Carcinogenic Compound in Fried Foods and Ways to Reduce It

Have you ever had a French fry that was overly roasted?

It may look delicious, but there is a hidden ingredient in that crunch called acrylamide!

Acrylamide is a harmful chemical compound that can cause blood vessel blockage and cancer in the long run.

This compound is formed when starchy foods are cooked or fried at high temperatures, especially above 120 ºC.

Acrylamide is not usually present in boiled or steamed foods, but rather, it is formed in fried foods such as potatoes, or slightly burnt food at the bottoms of pots and pans, and even in over-toasted bread.

Since the highest amount of acrylamide may be formed in potato chips and French fries, you can reduce the amount of this chemical compound with a few simple tips:

• Cut the potato slices thicker.
• It is better to soak the potatoes in lemon juice or vinegar for 20 minutes before frying, Or put them in lukewarm or slightly hot water for 5 to 10 minutes, Or you can leave them in water at room temperature for 30 minutes and then dry them thoroughly.
• Fry the potatoes until they are roasted, not brown!

• Avoid storing potatoes in the refrigerator, as this may increase their sugar content and, as a result, more acrylamide.
• If you use semi-prepared potatoes, look at the packaging and if the ingredients include glucose or dextrose, use less.

With a few simple changes, we can both eat healthier foods and stay away from the dangers of acrylamide!

So never forget the above said tips!