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Acrylamide, Polychlorinated dibenzo-p-dioxins, and Polychlorinated dibenzofurans. which are known to the State of California to cause cancer, birth defects and/or other reproductive harm. For more information go to https://www.P65Warnings.ca.gov/food. |
California WARNING: CA Prop65. Consuming these food products can expose you to chemicals including: FDA testing has found Polychlorinated dibenzo-p-dioxins and Polychlorinated dibenzofurans in almost all foods, including milk, eggs, meat, fish, oils, grains, fruits, nuts, vegetables, etc. See:
https://www.fda.gov/food/chemicals/dioxin-analysis-resultsexposure-estimates
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Bulkfoods.com is registered with, complies with, and is routinely inspected by the FDA: United States Food and Drug Administration, the Organic Certifier: Ohio Ecological Food and Farm Association, and the State of Ohio Department of Agriculture.
Acrylamide: A Prop65 substance in foods that have turned brownish from heat. The amount of browning from heat correlates to the amount of acrylamide in the food. It is best to avoid burned foods. Boiling or steaming food does not typically form acrylamide. Acrylamide is mainly formed above 250F when fructose combines with the amino acid asparagine which can occur in most foods.
To reduce acrylamide formation when baking.
A. Use sugar(sucrose) instead of corn syrup(fructose).
B. Preheat the oven for a shorter baking time.
C. Set oven temperature to 350F maximum. Sugar changes into fructose above 366F.
D. Mix the liquids with the powders just before placing in the oven. Acids(Cream of tartar, lemon, vinegar) in liquids will change sugar into fructose faster and at lower temperatures. Skip or reduce the acid leavening agents if a less fluffy result is acceptable.
E. Bake only as long as necessary to limit browning.
For more ways to reduce acrylamide levels see the following FDA guidance:
https://www.fda.gov/food/chemicals/acrylamide-and-diet-food-storage-and-food-preparation