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The Real Truth About Health | Reducing Acrylamide in Foods: Cooking Methods Matter @TheRealTruthAboutHealth | Uploaded May 2024 | Updated October 2024, 3 hours ago.
Reducing Acrylamide in Foods: Cooking Methods Matter

Dr. Cyrus Khambatta delves deep into the topic of acrylamides in cooked foods, clarifying common misconceptions and emphasizing the importance of cooking methods in reducing these potentially harmful compounds. He explains that utilizing high moisture cooking techniques and lower temperatures can significantly reduce acrylamide production. Additionally, Khambatta shares insights into his plant-based dietary choices and introduces the resources available at masteringdiabetes.org. #AcrylamideReduction #HealthyCooking #MasteringDiabetes

00:00 Acrylamides Concern
02:13 Dietary Habits
05:24 Staying in Touch and Programs Offered
07:02 Appreciation and Closing

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