Acrylamide In Coffee

rivercurrents

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Oct 1, 2013
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New Zealand
Hi Folks

I'm new to Ray Peat and am just coming off over a decade of eating low-carb, high saturated fat, high meat and daily cod liver oil. I have started drinking coffee last week (first time in my life and enjoying it so far).

My question is around acrylamide.. I haven't been able to find Ray's thoughts on if this is even an issue, and if so, how best to minimize it (ie, dark vs light roast, grinding you own beans vs buying pre-ground, how best to brew/filter etc).

Is anyone here concerned about acrylamide levels in coffee? Is this a non-issue?

Cheers!
 

Gabriel

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Joined
May 7, 2013
Messages
229
Coffee consumption is associated with a decreased cancer incidence.

http://jnci.oxfordjournals.org/content/ ... 3.abstract
http://aje.oxfordjournals.org/content/1 ... 3.full.pdf
http://link.springer.com/article/10.102 ... 5.28319.c1

Looking at acrylamide, frequent consumption of acrylamide is likewise associated with a decreased cancer incidence.

http://www.nature.com/bjc/journal/v88/n ... 00726a.pdf

In contrast, a high-meat paleo diet is significantly associated with an increased colon cancer incidence. This is probably mediated by the high iron content that leads to oxidative damage within the gut.

http://www.dietandcancerreport.org/cup/ ... cancer.php

The daily cod liver oil supplies a significant amount of PUFA that make the issue even worse. Iron overload + PUFA is even worse than one of them alone.

So yes, you certainly worry about the wrong things.
 

rivercurrents

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Oct 1, 2013
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Thanks for the info on cancer and acrylamide. That was the info I was missing. I hadn't read Ray Peat mention this anywhere... Is this a study that he has commented on? I do notice (from my quick skimming) it seems to mention an 'absense of an association' rather than a negative association (decreased cancer incidence) as you mentioned.

Ha! Tell me about it! When I was unwell with chronic fatigue and Lyme disease in 2000, the only diet info on the net at that time that seemed reputable and scientific was Weston Price foundation... So I followed who I believed were greater experts in the field than I was and I hoped for the best (Mary Enig seemed more scientific than the many vegetarian activists I encountered).

Now I feel greatly let down and especially aghast that something so simple as what to put into one's stomach can be something humanity has so completely ballsed up! - and I can hardly be disappointed in myself for not having dug deep enough as I spent hours upon hours sifting through testimonials and web forums to discover what diet was the most sensible and was producing the best results...

I am glad to have discovered Ray Peat's work at least now while I hopefully have time (at 38) to turn things round from over 10 years of PUFA and too much meat and fat and green blooody veges (thanks Mercola...)
 

Gabriel

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Joined
May 7, 2013
Messages
229
I think if a diet does you good, there's no need to argue about it. If paleo did you well, then things worked out fine. The WAPF has made some good contributions to the field of nutrition, in contrast to the public dietary guidelines which are wrong most of the time.

Only thing one should keep in mind are those subtle things that are too hard to notice by any symptoms, such as a chronically elevated consumption of iron or PUFA or a low calcium-phosphate ratio. These are things which don't show up as symptoms immediately, however they can be very deleterious in the long term e.g. 20-30 years later.
 

postman

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Joined
Mar 3, 2016
Messages
1,284
All cooked carbohydrates have acrylamides, all cooked meats have heterocyclic amines, all cooked fats have lipid peroxides although pufas will have a lot more than saturates
 
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