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I have been fast food free since March 31st... and I can feel the difference! Down almost 10 pounds now and plan on more. Where did everyone go??

Check out this article....

Do You Really Want Fries With That?
Dietitian Department
Potato chips and French fries have become a staple of the American diet. Unfortunately, the process by which
potatoes are cooked into chips or fries alters their chemical structure and makes eating them, especially in
excess, dangerous. One chemical recently found in French fries that has garnished increasing attention is
acrylamide.
Acrylamide is a potentially toxic chemical that forms when certain carbohydrate-rich foods (potatoes, breads,
and cereals, in particular) are fried, baked or roasted at high temperatures. Just last month Health Canada
recommended that acrylamide be placed on the toxic substances list. Although previous research has found
high doses of acrylamide can cause cancer in rats, the risk to human health is relatively unknown.
In a recent study, researchers in Poland assessed the relationship between potato chips (known to contain
acrylamide) with oxidative stress and inflammation. A group of volunteers consumed 5 ½ ounces of potato
chips, containing 157 milligrams of acrylamide, every day for 4 weeks. Researchers then evaluated free
radical production and C-reactive protein, in addition to other lesser known markers of inflammation.
Significant elevation in all markers of oxidative stress and inflammation were found after 4 weeks. A distinct
increase in the number of acrylamide-hemoglobin adducts were noted, indicating increased toxicity in the
blood. These increases in inflammation are thought to cause an increased progression of atherosclerosis, or
hardening of the arteries, in addition to many other diseases and disorders.
So the next time you are tempted to splurge on French fries or potato chips, think twice. It appears that
skipping those fries and chips can do more than reduce your waistline…it might save your life!
Adapted from “Fit Bits” from Exercise ETC and Narusrewicz, M., et al (2009) “Chronic intake of potato chips
in humans increases the production of reactive oxygen radicals by leukocytes and increases plasma C-reactive
protein: a pilot study”. American Journal of Clinical Nutrition. 89 (3): 773-777