Frying potatoes to make chips or French fries produces a potent chemical carcinogen called acrylamide

Posted: February 1, 2012 in HEALTH, NEWS
Tags: , , , , , , , , , ,

Wednesday, February 01, 2012 by: David Gutierrez, staff writer

(NaturalNews) 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.

Baking, roasting or frying any starchy food at high temperatures causes the sugars found in these foods to combine with an amino acid to produce high levels of a potent carcinogen known as acrylamide. (http://www.naturalnews.com/acrylamides.html) 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.

CLICK FOR FULL STORY

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s