Fryed potatoes = carcinogen (acrylamide) that affects the brain


It’s NOT just the high fat content that makes potato chips and French fries bad for you; the very process used to cook them produces potent carcinogens inside the potatoes themselves.

Frying potatoes to make chips or French fries produces high levels of a potent carcinogen called acrylamide.

Baking, roasting or frying any starchy food at high temperatures causes an the sugars found in these foods to combine with an amino acid to produce high levels of a potent carcinogen known as acrylamide.

Acrylamide is a neurotoxin : by either oral or inhalation exposure (in humans and in animals). Toxic effects are central and peripheralneuropathy causing drowsiness, hallucinations, distal numbness, and ataxia. Recovery is possible after cessation of exposure.

Because all potato chips must be cooked at high heat, and because restaurants tend to cook French fries at high temperatures to bring them to the table more quickly, a healthy diet should contain only minimal quantities of these foods.

For people willing to go to a little extra effort to make French fries at home, there are ways to minimize acrylamide content.

Potatoes should be stored outside of the refrigerator in a cool, dark place. Before frying, they should be sliced, soaked in water for 15-30 minutes, then patted dry. If fried they should be fried at lower temperatures in high quality oil for less time, until they are golden yellow—not brown.

The best option is to place them in a bag with cold pressed oil and sea salt and your favourite seasonings. Give them a good shake to lightly coat them.

Place on a non stick tray and bake till golden yellow - not brown.

Sources: http://www.fda.gov/Food/FoodSafety/FoodContaminantsAdulteration/ChemicalContaminants/Acrylamide/ucm151000.htm

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