To find out what happened to the acrylamide, It is best to find out what intentional health organizations say about this substance. The IARC (International Agency for Research on Cancer), an organization of the World Health Organization, has classified acrylamide as possibly carcinogenic to humans, so to live a healthy life it is better to avoid its consumption.
What is acrylamide?
The acrylamide It is a natural byproduct It is formed when frying, roasting or cooking certain starchy foods. Among them are: potatoes, meat, biscuits, bread, biscuits, cereals, bread, spices and pizzas. Coffee and its substitutes such as chicory, chocolate and/or popcorn can also contain this substance.
The production of acrylamide It is related to the so-called Maillard reaction. The same applies responsible for changing the color of the surfaces of food. And they turn to gold and the range of brown, when exposed to certain temperatures. The glucose in starch reacts by denaturing an amino acid called asparagine. And it becomes acrylamide, a white, crystalline and odorless substance.
To a Healthy living It is essential to choose a varied diet, but composed of healthy food. Steaming or cooking does not produce acrylamide. On the other hand, grilling, roasting, baking, grilling, etc. do the trick. And the higher the temperature and cooking time, the more acrylamide will be formed.
How to fry potatoes without acrylamide?
Labeled
If you want to prepare fries at home, this is essential choose those whose labeling specifically states that they are intended for frying. These contain less sugar, which is responsible for the production of this toxic substance during the frying process. Potatoes should be stored in ventilated places. At temperatures above 6 °C and consume as soon as possible. And the larger a potato is, the fewer carbohydrates it will contain.
Court
The thick cut due to the surface/volume effect will generate less acrylamide. A good trick to remove starch is to soak them in hot water for a few minutes, then take them out and dry them before frying them. The temperature should not exceed 175ºC. And the darker they are, the greater the amount of this substance they will have. The ideal color for fries is therefore golden yellow. The same cooking rule applies to packaged items that are delivered pre-cooked and pre-sliced.
Oil
To a Healthy living it is essential prevent oil oxidation, because it may contain toxic substances. Whether you use a deep fryer or a frying pan (don’t forget to filter the oil once it is cold), it is very useful to keep track (for example on a sticker) how often the oil is used and check it after 5 or 5 minutes to replace. 6 cooking times. .
