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  Speaker 2: five eight six or email him at Chiroman at dr
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  Speaker 2: dot com. That's cchi Ro m a n at dr
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  Speaker 2: dot com. Check out our current workshop schedule on Facebook
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  Speaker 2: at Infinity Whole Health