It’s All Pagan Tradition. Acrylamide in Table Olives

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“Don’t dabble in it. Don’t do it for the kids. Don’t keep one and get rid of the others. It’s all pagan tradition. Who cares where it comes from? Who cares if it’s different than it once was? Who cares if it’s not as bad as something else?

It’s pagan. If you are trying to be pagan then carry on…If not then walk away. All the way.

YHWH (Our Lord) has given you many great things to celebrate. Things that actually honor Him and give Him due glory and praise. Why would you want to choose pagan things over His things? And yes it is choosing theirs over His. You can’t have both.

Either own the holidays as pagan and yourself as pagan too or else surrender them all to Yeshua and follow Him in celebrating the Holidays of YHWH.”

Question Everything”

templecrier.com/paganism

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Researchers Find Ways to Reduce Acrylamide in Table Olives

“A recent study conducted by Extremadura’s provincial government in Spain has identified some strategies to mitigate the presence of acrylamide during the industrial processing of black olives.

Acrylamide is a compound found in carbohydrate-rich foods after being heated. The International Agency for Research on Cancer considers the compound carcinogenic.

The study provides different strategies that, without imposing any additional cost in its manufacture, upgrade the processing of Californian-style black ripe olives by removing acrylamide from the final product.- Daniel Martín-Vertedor and Antonio Fernández, researchers, Junta de Extremadura

According to the researchers, acrylamide generation in table olives is evident in larger quantities in Californian-style black ripe olives. The compound develops as a result of oxidation after thermal sterilization occurs during the table olive production process.

The amount of acrylamide in table olives is dependent on many factors such as how olives are processed, thermal sterilization conditions, packaging methods that may or may not involve the use of brine and cooking.

The researchers conducted their study using Hojiblanca olives, a common Spanish variety with an intermediary level of acrylamide content.

By changing different phases of the production process – olive maturation stage, length of storage period and type of washing treatment – the researchers were able to lower levels of acrylamide and thus improve the quality of the table olives.

“Applying these mitigation measures at industrial scale, black table olives consumers will intake a significatively minor quantity of this toxic compound,” Daniel Martín-Vertedor and Antonio Fernández, the two lead researchers on the project, told Olive Oil Times.

“Therefore, this type of table olive elaboration can be more present in the human diet, taking advantage of the benefits of table olives,” they added.

The researchers used olives harvested at two different points of maturation: the green and yellow-green stages. Olives harvested at the yellow-green maturation stage – when they are one step closer to veraison – had higher levels of acrylamides.

Furthermore, green olives stored for 21 months presented the lowest acrylamide levels. Acrylamide levels also lowered by 18 percent when the olives were sprayed with water before rinsing. Washing the olives with water heated to 25 ºC for 40 minutes also led to a 36-percent reduction in the chemical.

However, following treatment with lye, which is commonly used to remove the compound responsible for the bitter taste of table olives, acrylamide levels increased. Pitted olives retained the lowest levels of the chemical, followed by unpitted olives and sliced olives.

The researchers further found that table olives canned in brine with higher concentrations of salt after the production process also increased the acrylamide content. However, this was not observed in olives stored in other liquids.”  More at: https://www.oliveoiltimes.com/health-news/researchers-find-ways-to-reduce-acrylamide-in-table-olives/97968

Also see: The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee.  From: https://www.cancer.gov/about-cancer/causes-prevention/risk/diet/acrylamide-fact-sheet

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