The Food and Drug Administration recently advised coffee producers to avoid high levels of acrylamide in their products, which forms when certain foods are heated at high temperatures during roasting or baking processes. Animal studies have linked acrylamide exposure with increased cancer risks; however, this should not necessarily stop you from enjoying your cup of Joe. Although coffee contains some acrylamide compounds, so do other food items including french fries, potato chips and any grain products such as breakfast cereal, cookies or toast containing grains that contain similar chemical.

As an antidote to this potential carcinogen, there are a few steps you can take to reduce your exposure. Switching from darker roasts to lighter will decrease acrylamide consumption. Brewing with either French press or drip filter to reduce production can also help; ensure they don’t sit around unused for too long before use!

Coffee may even help protect against an aflatoxin B1 toxin that has been linked with liver cancer in humans. Aflatoxin B1 forms when some coffee beans are stored improperly before being exposed to direct sunlight; it is known as one of the most potent natural carcinogens and linked with liver cancer development in people. Recent studies have demonstrated that people who drink large volumes of roasted and brewed coffee appear to have lower risks of aflatoxins accumulating in their bodies.

Do organic coffee beans contain acrylamide? Not when freshly roasted. This is due to the Maillard reaction during roasting that forms much of its acrylamide content; however, researchers have been actively looking into ways of reducing food-borne acrylamide production; some results of their efforts have shown promising signs. For instance, keeping roasted potatoes out of the fridge for less time has shown promising signs of success at reducing their content of this toxin.

Though acrylamide levels vary by food source, most healthy people will consume ample acrylamide from their regular diet – as it’s present in so many of the common items we eat such as french fries and potato chips, bread, crackers, biscuits, processed food with wheat grains as well as processed foods containing gluten.

To reduce acrylamide consumption, it is best to opt for healthier cooking methods. Instead of deep frying, roasting or toasting foods, steaming and microwaving them produce much less of this compound. Also avoid keeping potatoes stored in the fridge as this increases sugars levels which lead to increased levels of acrylamide formation.

Are acrylamide and other chemicals like lead and cadmium threatening to your health? Learn how you can best safeguard it with a diet rich in raw, cooked and fermented whole plant foods.