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Old February 11th, 2008, 02:47 AM
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rainbow rainbow is offline
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Join Date: Jan 2006
Location: Beautiful BC's Kootenay Country
Posts: 34,759
I just did a search and found this statement from http://www.api4animals.org/facts.php?p=359&more=1 ...

Quote:
Acrylamide
This is a carcinogenic compound formed at cooking temperatures of about 250F in foods containing certain sugars and the amino acid asparagine (found in large amounts in potatoes and cereal grains). It is formed in a chemical process called the Maillard reaction.4, 5 Most dry pet foods contain cereal grains or potatoes, and they are processed at high temperatures (200300F at high pressure during extrusion; baked foods are cooked at well over 500F); these are perfect conditions for the Maillard reaction. In fact, the Maillard reaction is considered desirable in the production of pet food because it imparts a palatable taste, even though it reduces the bioavailability of some amino acids, including taurine and lysine.6 The content and potential effects of acrylamide formation in pet foods are unknown.
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