| |
Can Potatoes cause cancer?
When potatoes, or starches of all kinds for that matter, are fried at very high heats, the levels of acrylamide tend to rise dramatically. The level of this though carcinogen depends greatly on the amount of time the starches are left in the hot oil. The longer or darker the starch is fried, the higher the level of acrylamide and vice versa.
In order to head off this lethal effect, potatoes can be soaked in water before frying. The longer the potatoes are soaked the less likely a rise of acrylamide will be. Research on this subject has recently been completed and a minimum of a two hour soak is suggested. When potatoes were soaked for two hours before frying, the level of acrylamide dropped by 48%.
More and more people are trying to eat healthy in order to keep their bodies young and in good health. With a hidden harm like acrylamide, there is not doubt those who find out they can simply decrease the harmful levels of a carcinogen by soaking the starch, will begin to wash all fruits and vegetable to a cleaner state on a regular basis.
Copyright Nowchic April 17, 2008
Share Article:
 Email
| |
|
