Posts tagged ‘carcinogen’

“Restaurants Open On Christmas 2009”

It is one day, cook something!

Advertisements

Continue Reading December 25, 2008 at 4:15 pm

Attack of the Killer Potatoes

Found at NewsInferno.com:

Chips and Fries Carcinogen to be Reduced Over Three Years

According to officials, the four companies avoided trial by agreeing to pay the fines and reduce acrylamide levels in their products; the acrylamide reduction will occur over three years. 
”Other companies should follow this lead,” Attorney General Jerry Brown said, calling the settlements “a victory for public health.”  In compliance with settlement terms, Frito-Lay, which is owned by PepsiCo Inc. and produces most of the chips sold in California, will pay $1.5 million; Kettle Foods will pay $350,000; Heinz, maker of frozen fries and tater tots, agreed to pay $600,000; and Lance will pay $95,000.  In 2005, California sued McDonald’s Corporation; Wendy’s International Inc.; Burger King Corporation; KFC, a subsidiary of Yum Brands Inc.; and Procter & Gamble Company over acrylamide levels. Those lawsuits were settled after the companies agreed to either properly label their products or lower acrylamide levels.

Acrylamide
is found mainly in foods made from plants and is a chemical that forms naturally when starchy foods, such as potato products, are exposed to high temperature cooking processes such as baking, roasting, or frying; boiling and steaming do not typically form acrylamide.  Acrylamide is more likely to accumulate when cooking is done over longer periods or higher temperatures.  Acrylamide is also found in grain products and coffee.  Food-rendered acrylamide forms from sugars and an amino acid—asparagine—that are naturally present in foods and does not originate from packaging or the environment.  Acrylamide also does not form, or forms at lower levels, in dairy, meat, and fish products.  Studies confirm acrylamide causes cancer in lab animals and nerve damage to those exposed to high levels of the chemical, which also has industrial uses in products such as plastics, grouts, water treatment products, and cosmetics.  Acrylamide is also found in cigarette smoke.

The Food and Drug Administration (FDA) is researching whether acrylamide in food poses a health risk.  “Everybody’s trying to figure out how to lower levels (of acrylamide) without significantly, adversely affecting taste,” said an attorney for Lance, which produces Cape Cod chips.  The attorney said modified snacks will be available nationwide.

The attorney general’s office said acrylamide levels in most Cape Cod chips are near the compliance level as defined by the settlement; Cape Cod Robust Russets contain 25 times the acceptable amount, said Brown.  Robust Russets chips are no longer being sold according to a Cape Cod attorney.

The FDA has not yet determined the exact public health impact, if any, of much lower acrylamide levels in foods.

August 6, 2008 at 8:31 am

Can I have another napkin, please?

I have long lived by the axiom that the best food is food you wear. Tacos, burritos, BBQ, pizza – if it’s sloppy then it’s good. With that being said, why are restaurants so chinsy with their napkins?

When reviewing a restaurant, napkins are a big part of my early impression. Paper napkins cost you immediately. Cloth napkins are what you should provide but paper is passable at “country” style diners and the like as long is there is a dispenser on the table. No dispenser and only one paper napkin? That’s really gonna cost ya.

And why do those places who use cloth only give you one? Two napkins is not a luxury; it is a necessity, one for the lap and one for the table. Honestly, chain restaurants, you save enough money only paying servers slave wages and by importing carcinogen filled seafood to spring for two napkins per customer. Not only would it lesson the burden on the overwhelmed-underpaid server but it would be a proper gesture for the customer you are slowly poisoning with chloramphenicol.

One napkin, be it cloth or paper, is very poor customer service. If a restaurant is that cheap, what other costs are they cutting at the expense of the customer they purport to treat like you are “part of the family?”

June 10, 2008 at 3:03 am


RSS NEW WannabeTVchef.com Blog

  • An error has occurred; the feed is probably down. Try again later.

Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

Archives

Watch me on ifood.tv!